Have you noticed ALL the squash at the grocery store (even more abundant, probably, at your local farmer’s market)?  Oh, h-a-p-p-y me!  This week there were quite a few small-ish spaghetti squash…so I snatched up 3 of ’em!  They are the perfect size for a meal for two (and some leftovers).  Spaghetti squash, as most of you know I am sure, is a really good substitute for traditional spaghetti…minus most of the carbs.  Here is some nutrition info for spaghetti squash.  This fits in so well with our ‘healthy but oh-so-yummy‘ POV.

My husband Robert’s favorite rendition of “spaghetti squash and…” is with Italian spaghetti sauce and meatballs.  But me…I am not a huge fan of so much liquid being dolloped over top the prepared spaghetti squash.  So this is what spaghetti squash #1 became….  The ‘warmth’ of the garam masala, the cumin, and turmeric spices added so much to fairly flavor-less ground chicken and spaghetti squash.  Enjoy!

Indian-spiced Spaghetti Squash

ingredients

small (2#) spaghetti squash
1 pound ground chicken (or turkey)
1 tablespoon + 1 teaspoon coconut oil (or extra-virgin olive oil)
1 small sweet onion, diced
1/2 teaspoon cumin
1 teaspoon turmeric
1 tablespoon garam masala
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 teaspoons minced garlic
10-12 ounce package frozen chopped spinach, defrosted and squeezed dry
handful (or two) of cherry or grape tomatoes, halved
1 cup frozen peas
1/2 cup chicken broth (or water)

directions

• cook the spaghetti squash (wash the skin off first). I usually just microwave it…in 5 minute increments ‘til the outside is softened and a sharp knife easily pierces the skin. (there are a number of other methods, click this link for some suggestions.) when done, set aside ’til cool enough for you to scoop it out
• in a large saute pan, add 1 T of the oil and heat over medium heat
  add the ground chicken and cook, stirring occasionally, for 8-10 minutes; remove from pan and set aside…season w/s&p
• add the diced onion to the pan (and additional 1 tsp of oil, if necessary); saute for 5 minutes or so
• reduce heat and then add the seasonings and the garlic; continue to cook, stirring constantly, for another 3-4 minutes to allow flavors to blend together
• then add the spinach, halved tomatoes, and peas; stir to combine.  pour broth evenly over top; cover the pan and simmer ‘til broth has been absorbed (just a few minutes).
• meanwhile, using a fork, scrape out strands of spaghetti squash; season well with some additional s&p.  pile up in serving bowl to make a nest of the ‘noodles’; top with meat mixture (NOTE: if spaghetti squash has gotten cold, place in a small saute pan along with a pat of butter and gently heat)

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen