We love spaghetti squash in our house and it is becoming a more and more frequent addition to our menu. Joshua actually demands that it makes it into our weekly rotation. The recipe is insanely simple.
- 2 pounds ground turkey
- Classico Sauce in either Fire Roasted Garlic and Tomato or Italian Sausage
- 8 oz mushrooms
- 1 small can sliced black olives
- 14 oz can diced tomatoes
- 1 large or 2 small spaghetti squash
First, stab your squash a few times and throw it in the oven at 350 about an hour and a half before dinner. Don’t bother to preheat. Don’t bother to time it. A little less or more time won’t matter.
About thirty minutes before dinner, brown your ground turkey in a large pot, and season with salt and pepper. Then add sauce, olives, tomatoes with juice, and mushrooms. I like to cook my mushrooms separately with a little salt and pepper and add them right at the end, but do it however you please.
Get your sauce bubbling and then set the burner to low and let it cook until you are ready to serve dinner.
Get your squash out of the oven and let it cool for a bit, then cut it in half and scoop out the seeds and goop in the middle. Then feel free to noodle it up! Put some noodles on a plate or in a bowl and top with your sauce and some parmesan cheese and you are all set!