I’m really digging the spaghetti squash idea’s I’m coming up with and I think I love this one better than all the rest. I will be making this again–plus, my daughter ate a whole serving of this! Super delicious and a powerhouse of nutrition–yes please!
1/2 of a spaghetti squash
Optional: 1/4 cup cheddar shredded cheese (I used the Rice brand)
1 cup pizza sauce
1/2 onion medium-size chopped
1/4 cup Portabella mushrooms
1 cup diced tomatoes
Sprinkle crush red pepper
1 clove of garlic
1/2 teaspoon of each:
Preparing the squash:
If you cut up the spaghetti squash before cooking:
Method: Just get in there and cut it in half (lengthwise). You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash.
Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Separate strands by running a fork through in the "from stem to stern" direction.
While the squash is baking:
Brown the ground turkey.
Once the turkey is done add in the tomatoes, onions and mushrooms and cook on the stove for 10 minutes.
Add in the onion powder, garlic powder, ground pepper, clove of garlic, and leave on low (stirring often) until the squash is cooked.
After the squash is finished add the turkey mixture and pizza sauce into a baking pan with the squash "noodles."
Sprinkle the top with the shredded cheddar cheese. (also, can be skipped)
Season the top with crushed red pepper and bake for 15 minute at 350.
Let cool for 3-5 minutes and serve!