Spaghetti in Squash Boats |
| Name: |
Melissa Ghikas |
| Base: |
Fort Bliss, TX |
| Recipe: |
Try this healthy alternative to regular pasta. I created this the other night and even my meat-eating husband likes it.
Serves 4
1 (3 1/2- to 4-lb) spaghetti squash, wash outer surface
1 lb lean ground turkey
1 20-26 oz. jar of your favorite tomato-based pasta sauce
1/2 cup shredded parmesen
small can black olives, chopped (optional)
toasted pine nuts (optional)
In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes.
While squash is cooling, brown gound turkey on stovetop in large saucepan or in microwave in large bowl. Drain any grease. Return turkey to stovetop stir in pasta sauce, 1/4 cup cheese, and olives. Allow sauce to simmer at least 5 minutes until heated thoroughly.
Carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands.
Drain water from glass baking dish. Place squash shells cut side up in baking dish. Pile stands of squash flesh like spaqhetti and toss with 1/2 sauce. Sprinkle with cheese and toasted pine nuts. Microwave for 2 or minutes until cheese melts. Serve in squash boats with other 1/2 of sauce and more cheese. Goes great with a crusty bread and herbed green beans.
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