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Garlic Butter "Noodles" with Turkey and Broccoli

Garlic butter noodles with turkey and broccoli.

I love when random, unplanned and experimental recipes turn into successes. That’s what happened with this garlic butter noodles with turkey and broccoli. I needed to make a quick dinner because it was getting late, but wasn’t hungry for some of our go-to meals, like spaghetti. I only had ground meat in the fridge and had everything to make sauce, but really wasn’t in the mood for tomato flavors. Alternatively, butter and garlic sounded good, but then again, when does that combination not sound delicious? It’s a classic. Plus, I hadn’t eaten much butter on this particular day, so it was time to change that! Butter makes most everything better!

Cheers!

Garlic Butter “Noodles” with Turkey and Broccoli

Ingredients:

  • 1 lb ground turkey thighs and/or breast
  • 2-3 Tbsp grass-fed butter
  • *1 medium cooked spaghetti squash, scraped with a fork to make noodles
  • 2 cups chopped broccoli florets
  • Sea salt and pepper to taste
  • 4 cloves minced garlic cloves, separated
  • Pinch of red pepper flakes, optional

IMG_2801

Directions:

  1. Heat a large pan over medium heat and add the ground turkey. If necessary, add a little fat to the pan. Break up the turkey with a spatula and let cook for a couple minutes.
  2. Next, add three of the minced garlic cloves and the broccoli. Season to taste with sea salt and pepper. Continue to cook for several minutes, until meat is browned. Once meat is cooked through, pour mixture into a bowl and set aside.
  3. In the same pan, melt the butter over medium heat. Add the one remaining clove of minced garlic and saute for about 30 seconds, or until fragrant. Reduce heat to low, and add the spaghetti squash strands, tossing with the butter and garlic.
  4. Add the meat and broccoli mixture to the pan and toss with the squash. Season to taste with more sea salt and pepper, if needed. Add red pepper flakes, if using.
  5. Remove from heat and serve.

Yields: 4 servings

*If you’ve never cooked a spaghetti squash, it’s simple. I adhere to the following directions:

  1. Preheat oven to 375 degrees F.
  2. Cut spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place cut side down on a baking sheet or roasting pan, and fill with about 1/4-inch of water.
  4. Bake in oven for 30-35 minutes. Be careful not to overcook or your strands will be mushy.
  5. Let cool and then scrape out the squash strands with a fork.

Garnish with a little extra red pepper flakes, if desired.

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Related

Filed Under: Dinner, Recipes Tagged With: broccoli, dinner, easy paleo meal, gluten-free, grain-free, ground turkey, Paleo, paleo dinner recipe, recipe, scd-friendly, Spaghetti squash, turkey thighs

Previous Post: « Easy Turkey Breakfast Patties
Next Post: Baked Delicata Squash Fries »

Reader Interactions

Comments

  1. Brittany

    January 11, 2013 at 10:23 am

    I loovee spag squash. I haven’t had it in a while, I should snag one before they disappear!

    Reply
  2. paleoinpdx

    January 11, 2013 at 10:25 am

    I know, I’m trying to take advantage of them too while they’re still around. They’re already getting harder to find!

    Reply
  3. livinglikelinds

    January 11, 2013 at 11:30 am

    Fabulous! We’re having grass-fed flank steak for dinner and I was thinking…hmmm, what should we have as a side? Now I know! I’ll just leave the turkey out for now and have garlic butter noodles 🙂

    Reply
    • paleoinpdx

      January 11, 2013 at 11:37 am

      Sounds like a good combo in my opinion! Enjoy 😉

      Reply
  4. teresasdreams

    January 11, 2013 at 6:36 pm

    Ok, that’s it! I have to try spaghetti squash!

    Reply
    • paleoinpdx

      January 11, 2013 at 7:03 pm

      You’ve never tried spaghetti squash? Yes, you must try it then!

      Reply
      • teresasdreams

        January 12, 2013 at 3:17 am

        LOL, I know, right? I’m going to be trying lots of new things on my quest for optimal health.

        Reply
        • paleoinpdx

          January 12, 2013 at 10:34 am

          Yay, it’ll be fun 😉

          Reply
  5. jody9138

    January 12, 2013 at 3:43 pm

    I think I’ve used every squash BUT spaghetti. This looks delicious and I think I’ll give it a shot. Thanks for sharing

    Reply
    • paleoinpdx

      January 12, 2013 at 4:28 pm

      Well, you can’t leave spaghetti squash left out if you’ve tried all the others 😉 I hope you enjoy it!

      Reply
  6. myfoodreligion

    January 13, 2013 at 3:43 pm

    I have been searching high & low here in Australia for spaghetti squash & cannot get it anywhere 🙁 Is it a winter veggie? I might have to start my search again when it cools down here?

    Reply
  7. paleoinpdx

    January 13, 2013 at 3:44 pm

    Yes, it is a winter veggie. The stock is winding down here, so I’m trying to take advantage of it while I can, along with other winter squashes.

    Reply
  8. The Professional Stress Baker

    January 13, 2013 at 11:23 pm

    The Boy and I just discovered spaghetti squash last week. OHMYGOD. I love it! We’ll have to try this recipe, especially since I just found a place selling spaghetti squash for $0.39 a pound less than Freddy’s!

    Reply
    • paleoinpdx

      January 14, 2013 at 9:28 am

      Hooray! Spaghetti squash truly opens up a whole new world. I’m so glad you’re enjoying it 😉

      Reply
  9. Britta

    January 14, 2013 at 11:39 am

    This looks so delicious. You’ve really gotten me super curious about the paleo diet! Ahh, I so badly want to try it.. or at least get close to it (not sure if I can give up certain things!)

    Reply
    • paleoinpdx

      January 14, 2013 at 3:04 pm

      I’m glad I’ve at least made you curious … that’s a start! If you want it though, why not DO it, Britta? You’ll realize that you really don’t need certain foods (like grains). This becomes especially evident when you notice how much you feel better without them. I don’t think of it as giving up foods — I think of it as living and performing better. I’m healthier without those things 😉

      Reply

Trackbacks

  1. 20 of the Best Paleo Ground Turkey Recipes says:
    November 7, 2013 at 11:25 am

    […] 9. Garlic Butter Noodles with Turkey and Broccoli […]

    Reply
  2. Simple Supper Friday: Leftovers | Paleo in PDX says:
    November 29, 2013 at 8:55 am

    […] Garlic Butter Noodles with Turkey & Broccoli (use leftover roast turkey instead of ground turkey) […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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