Pesto Turkey Spaghetti Squash

The obsession started a few years ago. My roommate was in the kitchen attempting to dismantle the mother of all melons. (Or so I thought) Butcher knife, forks, leg up for leverage... the works. I thought to myself, "wow, gurlll really wants to get into this melon". She quickly corrected me, and informed me of this magical vegetable... SPAGHETTI SQUASH! Where had this delicacy been hiding all of my life? Admittedly, it totally irks me when it's called a great substitute for pasta. To that I say.... naaa naaa naaa. The true Italian in me knows there is no such comparison. Pasta is pasta. However, I've played with numerous combinations, and found that pesto is by far one of my favorites. It gives off that guiltless comfort food feeling. 

My other favorite thing about spaghetti squash is cooking it for people that have never tried it before. One of my frequent recipe testers gave the expected "what is this chick, diet food you are going to feed me look" when I was whipping up my latest concoction. To my delight, he loved it! 

Let's be honest, I could go on. You be the judge, and go have yourself a big ol' bowl of squash. Let me know what you think! And stay tuned for my post on SS tacos!

Ingredients:
1 spaghetti squash
1lb lean ground turkey
1/2 cup of pest0 (recipe here)
EVOO
Salt & Pepper to taste

Directions:
Preheat the oven to 350 degrees. Cut the spaghetti squash in half, length wise. Scoop out the seeds and pulp. Season with a little EVOO, salt and pepper. Cook for 35 min, face up.

While the squash is in the oven, start cooking the turkey meat in a skillet. Heat 1 Tbs of EVOO and add your turkey to the pan. Break it up into pieces, and season with salt and pepper. (Optional: add chili powder for a little heat) Add  3/4 of the package of pesto to the ground turkey, reduce heat to low.

Remove the SS from the oven and set aside until cool enough to handle. Once it is cool, start to shred out the squash with a fork. When all done, toss in with turkey and pesto! This recipe easily feeds four to six people, and keeps for several days in the fridge.