Butternut squash noodles with turkey meatballs, tomatoes and spinach

Turkey is a lean meat which is high in protein and very low in fat which is great for weight loss as well as containing tryptophan which makes the neurotransmitter, serotonin, in the body (serotonin regulates mood and is also required for a strong immune system).

The combination of the squash and spinach, which are packed with vitamins, particularly beta-carotene and vitamin C, adds vibrant colour, flavour and texture to this dish.

This is a great recipe which is so quick and easy to prepare and is really delicious. A great midweek supper dish.

Serves 2

Ingredients:

200 g turkey mince

1 red small onion, finely chopped

1 red chilli, deseeded and finely chopped

1 tbsp of chopped parsley

1 tsp coconut oil

400-500 g butternut squash noodles

2 vine tomatoes, chopped

65 g sun-dried tomatoes, roughly chopped

75 g spinach leaves

Sea salt and pepper

Method:

  • Place the turkey mince in a bowl with the chopped onion, chilli, parsley, salt and pepper. Shape into 8-10 little meatballs and place on a plate lined with greaseproof paper. Chill if preparing in advance.
  • Heat a nonstick frying pan with a little coconut oil and fry the turkey balls for a few minutes on each side until well browned and cooked through.
  • Heat the coconut oil in another pan, add the butternut squash noodles and sauté for a few minutes.
  • Add the tomatoes and seasoning, mixing well together. Add the spinach leaves and cook for 1 minute so the leaves just to wilt.
  • Serve in bowls and enjoy.

*  A common mistake is people boil the vegetable spaghetti for too long making it soggy and tasteless. Follow this recipe and I assure you, you won’t go wrong.