Spaghetti Squash

bumpity bump

bump... I've been wanting to try spaghetti squash!

i just used it in eatingwell.com 's pad thai recipe. Substituted the rice noodles with the squash. It was amazing! Just add a bit lime and cilantro at the end--i don't think the recipe mentions those.

Oh--i also substituted firm tofu for the shrimp that's noted in the recipe. I still loved it even though i'd long ago given up on tofu. I just cut it up into smaller pieces so as not to bite into big tofu hunks.

Italian Turkey and Spaghetti Squash Pie
1 medium spaghetti squash
1/2 lb lean ground turkey
1 small onion chopped
1 medium garlic clove, minced
29 oz.canned diced tomatoe, undrained
1 tsp italian seasoning, dried
6 oz fat-free ricotta cheese
1 lg.egg (I use fat free egg beater)
1/2 c. shredded fat-free mozzarella cheese

cook squash until tender in oven. cook turkey in nonstick skillet until brown, add garlic, onion, italian seasoning. add canned diced tomatoes and simmer till reduced. Place ricotta cheese and egg in food processor or blender and puree until smooth.
Coat a 9 inch glass pie plate wit cooking spray. Remove squash form oven and increase temp to 375 degrees.
Using fork rake stringy squash into pie plate. Arrange spagetti squash in bottom and up the sides of plate to form a crust.
Add ricotta cheese mixture and pour it all over the squash. Pour the tomato-turkey sauce over cheese/squash mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand for about 5 minutes before slicing into 6 pieces.
Great tasting!