When I was a little girl, going out to eat was one of my favorite things to do with my family. We really didn’t go to restaurants very often, and I never understood why until I had kids. I am the oldest of four, and can sympathize a little better with the debacle my parents had to deal with in simply getting us out of the house, into the car, waiting for a table, sitting at a table, waiting for food and praying that the tantrums didn’t get too loud through the meal…and that was probably just the tip of the iceberg,
Now that I’m an adult with two “spirited” little girls, trips to restaurants are few and far between. I’m sure things will get easier after my two-year-old realizes that there is a very good reason why her mommy and daddy took her knife away before she could use it, or after my four-year-old understands that talking the ear off of every man, woman and child within eye shot isn’t exactly polite.
That said, my kids are pretty good, but I do prefer to cook at home most of the time for reasons of nutrition – and that will always be the bottom line.
Here is an easy, yet wholesome recipe that I enjoy and has been a home run with my kids’ taste buds, too! Oh, and I’ll be taking a page out of Sandra Lee’s book, turning this bad boy semi-homemade.
Spaghetti Squash with Turkey Bolognese
Spaghetti squash is a really great vegetable to cook with, and serves as a great alternative to pasta. Here is what you need:
1 Spaghetti Squash
1 lb Lean Ground Turkey
1 Jar of Muir Glen Garden Vegetable Pasta Sauce (I like Muir Glen, but suit yourself to what you like)
1 tbsp Coconut Oil (Don’t have coconut oil? You should! Feel free to use olive oil as an alternative)
1 tsp minced garlic
Preheat oven to 375. Fill a 9 x 13 pan with just under and inch of water. Set aside. Cut spaghetti squash in half, length-wise, and seed. Pierce the flesh with a fork a couple times. Place the squash face-down in pan and put in the oven for 40 minutes.
Brown the ground turkey over medium heat, then add the garlic. As a side note, the health benefits of garlic are greater with it hasn’t been roasted or fried. Add the jar of pasta sauce. Cover and let simmer over low heat.
After 40 minutes, check the squash. You’ll know it’s done when you can easily stick a fork or knife through the flesh. When it’s done, remove water from pan and turn squash over. Taking a fork or spoon, scrape the squash into a bowl. It should easily fall out – resembling spaghetti. Add coconut oil to the squash and toss until the oil melts. Coconut oil solidifies in cold weather, but melts quickly at warm temps. Add sea salt to flavor.
By now your bolognese sauce should be done. Serve the sauce over the squash and enjoy!