Turkey Squash with Arugula Salad

I threw this meal together with ingredients I had on hand and it actually turned out so delicious, I decided to blog the recipe and share! This meal combines lean protein with low-carb veggies, making it a light, yet satisfying lunch. The addition of peppery arugula, fresh tomatoes, cucumbers and vinegar work wonderfully together. A little feta sprinkled on top adds creaminess to the dish too! Once I plated this meal, I ended up mixing everything together, but you can keep it separate if you'd like.

Ingredients:

• 1 lb 96% lean organic ground turkey

• 24 oz. frozen spaghetti squash

• 1 sweet onion, diced

• 3 cloves garlic, minced

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 TBSP Italian seasoning

• 1/2 TBSP avocado oil or coconut oil

• 8 oz. arugula

• 1 organic heirloom tomato, diced

• 1 organic english cucumber, diced

• red wine vinegar, to taste

• Feta cheese (optional, omit if dairy-free)

Directions:

1. Heat a wok or large pan over medium-high heat and add oil. Once hot, add onions and cook for 2-3 minutes until slightly transluscent.

2. Add ground turkey, garlic, onion powder, garlic powder and Italian seasoning. Cook until the turkey is slightly browned.

3. Add in the frozen squash and cook for an additional 5 minutes or until the squash is hot.

4. Plate the turkey and squash into 4 bowls or plates and add arugula, tomatoes and cucumber.

5. Top with a few splashes of red wine vinegar and feta cheese (optional).