Easy Turkey Alfredo Stuffed Spaghetti Squash

Alfredo sauce is one of the tastiest things I’ve ever eaten and it’s so easy to make. I know there are a lot of steps but it’s a very easy process, none of the steps (except maybe cutting the spaghetti squash in half! are difficult). I blogged Chicken Alfredo several years ago so just used that basic recipe for the sauce. I’ve taken out the fresh parsley because I now can’t eat it and stuffed it into a spaghetti squash which reduces the simple carbs and calories. Don’t care for spaghetti squash? No problem, just mix it up and use it as a sauce for your favorite pasta. Delicious! Enjoy.

First thing is to cook the spaghetti squash. Cut a small to medium sized one in half, scrap out the seeds (if you have a sugar spoon [with ruffled edge] it works great for this), and coat the flesh with:

1 tablespoon olive oil or olive oil spray

Place skin side down in a baking dish, add just about a 1/2 inch of water to the pan and bake in a preheated 400 degree oven for approximately 30-40 minutes depending on the size of your squash. I know, I know, most on-line recipes say to cook a spaghetti squash for 20-30 minutes. I find when I cook it for that short a time, it tends to be wetter producing more mash and fewer spaghetti strands.

While the squash cooks, make some thick rice milk but blending:

1 cup water

1/3 cup cooked rice (brown or white makes no difference)

Then make the alfredo sauce. Over medium heat, heat:

1/4 cup avocado oil

1 teaspoon finely minced garlic

Be sure the heat isn’t too high, we don’t want to burn the minced garlic which will burn very quickly. When the oil starts to sizzle, add:

1 cup thick rice milk (that you just made above)

1/2 cup non-dairy cream cheese

Whisk to combine which takes a moment since the oil must also be incorporated. I thought about reducing the oil to 1 tablespoon (which you should feel free to do if you’re on a low-fat diet) but it does reduce the richness of the dish slightly. Next whisk in:

1/4-1/2 cup parmesan cheese

1 teaspoon dried Italian herb blend (or oregano, thyme and marjoram)

Whisk constantly until cheese melts. Take off the heat. In a 12″ high sided skillet, over medium high heat, heat until shimmering:

1 tablespoon olive oil (or spray the pan with cooking spray if low fat desired)

When the oil (pan) is hot, add:

1 pound ground turkey

Salt, pepper and garlic powder (1/2 teaspoon salt and garlic powder, 1/4 teaspoon pepper)

Don’t oversalt because the parmesan in the sauce is also salty. Cook, breaking up the turkey into large chunks until cooked but not browned (or it will get too dry). Remove from the heat. Next using a fork, scrap the inside of the cooled spaghetti squash to produce spaghetti-like strands. Try to get as much of the squash out of the shell as possible without breaking or cracking the shell (I did have a large crack in one half and a small in the other and they were still useable). Put the squash into the ground turkey skillet and top with the sauce. Mix to combine. Place the squash shells in a sprayed baking dish and spoon in the turkey/squash/sauce mixture until well filled. Garnish with more parmesan and/or fresh parsley and bake for 15-30 minutes until bubbling. Time will depend on the size of your squash.

Pumpkin Seed Butter

Lots of us are allergic to nuts so use butters made from seeds instead. I know sunflower butter is very popular along with tahini but I prefer pumpkin seed butter. I find, however, the cost to be almost prohibitive – over $20 for 8 ounces or less. Ridiculous price to pay. So I purchased two pounds of raw pepitas at the store, brought them home and roasted them (place on a large cookie sheet and stick in the oven, set it to 425 degrees and when it comes to temperature, turn off the oven and let the seeds sit in there for about 10 minutes) and then proceeded to make my own pumpkin seed butter which came out quite delicious and creamy, with a little bit of crunch. It’s very simple but it does take awhile because the food processor gets too hot so one has to wait about 10 minutes for it to cool down between each 3-5 minute of processing.

Place in a food processor bowl:

3 cups roasted (or raw if you prefer) pumpkin seeds (pepitas)

Feel free to add a little sea salt if preferred. Process seeds for about 3-5 minutes or until food processor gets hot. Stop and repeat until nuts are creamy, about 6-7 times, scrapping down the sides of the food processor during every rest period. Place in sealed jars and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Makes about 2 1/2 cups.

FYI, the seeds will start off quite grainy, then become crumbly and clump up in one spot before they get creamy. The longer they’re processed, the creamer and smoother the butter becomes.

Strawberry Oatmeal Cookies

Oatmeal cookies are my favorites. I like other cookies but I LOVE oatmeal cookies. Here’s a quick and easy recipe that makes about a dozen and takes 3 times longer to bake then it does to mix together. Delicious, almost like eating a nut butter and jam sandwich on oat bread but even better! Use whatever nut or seed butter your family likes and feel free to use whatever sugar-free jam you have on hand as well. I had strawberry jam so that’s what I used. You can find numerous types of free-dried fruits now on-line or at the grocery store.

In a medium (8 cup bowl) combine:

1 1/2 cups sprouted rolled oats

1/4 cup oat flour

2 1/2 tablespoons ground flaxseed

1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon sea salt

Stir to combine. In a second 3-4 cup small bowl whisk together:

3 tablespoons avocado oil

1/4 cut nut or seed butter (I used tahini)

1 teaspoon vanilla extract

1/2 cup sugar-free or low-sugar strawberry jam

1/4 to 1/2 cup crushed freeze-dried strawberries (save some whole ones to press on top of the cookies before baking)

3 tablespoons date syrup (or agave, coconut nectar, maple syrup, etc.)

Preheat oven to 350 degrees. Line one large cookie sheet with parchment paper. Set aside. Stir whisked wet ingredients into dry ingredients and fold together until mixture is moistened and well mixed. Using a medium (or small for smaller cookies), scoop and drop cookie dough onto the prepared cookie sheet, spaced about 1/2 inch apart and flatten each one with either the back of the scoop or a fork. Press a piece of dried strawberry into the top of each cookie. Bake 10-17 minutes depending on size (cookies should be firm to the touch). Cool for 10-15 minutes before removing cookies to a cooling rack. Cool completely before storing in an air-tight container. They will keep for about a week (not in my household!). They will also freeze in a vacuum sealed bag for up to 3 months. Using my large scoop, I made 10 cookies.

Alternatives:

Use 1/2 cup pear sauce, 1/4 cup cranberries or raisins, and add 1/4 cup date sugar

Use 1/2 cup applesauce, 1/4-1/2 cup crushed dried apples and add 1/4 cup date sugar

Use 1/2 cup peach jam, 1/4-1/2 cup crushed dried peaches

Use 1/2 cup plum jam, 1/4 cup diced dried prunes

Use 1/2 cup of any jam and 1/2 cup carob chips

Use 1/2 cup pineapple jam and 1/4 cup crushed dried bananas or pineapple

Really just about any combination of sauce or jam with dried fruit or chips will work in this recipe. Just be sure to add the extra sweetener if using sauce rather than jam.