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Baked Spaghetti [Squash]


This baked, cheesy, comforting, DELICIOUS casserole is only 345 calories. I mean i'm not much of a number person when it comes to wellness but curiosity got the best of me on this one. YUM! I made this for a girls weekend last weekend and we all devoured it so I had to make it for my husband. I decided to make it for us to take to lunch everyday this week - which doesn't always work out for us since we love variety and get bored pretty easily eating the same thing - but I can tell you, this will get finished without complaint!

SERVING SIZE: Makes 8-10 portions

PREP TIME: 5 Minutes

COOK TIME: 1 Hour

INGREDIENTS:

3 Spaghetti Squash (Halved + Scooped)*

Olive Oil or Coconut Oil Spray

2 lb Ground Turkey

1 28oz Can San Marzano Diced Tomatoes (drained)

1 28oz Can San Marzano Crushed Tomatoes

1 tbsp. Dried Oregano

1 tbsp. Dried Basil

1 tsp. Garlic Powder

1 tsp. Onion Powder

1/2 tsp. Crushed Red Pepper

Salt and Pepper

2 Cups of Fresh, Organic Whole-Milk Mozzarella (shred it yourself, it's worth it!)

RECIPE:

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Spray the cut side of the squash halves with coconut or olive oil spray and season with salt and pepper. Place face down on a baking sheet (you may need two) and bake for 40 minutes.

While the squash is roasting, spray a large saute pan with olive oil or coconut oil and brown the ground turkey. Season the turkey with oregano, basil, garlic powder, onion powder, red pepper and salt and pepper. When the turkey is cooked through, drain and add the can of crushed tomatoes. Lower the heat to a simmer and let simmer until the squash is done.

When the squash is done, let cool for 5 minutes or until it's cool enough to handle and then use a fork to pull the 'spaghetti' from the skin - short side to short side, not lengthwise. Scoop the 'spaghetti' into a casserole dish and mix in the meat sauce and tomatoes. Top with the grated mozzarella and put back into the oven for 20 minutes, uncovered on the top shelf. After 20 minutes, broil for 2 to brown the cheese. Let stand 15 minutes before cutting into. Happy Eating (for the week!)

*For tips on how to halve, scoop, roast and pull a spaghetti squash- check out my blog post "Shrimp Scampi Boats"


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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