Spaghetti Squash Primavera

First encounter with spaghetti squash and it was a good one! I was a little nervous with this recipe because my mom was over for dinner and I always love to impress her with my new developing skills in the kitch! The veggies were all in season and it was a fabulous dinner.

There were lots of leftovers - started to get sick of it by the fourth meal. Next time I make it, I will try freezing in individual servings for a quick meal on a busy day.

Great robust flavor! It was an excellent way to cook my veggies and protein all in one dish together.

Spaghetti Squash Turkey Primavera
Prep: 20 min. Cook: 41hour 20 min.

     1 large spaghetti squash, halved, cooked and seeded

     12 ounces ground white meat turkey or ground beef cooked

     1 tablespoon olive oil

     1 large onion, minced

     4 garlic cloves, minced

     2 green onions, minced

     8 ounces mushrooms

     4 carrots, sliced

     1 medium zucchini, sliced/quartered

     1 medium yellow squash, sliced/quartered

     Two-28 ounce cans chunky tomato sauce

     1 tomato, chopped (optional)

     2 teaspoons capers (optional)

     2 teaspoons minced fresh oregano

     2 teaspoons crushed red pepper flakes (optional)

     2 tablespoons chopped fresh parsley

Preheat oven to 350F degrees.

Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.

Brown the pound of turkey.

Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Then add the cooked turkey and cook for 4 minutes. Add the mushrooms, carrots, zucchini, yellow squash & tomatoes and bring to a boil, lower the heat to medium-low and simmer for 15-20 minutes.

Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.

Options -

*Add some butter and seasoning to the squash before you cook it to add a little flavor.

*Cook the veggies in a little olive oil before adding to sauce if you want them cooked more.

Serves 6-8.

Recipe Review:
This is the perfect recipe for the end of the fall harvest season. Add or delete veggies as you see fit. I used a large 4 pound spaghetti squash and didn't cut it in half to cook it. Instead I only punctured it with lots of knife slits to roast it. It took a while to cook through - next time I will try 2 smaller ones and cut them in half to cut down on prep time.