(I am sure this won’t be a regular thing, but I could resist the opportunity to alliterate.)
Jennifer’s Scrumptious Spaghetti Squash
1 medium spaghetti squash
1 medium onion
3 small zuchini
1 8 oz . pckg. mushrooms
1 15 oz. can diced tomatoes
1 lb. ground turkey or beef, browned
30 oz. spaghetti sauce
Cut spaghetti squash in half, scoop out seed, and place meat side down on baking sheet. Bake at 350 degrees for 45 minutes. Brown 1 pound ground put aside.
Chop vegetables while meat is browning and squash is baking. Big chunks are fine. In a large frying pan, sautee onion, mushrooms, and zuchinni in 1/4 cup olive oil until soft (your preferred consistency). Salt and pepper to taste. Add other italian seasonings like garlic, oregeno, and basil as you like them. Drain extra excess liquid from the vegetables, then add diced tomatoes and spaghetti sauce and heat for a few minutes.
When the spaghetti squash is finished baking, scrape meat of the squash from the outside peeling. It will come off in clumpy shreds. Mix the spaghetti squash thoroughly with the vegetables and browned meat.
If you are a cheese lover, this dish is tasty topped with shredded cheddar.
This is a great low-carb alternative to pasta. It gives you the flavors of an Italian dish without the carbohydrates. The consistency of this dish also sort of reminds me of ratatouille.