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Two spaghetti squash halves filled with egg roll ground turkey

Egg Roll in a {Spaghetti Squash} Bowl


  • Author: MissFingerFoodie
  • Prep Time: 5 minutes w/o bowls; 10 minutes with
  • Cook Time: 10 minutes w/o bowls, 45 minutes with
  • Total Time: 15 minutes w/o bowls; 55 minutes with
  • Yield: 4 dinner portions; 6 lunch portions
  • Cuisine: Asian

Description

Whole30 Approved Egg Roll in a Bowl {with ground turkey}. All the flavors of an egg roll – minus the greasy wrapper! Serve it up in a spaghetti squash boat (r just eat it straight from a Tupperware at your desk), and you got yourself a damn good meal.


Ingredients

  • 1 LB Ground Turkey (or pork, if you so choose)
  • 3 1/2 cups shredded cabbage (one 10oz bag)
  • 1 1/2 cups shredded carrots (half a 10oz bag)
  • 3 cups coleslaw mix – I used The Fresh Express 8.5oz Coleslaw kit linked here, but discarded the dressing because I’m not a fan…
  • 1 TBSP Toasted Sesame oil oil (thanks Trader Joe’s)
  • 1 TBSP Apple Cider Vinegar (usually referred to as ACV on my Instagram)
  • 1/4 cup chopped onion
  • 1-2 TBSP minced garlic
  • 1/4 cup coconut aminos, divided half (2 TBSP each)
  • 4-6 scallions, chopped, plus 1 for garnish (optional)
  • 1 Tsp Ground Ginger (or 1/8 tsp ground ginger) – adjust to personal preference
  • Sriracha – you choose how hot you want it!
  • OPTIONAL: 2 scoops Great Lakes Collagen for added protein

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  • 2 TBSP Primal Kitchen Mayo
  • 1 Tsp Sriracha

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**Please note that the Egg Roll mixture can totally be eaten alone. However, putting it in the spaghetti squash “bowls” makes for a heartier meal. Portion out one squash bowl (i.e. 1/2 the squash) per person for dinner.


Instructions

Preheat the oven to 375.

Cut the squash in half, lengthwise with a VERY sharp knife. Put some muscle into it because the skin is pretty tough. If you don’t have a sharp enough knife, pierce the squash a couple times to make some “slits”, microwave for 5 minutes, and try cutting again. Microwaving should help soften it up.

Remove the seeds. You can do this with a fork or like I did and just get in there with your hands. It’s more fun that way. Set aside if you want to roast them later!

Season the squash with avocado oil spray (or olive oil), salt and pepper before facing each half DOWN on a parchment lined baking sheet. I think facing them down helps steam them better, as the hollow center, where the seeds used to be, traps in heat while the squash bakes.

Bake for 40-45 minutes.

PREP THE FILLING

In a large saucepan, brown the ground turkey over medium heat using 1 TBSP Toasted Sesame Oil and 1 TBSP ACV, for about 5 minutes.

Push the almost-cooked turkey aside in the pan, and add the onion, minced garlic and chopped scallions. Cook for an additional 3 minutes, or until the onion starts to brown. Toss in 2 TBSP coconut aminos and the ginger and stir onions and turkey together until turkey is fully cooked.

Add in your slaw, cabbage, and carrots, and give it a good mix. Add an additional 2 TBSP coconut aminos and 1/2 cup water (or chicken/vegetable stock if you have that on hand). The additional liquid is meant to steam the veggies.

Mix in some sriracha and collagen peptides, if you so choose, and spoon the mixture into your prepped spaghetti squash boats. Top with chopped scallions, and drizzle with a mixture of the Primal Kitchen Mayo/Sriracha.

ENJOY!!!

Notes

  • Having a large pan is key because of all the slaw/carrots/cabbage going into this dish. It cooks down some, but this is high volume.
  • You can cook the onion first, but I like the texture from the almost-raw onion, which is why I add it in after the turkey is almost done. Personal preference here.
  • Have Fish Sauce on hand? Adding a tablespoon or two of that to the filling would also be BOMB.