Baked Spaghetti Squash Pasta with Turkey Meat Sauce

I did a Spaghetti Squash a while back on here, but this is a twist on that recipe! A much healthier twist, and honestly I think it tasted better!

What you will need:
1 Spaghetti Squash
1 Lb. Ground Turkey Meat
1 White onion
1 Garlic clove
EVOO
Pepper
Portabella Mushrooms
1 tbsp butter
Spaghetti Sauce of your choice
Foil


Cut the Spaghetti Squash in half, long ways.  Remove the seeds and pulp like in a pumpkin.  Place on oven tray and cover with foil loosely.  I like to pepper mine! Bake for about 20-30 minutes (depending on size of squash) at 375 degrees.  Remove foil and bake another 10 minutes if you like it a little crunchy! When finished, let cool for about 5-10 minutes before serving.

Sauce: In a sauce pan, melt a tablespoon of EVOO, and tablespoon of butter. Add diced onions (as much as you would want) and sauté until becoming translucent.  Add in your Turkey Meat and break it up and cook.  Add in diced Mushrooms if you would like after it has cooked a bit, cook further and then pour in your Spaghetti Sauce, lower temp to simmer, and let it simmer for about 5 minutes.

Take the Spaghetti Squash and fork longways the strings out into a bowl.

Take your portion on your plate, and pour meat sauce over the squash pasta ... finish with some pepper to taste, and enjoy!

Mediterranean Cod Sandwich with Parmesan/Garlic Fries!

I love love love this recipe! So fresh and light!

You CAN use Halibut, but it's pretty pricey! So I opted for Cod instead, just use any good flakey white fish! I got inspiration from Giada!

Tanner and I came up with these fries all on our own! Rich, garlic and cheese fries!

Cod Salad Sandwich:

Fish:

• Vegetable oil cooking spray
• 1 (12-ounce) or 2 (6-ounce) center-cut Cod fillets, skinned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• EVOO
• 
  
• Bread:
• 1 large Ciabatta bread cut in half lengthwise 
• EVOO
• 2 Garlic clove cut on one side to use to rub 
• 
  

Filling:

• 1/2 cup mayonnaise
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh parsley leaves
• Zest of 1 large lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups arugula

You can add capers if you would like, we preferred it without.

Fish:  Preheat the oven to 450 degrees F.  Season the cod on both sides with the salt and pepper. Place on a baking sheet sprayed with veg oil and drizzle with oil. Bake 10 to 15 minutes, until flaky. Set aside to cool completely, about 20 minutes. (I put mine in the freezer to speed it up!) 

Bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic.

Filling: In a medium bowl, combine the mayo, sun-dried tomatoes, basil, parsley, lemon zest, salt, and pepper.

Flake the Cod into the filling bowl, mix well and spread onto your bread! Top with Arugula and then cut the bread into even sandwich sizes! Ours made 5 good sized sandwiches! 

Parmesan/Garlic Fries:

This is really easy! No frying required! 

You will need 3 russet potatoes

EVOO to drizzle 

Salt

Pepper

2 tablespoons Basil

1/2 cup Parmesan Cheese

1 Garlic Clove, minced

First peel and cut your potatoes into wedges/fries.  Boil water and place cut fries into the boiling water for about 5-7 minutes, just long enough that they are softening but not too soft.  Take out of the boiling water, drain, place on an oven pan lined with foil, sprayed with non stick spray.  Spread them out, and then salt and pepper to your liking.  Drizzle with EVOO so that each one is evenly drizzled, place in oven and bake for about 20 minutes, or until Golden Brown! 

In a large bowl, mix the chopped basil, minced garlic, parmesan cheese, and pepper and salt to taste.  When fries are done baking, immediately pour them into this large bowl, and toss around so that the mix gets on every fry evenly! BAM! Awesome fries!