1. cut Squash in half lengthwise
  2. scoop out the seeds and fibers
  3. Then, place two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish
  4. Bake at 350 degrees about an hour or until the skin gives easily when punctured and the inside is tender.
  5. Once the squash is cooked allow to cool for 10-15 minutes
  6. Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
  7. Serve immediately with sauce…
    (a few sauces to pick from below)– or good with just olive oil and pepper 🙂

Tomatoes and Herb Sauce

Ingredients:

  • 2 Cloves Garlic, minced
  • 2 teaspoons Olive Oil
  • 1 Can Diced Tomatoes, drained
  • 1 Tablespoon Chopped Fresh Basil
  • 1 teaspoon Dried Oregano
  • 2-3 Tablespoons Grated Parmesan Cheese

Directions:

  1. Sauté the minced garlic in the 2 teaspoons Olive Oil until it’s softened and fragrant.
  2. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 – 15 minutes.
  3. Spoon the garlic tomatoe mixture on top of squash strands.
  4. Top with grated parmesan or romano cheese.

Spicy Turkey Spaghetti Sauce
Ingredients:

  • 1 Tablespoon Olive Oil
  • 1/2 cup Minced Onion
  • 3 cloves Garlic, minced
  • 2 Green Onions, minced
  • 12 ounces Ground White Turkey(99% lean)
  • 2 cups Crushed Tomatoes
  • 2 Tablespoons Red Wine
  • 2 teaspoons Capers
  • 2 teaspoons Minced Fresh Oregano
  • 2 teaspoons Crushed Red Pepper Flakes
  • 2 Tablespoons Chopped Fresh Parsley

Directions:

  1. heat the olive oil in a skillet over medium high heat.
  2. Add the onion, garlic and scallions. Saute for 2 minutes.
  3. Add the ground turkey and cook for another 4 minutes.
  4. Add the crushed tomatoes and red wine
  5. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes.
  6. Add the capers, oregano, red pepper flakes and parsley.
  7. Simmer for an additional 5 minutes.
  8. Spoon the sauce over the spaghetti squash “noodles” and serve.

ENJOY! 🙂

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