Wow it’s been a long time since I’ve posted a recipe! About dang time. I decided to try something new today and I must say – I feel like a new woman! I have always been a picky eater when it comes to vegetables and seafood. Now that I’m dating again, it’s always awkward when I’m on a first date and while looking at the menu, the question “Are you a picky?” comes up… I have to think of a different answer every time. And believe me.. it takes effort! Because I have been picky, not by choice, it’s just how I am. But I am here today to tell you I am trying new things and going down crazy vegetable roads I’ve never been down before. And it feels great! So here’s a step by step of what I made for dinner tonight, the delicious AND healthy Garlic Turkey Spaghetti Squash.
-1 Large Spaghetti Squash
-2 turkey burger patties
-Spaghetti Sauce (I used Classico Spicy Tomato & Pesto)
-Salt, Pepper, Italian Seasonings
1. Preheat the oven to 375 degrees. Take that big ole squash and cut that baby in half the long way. This was a real b$*ch, I think I need new knives. Once you get it cut in half, scoop out all the seeds. The consistency and texture reminded me of a pumpkin. Lay both pieces face down on a metal cookie sheet (be sure to spray olive oil Pam first). Then add about 1/4 cup of water to the pan and cover the squash with foil. Throw it in the oven for 45 minutes.
2.I would suggest starting the sauce process about 20 minutes before the squash is done cooking. Put a large pan on low-medium heat. Throw in the olive oil, minced garlic, and parsley. Let it simmer for a few minutes.
3. After a good simmer gets a going, throw in the turkey meat. This is when I added the seasonings. Turn the heat to medium and add a little more olive oil so the meat doesn’t dry out.
4. Once the meat is close to done, add in the spaghetti sauce. I used about 2/3 of the can of sauce, but it’s up to you if you want more or less. Once the squash is done, all ingredients should be in the pan. Pull out that fat boy and simply take a fork to the inside of the squash. After gathering a large clump of “spaghetti”, scoop it into the pan. Let the pan simmer for about 5-10 more minutes once you get all of the squash into the pan.
5. Enjoy with a little mozzarella or parmesan cheese and a nice glass of cabernet! Only 30 calories per cup of squash. With the meat and sauce added, I can’t imagine it being more then 250-300 calories per serving at max. Super low calorie and guilt free way to enjoy spaghetti. Loved it! Will do it again. One disclaimer- I will say it took more time than I normally spend on cooking…I like to spend my days free of control and free of things that take time away from the more fun and selfish things in life. But today I felt like learning a new recipe in hopes that one day I will get to spoil that health-conscious, super ripped/fit special someone with this garlicy spaghetti squash recipe. #MaryGetsDomesticated2015