Some like it hot! As your summer heats up, spice up your burger game with these turkey piri piri burgers. Ground turkey is a fairly neutral tasting lean meat that easily takes on the savory profile of the spices you add to it so it’s the perfect base for a spiced burger that brings the heat to your table.

This burger uses the heat of piri piri peppers in combination with cumin, coriander, and garlic to round out the taste profile. Piri piri peppers are a medium hot spiced pepper falling above a jalapeño on the heat scale and just below habanero. If you can’t find piri piri pepper or piri piri hot sauce, use Tabasco or a habanero based hot sauce for heat.

For a healthy and delicious low carb alternative to a bun, grill up some red bell pepper halves until lightly charred but still somewhat firm so they remain hand holdable. Grilling the peppers brings out a sweet smoky flavor that is the perfect complement to the piri piri pepper and spices in the burger. Other non-bun alternatives you could use include lightly grilled slices of summer squash, zucchini, eggplant, sweet potato, tomato ends, or lettuce wraps. Top these off with spicy mayo, cilantro, and red onion for a tasty turkey burger!

Turkey Piri Piri Burgers

Calories 403, Protein 23g, Total Carbs 8g, Fat 31g

Prep time: 15 min

Cook time: 15 min

Serves: 4-5

Ingredients:

• 1 pound ground turkey (or chicken)
• 1 teaspoon minced piri piri peppers, piri piri hot sauce, or hot chili powder
• 1 teaspoon garlic, minced (about 2 cloves)
• ½ teaspoon ground cumin
• ½ teaspoon pink Himalayan salt
• ¼ teaspoon coriander
• ¼ teaspoon ground black pepper

Burger Toppings:

• Spicy mayo (combine ½ cup mayonnaise with 1 teaspoon hot piri piri pepper sauce or habanero hot sauce)
• ½ cup chopped cilantro
• ¼ red onion, sliced into rings
• 4-5 red bell peppers cored and cut into large burger size chunks (about half a pepper per each side of the bun) and grilled lightly

Preparation Instructions:

1. Preheat a grill or grill pan to medium high heat.
2. Combine the ground turkey with the spices until well mixed.
3. Form into 4-5 burgers and grill about 5 minutes per side until cooked through.
4. While burgers are cooking, prepare the toppings and set aside.
5. Grill the red pepper pieces until lightly charred on each side but still firm, about 2-3 minutes per side.
6. Assemble burger with toppings between the grilled pepper pieces.

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Take a summer food vacation to Greece by combining all of the signature flavors in a tasty, grilled burger! These burgers can easily be made with beef, bison, or even lamb for a truly authentic experience. Ground meat is combined with the salty tang of feta cheese and pimientos, which are simply small pieces of red cherry pepper cured in brine. If you can’t find pimientos, you can use roasted red peppers either made fresh or from a jar that are diced into small bits.

Tzatziki sauce is a condiment used often in Greek cuisine. I’ve used many of the same components in the traditional sauce to make a complimentary cucumber yogurt sauce for these burgers that provides a burst of extra creamy deliciousness to highlight the cultural tasting experience.

Zucchini slices are lightly brushed with olive oil and grilled for a healthy low carb alternative to a bun. Other non-bun alternatives you could use include lightly grilled slices of summer squash, eggplant, sweet potato, tomato ends, or lettuce wraps. Finish topping these burgers with the cucumber yogurt sauce, spinach, tomato, and Kalamata olives for a uniquely Greek inspired grill burger.

Greek Pimiento Burgers

Calories 191, Protein 18g, Total Carbs 5g, Fat 11g

Prep time: 20 min

Cook time: 15 min

Serves: 6 as burgers, 12 as sliders

Ingredients:

• 1 pound ground beef
• ¼ cup feta cheese, crumbled
• 2 tablespoons pimiento, chopped
• ¼ teaspoon pink Himalayan salt
• ¼ teaspoon coriander
• ¼ teaspoon ground black pepper

Cucumber Yogurt Sauce:

• ½ cup plain unsweetened Greek yogurt
• ¼ cup shredded cucumber
• 1 teaspoon lemon juice
• ½ teaspoon garlic, minced
• Pinch of salt

Burger Toppings:

• Kalamata olives, chopped
• Baby spinach
• Tomato slices
• Zucchini, sliced ¼ inch thick and grilled lightly to use as a “bun”

Preparation Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Combine the ground beef, feta, pimiento, salt, pepper, and coriander until well mixed.
3. Form into 6 patties or 12 sliders depending on the size of your “buns.”
4. Grill about 4-5 minutes per side until desired doneness.
5. While burgers are cooking, stir together the yogurt sauce ingredients and prepare additional toppings.
6. Grill zucchini about 2-3 minutes per side so they are still firm.
7. Assemble burger with toppings and cucumber yogurt sauce to serve.

The post Greek Pimiento Burgers appeared first on Breaking Muscle.

Lighten up your summer eating with this chickpea based vegetarian burger. Mixed up with a compliment of Italian seasonings, these chickpea patties bring a bit of pizzaz to your table while providing protein and fiber. One of the problems I’ve come across when making vegetarian burgers is that they tend to be more of a challenge to hold together because the legume base is a lower fat content than using meat. In order to allow this burger to be pressed together and remain moist, ground flaxseed and olive oil are added. Flax is a great emulsifier and helps to bind the chickpeas together. The olive oil also helps to keep these from feeling too crumbly and gives the burgers a pleasant texture.

Harness the flavor of a Caprese salad by topping the chickpea burger with a slice of fresh mozzarella and pesto. Sandwich this between two ends of a tomato for a unique presentation and a healthy low carb alternative to a bun. Other non-bun alternatives you could use include lightly grilled slices of zucchini, summer squash, eggplant, sweet potato, or lettuce wraps. Any way you wrap it, this easy vegetarian burger leaves you feeling light on your feet and ready to tackle that next workout.

Caprese Chickpea Burgers

Calories 288, Protein 15g, Total Carbs 22g, Fat 17g

Prep time: 20 min

Cook time: 15 min

Serves: 4

Ingredients:

• 1 can chickpeas, rinsed and mashed
• ¼ red onion, finely diced
• 2 tablespoons flaxseed meal (ground flax)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• ½ teaspoon pink Himalayan salt
• Pinch of oregano
• 1-2 tablespoons olive oil

Burger Toppings:

• Mozzarella cheese, sliced
• Prepared pesto sauce
• 4 tomatoes, sliced and cored to use both ends as a “bun.” Use extra slices for garnish.

Preparation Instructions:

1. Preheat a sauté pan to medium high heat with a small amount of olive oil.
2. Combine the chickpeas with flax, onion, spices, and 1 tablespoon of olive oil until well mixed. You may need to use your hands to finish mashing the chickpeas completely. Check if the mixture will hold together when squeezed by hand. You may need to add 1 additional tablespoon of oil for patties to hold together properly.
3. Form into 4 patties.
4. Cook about 5-8 minutes per side until lightly browned on both sides.
5. While burgers are cooking prepare toppings.
6. Assemble burger with pesto, mozzarella, and place between the tomato “bun” to serve.

The post Caprese Chickpea Burgers appeared first on Breaking Muscle.

Summer sun leads to relaxing summer grill-outs with friends and family. Change up your barbequed burger routine with a little something unexpected. Using meats that are not just beef for your patties brings both flavor and variety to your table. Ginger scallion pork burgers combine ground pork with the zestiness of garlic, ginger, and scallions along with the delicious sweet salty tang of soy sauce for a unique Asian flavor.

Cut the carbs and lighten up these burgers by using vegetables instead of the bun. This burger is fantastic wrapped with a few large pieces of butter lettuce. Using a couple of pieces of the lettuce allows you to wrap it burrito style to hold the multiple topping options. If you enjoy sliders, sauté a few rounds of sweet potato to use in place of the bun.

The light sweetness of the sweet potato compliments the ginger soy combo of these burgers quite nicely. Other non-bun alternatives you could use include lightly grilled slices of zucchini, summer squash, eggplant, or tomato ends. Whether you prefer to use a bun or a vegetable alternative, these burgers are a perfect palate pleaser!

Ginger Scallion Pork Burgers

Calories 375, Protein 24g, Total Carbs 24g, Fat 23g

Prep time: 20 min

Cook time: 15 min

Serves: 4 as burgers (or 8 sliders)

Ingredients:

• 1 pound ground pork
• 2 cloves garlic, minced
• 1 tablespoon tamari soy sauce
• 2 teaspoons ginger, minced
• 2 scallions, sliced
• ¼ – ½ teaspoon red chili flakes

Burger Toppings:

• 4 slices pineapple, grilled slightly
• 1 sliced avocado
• ½ red onion, sliced
• 1 sweet potato, sliced ¼” thick
• Lettuce leaves
• Prepared jalapeño coleslaw, if desired

Preparation Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Combine the ground pork, garlic, tamari, ginger, scallions, and chili flakes until well mixed.
3. Form into 4 patties or 8 sliders depending on if you’re serving as lettuce wraps or the size of your sweet potato “bun.”
4. Grill burgers and pineapple slices about 4-5 minutes per side until desired doneness.
5. While burgers are cooking, heat a sauté pan with a small amount of oil. Cook the sweet potato slices a few minutes on each side just until they are lightly browned but not soft.
6. Assemble burgers on a plate with toppings.

The post Ginger Scallion Pork Burgers appeared first on Breaking Muscle.

Earthy and vibrant, this creamy soup gets its texture from pureéing the softened chestnuts and vegetables together. This technique results in a perfectly thick spoonable delight that’s teaming with a rounded assortment of nutrients perfect for athletes. In this roundup of nutrition, beets are a superstar for athletes. Compounds found in beets increase the body’s ability to use oxygen and increase the time it takes to feel exhausted. Consuming chestnuts increases energy levels as they provide carbohydrates for both short and long-term energy.

Both beets and chestnuts are available in many stores already peeled and cooked making this soup much easier and faster to make. If you can’t find them in store, you can cook them yourself in advance and then toss them into the soup.

This soup is also fun experiment with color for kids to get them involved with cooking and healthy eating. As written, the recipe is earth toned with a hint of purple. Using golden beets will result in a yellow hue, and if you really want to make this vibrantly magenta, use red beets and change the mushrooms to a white mushroom so the redness doesn’t get muted with the brown tones of the shitake. You can also use a white balsamic or white wine vinegar to allow the natural bold beet color in either red or golden to really shine through.

Chestnut Beetroot Soup

Calories 404, Protein 7g, Total Carbs 54g, Fat 19g

Prep time: 15 min

Cook time: 20 min

Serves: 2

Ingredients:

• 2-3 tablespoons olive oil
• 1 leek, white part only, diced
• 2 cloves garlic, chopped
• 3.5 oz Shitake mushrooms, trimmed and sliced
• 8 oz peeled and steamed chestnuts
• 8 oz beets of any kind (about 2 whole beets), peeled and cooked
• 3 cups low sodium bone broth or vegetable broth
• 2 tablespoons balsamic vinegar
• ¼ teaspoon dried thyme
• Salt and pepper to taste

Preparation Instructions:

1. In a saucepot, heat the olive oil and add the leek, garlic, and mushrooms. Cook 3-4 minutes until the leek begins to soften.
2. Add the chestnuts, beets, broth, and thyme. Simmer 20 minutes.
3. Pureé the entire soup with an immersion stick blender or let cool slightly and gently pour into a blender and pureé.

The post Chestnut Beetroot Soup appeared first on Breaking Muscle.

Easy and economical, this simple soup is a quick and flavorful way to feed your family. Inspired by the ethnic origins of peanut soup, this soup utilizes another common staple of African cuisine, the yam, or its similar relative, the sweet potato, and combines these key components with Thai curry paste and lentils. Thai cuisine also utilizes peanuts or other nuts in their regional dishes which complements the unique curry blend that is flavorful but not overly spicy.

Both sweet potatoes and red lentils are a great source of dietary fiber and complex carbs. Having plenty of dietary fiber is essential to burning fat which in turn lends itself to a more defined and muscular physique.

Sweet potatoes and lentils increase slow burning energy thanks to their fiber and complex carb structure giving you the lasting energy needed to power through your day. Both of these orange beauties are a healthy source of carbohydrates for athletes. The sweet tuber also is high in beta carotene and antioxidants to help reduce post workout inflammation.

Lentils and nut butter are the key protein providers for this soup and serve to balance out the nutritional profile while giving it texture. Kids also enjoy this creamy, nutty bowl of sweet bold color which can be made milder if needed by altering the amount of curry paste.

Sweet Potato Lentil Soup

Calories 352, Protein 16g, Total Carbs 48g, Fat 11g

Prep time: 15 min

Cook time: 20 min

Serves: 4

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 4 cups low sodium vegetable or chicken bone broth
• 2 sweet potatoes or yams, peeled and diced
• 1 cup red lentils, rinsed
• 2 tablespoons Thai red curry paste (or adjust to taste)
• 2 tablespoons nut butter of any kind (almond, cashew, peanut, or sunbutter)
• Fresh chopped cilantro and red pepper flakes, for garnish

Preparation Instructions:

1. In a saucepot, heat the olive oil and add the onion and garlic. Cook 3-4 minutes until the onion begins to soften.
2. Add the broth, sweet potato, and lentils.
3. Simmer about 20 minutes until the potato and lentils are tender.
4. Stir in the red curry paste and nut butter until dissolved.
5. Garnish with red pepper flakes and cilantro.

The post Sweet Potato Lentil Soup appeared first on Breaking Muscle.

Stews that “stick to the ribs” have a comforting appeal, particularly during the most recent polar vortex. Nordic style stews, like this fish chowder, use a variety of vegetables to flavor the base and most often use starchy root vegetables like celeriac, turnip, or potatoes to provide thickening to the soup as well as nutritional energy.

This chowder is also known in the Scandinavian countries as fiskesuppe which literally translates to fish soup though fish isn’t the only sea protein you can add. Scallops, lobster, clams, and shrimp are among other options that you can use in tandem with or in place of the fish in this chowder for an equally delicious dish.

Traditionally, Nordic cooks add heavy cream to the chowder but you can keep this dairy-free if desired by using coconut milk instead. The mild coconut flavor complements the fish perfectly and the added healthy fats of either traditional cream or coconut milk result in a thick fulfilling stew that helps keep you satisfied until the next meal.

Nordic Fish Chowder

Calories 324, Protein 18g, Total Carbs 16g, Fat 19g

Prep time: 15 min

Cook time: 30 min

Serves: 4

Ingredients:

• 2 tablespoons olive oil
• 1 leek, white part only, sliced
• 2 cloves garlic, chopped
• 1 white potato (or small celeriac root), peeled and diced
• 1 turnip peeled and diced
• 2 sticks of celery, diced
• 2 ½ cups vegetable broth or fish broth
• ½ cup water
• ½ cup dry white wine (or sub additional water)
• 1 teaspoon dried thyme
• 10-12 oz, white fish or salmon cut into bite size chunks
• ½ cup cream (or coconut milk for dairy-free)
• 1 tablespoon chives, roughly chopped
• Pink Himalayan salt, to taste
• Fresh ground black pepper, to taste

Preparation Instructions:

1. In a saucepot, heat the olive oil and add the leek and garlic. Cook 3-4 minutes until the leek begins to soften.
2. Add the potato, turnip, celery, broth, water, wine, and thyme.
3. Simmer about 20 minutes until the vegetables are tender.
4. Add fish to the stewpot and simmer about 5 minutes until cooked through.
5. Stir in the cream and chives and then season with salt and pepper to taste.

Note: This stew works great with other types of seafood as well. Try it with shrimp or scallops or a combination of seafood!

The post Stick to the Ribs Nordic Fish Chowder appeared first on Breaking Muscle.

Soothing soups are a staple during the winter months because of their warm comforting qualities. This broccoli blue cheese soup is a nutritious addition to your soup repertoire. Bone broth is used as the liquid base for an added boost of amino acids, collagen, and minerals to enhance your immune system during cold and flu season.

Aside from the stellar list of vitamins and minerals that it contains, the cruciferous vegetable broccoli, acts as a digestive power punch providing fiber and antioxidants to support healthy gut flora and improve immune function. Broccoli is traditionally combined with heavy cream and cheese in many broccoli based soups but in this version, I’ve lightened up the dairy by adding a potato to the pureé and eliminated the cream in exchange for additional bone broth. Changing up the cheese to a more sophisticated blue cheese elevates this from being everyday soup to something unexpected.

Broccoli Blue Cheese Soup

Calories 237, Protein 9g, Total Carbs 14g, Fat 17g

Prep time: 15 min

Cook time: 20 min

Serves: 4

Ingredients:

• 1 medium head of broccoli (about 12 ounces), broken into florets and hard stems removed
• 2-3 tablespoons olive oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 white potato, peeled and diced
• 3 cups low sodium chicken bone broth
• 4 oz blue cheese crumbles
• Pink Himalayan salt, to taste
• Fresh ground black pepper, to taste

Preparation Instructions:

1. In a saucepot, add the olive oil, onion, and garlic. Sauté until softened.
2. Add the broccoli, potato, celery, and the broth.
3. Simmer about 20 minutes until all veggies are soft.
4. Puree with an immersion stick blender (or let cool slightly and pour into a standing blender to pureé).
5. Add blue cheese crumbles while hot and stir until melted and completely combined.
6. Season with salt and pepper to taste.
7. Garnish with additional blue cheese crumbles, broccoli florets, or caramelized onions as desired.

Note: You can easily make this heartier by adding cooked diced chicken if desired.

The post Broccoli Bleu Cheese Soup appeared first on Breaking Muscle.

It’s the season of holiday parties, game days, and other special events that center around getting together with friends, family, and finger foods. Eliminate the stress of an elaborate spread with a simple and creamy pesto bean dip that comes together in just minutes.

Inspired by a winter caprese salad, this appetizer combines plain Greek yogurt with pureéd white cannellini beans, pesto, and sundried tomatoes to lighten up the amount of dairy as well as add nutrition. This dip can be served immediately or chilled for super quick preparation which is great if you’re running late.

For a creamier effect, pesto bean dip can also be heated up while still preserving the probiotic qualities of the yogurt. To do this, warm it in a saucepan just until it’s warmed through but not hot. Serve alongside a variety of tasty dippers like crispy crackers and an assortment of vegetables for a healthy snack.

Creamy Pesto Bean Dip

Calories 112, Protein 5g, Total Carbs 9g, Fat 6g

Prep time: 10 min

Cook time: Warming Only (optional)

Serves: 10

Ingredients:

• ½ cup plain, unsweetened Greek yogurt
• 1 can cannellini (or other white beans), rinsed and pureéd
• ¼ cup chopped sundried tomatoes
• ½ cup prepared pesto
• 2 tablespoons grated parmesan cheese

Preparation Instructions:

1. In a bowl or food processor mix together all ingredients.
2. Can be served warm or chilled. To warm, place in a small saucepan or dip size Crock-Pot until warmed through but not hot.
3. Top with additional dollop of pesto or add a basil garnish, if desired.
4. Serve with toasted baguette slices, rice crackers, or an assortment of veggie dippers.

The post Creamy Pesto Bean Dip appeared first on Breaking Muscle.

Kid friendly and fun to eat, the whole family will adore this side dish that is simple to make and easy to enjoy. Thinly sliced slivers of delicata squash provide a unique and healthy side dish. With a taste similar to a sweet potato, delicata squash is rich in fiber and immune boosting vitamin C. Unsweetened coconut flakes coat these squash slices with a delicious flavor that coordinates well with the natural nutty sweetness of this fall vegetable.

With its unique cream and green striped skin, the delicata squash also has a time saving characteristic. Once delicata squash is cooked, its skin becomes very soft and is edible so there is no need to peel it before preparing or serving. I like to cook these in an air fryer which is faster than oven roasting, though you can do it that way, too. Cooking them in an air fryer creates a nice crisp exterior on the coating and makes them perfect for dipping into a spicy mayo or a more traditional sweet chili sauce. This versatile dish is paleo friendly and suitable for vegetarians as well. Because it is appropriate for a multitude of eating styles, these dippers also make an awesome appetizer for parties, game-day, or the holidays!

Coconut Delicata Squash Dippers

Calories 340, Protein 4g, Total Carbs 14g, Fat 31g

Prep time: 10 min

Cook time: 12 minutes in air fryer or 25 minutes in oven

Serves: 4

Ingredients:

• 1 delicata squash, halved, seeded and cut into ¼ inch slices
• 1 egg, beaten
• 1 cup unsweetened desiccated coconut flakes
• ⅛ teaspoon cayenne pepper
• Pinch of salt

Spicy Mayo Dipping Sauce:

• ½ cup all natural or homemade mayonnaise
• 1 tablespoon garlic chili sauce or sambal oelek

Preparation Instructions:

1. Prepare squash by cutting of both ends, slice in half lengthwise, scoop out the seeds, and then cut into ¼ inch slices. Leave the peel on.
2. Place egg in a small dish and beat it. Set aside.
3. Combine coconut, cayenne pepper, and salt in a small bowl.
4. Coat squash pieces in the egg and then toss in the coconut mixture being sure all sides are covered lightly.
5. Place in an air fryer and fry at 390 degrees for 12 minutes or until coconut is browned and squash is tender.
6. While squash is cooking, combine the mayonnaise and chili sauce and set aside.
7. Serve squash hot with the spicy mayonnaise or a sweet chili sauce.

Oven alternative: Preheat oven to 400 degrees. Place coated squash on a baking sheet and bake 20-25 minutes.

The post Coconut Delicata Squash Dippers appeared first on Breaking Muscle.

Squash may be an unusual choice for breakfast. However, when butternut squash is blended with yogurt and sweetened with just a touch of honey, it makes a perfect custard-like filling for the inside of crepes. Crepes made with an almond flour base provide a nice nutty flavor that compliments the earthy squash. Adding a ripe banana to the crepe batter provides structure and a hint of natural sweetness for a wholesome breakfast without a lot of added sugar.

The smooth, silky filling begins with a pre-cooked butternut squash. Pureeing the squash with Greek yogurt delivers a probiotic protein boost to your breakfast. This nutrient packed breakfast will keep you feeling full and satisfied well past your mid-morning routine. Top these delicious crepes with a sprinkle of chopped nuts to provide additional protein and healthy fats while adding a delightful crunch to your morning feast.

Honey Butternut Breakfast Crepes

Calories 369, Protein 22g, Total Carbs 49g, Fat 12g

Prep time: 10 min

Cook time: 20 minutes

Serves: 2 (2 crepes each)

Crepe Ingredients:

• 1 ripe banana
• 2 eggs
• 4 tablespoons almond flour
• ¼ teaspoon cinnamon or pumpkin pie spice
• Pinch of salt

Butternut Filling:

• ¾ cup pre-cooked and pureed butternut squash
• ¾ cup plain, unsweetened Greek yogurt
• 2 tablespoons honey
• ½ teaspoon cinnamon or pumpkin pie spice

Toppings:

• Drizzle with honey, chopped pecans or almonds, and additional filling

Preparation Instructions:

1. Add all crepe ingredients to a blender and blend until smooth.
2. Over medium low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
3. Once pan and oil are hot, pour ½ cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
4. Cook about 3-4 minutes until top looks dry.
5. Carefully flip crepe and cook on other side 2-3 minutes.
6. Lift onto a place to cool and repeat for rest of crepes.
7. For the filling, stir together the pureed squash, yogurt, honey, and spice until smooth.
8. To assemble crepes, place crepe on a plate, fill with squash mixture and fold sides of crepe over. Top with a drizzle of honey, almonds, and a dollop of additional filling.

Notes:

• Both the crepes and filling can be made ahead, cooled, and kept separately in sealed containers in the fridge until ready to assemble and serve.
• You can also freeze the crepes by layering parchment paper between them in a freezer-proof container.

The post Honey Butternut Breakfast Crepes appeared first on Breaking Muscle.

Squash is a vegetable that many love to hate. Maybe it’s the texture or perhaps the somewhat bland flavor that is sometimes attributed to it, but the squash has a high nutritional value and it is worth finding ways that you can truly enjoy it and even learn to love it.

Spaghetti squash makes an easy entry point into the squash dinner scene because it’s so delightfully shreddable and maintains a noodle-like texture rather than turning to mush. This dish utilizes that desirable characteristic as a bottom layer in a turkey and harissa squash skillet that will have your taste buds dancing.

This family-friendly skillet is a rustic cross between a Greek-style moussaka and a skillet lasagna. Because spaghetti squash is less intensely flavorful on its own and doesn’t get too soft, it makes the perfect base layer for this skillet rather than eggplant which would be traditional in moussaka.

I’ve lightened up this dish by using turkey rather than lamb to provide a lean protein option that absorbs as much of the tangy sauce as possible. The sauce is made with a red pepper harissa sauce, tomatoes, and it is enriched with spinach and traditional moussaka seasonings. Instead of a béchamel, I’ve topped it all off with large dollops of ricotta cheese resulting in an easy and flavorful family dinner.

Turkey and Harissa Squash Skillet

Calories 447, Protein 37g, Total Carbs 20g, Fat 25g

Prep time: 20 min

Cook time: 60 minutes

Serves: 4

Ingredients:

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, diced
• 3 cloves garlic, sliced
• ½ teaspoon pink Himalayan salt
• ½ teaspoon ground black pepper
• ½ teaspoon allspice
• 3 cups fresh chopped spinach (about 1 whole 5oz package)
• 1 jar (10oz) prepared harissa sauce either mild or spicy
• 1 can (15oz) crushed tomatoes
• 15oz container ricotta cheese
• Fresh parsley or cilantro, chopped, to garnish

Preparation Instructions:

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise and remove seeds. Place cut side down on a baking sheet.
3. Bake squash about 30-40 minutes just until it’s easily shreddable. It may still be al dente for better texture.
4. While squash is baking, heat olive oil in an oven-proof skillet (like cast iron) with the onion, garlic, salt, pepper, and allspice.
5. Once turkey is cooked through, add the spinach and cook until spinach is wilted.
6. Remove turkey spinach mixture from skillet and place in a bowl (keep the skillet out). Stir in the harissa sauce and crushed tomatoes then set the bowl aside.
7. When squash is finished, remove from oven and scrape out the squash with a fork. Keep the oven on.
8. Place the squash in the same skillet used for the turkey and spread the squash evenly across the bottom of the skillet.
9. Spoon the turkey spinach mixture over the top of squash.
10. Top with dollops of ricotta cheese.
11. Bake 20 minutes.
12. Remove from oven and serve hot garnished with chopped parsley or cilantro.

The post Turkey and Harissa Squash Skillet appeared first on Breaking Muscle.