19 de abril de 2016


from http://www.asavoryfeast.com
1 spaghetti squash
1 tablespoon olive oil
Salt and Pepper
1 lb ground turkey
2 tablespoons olive oil
1 small onion
1/2 cup mushrooms, sliced
1 cup pasta sauce (I used Mezzetta)

Preheat the oven to 375 F.
Cut the spaghetti squash in half and remove all the seeds and strings from the middle.
Drizzle with olive oil and season with salt and pepper. Bake for 1 hour.
Take out the spaghetti squash and let it cool a little, but leave the oven on.
Once the spaghetti squash has cooled enough to handle, scrape out all but about 1/2 inch of the inside. Set aside.
In a large skillet, brown the ground turkey. In the meantime, heat the olive oil in a small skillet and sauté the onions and mushrooms until browned.
Add the mushrooms and onions, the spaghetti squash you scraped out and the pasta sauce in the skillet with the turkey. Mix well until everything is coated with the sauce.
Scoop the turkey filling into the empty spaghetti squash halves.
Push down and fill as much as possible. If you can't fit all of it, just keep the rest in the skillet on warm so you will have extra.
Put the stuffed spaghetti squash into the oven and bake for 15 minutes.

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