Years later brings us to today and I again decided to give this guy another shot. I was seeing recipes including it that sounded wonderful so I went and bought myself a nice big one from the farmers' market. Eureka! I just made a dish that is an absolute keeper with just one little change... cooking the heck out of it! I put it in the oven for about two hours at 375 degrees F and it came out PERFECTLY! The flavor difference from what I remembered was night and day and the texture was just as I always thought it should be. I let it cool for about 45 minutes and began the scraping process; perfection. No mush, no sogginess and no chunks. Just beautiful al dente strands of squash.
I tested the taste of it with a sprinkling of salt and knew I had found a new staple ingredient for my kitchen. It was flavorful, slightly creamy with just a bit of firmness in the center. I used this in a new recipe for lunch and absolutely loved it! Didn't miss the pasta one bit!
Spaghetti Squash with Turkey Mushroom Sauce
1 1/5 cups spaghetti squash, cooked
1/2 cup chopped mushrooms
1/4 large onion julienned
2 cloves of garlic minced
2 ounces ground turkey
1 ounce parmesan or asiago cheese
1/2 c tomato sauce, unflavored
1 T oil
1/4 t each, salt, dried rosemary, sage, thyme
Sautee onions and mushrooms in oil pan set at medium heat.
Once veggies begin to brown and liquid has evaporated lower the heat to medium low and add garlic.
Once garlic has softened and lightly browned add ground turkey and season with salt and herbs.
Once turkey is fully cooked pour tomato sauce into pan and coat entire mixture.
Add squash to pan to re-warm and toss with sauce.
Plate and top with tons of freshly grated asiago or parm!
This serves one!
No comments:
Post a Comment