Spagetti Squash Recipe

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Coconut milk 3 / 4 cup fat, less sodium Hühnerbrühe1 1 / 2 teaspoon coffee brown Zucker1 teaspoon salt teaspoon koscher2 Tomatenmark1 / 4 c. teaspoon crushed red pepper (optional) 1 / 4 c. teaspoon black pepper Pfeffer1 (14 ounce) can light cups Kokosmilch2 (3/4inch), diced pumpkin or other geschält1 cup (1 inch) red PaprikastreifenMix all and simmer 10 minutes. For thicker sauce, use cornstarch.

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next take lean or extra lean ground beef or even ground turkey. cook it with crushed pepper or other spicy seasons if you can take it (i love tony chacheres creole seasoning) then add mushrooms, spinach (fresh), and prego (there is a heart healthy version with less sodium and i can’t tell a taste difference and i’m picky) if you want you can even incorporate oats and egg whites and make a funky spaghetti meatloaf out of the whole thing that would probably be interesting….i want to go get some spaghetti squash now lol. I loved it as a noodle substitute and you can look up a few foods that help

also try garlic powder and or garlic salt with some butter spray on it. we’d use that on acorn or butternut squash and my grams used to brown sugar and butter the butternut too. let me know if you need more recipe research help:)

Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. (Toss them out for the birds.) Rub the inside well with the olive oil, use more than 2 tablespoon if you need to. Put the squash cut side down on a pan (cookie or pizza, whatever you have) and cover with foil. You don’t have to make a tight seal but you don’t want it too loose. Bake the squash until the squash “flesh” (sorry to use the “f” word) is done and can be easily scrapped out with a fork. It took about 30 minutes in my oven. Scrape out the spaghetti strings and put them aside where they’ll stay warm. Melt the margarine in a large pan or cast iron pot (what I used) and add the zucchini, bell pepper and capers, cooking them until they’re tender. Stir in the lemon juice, parsley and season with salt and pepper. Kosher salt if you have it but don’t make it too salty! Taste sauce to see if it’s OK before mixing in the squash and tomatoes. You can pan fried floured tofu slices to serve with this and it was excellent. Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro. Preheat oven to 350 degrees F (175 degrees C). Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes. Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.

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