November 9, 2011

Squashing the Carbs

Spaghetti squash is one of the weirdest/coolest vegetables I think that I have ever eaten. You bake it, and the inside shreds exactly like spaghetti noodles, minus the carbs, and it tastes great! Just like pasta, you can put whatever kind of sauce on it you want. We made our own spaghetti sauce with ground turkey.

2 spaghetti squash (pictured above)- 1 squash feeds 2 people
Italian Seasoning
Garlic Salt

1 lb ground turkey (or beef if you prefer)
1/2 an onion
2 tbsp chopped fresh basil
1 tsp Italian Seasoning
1 tsp garlic powder
1 large can of stewed tomatoes
1 can of tomato sauce

Preheat oven to 375 degrees.

Cut squash in half, and scrape out the seeds. Poke with a fork and season as desired. We used garlic salt, pepper, and Italian Seasoning.

Fill the bottom of a baking dish or cake pan with about a 1/2 inch of water and place the squash halves, inside up, in the dish. Bake for about an hour, or until the squash is tender.

Meanwhile, in a large frying pan cook the turkey meat and Italian Seasoning, breaking it up while it cooks, until it is still a little pink.

Add the onions, garlic powder, tomatoes and tomato sauce and cook for another 5-10 minutes or until onions are soft, turkey is no longer pink and sauce is hot.  Add chopped basil.

Once the spaghetti squash is done cooking, pull the squash out and let it cool a little. If it's too hot it will be hard to scrape the inside.

Using a fork just simply scrape the inside of the squash, it will pull off very easily and will look like pasta.

You can use the outside of the squash as a bowl, and just add your sauce right on top of the squash, with a little Parmesan and more basil as needed.

Enjoy your carb-less spaghetti!


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