Spaghetti Squash Stir Fry Boats with Ground Turkey and Bok Choy
These ground turkey spaghetti squash stir fry boats combine tender squash “noodles” with a spicy sesame ginger sauce, shiitake mushrooms, and bok choy.
Servings: 4 servings
Calories: 537kcal
Ingredients
- 2 Spaghetti Squash
- 1 lb Extra Lean Ground Turkey
- 1 lb. Baby Bok Choy chopped
- 2 cups Shiitake Mushrooms sliced
- 2 cloves Garlic chopped
- 1 tbsp Fresh Ginger finely chopped
- 2 tbsps Sesame Oil divided
Sesame Ginger Sauce
- 3 cloves Garlic
- 1 tbsp Ginger or about a 1" piece
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 3 tbsps Soy Sauce or GF tamari
- 3 tbsps Maple Syrup
- 1 tsp Sriracha
For Serving
- 1/4 cup Scallions sliced
- 1 tbsp Sesame Seeds
- Extra Sriracha
Instructions
- PREPARE SPAGHETTI SQUASH: Preheat oven to 400. Cut spaghetti squash crosswise (across the fattest portion), scoop out seeds, rub the flesh with a bit of olive oil, salt and pepper. Roast flesh side down on a baking sheet. A smaller spaghetti squash will take about 30 minutes, larger will take 40+ minutes. Remove from oven and allow to cool.2 Spaghetti Squash
- PREPARE VEGETABLES: cut baby bok choy lengthwise in quarters, then chop the stems into smaller bits, set aside. Slice shiitake mushrooms, set aside. Dice garlic and finely dice ginger, set aside.1 lb. Baby Bok Choy, 2 cups Shiitake Mushrooms, 2 cloves Garlic, 1 tbsp Fresh Ginger
- PREPARE SAUCE: I prefer to make the sesame ginger sauce in a small blender or small food processor, but you can also grate the garlic and ginger and just whisk together. Add all ingredients and blend until smooth.3 cloves Garlic, 1 tbsp Ginger, 1 tbsp Sesame Oil, 1 tbsp Rice Vinegar, 3 tbsps Soy Sauce, 3 tbsps Maple Syrup, 1 tsp Sriracha
- PREPARE STIR FRY: Heat a large skillet over medium heat. Add sesame oil and ground turkey and cook until browned about 4-5 minutes, breaking up with a spoon as it cooks. Add garlic and ginger to pan, stir and cook for an additional 30 seconds to 1 minutes. Season the turkey with a pinch of salt and black pepper. Remove the turkey from the pan and set aside. Add more sesame oil to the pan, add baby bok choy stems and saute for 2 minutes, add shiitake mushrooms and cook until slightly browned (about 2-3 minutes), add bok choy leaves and saute for 30 seconds. Add ground turkey back to the pan and continue cooking all together for 2-3 minutes. Add all of the sesame ginger sauce and stir to coat, cook for an additional 2 minutes.2 tbsps Sesame Oil, 1 lb Extra Lean Ground Turkey
- Put it all together! Once the spaghetti squash is cool enough to handle, use a fork to separate strands and create a little well to add your filling. Add a big spoonful of turkey mixture to each spaghetti squash half, drizzle with extra sriracha, top with sliced scallions and sesame seeds. Enjoy!1/4 cup Scallions, 1 tbsp Sesame Seeds
Notes
DIETARY SWAPS
Vegan/Vegetarian - Swap in crumbled tofu for ground turkey. Squeeze tofu over the sink to release as much moisture as possible, add to pan with garlic/ginger. I use an entire block of tofu.
MEAL PREP
you can easily make the spaghetti squash in advance, it will keep for 4+ days in the fridge.
Store spaghetti squash and turkey mixture in separate containers in fridge.
Store spaghetti squash and turkey mixture in separate containers in fridge.
Nutrition
Serving: 1serving (1/2 squash per person with filling) | Calories: 537kcal | Carbohydrates: 57g | Protein: 30g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 1028mg | Potassium: 1227mg | Fiber: 12g | Sugar: 27g | Vitamin A: 5773IU | Vitamin C: 64mg | Calcium: 313mg | Iron: 5mg
