My roommate (and best friend for 10 years) makes this great meal with Spaghetti Squash and ground turkey that lasts for the whole week. It’s half the carbs and calories as regular pasta and using ground turkey instead of ground beef cuts half the fat. I usually use a mushroom sauce, diced tomatoes, or cooked zucchini as an addition to give a little more flavor. Last week I was craving cheese so I added organic shredded mozzarella. Here’s the play by play…..
- 1 large spaghetti squash
- 1 lbs of ground turkey
- Olive oil
- Pasta sauce or other additional veggies
Pre heat oven to 350 degrees. Cut the Spaghetti squash long ways and put on cooking pan (I used a cookie sheet) with the insides facing up. Drizzle some olive oil on top of squash and under to avoid burning. Bake for 20 – 25 mins until you can easily stick a fork through the squash.
Once cooked, than cool for 5 to 10 minutes.
Add a tbs. of oil to a skillet and cook ground turkey for 10 minutes adding some pepper and salt and some other spices of your choice. I use Forward! from Penzey’s. Cook till it’s just barley pink.
Once the squash has cooled a bit, use a fork to shred the squash into a serving dish or other container.
Add ground turkey and top it off with sauce, cheese, or other veggies.
This meal will last a week for one single lady like myself. 40 calories per serving of 1 cup of spaghetti squash compared to 160 calories for 1 cup whole wheat pasta….you do the math.