Thai Turkey Coconut Curry with Roasted Spaghetti Squash

Ingredients

• 1 1/2 lbs lbs ground turkey
• 1 large spaghetti squash
• 1 can (13.5 oz) oz coconut milk
• 3 tbsp red curry paste
• 1 tsp salt, 1 tbsp lime juice fish sauce substitute (salt + lime)
• 1, sliced red bell pepper
• 8 oz oz green beans
• 4, minced garlic cloves
• 2 tbsp, grated fresh ginger
• 2 leaves or 1 tsp zest lime leaves or lime zest
• 2 tbsp olive oil
• 1 cup fresh basil
• 1/2 cup cilantro
• 1/2 tsp chili flakes
• 1 tsp salt

Instructions

1. 1

   Halve the spaghetti squash, scoop seeds, rub with olive oil and salt, and roast cut-side down at 400°F for 40 minutes until strands pull away easily.

2. 2

   Brown the ground turkey hard in a large skillet, breaking it into small crumbles, about 12 minutes; remove and set aside.

3. 3

   Fry red curry paste in the skillet with garlic and ginger for 3 minutes until fragrant and darkened.

4. 4

   Pour in coconut milk, scraping up browned bits; simmer 8 minutes until slightly reduced.

5. 5

   Return turkey to the pan with bell pepper and green beans; simmer 10 minutes.

6. 6

   Season with salt, lime juice, and lime zest; do not boil hard or the coconut milk may split.

7. 7

   Shred the squash into noodles with a fork and divide among bowls.

8. 8

   Top with the curry, torn basil, cilantro, and chili flakes.