Before I start my blog for the day, I wanted to recognize that I just read in CarrotsNCake.com, that this past Tuesday, June 1st, was National Running Day. I just think it’s so ironic that RUNNING was what I COINCIDENTALLY decided to write about that same day.
Enough about working out, now for some dinner and dessert.
Spaghetti Squash w/ Vodka Sauce and Turkey Meatballs or Not
- 1 whole spaghetti squash
- A drizzle of safflower or olive oil
- Freshly ground black pepper
- Sea Salt
- 3 cups prepared (jarred) marinara or vodka sauce
- Turkey meatballs
Preheat the oven to 450 degrees F.
Split the squash in half and scrape out seeds.
Line an oven tray with aluminum foil. Season the spaghetti squash with safflower oil, salt, and pepper.
Place flesh side down and roast for 30 to 40 minutes until fully cooked.
Remove from the oven and let rest until cool enough to handle.
Meanwhile heat the marinara or vodka sauce in a large saute pan. Add turkey meatballs, if desired.
When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin.
Toss the spaghetti squash in the pan with the sauce and turkey meatballs for just long enough to get hot. Serve and enjoy!
Next time try serving the spaghetti and sauce in the empty squash skin!
I’ve seen it served that way before, but we knew our meatballs would be too heavy to put in there.
We love making this simple and quick meal as a replacement to pasta. It’s only 41 calories per cup of cooked spaghetti squash!!! You can jog in place for a few minutes to burn that off! 🙂 Spaghetti squash is also very high in Vitamin C and B6. Vitamin C is important for promoting a healthy immune system and Vitamin B-6 is needed to break down stored energy.
Here is a link from LiveStrong.com about the benefits and nutritional value of Spaghetti Squash.
After having a delicious dinner we treated ourselves to some fresh peaches Brandon brought home from a local farm near his job and some strawberries and blueberries I picked up earlier in the week from the King’s Drive Farmer’s Market.