OH EM GEE THIS WAS SOOOOOO GOOD!!!!!!!!!! I can’t even…..
1 cup whole milk
2 cups grated parmesan cheese
1tbsp chopped garlic
3 tbsp coconut oil
6.5lbs ground turkey
2 large spaghetti squash
2 lbs frozen broccoli
12 tupperwares (if pure meal prepping for the week)
Cut in half the long way, scoop out the seeds (which can be rinsed and baked and eaten as a snack btw) and put face down in a pan in an inch of water. Bake at 350 degrees for 45min ish (or until you can squeeze it **with a potholder** and it’s feels soft).
Cauliflower Flour Alfredo Sauce:
Bring water and some garlic salt to boil in a large pot.
Remove the green bottom and break up cauliflower heads into smaller pieces.
Boil until soft.
Remove cauliflower from pot with a slotted spoon and put in the blender with 1 cups of water from the pot. (I had to split this into 4 sections in my blender. I put 1/4 cup water in with each round of cauliflower in the blender). Blend about 2s econds or untill smooth.
In a sauce pot add all blender cauliflower, 1 cup whole milk, salt and pepper to taste, coconut oil, parmasean cheese. Stir on medium to low heat until cheese is melted and mixed in.
Cook and drain the turkey then dump into the sauce
Put it all together:
Lay out 12 Tupperware on a table
Split the spaghetti squash and broccoli evenly between each of the 12 dishes.
Top each dish with the turkey and sauce mix. This should make aprox 6oz cooked turkey per meal. If you want less than 6oz make a 1/2 recipe 🙂