In an effort to clean up my eating habits as of late, I have been taking the time to plan out my meals for the week. Some people enjoy meal prepping.. but I hate eating the same thing everyday. I mean, don’t get me wrong, I am truly a creature of habit at times.. but having a repetitive meal that I have laid out for myself 5 days in advanced just does not work with me. It’s also fun for me to experiment with new foods, so there’s that.
With that said, I decided to cook spaghetti squash for last night’s dinner. I hadn’t eaten spaghetti squash since I was in college, and to be perfectly honest.. I never really cared for it. It was OK. Nothing special to me. Nothing that I ever craved. However, I decided to give it another go. This time, I decided to dress it up a bit compared to how I ate it in college – plain with some tomato sauce on top. Boring!
To my surprise, last night’s dinner turned out great! It was even boyfriend approved! That’s when you know it’s good 😉
So if you’re looking to switch things up and make a tasty – but healthy- dinner, give this dish a try!
Butternut Squash & Turkey Sauce
First begin by setting your oven to 400 degrees. Then, cut your Spaghetti Squash into half. Make sure not to cut the stem.. unless you want to struggle for your food (which is commemorable but so unnecessary). Once your squash looks similar to the photo above, go ahead and scoop out the seeds and strings attached (these are more orange in color than the squash itself).
Once you have finished scooping out the seeds, you can drizzle olive oil and sprinkle on seasoning. A few recipes I read beforehand stated to have the open-side facing down onto the pan.. but I wanted my oil and seasoning to soak in as the squash cooked. After baking for around 40 or so minutes and then flipped them over to drain excess oil for around 5 or so minutes. I am sure you can decide to have them flipped so that the openings are on the pan, but leaving them facing upwards tasted great too 🙂
While the squash was cooking, I made a meat sauce to both add more flavor and protein. The sauce was extremely simple: tomato basic pasta sauce from Trader Joes, ground turkey, salt, pepper, and garlic powder.
Once the squash finished cooking, I set them aside to cool and finished cooking the meat sauce. Being the impatient person I am, I didn’t fully wait for the squash halves to finish cooling and dove into scraping the shells out with my fork. I do not recommend acting like me, but hey, it all turned out ok!
After scraping out the inside of the halves, I topped our spaghetti squash plates with the meat sauce and avocado pieces.
Hope you give it a try sometime 🙂