Gosh! It’s Squash, How Posh

I recently turned 48, and through the years, I’ve recognized the importance of healthy eating. But it better taste good! 😀 Today, I’m going to introduce you to a new spin on squash. Fall is approaching, which is my favorite time of year. All the autumn delectable foods will be arriving soon, including squashes. I love me some squash, whether it be butternut, acorn, spaghetti, etc.

This recipe was inspired by the Tasteful Venture site with a few modifications. Of course my blog isn’t a food blog, nor do I have a fabulous camera, so I apologize in advance for the pictures. Fortunately for you, I didn’t take as many pictures of this recipe. They really don’t do the food justice, but believe me, you’ll be in heaven without feeling the blahs.

To start, you will need an oven, along with these ingredients:

1 large Spaghetti Squash
1 lb. of ground turkey (beef or pork)
½ red pepper chopped
½ onion chopped
1 large garlic clove
2 stalks of fresh basil
2-1/2 cups of Marinara sauce or Denise’s homemade sauce (Recipe below)
½ to ¾ cup of ricotta cheese for both halves
¼ cup of grated Parmesan cheese for each half
Olive oil
1-1/2 to 2 T. Butter (depending on the size of squash)
Sea salt
Cracked black pepper

Instructions

1.  Preheat oven to 350 F (176 C) degrees
2.  Wash and cut Spaghetti Squash in half, lengthwise
3.  Scoop out the seeds, place the halves cut side up on a foiled line baking sheet.
4.  Brush melted butter over the insides of the squash and season with sea salt and pepper.

I use non-salted butter instead of olive oil because I believe it’s healthier and tastes better. It’s debatable, but from several articles (here’s one) I’ve read, butter is not processed like olive oil, which makes it better, and it has more vitamins. But the debate goes on…

5.  Bake the squash for an hour. While it’s cooking, prepare the filling.
6.  In large pan, add olive oil, red pepper, onion, and garlic. Cook on medium heat until the pepper and onion is softened, and then add the ground turkey until it’s cooked. Season with salt and pepper.
7.  Add in the marinara sauce, cook at medium heat for 5 minutes, and then turn low to simmer.
8.  Remove squash from oven and scrape the insides of each until it forms a spaghetti texture. Scrape as much as you can.
9.  On top of the spaghetti, add half of the filling to each squash half, and then put a layer of Ricotta cheese.

I used Ricotta, but you can use shredded Mozzarella, Gouda, or whatever other cheese you want.

10.  Then add about 3 to 4 large fresh Basil leaves, and top with grated Parmesan.
11. Bake for another 12 minutes and Voila! Dig in!

Denise’s Homemade Marinara Sauce

12 to 16 small to medium tomatoes
1 large fresh basil sprig
1 fresh Thyme sprig
1 large garlic clove
¼ cup of fresh Parmesan cheese
Olive oil
Salt
Cracked black pepper

1.  Preheat the oven to 390 F (200 C). Cut the tomatoes in quarters and put in a large mixing bowl. Using a garlic press, squeeze in the garlic clove, salt, cracked pepper and olive oil.

Now I didn’t put an amount for the olive oil, because it depends on each person. I swirl the olive oil around the top of the tomatoes a few times. I don’t like it too oily.

2.  Mix everything together, and then add the parmesan cheese, mixing again.
3.  Put the tomato mixture on a lined cooking sheet and bake for about 35 minutes.
4.  While it’s cooking, wash the basil and thyme, and then remove the basil leaves and the thyme from the sprigs, throwing away the sprigs.
5.  When it’s done, take it out of the oven and cool for about 15 minutes.
6.  Take the large food processor container and add the tomatoes (with all the juice left on lining), basil leaves and thyme. Blend it on low at first to get it somewhat mixed. Remove for taste. If needed, add more salt and pepper. Blend higher for another minute and then put in a container.

I use some and then freeze the sauce for future recipes. 🙂

Hope you enjoyed today’s DEE-LISH recipe!

Love of Food and Cooking,
Baer Necessities

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