It’s Paleo, Gluten-Free, Whole-Foods Friendly, and SUPER SIMPLE to Make!
Last night I decided to make a spaghetti squash dish. I had picked up some random “whole foods” earlier in the week and figured that I should make something before it all went bad. So I threw some ground turkey in a skillet and went to work. One thing you have to know about my cooking is that I don’t cook unless the dish itself is fairly quick and relatively simple to make. So this one fits the description well. You can make this dish in under 30 minutes…and that’s including the time it takes to let the ingredients simply “cook.”
Here’s what I used. You can modify this any way you want. I’m not uberly creative (why isn’t uberly a word?) so feel free to modify!
- One medium sized spaghetti squash
- 1 package of ground turkey
- 1 14-oz can of diced tomatoes
- 1 frozen bag of mixed peppers and onions (sure, you can get fresh peppers and onions but who has time to chop all that up? Don’t you need to go to the gym or something?) 😉
- 1 package of mushrooms
- A few garlic cloves or a couple tsp already minced garlic. (Ok, I really do enjoy fresh garlic more, but garlic is garlic. If you use enough, you’ll taste it either way. I use enough.)
- Whatever seasonings you would like to add. I used pepper, a touch of cayenne pepper, and oregano. Or was it basil? It was green. Take your pic!
The hardest part about this recipe is dealing with the spaghetti squash. And by hard, I mean, slightly frustrating for all of five minutes. Cut your squash in half, clean out the seeds and stringy “stuff,” and then stick both halves in the microwave for 8 minutes. When it’s done, let it set for a good five+ minutes so that it’s cool to the touch.
While the squash is cooking, start browning the turkey. And honestly, you could use beef, sausage, chicken–I don’t think it matters. I get whatever is on sale honestly. Once the meat is brown, add all the other ingredients. Let it simmer until everything is pipping hot and the mushrooms and frozen veggies are thoroughly cooked!
While your meat mixture is cooking, with a fork, simply dig out all the “spaghetti” from the squash. It should fall right out. I used my hands to pull out the last little bit after I got all I could with the fork, but it’s seriously easy. Then I tossed all the noodles into the pan with the other ingredients and let everything simmer for at least another ten minutes. Really, I didn’t time it. I just let it simmer ’til Erik got home. Then we ate it! So yummy!!