April 3, 2011

Spaghetti Squash Stir-Fry

This is probably the healthiest thing you could ever eat and, trust me, I did not come up with it on my own.  A nutritionist came to my school to do a workshop for parents on healthy, easy weeknight meals.  She made the same dish for the teachers at lunchtime the next day and it was a-m-a-z-i-n-g.  I didn't write down a recipe; just tried to remember it all.  But this is what I came up with. 

This stir-fry has THREE different kinds of squash in it!  I don't remember the last time I ate ONE kind of squash!  The only downside is that ground turkey is expensive.  Being my first experience with ground turkey, I was impressed.  I have a weird aversion to hamburger meat.  I'll only really eat ground meat if it's in tacos.  So if I start using ground turkey, I've potentially solved a life-long problem of mine.
I used half a pound of ground turkey for this and it easily made enough to serve 4.

Spaghetti Squash Stir-Fry

1 small spaghetti squash (olive oil, salt, and pepper to season)
1/2 lb. ground turkey
1 small zucchini, diced
1 small yellow squash, diced
1-2 Roma tomatoes, diced
1/2 cup onion, thinly sliced
garlic powder
onion powder
black pepper
2-3 cloves grated garlic

Cut the spaghetti squash in half and scoop out the seeds and obvious strings.  Place in a baking dish, drizzle with olive oil, and season with salt and pepper.  Bake at 350 degrees for about 45 minutes.  This was the smallest spaghetti squash I could find.  A larger one would take at least an hour to cook.

When it's finished, pull all of the strings out of the squash.  It's much easier than I thought it would be.

At this point, I seasoned it with garlic powder and onion powder.

Meanwhile, in a skillet of some sort, brown the turkey.  Season with salt, pepper, garlic powder, and onion powder.  Then add the zucchini, squash, garlic, and onion.  Cover and let it simmer together for 10-15 minutes.  Then add the tomatoes and stir to warm through.
Top bowlfuls of spaghetti squash with the stir-fry.

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