This squash is often a good substitute for pasta in a recipe such as this one. You could easily make this vegetarian by leaving out the turkey and adding another vegetable instead. Since Loretta of Safari of the Mind introduced me to this lovely squash I have made an effort to cook with it.
Spaghetti Squash with Turkey and Zucchini
- 1 spaghetti squash
- 1 lb. ground turkey (I always use extra lean or a combination of lean and extra lean)
- 2-3 cups sliced zucchini or you can use mushrooms
- 1 onion, chopped
- 1 jalapeno pepper, minced (optional)
- 2-3 garlic cloves, minced
- 1/2 cup white wine or you can use beef broth
- 3 tbsp. cornstarch
- 2 cups beef broth
- 2 tbsp. Worcestershire sauce
- 1 tbsp. any good seasoned pepper mix
- 1 tsp. fresh thyme leaves
- 1/4 cup any kind of milk (I used 1%)
- Parmesan cheese, grated and fresh parsley to garnish
Cut squash in half carefully. I place the vegetable on a towel and starting in the center I score it with a small knife and then finish cutting through with a chef’s knife. You can microwave it on high for about 15 minutes or so or bake it in the oven at 400°F for about 30-60 minutes depending on the size of the squash.
Cook the turkey, zucchini and onions in a large skillet until turkey is no longer pink; drain if needed. Add garlic and cook another minute, then stir in the wine or broth.
Combine cornstarch and beef broth and mix until smooth. Add to the skillet and stir in the Worcestershire sauce, pepper seasoning and thyme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce the heat, stir in the milk and heat through. Sprinkle with some cheese, minced parsley and some additional thyme leaves.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/05/21/spaghetti-squa…y-and-zucchini/