A reader asked about our baked spaghetti squash recipe. It’s a combination of recipes we found online. The Guardian UK deemed spaghetti squash as this falls “must have” ingredient and for good reason. It’s a low carb, low calorie (42 calories per cup), fibrous alternative to pasta loaded with folic acid, vitamin A, potassium and beta carotene.
We made this pan two weeks ago for dinner, then had leftovers that lasted through the early part of this week. It saved us a lot of cooking. Also, on Sunday night, we were almost tempted to get Chipotle, but decided to go with a healthier option we already had. If this wasn’t in the fridge, we would’ve wasted money and calories. Below is our hodge-podge recipe.
large spaghetti squash (3-4 lbs)
- 1 lb
cups sliced mushrooms
medium, chopped onion
cloves of garlic
- ½ cup
chopped, pitted olives
jar red pasta sauce
table spoons, dried Italian seasoning
and pepper to taste
table spoon olive oil
- 1 box
of Zinfandel by Bota Box
a sip of wine.
squash crosswise; remove seeds. Salt and
pepper the inside of each. Place cut-side down in 1 inch of water in a rectangular baking dish. Cover with tinfoil. Bake for one hour at 325 degrees F or until
squash is tender when pierced with a fork. In a large skillet, brown ground
turkey, mushrooms, green pepper, onion and garlic over medium heat until turkey
is no longer pink (but not too brown); stir to break up turkey. Salt and pepper to taste. Add one tablespoon of dried, Italian
sip of wine.
oven to 350 degrees F. Scrape pulp from
squash into a baking dish coated with olive oil (about a tablespoon). Spread half the squash in the dish. Add the turkey mixture and the olives.
Sprinkle with half a table spoon of dried, Italian seasoning, salt and pepper. Add the remaining squash, top with pasta
sauce and add remaining dried, Italian season.
Cover and bake for 30 minutes.
Sprinkle with parmesan cheese.
Bake for 5 more minutes. Let
stand for 10 minutes and serve with wine.
- Heck, have another sip before serving for dinner.