Spaghetti Squash-so good I made it twice!

I loved last week’s Spaghetti Squash recipe (find it under ” Oh my Gourd, it’s Spaghetti”!) so much that I decided to use this marvellous, versatile base once again, topped this time with a Spicy Seafood  Marinara. Whether you’re trying to go easy on the Carbs or not, you really have to try this!

Spaghetti Squash with Spicy Seafood Marinara: Serves Six for about $15

2 pkt frozen seafood medley from Trader Joe’s, defrosted and drained

1 can diced tomatoes in tomato juice

6 cloves garlic, minced

1/2 cup dry white wine

1 spaghetti squash, cook as per instructions on the label.

In a large fry pan heat 2 tablespoons of olive oil, add the garlic, cook until golden. Add the wine, reduce to half. Add the diced tomatoes with juice, reduce the liquid until it is syrupy; then add the seafood medley, cook only until the seafood is just cooked or else you will have tiny pieces of seafood and a big pot of soup! Serve the Seafood Marinara on a bed spaghetti squash.

Oh my Gourd, it’s Spaghetti!

This month I’m only eating Carbs at Breakfast time (spend a fortnight eating English food exclusively like I just did in September and believe me you’d probably be doing the same)!

The Spaghetti Squash ( a member of the large and colourful Gourd family), is the perfect solution to this dietary challenge, particularly when annoying but dear husbands demand Carb-like objects for their dinner! Make your Bolognese out of Turkey mince to be doubly virtuous.

Spaghetti Squash Turkey Bolognese: Serves Four to Five hungry people for about $7

1 spaghetti squash, cook according to the instructions on the label

2 1/2 lbs ground turkey

2 carrots, finely diced

4-5 medium to large mushrooms, sliced

2 cups home made tomato sauce or store bought (marinara)

3 cloves garlic, minced

In a large fry pan, heat 2 tablespoons of oil, add the garlic, mushrooms and the carrots. Cook until the mushrooms start to soften, add the ground turkey, breaking up the meat as it cooks. When the meat is broken up nicely, add the sauce, cook for 15 to 20 minutes on medium heat. Season with salt and pepper. When the squash is cooked, cut in half , scoop out the seeds, with a fork scrape the sides of the squash, you will see the flesh comes away in shreds. Transfer to a dish and top with meat sauce.