As I mentioned this is a sauce I've featured on the blog before. There are many variations depending on what you have but this time I used..
1 Large yellow onion
4 cloves crushed garlic
1 lb ground turkey
1 28oz can whole San Marzano tomatoes (gave those a crush/chop and used all the juicy sauce as well)
A few large tablespoons of tomato paste (leftover from the bit I used in my Creole Shrimp dish Sunday)
Salt, pepper, crushed dried oregano, crushed dried basil, a pinch of sugar, bay leaves
It's pretty simple just give the onions, garlic and turkey a good saute in the seasonings until fully cooked and slightly browned. Add the tomato paste & San Marzanos (red wine if you've got it) and more seasoning to taste. Toss in the bay leaves and let it simmer lightly for as long as you've got - I'd say at least 30-45 min for flavors to develop.
The Spaghetti Squash:
This is something my mom often made, and something I have been interested in making on my own for some time. I have had difficulty finding them in TJ's sometime's limited fresh produce department, but lately they've been in stock! So I grabbed two on Sunday hoping to put them to use this week. My mom usually boils/steams them whole, but I read a tip online that looked interesting and perhaps would keep the squash from becoming too watery as it often does.
1) Cut the stem off - this will make it easier to accomplish step 2
2) Cut the squash long ways - I was surprised at how hard the raw squash was so this took a bit of strength
3) Scoop out the gunky seedy center - very similar to what you might do with a pumpkin before carving
4) Drizzle the inside with olive oil, salt & pepper - or any seasonings you'd like but I'd keep it simple if you plan to serve it with a flavorful sauce
5) Place the halves face down on a cookie sheet - I think this must allow for the inside to steam naturally
6) Pop in the oven at 375 degrees for 35-45 minutes
7) Test the tenderness with a fork when you think it's done - it will be soft yet still have some integrity, it should be easily pierced with a regular ole fork even from outside
8) Use a fork to scrap out the meaty center after letting it cool for 5-10 minutes.
|Scoop out those seeds|
|Flip them the other way to cook!!!!|
|Scrape out the tender "spaghetti"|
Serve with any sauce and enjoy! It is a great alternative to pasta because you get the texture without all of the empty carbs. Happy Wednesday everyone!