- Some Crushed Tomatoes
- Some Ground Turkey
- Som Tart Skin Ricotta Cheese
- Some Mozzarella
- Olive Oil
- Spaghetti Squash
What i’ve got here are some crushed tomatoes and this just has a little bit of basil in them i’ve got some ground turkey. You can just also use ground turkey breast. But i’ve got ground turkey i’ve got some tart skin ricotta cheese, i’ve got some mozzarella that’s been thinly sliced. I also have my italian seasoning blend. I also have some parmigiano-reggiano you’re going to need some spaghetti squash which i’ll talk about in just a minute along with some salt and pepper garlic basil and a little olive oil and that’s really it. Now what i want to talk to you about is spaghetti squash. Now today i’m making enough for joe and i to have for dinner. So i’ve got one spaghetti squash that’s one pound you want to make sure that you keep that in mind. When you’re purchasing a spaghetti squash. Because it’s quite big. So, if you’re only serving two people it’s usually you pay by price.
So if you buy a five or six pound, it’s gonna be really a lot more costly than you think of when you’re only when you need it for five people for two people. You don’t need five pounds of it. I like to buy these little tiny ones this is one pound and all i’ve done is i stabbed it with a knife twice. Then i popped it into the microwave when it was still you know whole popped it into the microwave for five minutes. Exactly i let it cool for about 20 minutes, i sliced it in half took out the seeds and that’s it. I’ve also made a little slit underneath each half just to keep this stable when it’s in the oven that’s all i’ve done. It’s been in the microwave for five minutes. Let it cool slice it take out the seeds. It’s good to go, now let’s get working on the sauce what i have in my skillet is a little bit of olive oil to my olive oil. I am going to add my garlic some of my basil.
Now let’s add all the basil, i really like basil and i really love getting it into the olive oil. So that it really infuses you know that flavor of the basil really infuses the olive oil. I’m just going to let this saute for i would say maybe a minute to this. I’m going to add my ground turkey. Now you actually don’t have to add the turkey. If you don’t want to you can keep this vegetarian a hundred percent of course. But i love me in my lasagne most of the time and when i’m craving a classic meat and cheese lasagna or a classic fig cd. It’s always got some kind of ground beef what’s gotten sausage. What’s got some mini meatballs. So i like to add a little bit of ground turkey.
It’s nice and lean still has lots of really good flavor, you could use ground turkey breast. If you want to which is even leaner but for me ground turkey does the job. I’m just breaking this up as much as i can with my wooden spoon. I’m just going to let this cook till. It’s pretty much fully cooked 3:07 90% cooked through adding my crushed tomatoes and along with my crushed tomatoes, add a pinch of my homemade italian seasoning blend which if you own my laura in the kitchen cookbook then you know my recipe. You can use any italian seasoning you like but mine is my favorite add a nice little pinch of that along with some salt and pepper. Then you just let the simmer for about 15 to 20 minutes. Now you also at this point want to pre-heat your oven to 425. So that you have everything ready for when you need it.
So let that just slowly simmer for about 15-20 minutes or so and we’ll be that much closer to dinnertime sauce is done and with simmering for about 20 minutes. Now let me show you what i’ve done. Here i’m just taking if i’ve just taken a fork and just shredded the spaghetti squash. You don’t want to shred all of it because i find that if you do that and you leave absolutely no spaghetti and squash in there the shell will sort of fall apart as it bakes so do leave some in there just to keep it whole. I’ve added it to a bowl simply, because i’m not going to be using all the sauce and i don’t want to i don’t want to waste it, because i know it’s going to be too much sauce for the amount of spaghetti squash that i have but it’s gonna be perfect for leftovers which let’s face it. It is one of my very favorite things about home cooking is leftovers. Then you just mix everything together.
I’ve also seasoned the spaghetti squash with just a little tiny bit of soft. Because it can be quite sweet. Let’s add just a little more sauce to it go stir to combine. You can make it as salty or as not saucy as you’d like and then all you do will make some room. So that you can see then all you do is fill your squash back up with the filling like so. Then i just like to put some dollops a ricotta all over the top. Because you know no big cd or lasagna for me is complete with that some cheese, so just do little dollops on each one like so and it looks like. It’s so filling and it is it’s a lot of food per person and it’s just comforting and wonderful. I really just i love it. I love spaghetti squash for a very long time okay and then a grading of palm because everything’s better with a little palm also gives you lovely saltiness and then of course some mozzarella can shred it or you can do what i’m doing and just lay over top like so. This needs to go into my oven that i have preheated.
I would say for about 20 minutes or so so keep an eye on it. You want this to be lovely and cheesy and gooey and early and wonderful. Okay and she goes these babies were in the oven for 20 minutes and they smell amazing you should let this cool quite a bit but my patience is just running really thin right now look at the cheese oh the ricotta a little bit of everything. But you don’t have to give me a second, because this is steaming it needs to cool for like a minute not missed been topping it has all the flavors that i love. We go back in four seconds because this is mine kind of cheese it is all the flavors that i love absolutely no guilts even though like i always say food in general should never be something you feel guilty about this meets all those things when you are looking for a big bowl of something comforting and cheesy and carbee and all that good stuff.