Sometimes it can be a struggle coming up with new ways to get creative with spaghetti squash. Spaghetti squash is often used as a noodle replacement for those of us who want to go "low-carb." Last night, instead of just replacing noodles for spaghetti squash and continuing to use marinara sauce, we got creative with it! I call it Super Veggie Spaghetti Squash. :-)
Ingredients:
1 lb of lean ground turkey
1/2 a bundle of asparagus
A handful of sweet, cherry tomatoes
1/2 of the spaghetti squash
1 can/jar of cream sauce
pepper
garlic powder
olive oil
Directions:
1. Prep - cut veggies to your liking (I cut the asparagus into 2 inch pieces and the tomatoes in half.)
2. Brown ground turkey in pan (I used a cast iron pan because it's easy to clean.) You may want to add a little bit of olive oil, garlic powder and pepper.
3. While the turkey is cooking, carefully cut the spaghetti squash in half. You will need to scoop out the seeds and gooey insides (like you would when carving a pumpkin). Fill the inside with water, cover with saran wrap and microwave for 9-10 minutes.
4. Once browned, add in the cut asparagus, cream sauce and cherry tomatoes. Cook on Medium heat until done, and then simmer until timer goes off for spaghetti squash. Continue to stir so it doesn't stick to the bottom of the pan.
5. Use hand mitts to remove spaghetti squash from microwave, it will be very hot. Remove saran wrap, pour excess water into sink. Use a large fork to scrape out the noodle-like squash, it should resemble spaghetti noodles. Scrape into serving bowl.
6. Pour turkey and veggie mix into the serving bowl. Serve and enjoy!
