With today’s demanding and frantic lifestyles, rushing to get this and that done and really not taking time to care for ourselves during our hectic work days; i.e. taking time for a healthy lunch. Sometimes I really like to keep my days simple (as much as I can) especially at work, one way to accomplish this for me is to make my lunches ahead of time and not have to think about it.  I really love this recipe; it is one of my favorites.  What is nice about it is that the longer it sits in the refrigerator the more intense the flavors get.  I make enough to last me the whole week and frankly I don’t tire of eating the same thing every day, because my week is only Monday through Thursday it is not a difficult task ~ I don’t eat lunch on Friday at work; I get out to early. So this could also be considered a great paleo meal as well if you are a part of the paleo lifestyle. I also love this meal because if I have leftovers on Thursday night I can incorporate them into a nice meal for the family. I shall post that one next!

For this recipe the only things you absolutely need are the squash tomatoes and onions.  I add a ton of veggies and meat to it and it gives this dish a really wonderful depth of flavor.

Speghetti Squash

4 fresh tomatoes chopped

2 medium onions chopped

Minced garlic 2 teaspoons

1 lb ground turkey (or chicken or beef)

Chorizo sausage cases removed (if you don’t like hot get Italian) I get mine at the market with all fresh ingredients, not the prepackaged stuff.

2 jalapeño peppers seeds removed and chopped

1 or 2 containers of mushrooms (I like mushrooms yummm)

½ stick butter

4 stalks celery chopped

Salt and pepper to taste

I always see everyone cook the squash in the oven roasting it for a long period of time to get it to the right consistency.  I don’t have that kind of time nor patience so I microwave the squash.

Cut the squash in half lengthwise. Remove the seeds and drizzle with olive oil salt and pepper.

Place in the microwave shell down and cook on high for 5 minutes. When done check it and make sure the squash has not settled to one side, cook an additional 5 minutes. You will know it is done when you can penetrate it with a fork easily. Allow to cool to the touch.

Meanwhile take the butter and melt in a large pan, add the onion, celery and jalapeño peppers. Cook until soft.

Once soft add the mushrooms.

While the mushrooms are cooking take a fork and scrape the squash, it will resemble strings of spaghetti. Throw this into a large bowl and mix to loosen the squash (not in chunks)

Once the mushrooms cook down a bit add the chopped tomatoes and stir to incorporate them until warmed through and a little softer.

Add to the squash.

In the same pan add the turkey, and chorizo and garlic. Break up and cook through.

Once done add to the squash mixture and stir thoroughly. Add salt and pepper taste.  I love the peppers and spicy chorizo this gives it a real nice warmth.

Throw it in a container and take a bit with you every day. As I said the longer it sits the better the flavor. I hope you enjoy this recipe and any comments are appreciated. Or you can email me at LauralovingLife@hotmail.com.

Bon appétit

LauraLovingLife

I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
Julia Child

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