​Kid Tested, Clean Eating Approved

Dinnertime in our house is some kind of special.  There should be an award for moms who cook clean meals that a 3-year-old successfully consumes.  I REALLY try to avoid having to cook 2 different meals; but sometimes, that’s the easiest route.  Easier than having to negotiate, bargain, convince and persuade a 3-year-old about how delicious their food is if they’d only take a bite. Just. One. Bite. There’s nothing worse than a 3-year-old spotting that one fleck of black pepper than got away from the adult version of dinner and pointing at her meal as if it’s frog’s legs topped with snail gravy, and pushing her plate away, while I hang my head in defeat. Once I get that first bite in, I’m golden. 
 
So, when I find a dish that the whole family LOVES and it’s on my meal plan, I consider my whole day to be a success.  This meal is one of those times I hit the dinnertime jackpot.  I’m currently doing a 3 week Beachbody program called Shift Shop.  The nutrition plan is pretty intense and gets more intense each week.  It eliminates grains and gluten from the diet.  Basically, just sticking to meats, fruits, and veggies.  I’ve had to branch out with my dinner ideas since many of my tried and true backups aren’t Shift Shop approved.  So, this here is a healthier, CLEANER spin on an old classic.  I ALWAYS make my own spaghetti sauce from scratch, as opposed to the jarred stuff.  Those contain lots of preservatives, unnecessary sweeteners, dyes, and other ingredients that add absolutely no value to me.  Plus, I think my sauce tastes better :)
 
Kid Tested, Shift Shop Approved Spaghetti Squash Turkey Spaghetti

Spaghetti Squash
1 Spaghetti Squash (more if you want to make bulk, plus it freezes well)
Olive Oil (or any cooking oil, a couple of drizzles per squash)
 
Spaghetti Sauce
1 tbsp olive oil (or any cooking oil)
1 lb ground turkey
1 tbsp minced garlic
8 oz. sliced mushroom
1 can diced tomatoes (you can use fresh)
1 small can tomato paste (canned)
1 can tomato sauce (canned, make sure it’s just pure tomato sauce, no additives or other ingredients)
1 can water
2 tsp. basil (fresh or dried)
2 tsp. Italian seasoning (get it HERE) 
Salt and pepper to taste
 
Instructions:

1. Preheat oven to 350°F. 
2. Cut spaghetti squash in half, width-wise (be careful cutting the squash, they are extremely hard).
3. Lightly drizzle oil on the exposed cut portion of each half (the pulp) and place cut side down on a cookie sheet, or baking dish.
4. Bake for 45-60 minutes depending on your oven and preference of texture.  You should be able to see the layers of squash pulp separating on the cut insides.  If squash does not appear to be separating, continue to cook in 10 minute increments until it begins to separate.
5. Remove from oven, let cool.  Once cooled, take a fork and scrape the inside of the squash halves.  The layers of pulp should begin to separate into strings like spaghetti noodles. 
6. While squash is cooking, add olive oil to a pan and heat.
7. Add turkey and brown 4-5 minutes until cooked.
8. Add garlic and mushrooms to the pan with the turkey and sauté for 3-4 minutes until garlic is fragrant and mushrooms begin to wilt.
9. Add diced tomatoes, tomato sauce, tomato paste, 1 can of water (use the tomato sauce can) to turkey, garlic, and mushroom pan and bring to a boil.  Reduce heat to simmer.
10. Add basil, Italian seasoning, and salt and pepper and continue to simmer for 20-25 minutes until sauce thickens and tomatoes are stewed.
11. Mound spaghetti squash “noodles” onto a plate and top with sauce and freshly grated parmesan cheese.  Enjoy!

 
I usually make a large batch of the spaghetti sauce and freeze in freezer bags.  To thaw, remove from freezer and set in room temp water until thawed.  Once thawed, heat in a sauce pan until heated through.  I froze 5-6 bags when I was pregnant, which made for easy and speedy freezer meals after baby was born.
 
I hope you and your little ones and families enjoy this dish as much as we did!

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