Turkey and Squash Bake - 18.2g Carbs, 2.2g Fiber, 1.8g Sugar
From: Paleo Everyday Recipes: Enjoy Paleolithic Eating at Every Meal by Judy A Smith
2 lb turkey, ground
1 spaghetti squash, halved and seeded (4 cups)
1 medium purple onion
1 bundle kale, chopped (4 cups)
1 large egg
1/3 cup chicken broth
1 tsp salt
1 tsp pepper
1 Tbsp garlic powder
1/2 cup water
Heat oven to 400 degrees. Have a baking dish ready (9 x 13) and line baking sheet with foil.
Heat a large nonstick skillet over medium heat and add the water and turkey. Add salt, pepper and garlic powder to your liking.
Place squash open side down on a baking sheet and roast for about 20 minutes. Remove spaghetti like insides from the squash and place in a bowl.
Remove cooked turkey from juices and add to spaghetti squash. Add the remaining ingredients except the turkey, squash and egg to the skillet and mix with the juices. Combine well. Then add the turkey back in with the spaghetti from the squash and a beaten egg. Continue to mix over medium heat. When well combined, pour into baking dish and bake for about 25 minutes. Then remove and spoon into bowls and serve.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 489g
Nutrition per Serving: 491 Calories. 124 Calories from Fat, 13.8g Total Fat, 4.3g Saturated Fat, 218mg Cholesterol, 869mg Sodium, 18.2g Total Carbs, 2.2g Dietary Fiber, 1.8g Sugars, 71.9g Protein -- Vitamin A 208% - Vitamin C 143% - Calcium 13% - Iron 137%
Nutrition Grade: A
Good points:
Low in sugar
Very high in iron
High in niacin
High in phosphorus
Very high in selenium
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin B12
Very high in vitamin C
High in zinc
Bad points:
High in cholesterol
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