Spaghetti Squash with Turkey Tomato Sauce
The name alone might make you want to turn your head and vomit… WAIT!!! Simmer down and read on!
Oh look out! These little “noodles” are GOOD for you! No need to get out the ol’ measuring cup for your pasta portion! Eat as many as you like! I had my doubts. In fact I thought this entire meal might end up in the garbage disposal or dumped out to the chickens. I mean, we usually only eat turkey on Thanksgiving! And noodles made from a squash? Come on! BUT the whole family gobbled it up!!!
1 large Spaghetti Squash
2 tbs bacon grease (yes you read that correctly. I just started saving the bacon grease like my Tarhill Grandmother used to do. Again, don’t knock it until you try it) You could use coconut oil or olive oil I suppose. But he bacon grease adds awesome flavor!
1 medium onion chopped
2 cups of chopped summer squash or zucchini or both
2 large garlic cloves, minced
1 ½ cups sliced white mushrooms
2 lbs ground turkey
½ tsp salt
½ tsp black pepper
1 tsp cayenne pepper
1 tsp dried parsley
3 cans of tomato sauce
Crank up your oven up to 400. Cut the stem off of the squash, slice it in half and spoon out the seeds. Set those babies straight onto the oven rack (facing up) and cook about 40 min. or until you can shred with a fork. When done, shred it up. PRESTO!!! Check out your homemade noodles!!!!
While the squash is baking:
Saute onions in bacon grease for 5 min on med high in the largest frying pan you have or a large pot.
Add chopped summer squash and garlic cloves to the pan. Saute 5 min more.
Add mushrooms and turkey to the pot. Add in salt, black pepper, cayenne pepper and parsley. Mix and cook until turkey is all the way done.
Pour in the sauce, mix it up, place a lid on it and simmer for 30ish min.
Pour sauce over noddles and enjoy! YUM!!!!
*Inspired by Make it Paleo