Spaghetti Squash Dinner Bowls

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45 min Prep time: 10min Cook time: 35min

Moxy Thoughts

October 14, 2016 in ,

I’m not sure about you, but I have seen hundreds of spaghetti squash recipes floating around the internet lately and I have finally decided it is time to try one out!  They always look really impressive, healthy and colorful, but I have to admit, I was a bit intimidated and also not sure the flavor was going to taste right.  After tonight’s experiment with the squash, I’m a true convert!

Before I started cooking, I wanted to do a bit of research on this squash to understand the nutritional value and tips on cooking.  I learned a few very interesting tidbits that may also be useful to you readers.  First, a cup of this squash is 31 calories and 2.8g of natural sugars and the more orange the squash, the higher the nutrient values.  Second, the vegetable spaghetti (it’s other name), contains many nutrients, including potassium, folic acid, vitamin A and beta carotene.  And lastly, in order to get those beautiful ribbons, or spaghetti, you need to cook the vegetable in a roasting pan for about 35 minutes, it’s simple once you cut the squash in half – that is truly the hardest part!

Now I will say, the squash is great for what it is, but certainly it won’t fool anyone that it is true pasta.  The taste is fairly bland but blends well with hearty and flavorful toppings.  I’m looking forward to creating all kinds of fun dinner bowls for the family and I hope that you’ll experiment and share your ideas with us.

Please share your creations, tag us on Instagram or Facebook and always “Put some Moxy on it!”

Ingredients

  • 1 spaghetti squash, cut in half and seeds removed
  • 2 tsp. grapeseed oil or truffle oil
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 lb. ground turkey
  • 1 tsp. cumin, ground
  • 1 tsp. smoked paprika
  • 1 tbs. red pepper, chopped
  • salt and pepper to taste
  • 2 cups spinach
  • 2 sprigs fresh rosemary, chopped
  • 1/2 cup feta cheese

Directions

  • Heat oven to 400 degrees
  • Place halved squash skin up on a roasting pan with a little bit of water and roast for 35 minutes
  • Approximately 15 minutes into cooking time begin to heat oil in large pan on medium/high heat on the stovetop
  • Add onion and garlic and cook until onion begins to soften
  • Add ground turkey, cumin and paprika and brown the meat along with the onion
  • When meat is nearly brown, add the red pepper along with salt and pepper, cook for about 5 minutes.
  • Remove squash from oven and with a fork, pull the ‘spaghetti’ gently – this is super fun!
  • Add spinach and rosemary to turkey and cook until spinach just begins to wilt.  Remove from heat.
  • Split the topping evenly between the 2 sides of the squash, you may have a bit extra, this is great as a leftover to reheat on another night.
  • Top with feta cheese and serve!

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)