The batteries in our proper camera died during a photo-bonanza at a parade on Saturday. That’s one thing I’ll give to our current town–they know how to throw a parade. So this photo of spaghetti squash comes via my cell phone. Blurry, but you get the idea.
Spaghetti squash doesn’t nearly come close to actual spaghetti, though it has fans that will tell you otherwise. It is, however, a great foil for pasta sauces. We ate a lot of it when I started losing weight last fall, typically with a tomato-based sauce and some quinoa. Tonight we ate it with, hilariously enough, actual spaghetti.
Spaghetti squash gets its name from the fact that the meat of the squash pulls out in long threads. You first need to slice the squash in half (carefully, now), pull out the seeds, and put the two sides cut-side up in a microwavable dish. Then you add 1/2″ of water or so and cover it with plastic wrap. Nuke for 10-12 minutes. Allow to cool at least ten minutes before you use a spoon or fork to pull out the strands.
The sauce we used was an easy turkey tomato sauce. You can make it as follows:
1 onion, chopped
2 clove garlic, minced
2 T olive oil
1 lb ground turkey
1 T or so tomato paste
1 bay leaf
some combination of Italian spices–basil, parsley, etc.
red pepper flakes
28 oz can tomatoes
Begin by heating up the oil over medium-high heat; add the onion and garlic and a little salt and cook for 5 minutes or so. Add the turkey and cook until done. Add pepper flakes and other herbs, along with tomato paste. Stir in paste until well-blended. Add bay leaf and tomatoes, crushing the latter with a spoon. Allow to simmer gently at least half an hour.
Voila. Easy dinner!