SPAGHETTI SQUASH

Well I've been MIA a bit. My apologies. I hadn't even realized how long it had been. And I really don't have an excuse. I've just been adjusting to life back in California...which consists of training for about 3 hours a day, eating and sleeping. I can't really complain.  But I suppose I need to start thinking about what I want to do with my life. Okay that was boring. What else can I tell you. I miss Australia. And summer. At least its been a pretty mild winter here so far. The sun has been shining almost every day since I've been back so thats nice! Anyway, on to the spaghetti squash. If you've cooked this before then I apologise again for boring you, but if you haven't then get excited! Spaghetti squash didn't seem to exist in Australia so I was majorly deprived! Now I'm in heaven. I could eat this every night. So here's how to cook it, and here's a simple turkey marinara sauce to top it off with, but if you have a favorite pasta sauce feel free to try that atop this amazing veggy!

Spaghetti Squash

Prep 10 min

Cooking 1 hour

Serves 2-4

INGREDIENTS

Spaghetti Squash:

  • 1 spaghetti squash
  • 1 tbsp olive oil
  • Salt and pepper

Turkey Marinara Sauce:

  • 1 lb ground turkey
  • 1/2 cup onions, chopped
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp basil
  • 1 tsp oregano
  • Salt and pepper

INSTRUCTIONS

Spaghetti Squash:

  1. Preheat oven to 375F
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds
  3. Place the squash cut side up on a baking sheet and drizzle with olive oil and season with salt and pepper
  4. Bake for approximately 1 hour
  5. Remove from oven and let cool, then using a fork scrape out the squash into a bowl so that it comes out stringy like pasta!

Turkey Marinara Sauce:

  1. In a large skillet over medium heat add the olive oil, garlic and onion and cook for a few minutes
  2. Next add the ground turkey and cook until browned
  3. Add the crushed tomatoes, tomato sauce, basil, oregano, salt and pepper and bring to boil, then reduce heat and simmer for 30 minutes
  4. Serve over spaghetti squash