Wednesday, July 23, 2014

drown it in sauce - spaghetti squash spaghetti

The husband and I were escaping the apartment between study sessions Friday night at the Thai restaurant down the street. It was a beautiful night to walk around Downtown, and Daniel needed a break from microbiology.

We were chowing down on cashew chicken and red chicken curry, when Daniel turned to me and said:

"I think I'd eat more vegetables if they were covered in yummy sauce."

In my head I heard Barney Stinson say, "Challenge accepted."

The next morning the weather was still as gorgeous as ever, so we took another study break to the Farmer's Market. I filled my arms with as many vegetables as I could carry - zucchini, summer squash, asparagus and the most delicious grape tomatoes. {Also got these gorgeous flowers, but that has nothing to do with this post.}

Needless to say, I didn't waste any time on the challenge before me, and Saturday night I whipped up a quick, easy and veggie-filled meal for the two of us. I call it:

Spaghetti Squash Spaghetti

SIDE NOTE: If you've never had spaghetti squash, you have to at least try it. I'm not going to tell you it tastes just like spaghetti, because it doesn't. But it's pretty delicious with a little evoo and pepper and a great low-carb {or gluten-free} alternative. And as a bonus, it costs as much or even less than a package of spaghetti.

-1 lb of lean ground turkey
-1 medium spaghetti squash
-1 zucchini
-1 summer squash
-1/2 onion
-1 tbsp olive oil
-1 clove of garlic
-2 cans of tomato sauce
-1 tbsp italian seasoning
-1 tsp crushed red pepper {optional}

1. Poke a bunch of holes in your spaghetti squash using a sharp knife, and then cook in the microwave on high for 12 minutes {did I mention you can cook this in the microwave - another reason it should be on your favorite vegetable list}. When it's done, let it cool in the microwave for at least 5 minutes.
2. While the squash is cooking, chop up your onion, zucchini, summer squash and garlic clove. 
3. Heat the olive oil in a skillet on medium high, and put in your onion. After about 3 minutes, add the rest of the veggies on your cutting board and cook through.
4. If you're pretty good at multi-tasking, you can start to brown the ground turkey at the same time. I like to try to time it to where the veggies and meat are done at the same time. 
5. Once your turkey is cooked, drain any grease, and then add the tomato sauce, spices and your cooked veggies.
6. By this point, your spaghetti squash should be cool enough to handle. Cut it at the equator (not through the stem) and then throw away all the seeds {or roast them like pumpkin seeds}. Use a fork to pull out the rest of the squash. It should look kind of like spaghetti.
7. Divide up the squash and then top it with your yummy sauce. It should be enough to make at least 4 servings, depending on - you know - how much you can pile on your plate. 

I don't know about you, but these plates say success to me. Now, please excuse me why I brainstorm other ways to cover veggies in sauce so my husband will consume them in mass quantities. 

Have you ever tried spaghetti squash? Do you have any sauce-y recipes for me to try?

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