Spaghetti Squash Skillet
Have you tried Spaghetti Squash yet? It’s definitely
one of the favorite veggies in our house! It is becoming SO popular for
anyone watching their carb intake or on a gluten free diet. YET I still have
many clients who have never tried it because they don’t know how to cook it or
what to do with it after they cook it??
Don't let it intimidate you---it's way simpler than it
seems! This recipe is so delicious! I got another thumbs up from
the hubby on this one
Serves 4
Spaghetti Squash:
Cut a medium spaghetti squash in half, scoop out seeds.
Very lightly coat the inside with olive oil.
Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
Cool just a bit.
Use a fork to shred "spaghetti" out of the skin.
Use paper towels to soak up moisture just a bit.
Skillet:
Ingredients:
1 tsp extra virgin olive oil
1 lb lean ground Turkey
1 small sweet onion, diced
3 cloves garlic, minced
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 cup sliced mushrooms
2 (14.5 oz) cans organic diced tomatoes, OR 3 cups FRESH diced tomatoes
1 (15 oz) can organic tomato sauce
2 Tbsp fresh parsley
2 tsp dried basil
1/2 tsp dried oregano
Sea salt and freshly ground black pepper, to taste
Sprinkling of all-natural Parmesan cheese- optional
Instructions:
Heat large skillet over medium-high heat. Once hot, crumble in turkey and cook until browned, stirring occasionally. Drain fat if any and set cooked turkey aside.
Heat olive oil in skillet, once hot and add onion & green peppers and saute until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sauteing.
Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
Garnish with fresh chopped basil and a touch of parmesean, serve warm.
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