The plan was to make the spaghetti squash with maybe turkey meatballs. I was running behind and didn’t have time to cook the squash in the oven (nor did I really want to turn on the oven) so I tried a new method I found online. The gal microwaved the squash for 10-15 minutes. I thought great! That’s easy. Well, I may have left mine too long. When spaghetti squash is over cooked it’s mush and not very noodle like. So, I had to change gears and come up with something else.
Step 1, drain squash. I only used half a squash for this recipe. I then mixed it with salt, pepper and parmesan cheese. I spread it out on the bottom of the dish and then popped it in the oven for 10 minutes to “roast” it a bit. While that happened, I browned 1/2 pound of ground turkey and seasoned it up with salt, pepper, garlic and onion. Whatever Italian seasoning you like works.
I had some leftover roasted cauliflower in the fridge so I added that to the meat once it was cooked. Then finished it off with some roasted red pepper sauce. Let that simmer for a bit. I had a bit of Manchego in the fridge so I shaved that into the sauce right before pouring it all over the spaghetti squash. And because I love Panko bread crumbs, I mixed some with parmesan for a crunchy topping.
Into the oven at 350 for 10 minutes and voila. Dinner.
It was pretty tasty and the leftovers were even good. If you don’t have the cauliflower add another veggie or not. It’s pretty easy to change it up. Enjoy!
Elizabeth Hafner 