Roasted Spaghetti Squash with Turkey, Mushroom, and Tomato Sauce
I love this recipe because it is quick, hands-off, and easy to modify based on your preferences or what you have in the fridge. Last night I made it with organic ground turkey from a local farm and locally grown shiitake mushrooms simmered in a jar of tomato sauce ( I like Rao's because it is low carb/sugar but you could also make your own).
Seasoning (I like Mrs. Dash and Black Pepper)
5 cloves of garlic chopped
1/4 of an onion chopped
2 cups sliced mushrooms
1# ground turkey (or chicken or beef)
1/4 cup chopped green olives (optional)
24 ounce jar spaghetti sauce
Cut the squash in half the long way and rub the inside with olive oil. Season with salt and pepper. Turn upside own on a parchment lined sheet pan and roast at 400 degrees for about 45 minutes. The shell will start to turn a toasty brown.
While the squash is cooking, add a swirl of olive oil to a large fry pan and add sliced mushrooms, garlic, and onion and saute about 5 minutes on medium-high. When these vegetables are finished cooking, put in a bowl and set aside. Next, add a little more oil and brown the ground turkey in the same pan. If there is extra grease when the ground meat is finished cooking, drain it off and discard. Add the vegetable mixture to the meat and green olives (if you like). I love all kinds of olives and add them anywhere I can! Add the tomato sauce and let it all simmer until the squash is finished. I like to add a little water to thin the sauce, too.
When the squash has finished remove it from the oven and use a fork to pull out the strands of cooked squash and add to plates. Top with the fortified sauce and sprinkle with parmesan cheese! Delizioso!