Spicy Spaghetti Squash

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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.

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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.

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Once soft add the mushrooms.

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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)

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

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Add to the squash.

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

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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.

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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

4 thoughts on “Spicy Spaghetti Squash

  1. What a great idea to cook the squash in the microwave! That is a real time saver. This is my favorite squash. I love how unexpectedly it flakes with a fork and turns to spaghetti. Taking all that time to bake has prevented me from eating it more often. Thanks for the wonderful recipe.

    • Your very welcome, and I love to do it this way, it is a breeze and you can mix anyitng with to make a great meal! I had a blast talking to you last night, Can’t wait to see what the future holds!!!

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