Last night was a “what do I have on hand that’s easy because it’s Thursday” kind of night 🙂
I had pre-roasted spaghetti squash in the fridge as well as diced red onion, and organic ground turkey thawed. 3 things I thought I could do something with, and inspired by this dish from Paleo in PDX: http://wp.me/p2slMQ-1bw
Turkey Spaghetti Toss
- 1 pkg organic ground turkey
- 2 cups roasted spaghetti squash
- Diced red onion
- Grass-fed garlic butter
- Dried parsley
- Garlic salt (thanks to my neighbor, as I was out!)
- Kosher salt/pepp
I started by browning the turkey in the pan, seasoning with kosher salt/pepp, and garlic salt. I added the red onion and continued cooking until the meat was browned. The turkey is so lean that I didn’t add anything to the pan to cook it in, and there was virtually no grease after it was done cooking.
Then I put about 2 cups of spaghetti squash in a bowl, added a couple slices of grass-fed garlic butter, dried parsley and a little more garlic salt. I re-heated the squash in the microwave until it was hot and the butter was melted. Then I added a portion of the turkey mixture to the squash and tossed.
I wanted to go back for seconds, but I refrained because my first bowl was rather large-it’s that good. Since I have leftovers of everything I’ll probably have it again today. It was hearty with protein, a little buttery, and complete comfort food on a chilly night!P.S. Who needs pasta?