Dinner, March 23, 2016

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Spaghetti-style spaghetti squash, sautéed kale

Pan steam-sautéed kale (put bit of water in bottom of sauté pan, add kale, cover. Cook a few minutes until bright green, then remove lid and let water evaporate.)

Spaghetti-style spaghetti squash:

Cut squash in half, remove seeds. Place cut side up on baking pan in 375˚F oven until a paring knife pokes squash easily (this was a big squash; it took about an hour). Let cook for a few minutes. Scrape with fork to remove strands of squash from skin. Because this was such a huge squash, I used half and froze the other. I used about 300g of strands for this recipe.

Meanwhile, in large skillet, brown and crumble 20 oz. lean (93/7) ground turkey, 1 diced medium yellow onion, and 8 oz. chopped baby bella mushrooms. Season with dried minced garlic and Italian herb mix. When meat is cooked through, stir in 1 28 oz. can crushed tomatoes and the squash strands. Heat through.

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