Turkey Spaghetti Squash Bowl


  • 4 Eggs (2 per person) Hard boiled and sliced
  • 4 Cups spinach sliced 
  • 2 Carrots peeled and grated
  • 1 Medium beet, peeled and grated 
  • 1 Small cooked spaghetti squash 
  • 1⁄2 Cup sprouts of choice 
  • 1⁄2–3⁄4 Lbs Cooked turkey 



Boiling Eggs

  1. In a small saucepan, add eggs and cover with cold water.

  2. Bring to a boil and cook 7 minutes.

  3. Transfer to a bowl cold ice water 1 minute to stop eggs from cooking and make them easier to peel.

  4. Peel eggs and slice using egg slicer or knife.

Assembling Bowls

  1. In individual serving bowls, add spinach; grated carrots and beets; squash; and sprouts.

  2. Add turkey to each bowl and place sliced eggs on top.

  3. Drizzle each bowl with 2 tablespoons dressing of choice.

Serves 2