In my attempt to eat food that is healthier yet still full of flavor, I felt I should share a recipe my boyfriend has made a few times that I absolutely love. It doesn’t really have an official name that I am aware of; we just call it Italian spaghetti squash.
Now before you start going “Eeewww! I don’t like spaghetti squash,” hold up. This is actually really delicious. Here’s how to make it:
Take a spaghetti squash, cut in half and place face down onto a lightly greased baking sheet. Bake at 350 degrees for about 35-45 minutes.
While that is baking, sauté some minced garlic in a little olive oil in a large skillet. Add in a chopped zucchini and cook for about 5 minutes or so until the zucchini becomes tender. Add a package of ground turkey and cook until browned. Add a can of diced tomatoes. You can use flavored varieties if you like. Add some Italian season and heat through.
Let that simmer until the squash is done. When finished, let the squash cool slightly. Then use a fork to scoop out the squash into a colander. The squash will be slightly juicy so you want to try and squeeze out some of the liquid. Season with salt and pepper.
In a plate, scoop some squash and top with the turkey mixture. Go crazy and add a little cheese if you like or just enjoy as is. It really is tasty. This is a light way to get that comfort food flavor and not feel all bloated when you are done eating.
The great thing about recipes likes this is it is always different each time you make it depending on what seasoning you add or what flavor tomatoes you use. It is a great recipe for winter.
Of course, we followed this up with a cinnamon pull-apart pastry I made. So yummy, but now I feel like I’ve gained 10lbs. But it was made from scratch with no preservatives…we’re good!