Thursday, January 17, 2013

"Spaghetti" with Meat Sauce

During my two weeks of Paleo eating, I was absolutely craving pasta, and knew that I could not have it.  I remembered a friend talking about Spaghetti Squash a year ago, and decided I would give it a try.  After doing numerous searches online about how to actually cook the squash, I developed my own recipe of homemade "Spaghetti" with Meat Sauce!!  In my opinion, it was incredible!!  The squash tasted like a crispier version of spaghetti - & by crispy, I mean a little crunchy.  The flavor was great, and when paired with the meat sauce, it was the PERFECT substitute for noodles.  I will definitely use this recipe again, as well as develop future recipes with spaghetti squash.  My daughter, on the other hand, was not a huge fan.  She loves spaghetti, but was not fooled by my imitation.  I topped hers with grated parmesan cheese, and prayed that she would finish her plate!  All in all:  Great substitute for the adult palate, not so much for the child!

(Original Recipe) / Serves 4

*this is an estimate generated through
  • 1/2 Spaghetti Squash
  • 1/2 lb Ground Turkey (93/7)
  • 1-8oz can 100% Natural Hunt's Tomato Sauce w/ Basil, Garlic & Oregano
  • 1-14.5 oz can 100% Natural Hunt's Diced Tomatoes
  • 4 cloves Garlic, chopped
  • 1/4 cup Sweet Onion, chopped
  • 1/4 Green Bell Pepper, chopped
  • 2 TBSP Mrs Dash Salt-Free Tomato Basil Garlic Seasoning Blend
  • Kosher Salt, to taste
  • Pepper, to taste
  • Extra Light Virgin Olive Oil

Spaghetti - (directions derived from Whole Foods)
  1. Preheat Oven to 375 degrees
  2. Slice Spaghetti Squash in half (lengthwise) - by inserting knife mid-way and working it down [this will be tough to do, so be careful!]
  3. Completely remove the seeds and filling from the center of the squash - looks like a pumpkin inside
  4. Store 1/2 Spaghetti Squash in the refrigerator for later use
  5. Drizzle the other half with olive oil, and sprinkle with Kosher Salt
  6. Place Squash cut side down on a cookie sheet (pyrex dish preferred to prevent sticking), add about 1/4 cup water, and place in the oven.
  7. Cook until the "meat" can easily be lifted with a fork (about 35 minutes)
  8. Scrape the inside of the squash back and forth with a fork to remove the "noodles"
  9. Placed desired amount of "noodles" into a bowl and set aside
Meat Sauce

  1. Pour 1TBSP Olive Oil in a saucepan, add Bell Pepper, Onion, Garlic, Ground Turkey, 1TBSP Mrs Dash, Kosher Salt (to taste), and Pepper (to taste)
  2. Cook over medium heat until the ground turkey is completely brown
  3. In a separate saucepan, add 1 can Diced Tomatoes, 1 can Tomato Sauce, 1TBSP Mrs Dash, Kosher Salt (lightly), and browned Turkey mixture
  4. Bring mixture to boil, reduce heat and simmer over medium heat for 5 minutes (add extra seasonings to taste, if desired)
  5. Pour Meat Sauce over "noodles" and Enjoy!

**Note:  I really enjoyed this meal, however you may want to consume all of the cooked noodles within that meal.  I tried re-heating some for leftovers the next day and it didn't taste as great as the first day - although it could be because I heated it together with the sauce.  If you are left with leftover "noodles", try heating them up separately, and then pouring the warm sauce over the "noodles" instead.  This may prevent them from tasting overcooked like mine did.**

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