Ingredients:
- 1 spaghetti squash
- 1 tbsp coconut oil
- 1 cup chopped red bell pepper
- 1 cup julienne-cut carrots
- 1 tbsp fresh ginger or 2tsp dried ginger
- 1 portion Turkey Base
- 1 head bok choy, sliced
- 1 (14.5oz) can fire roasted tomatoes
- 1 can full-fat coconut milk
- 1/2 cup chicken broth
- 1-2 tsp red curry paste
- 1 tbsp coconut aminos
- 1/2 tsp salt
- 1 cup chopped fresh pineapple
Instructions:
1. Cook the spaghetti squash. The method I find easiest is to cut off the ends, then slice lengthwise and scoop out the seeds. Rub a little olive oil, salt, and pepper on each half and roast on a foil-lined baking sheet at 400 degrees for 50 minutes - 1 hour.
2. Meanwhile, in an extra large skillet, heat the coconut oil over medium heat. Add the bell peppers, carrot, and ginger and cook until the veggies are tender-crisp (about 3 minutes).
3. Add the turkey base, bok choy, tomatoes, coconut milk, broth, curry paste, coconut aminos, and salt. Bring to a boil, then reduce heat to medium-low and continue simmering for about 7-10 minutes.
4. With about 5 minutes left of cook time, add the pineapple.
5. When the spaghetti squash is cooked, scoop the pulp from the shell.
6. Serve the bowls by putting spaghetti squash down first and then topping with the turkey/veggie mixture.
