Spaghetti Squash with Turkey Sausage Deliciousness

Even though the Whole30 is over, I’m still all about making nutritious and delicious dinners.  I also had a spaghetti squash taking up valuable real estate in my fridge.  This dinner was just meant to be.

Last night was my first experience cooking spaghetti squash.  My mom makes her own very tasty dinner with spaghetti squash that is one of personal favorites of hers.  I need the recipe for now that I am an experienced spaghetti squash chef.  I’ve watched my mom make spaghetti squash dozes of times and it always looked quick and easy.  However, I have also watched my mom cut a spaghetti squash in half and it looked…difficult

I will be honest – it was not easy.  At one point I got my knife stuck in it, then got a second knife stuck in it trying to get the first knife out.  But I was determined to cut this beast in half so my poor boyfriend would not come home to a mutilated squash and me crumpled on the floor yelling “it’s better than me!”  Word of advice – let the squash get to room temperature of stick it in the preheated oven for a few minutes before you come at it with a knife.  Your future self will thank me for this advice.

After I finally got this thing cut open, the rest couldn’t have been easier.  Don’t let my squash struggle put you off from trying this recipe. Instead, use my experience to guide you so you don’t throw your squash (and your good knife) out the window.  That could cause multiple problems.

Spaghetti Squash with Turkey Sausage

Yields 4 servings

You’ll need:

  • 1 spaghetti squash
  • EVOO
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb ground turkey
  • 12 oz can diced tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp red pepper flakes (optional)

 

What you do:

Preheat the oven to 350 degrees.  Cut the squash in half, vertically – god speed.  Scoop out the seeds and guts – reminiscent of carving a jack-o-lantern. Lightly grease a baking sheet with EVOO (or spray if you have it), and place the squash open-side down.  Bake for 45-60 minutes – until you can very easily penetrate the inside of the squash with a fork.

In a frying pan, cook the onion and garlic with 1 tsp of olive oil with a sprinkle of salt and pepper.  Cook for 5-8 minutes and then add the turkey.  Once the turkey starts to mostly brown (about 8-10 minutes), add the tomatoes and seasonings.  Cook for another 8-10 minutes, until the turkey is fully cooked.

When the squash is done, use a fork to scrape out the insides – this will give it the spaghetti feel.  Pour the turkey inside the squash halves and dig in!

 

 

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Whole30 Meal Prep & Plan Weeks 2-3

Working for a company owned by Norwegians has its benefits.  One of the big ones being their belief in paid time off and holiday observation.  Seeing as I had the day off, thanks to the wonderful memory Dr. King, I knew what I would be doing most of the day – meal prepping and planning!

I know I forgot to post my meal plan last week (my apologies), but work kicked into high gear so I found myself having less time to write than usual.  Here’s last week in a nutshell:

  • Chicken* with broccoli (recipe at the end of this post)
  • Turkey Meatloaf
  • Sweet potatoes, brussel sprouts, and blueberries – not together, I was just in the mood for each of these things.
  • Pork chops with broccoli – the pork chops are seasoned the same way as the chicken and cooked in EVOO in a cast iron pan (5 minutes on each side on high heat)
  • Turkey meatballs with zoodles (recipe will make an appearance this week)
  • Lots of salads
  • Breakfast of champions: 2 hardboiled eggs, 1 banana, leftover sweet potatoes and brussel sprouts.

*this is usually dinner, but this week the chicken is being cooked as we speak for lunch time salads.  This is a VERY quick and easy thing to prep for the week and have in the fridge for lunch or dinner.

Saturday night we went out Hu Kitchen on 5th Ave by Union Square for dinner.  If you live anywhere near Manhattan, or come for visit, I HIGHLY recommend you check this place out.  It’s not a sit-down restaurant, it’s more cafeteria style with counters but there were plenty of places of to sit.  They even had a coffee bar that served organic wine, but sadly I could not partake.

I spent Sunday out and about in the city with my lovely lady friends, so by the time I got home I was not feeling the whole ‘try new recipe’ thing.  I picked up a turkey kielbasa and brussel sprouts (if you can’t tell, I really love brussel sprouts) and had that with some of the organic sauerkraut I had picked up at Whole Foods.  Quick, easy, and delicious.

For this week, breakfast and lunch will be looking pretty similar but dinner will be all new recipes!  Here’s what on deck:

  • Chicken curry with cauliflower rice
  • Chicken “cutlets” with lemon and capers, served with brussel sprouts
  • Pork chops with sweet potatoes and broccoli
  • Shepard’s pie

Make sure to check back throughout the week for the recipes!  Here’s my recipe for what I refer to as “everything chicken” as it’s good with everything!  These quantities will give you enough for a week’s worth of chicken, but feel free to change the numbers if you want more or less.

“Everything Chicken”

You’ll need:

  • 3lbs boneless chicken breasts
  • 1 Tbs coconut oil or EVOO
  • 1 Tsp Adobo
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes (optional)

What you do:

Heat up a frying pan with oil on medium heat and cut the chicken into bite site pieces.  Throw the chicken in the pan, toss with oil, and add the seasonings.  Cook chicken all the way through – about 8-10 minutes.  If you’re not sure, cut into one of the pieces – if it’s white and the juices run clear you’re good to go.  Serve with veggies, cauliflower rice, or on top of salad.