1 med spaghetti squash
1 pkg Knorr brand Parma Rosa sauce mix
1 lb ground turkey
shredded Parmesan cheese
Italian spices (I usually use oregano, basil, salt, pepper, onion and garlic powder - all dried herbs are fine)
How to make it:
Cut the spaghetti squash in half and remove the seeds and stringy parts of the flesh. Lightly coat it with olive oil (I like to keep the new spray kind around for things like this) and put it in the microwave flesh side up. Cook on high for about 20-25 minutes or until the flesh feels soft and strings when you run a fork across it. You can also bake the squash in the oven (this is what the directions say to do), but in the middle of the week I just don't have time to wait for it to bake fully and it comes out just as good in the micro. (Sometimes I put it under the broiler for a minute or two after it comes out of the microwave to brown up some of the edges a bit, but this step isn't a must.)
While the squash is cooking, brown the turkey in a pan and spice with the dried herbs and spices to taste. Follow the directions on the Parmarosa sauce packet, but wait to do this until the squash is finished cooking. Once the sauce is started, scrape the squash out of the shell with a fork and into a big serving bowl. It should string into noodle-like pieces as you run the fork across the flesh.
Drain and excess liquid from the turkey and add to the squash. When sauce is ready add to the squash and turkey mixture and toss with a pair of tongs. Top it with a little shredded Parmesan cheese and that's dinner! We usually always pair this dish with a green veggie to make sure we are covered in food groups, and sometimes I add a little red pepper flake to the turkey to make the dish a little spicy if I'm in the mood!