Posts Tagged ‘Sauce’

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My First Time: Spaghetti Squash

March 11, 2013

Hello friends!

Spaghetti Squash

Spaghetti Squash

I have never cooked or even eaten spaghetti squash before this attempt.  I am not sure I would’ve ever tried, but David went to the grocery store and came home with one.  I asked why he bought one (considering I’ve never made one and it wasn’t on the list).  His response, “You told me to buy vegetables on sale.” So here sat my challenge: figure out how to cook spaghetti squash.  There are a lot of theories on how to cook spaghetti squash, just do a quick search and you’ll come across lots of ideas: cut on the equator, microwave, roast, don’t cut open, cut open.  You get the idea.  Here’s how I did it.

Spaghetti Squash

Spaghetti Squash

Ingredients:
-1 spaghetti squash
-Butter
-Salt and Pepper
-1 jar spaghetti sauce
-1 pound ground turkey
-Italian seasonings

Procedure
1. Preheat the oven to 350 degrees.  Grease the pan.

2. Carefully cut the spaghetti squash in half (not along the equator).  Scoop out the seeds and insides.

3. Coat the squash with a small amount of butter (or oil) and then season with salt and pepper.  Place the squash cut side down on the greased pan.  Cook at 350 degrees for 45 minutes.  Turn the squash over and cook for 10 more minutes.

Spaghetti Squash

Spaghetti Squash

4. Remove the squash from the oven and let it sit for 10-20 minutes.

5. Using a fork, pull out the inside of the squash.  It easily comes out and instantly looks pretty!

Spaghetti Squash

Spaghetti Squash

6. While the squash is cooking, cook and season your ground turkey and warm up spaghetti sauce.

7. Combine all ingredients and enjoy!

Spaghetti Squash

Spaghetti Squash

I think we’ll be making this again soon!  Seriously yummy.

Happy Eating,
Amanda

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Spaghetti Sauce

March 28, 2011

I decided to make spaghetti today and to make it a little more special, I made the sauce from scratch.  I’ve done this one other time and liked it so I tried again.

Ingredients:
-1 tablespoon red wine vinegar
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-2 garlic cloves (I’m pretty sure I put more like 9)
-1 can diced tomatoes (no salt added), undrained
-1 bottle roasted red bell peppers, undrained
-1/8 teaspoon crushed red pepper
-Mushrooms (optional) (I actually left them out)
-2 cans of tomato paste

The recipe I used said to put it all in a blender, but I put it in my food processor.  It worked great, although David thought the garlic was in big chunks.  I heated it up after I processed it all.  Oh, and I added some cheese to melt too. Yummy.

I think if I did it again, I would add an extra can of diced tomatoes and maybe a little more vinegar (although I doubled what it called for).  It is pretty tasty though.  I added some ground turkey, cheese, and whole wheat pasta to make a delicious dish.

Enjoy!

Happy Eating,

Amanda!