I’ve been on a cooking kick lately. I’ve been cooking dinner almost every night this week. I love to cook & try new recipes. One thing I’ve always wanted to do is start creating my own original recipes. Simple, healthy & yummy is my motto! I’m also on a healthy kick. I’ve just recently started slowly changing my diet and lifestyle a bit. I’m working out, making healthier choices, & drinking more water. Something that is a big struggle for me is indulging in CARBS! I love carbs. I could eat pasta for every meal & be completely content with my life. Although, I will still have the occasional pasta dish, I wanted to find an alternative that could still satisfy that craving! Spaghetti squash is the perfect alternative to pasta! It’s so healthy for you & it’s surprisingly filling. I can be almost certain that this spaghetti sauce isn’t the healthiest sauce in the world, but it’s definitely healthier than most!
You’ll want to start by setting your oven to 425 & let that preheat while you are preparing the squash.
Get out a cutting board & the sharpest knife you have [not kidding, the sharpest]. Cut the ends off of your squash & then cut it in half, long ways. These things are so tough & take some serious muscle to cut through. My husband had to come help me because I’m a wimp apparently.
After that little workout, you will need to de-seed the squash before you cook it. You can simply do this by getting a spoon & scooping them all out. Just like a pumpkin!
Line your pan with parchment paper. A little trick to make it stay is to spray a little bit of cooking spray on the pan, then lay your parchment paper on top! Drizzle your olive oil on top of each half of the squash & sprinkle with salt & pepper.
Cool. So now, grab your sheet pan & put the squash cut-side down & stick them in the oven.
I put mine in for about 45 minutes. You’ll know it’s done when it easily pulls apart from the skin.
Once you have your squash in the oven, you can start on your spaghetti sauce! First, finely chop your onion & garlic. I don’t really like chunky pieces of onion, but if you do, that is totally fine too!
Heat up the olive oil in your pan for a couple minutes & throw the onion & garlic in there. Let them saute for about 2 minutes or so, not letting the garlic brown or burn.
Once that beautiful aroma fills your lovely home, throw in your ground turkey. Let it cook up a bit & break it apart.
Brown your turkey completely, then drain any excess fat left behind. Return it back to the pan & add in your diced tomatoes & tomato sauce. Stir it up until it’s all combined well.
Wanna know something funny? So I totally didn’t even realize this until I started eating it, but the diced tomatoes I used had onion & peppers in them! It didn’t add anything negative to the taste, but I wasn’t expecting to bite into a little spicy pepper when I started eating! So funny. You can even see the green pepper in this picture. Serious mommy brain moment. But typically I will use regular diced tomatoes, nothing added 🙂
Anywho, then you will want to add in all of your dried herbs. Unless you grow them in your home [which I want to start doing soon], I feel like most people don’t have fresh herbs on hand all the time. That’s why I used dried in this recipe, but you can always switch out for fresh! I also add in some chicken boullion powder here. It adds such a good flavor & it’s my little secret ingredient 🙂
Stir it really well & bring to a boil. Then turn down the heat to about medium low or low, depending on your stove. Let it sit and simmer until your squash is done! I like to cover it so the sauce doesn’t splatter everywhere. The flavors really mend together while it’s simmering and it’s just to die for!
When your squash is done, take it out & give it about 5 minutes or so to sit so it’s not too incredibly hot. They should look like this when they are done. Those carmelized parts are the best!
Get a big fork & start pulling. Unlike the cutting, this part takes very little effort. It should fall apart very easily…if it doesn’t then it’s not done & should go in the oven a little bit longer.
They look like little noodles! I like to set mine aside in a bowl before serving.
Put some of your squash, topped with your simple homemade sauce on a plate. Add some shredded parmesan cheese and/or some fresh parsley or basil & there you have it! A yummy, simple & healthy meal!
- 1 spaghetti squash
- 2 Tbsp of olive oil
- Salt & pepper to taste
- Parchment paper
- Preheat oven to 425
- Cut ends off of squash, then cut in half [long ways]
- Drizzle olive oil, salt & pepper over squash pieces
- Line sheet pan with parchment paper & place squash cut-side down on pan
- Bake in the over for 45 minutes
Simple Homemade Spaghetti Sauce
- 1 pound of ground turkey
- 1 15 oz can of tomato sauce
- 1 15 oz can petite diced tomatoes
- 2 Tbsp of olive oil
- 3 cloves of garlic
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp of chicken boullion powder
- 1/2 onion, chopped
- Salt & Pepper to taste
- Parmesan cheese for topping, if desired
- Heat olive oil in pan & finely chop onion & garlic
- Saute onion & garlic for about 2 minutes, not letting garlic brown or burn
- Add in ground turkey & cook thoroughly
- Once turkey is cooked, add in tomato sauce & diced tomatoes- stir well
- Add in parsley, oregano, basil & chicken bouillon powder- stir well
- Bring to a boil, then reduce heat to medium low/low and let simmer until ready to serve!
Items I used:
As always, God bless! †
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