Being Italiano, I absolutely love my Italian food. These are typically loaded with carbs, which I am not opposed to having but wanted to have an alternative satisfying Lean and Clean Twist on pasta. I say Squashoodles because there are several different types of squash that you can use in the place of traditional pasta. Spaghetti squash is for your spaghetti-style noodle type. Zucchini and Yellow Squash are great options to use as well. With these, you can have a variety of thicknesses. You can have pasta styles like pappardelle, fettucini, or linguine. It's all about how you cut them that will create their noodle style.
In addition, to squash being a carb conscience alternative to pasta, there are several other benefits to Squash. Here is a breakdown of the benefits of the different types of squashes.
For more information on the health benefits of each of these types of squashes click on the variety.
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| Bolognese Spaghetti Squash |
Prepare Squashoodles
About 8 zucchinis (I use 2 zucchini per person or 2 packages pre-done)
or 1 Medium Spaghetti Squash
Nonstick cooking spray or a drizzle of olive oil, for the skillet
Kosher salt and freshly ground black pepper
Grated Parmesan, for garnish
About 8 zucchinis (I use 2 zucchini per person or 2 packages pre-done)
or 1 Medium Spaghetti Squash
Nonstick cooking spray or a drizzle of olive oil, for the skillet
Kosher salt and freshly ground black pepper
Grated Parmesan, for garnish
For the Zucchini Squash:
Spaghetti shape
1. Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
2. Set aside and sprinkle with a little kosher salt.
Pappardelle Shape
1. Use a vegetable peeler and peel long strips
2. sprinkle with kosher salt and set aside
For the Spaghetti Squash
1. With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks.2. Put the squash on a baking sheet and roast for about 1 1/2 hours.3. Let the squash cool for about 20 minutes on the baking sheet.4. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel.5. Reserve the squash (Plating tip: you can use the outer peel as a bowl if you’d like)
1-pound lean ground turkey
16-ounce can tomato sauce
6-ounce can tomato paste
½ c chicken Stock
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
2 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 bay leaf
1 large carrot, grated
1/2 yellow onion, grated
2 Tablespoons chopped fresh parsley
2 Tablespoons Basil
Kosher Salt and Pepper to taste
Bolognese Directions:
1. Combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion, and 1/2 cup chicken stock in a stockpot all at once. Stir and break up ground turkey.
2. Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened about 1 hour.
3. Remove bay leaf and stir in the parsley.
Final Preparations
1. Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil.
2. Add your preferred squash noodles and sauté about 1 minute. Season with a little salt & pepper as needed. Using a ladle, add the sauce and toss to coat.
3 Add a few tablespoons of grated Parmesan a sprinkle of parsley or basil and serve.
Let me know your thoughts and what ways you like to do a lean and clean twist on your favorites.
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