Wednesday, December 15, 2010
Spaghetti Squash Spaghetti
Don't get hung up on the fact that spaghetti squash does not compare to spaghetti noodles, because this dish is great. Spaghetti squash adds a tasty flavor and texture to this low-carb version of spaghetti.
1 large spaghetti squash
that's it, nothing else.
First cut the spaghetti squash in half. Spoon out the seeds and place the halves cut side down in a dish. Add 1 Tbsp of water and bake in the oven for 30-40 minutes @ 350F. Once they start to soften, take a fork and scrape the squash "noodles" out of each half.
I would highly recommend to cook your squash in advance and give yourself time for them to cool before forking. I however was really hungry so I chose to heed my own advice and start forking right out of the oven. Let's just say I had a few choice words for those d*#& hot squash.
The squash should still be slightly firm and a bit crispy at this point. I have found that it is best to fork the meat out of the squash before it gets too soft. If you prefer your spaghetti noodles without a crispy finish, then cover the dish with saran wrap and put the squash noodles in the microwave for 10 to 15 minutes or until desired tenderness. Don't go too long or they might get a bit mushy and loose their noodle shape and texture.
For the sauce you can prepare any traditional spaghetti sauce or grab a jar of sauce in a pinch. I included a quick recipe I like to make. Note: This is a very meaty recipe since we need more calories to come from protein.
1 lb ground turkey
1 lb Italian sausage
1 bell pepper chopped
1 onion chopped
1 8oz can tomato sauce
1 6oz can tomato paste
1 12oz can diced tomatoes
Saute onions and bell pepper to desired tenderness. Add garlic and cook for 1 min. Add meat and brown. Drain off any excess oil/fat. Add sauces and herbs and cook over medium-low heat or until the noodles are ready.
Maybe tomorrow I will make Chicken Soup Chicken or Hamburger Steak Hamburgers.