I used to loooooooooove eating pasta. I could eat noodles all day e’ryday. I’d have Top Ramen for breakfast, buttered noodles for lunch, and spaghetti for dinner. That’s kind of how I ended up with the figure I used to have.
Now I find way to sneak in more veggies in place of noodles and since changing my eating habits, I’ve gotten pretty used to using different kinds of squash in place of noodles. Zucchini and eggplant are surprisingly versatile, depending on what you’re looking for and how you cut it up. It’s handy to have a mandolin too so you can cut ribbons or sticks easily.
And then there’s spaghetti squash…
It’s like a magical pasta vegetable. You just roast it, remove it from the skin, and BOOM! Magical squash pasta. Use it as you would regular spaghetti. I’m not going to lie, it takes a little getting used to at first, but once you get it figured out, spaghetti squash is delicious. The recipe below will be for making my most recent iteration of spaghetti squash
Spaghetti Squash with Ground Turkey
1 Spaghetti Squash
1 lb ground turkey
1 onion, chopped
3 garlic cloves, minced
1 bell pepper, sliced fine
Spices: cayenne, salt, pepper, red pepper flake, basil
Shredded cheese of your choice (I like mozzarella)
Preheat your oven to 450 deg F. Split the spaghetti squash lengthwise and remove the seeds. Please the two halves face down on a rimmed baking sheet with a little bit of water and get that bad boy in the oven. Leave it in there for 20-30 minutes or until the squash is cooked.
Meanwhile, get that onion and garlic going in a pan with some oil of your choice. Add the ground turkey and season to your liking (I used some cayenne, salt, and pepper). Once the meat it cooked, add the rest of the veggies. I also added some red pepper flake for good measure because the cayenne wasn’t enough.
Scoop the spaghetti squash into a bowl and break up the flesh into strands. Add the meat mixture and toss in some cheese and the basil. Voila! Noms is served!