Guys, I am obsessed. I literally can not get enough of this amazing vegetable but quite like the tomato it’s actually a fruit. It comes in a variety of colors ranging from ivory to yellow and we use it as a substitute for noodles. (it’s so much better, I can’t believe we ate dried noodles for so long.) It can be grown and well, in a container or garden but will cross-pollinate with zucchini so if you don’t want a Zucghetti squash? (is that a real thing? It might change my life.) be aware. To me that sounds like a winning combination but not everyone shares my love of the two. LOL
One recipe we have been eating probably too much but can’t seem to get enough of is Venison spaghetti. We as a family consume venison as our main source of meat if it’s in the freezer before another. Only when we run out do we turn to ground turkey or occasionally ground beef. Ground venison is lean, and we process it ourselves, so we know what is going into our meat and how long it’s actually been frozen. (I have trust issues.) Some people have told us, they don’t enjoy the gamely taste it can sometimes have but you can always soak the thawed meat in some regular milk for an hour or so and it will take that taste away. But it just so happens that we don’t notice any gamey flavor.
Spaghetti Squash spaghetti
1 Pound of meat (lean meat such as venison, ground turkey or lean ground beef)
Minced garlic-1 Tbsp
1 onion diced
Grated carrots 1 cup
1 Green pepper-diced
Sautee veggies in a small amount of olive oil before adding meat all together.
While meat is cooking, take 1 medium-sized spaghetti squash, poke lite hole in the sides along where you will cut in half. DO NOT CUT IN HALF YET. Once the holes are made (think of a perforated piece of paper) place on plate and microwave for 5 minutes.
Stir in spaghetti sauce and mushrooms and add spices to taste. (I sprinkle, basil, oregano, thyme , salt and pepper.) bring to boil then simmer.
Cut spaghetti squash in half, scoop out seeds. place on backing sheet. Preheat over to 425
Season squash with salt and pepper and drizzle with olive oil. Bake for 35 minutes.
When timer goes off, shred inside of spaghetti squash with a fork and place onto baking sheet. throw husk away. Drizzle little more olive oil and seasons if you want and bake another 10 min.
Pull out and serve on to plate with sauce over the top.
Holy crap is it good. Enjoy!!! FYI it heats up awesome and tastes just as great as leftovers. There is no sticky dull noodles to contend with and the microwave works great for heat.
Now that is just one of the few recipes I have started to experiment with, when it comes to this wonderful vegetable. The best thing is for a full cup of cooked squash its only about 30-40 calories. 🙂 that makes this girl very happy. It’s also low carb.
Another thing you can try that is good if you don’t want to worry about the sauce.
Is Parmesan mushroom spaghetti squash, prepare the spaghetti squash as directed above but after you shred it and put it on the baking sheet, cut up mushrooms (baby Portobello, shataki) place on sheet and sprinkle parmesan cheese over the top and stir around so everything is evenly coated. sprinkle one last light coat on top and bake for 10 minutes.
This is the comfort pasta you want without the calories or carbs.
Let me know what you think.
I will continue to put up recipes as I try them and love them .
Till then, go eat a big giant bowl of “fake pasta” (Squash) you will NOT regret it. It pairs well with bread or a small salad.