Easy, Healty, Quick Dinner Recipe: Spaghetti Squash With Meat Sauce
Though every store is decorated with Autumn flare and smells of cinnamon, spice and everything nice, there's nothing "seasonal" happening in Los Angeles weather-wise these days. Fall is kind of a joke. I'm convinced my gorgeous brown riding boots are laughing at me, enjoying their freedom in my messy closet, knowing that this 90 degree weather could go on and on... and I'll have to brave a pumpkin patch in flip flops because it's just too damn hot for boots. OH, I miss boots. I'm ready for boots.
I seeeeee those darling Pumpkin molds and mulling spices at stores like Williams Sonoma, but guess what? As long as my air conditioning continues to blast all day long, I can't get into the Fall spirit. HOWEVER, there is one Fall thing I'm ready and willing to embrace: FOOD. I love Fall food-- specifically, Squash. There is nothing more satisfying and tasty than a perfectly roasted squash. I'm pretty sure this became my favorite fall food when I realized just how easy it was to prepare... Seriously, there is nothing easier to make than roasted squash and there's nothing healthier than squash as a substitute for white floured carbs (aka pasta. aka goodness).
Welcome then the Spaghetti Squash. The perfect squash for a weeknight family meal. It looks like spaghetti (ish) and tastes like spaghetti (ish) but doesn't pack on the carbs like spaghetti (no ish about that)! This past weekend, I grabbed two perfectly ripe spaghetti squashes at my local farmer's market for about 5 bucks. (Don't quote me on that. Again, it was hot and I was practically melting). In my mind, I knew I was going to use the squash as a spaghetti type base, but wasn't sure how... (Again, I'm all for a plain roasted squash... but I wanted to try something different).
SO, I pulled together two things that I know I do well: 1) Roasting Squash and 2) Turkey Bolognese. Voila, mama has a meal.
Here's what I did... Keep in mind, nothing is too exact, but this is so easy, breezy that you don't need to be very precise.
-2 Large Spaghetti Squash
-1.25- 1.5 lbs of Lean Ground Turkey
-Your Favorite Tomato Marina Sauce
-Grated Parmesan Cheese
-Salt & Pepper
1) Preheat oven to 425 degrees
2) Slice spaghetti squash in half, lengthwise. You can opt to drizzle insides with olive oil, salt and pepper, or just leave plain. (I left it plain).
3) Place squash, cut side down, on an oiled or olive oiled sprayed baking sheet. Bake for 1-1.5 hours until squash is tender.
4) As the squash is cooking, heat two table spoons of olive oil in a saute pan. Once heated, at crushed fresh garlic.
5) Add mushrooms and saute until cooked. In a separate pan, brown your ground turkey. Once browned and cooked through, add to the mushrooms and garlic. Season with salt and pepper and 5-10 pieces of chopped up basil depending on your preference. Add the tomato sauce and simmer.
6) Once squash is done, remove it and let it cool. Shred the inside of the squash with a fork to create a spaghetti type consistency. You can add olive oil and parmesan here... but I did not. Instead I served it with a big heap of the sauce and topped with more fresh basil and parmesan.
Lets just say that both my boys LOVED this and we had it two nights in a row. 2 squash. One package of meat. One jar of sauce. Easy.... I'd say Breezy too but it's going to be a scorcher tomorrow and there's hardly a chill.
I want Fall!!!