Kitchen Sink Spaghetti Squash

Last weekend I pulled a sad, lonely spaghetti squash from the back of my fridge.  It's been neglected for a few weeks, and since they don't spoil quickly, I didn't rush to use it.  When I cut it open, one side looked great and the other side looked... yucky.  So I roasted the good half and planned to use it sometime during the week.

Well that never happened either.  So yesterday in an effort to clear the fridge to make room for an upcoming grocery trip, I make a quick, throw-everything-in-this lunch.... and it was AMAZING!

You'll Need:

• Ground Turkey
• Olive Oil
• Salt and Pepper
• Veggies
• Pre-roasted Spaghetti Squash
• Goat Cheese (or cheese of your choosing!)

Directions:

1. Heat olive oil in a saute pan

2. Add ground turkey and cook until browned throughout, then set aside in a separate bowl

3. Add veggies to the same saute pan and cook until softened.  I used:

• Zucchini
• Cherry tomatoes
• Spinach

4. Add roasted spaghetti squash to your veggies.  You may have to break it up with a fork to get it to mix in well, and I added a little more olive oil at this point. 

5. Add back your ground turkey. 

6. Serve, with a sprinkling of goat cheese or anything else you think would taste good on top!

So easy and this was delicious, now it's an actual recipe I will use! -- You can roast the squash on a night when you're cooking something else to save for later in the week.  No fuss!