All of a sudden it's winter! Yup, it snowed yesterday...but do you know what that means? It means that the first half of November disappeared in the blink of an eye. And in that blink of an eye I ran out of time for blogging...oh well, that's the way it goes sometimes.
We've been cooking lots of quick meals lately, which means lots of soups or pasta, so that's where the spaghetti squash comes in. It's a delicious (and healthy) alternative to regular spaghetti. I like it with a hearty tomato sauce, but it's also great with just a little grated cheese.
Spaghetti Squash with Turkey Tomato Sauce
- 1 spaghetti squash
- 2-3 tbsp olive oil
- salt & pepper (to taste)
- 1 small onion, diced
- 3 cloves of garlic, minced
- 3-5 tomatoes, chopped
- 1/2 cup kalamata olives, roughly chopped
- 1 - 1 1/2 cups cooked turkey (or chicken), diced
- 1/4 cup fresh basil, chopped
Preheat the oven to 350 F. Cut the squash in half and scrape the seeds out. Drizzle the olive oil over top of the squash and sprinkle with salt and pepper. Roast the squash for about 60 minutes, or until you can easily pierce it with a fork.
While the squash is roasting, Heat a saucepan over medium-high heat. Saute the onion in one tablespoon of olive oil. When the onions start to get translucent, add the garlic and continue cooking until fragrant. Add the diced tomatoes, olives, turkey and basil and cook all together. Allow the sauce to simmer for about 15 minutes. Season with salt and pepper, to taste.
Remove the squash from the oven and shred it with a fork. Serve it up with sauce on top and a little sprinkle of parmesan cheese (if you want).