Summer Series Four.

Here is another summer salad I've been loving………. KIDDING! No more salads! I am sharing an actual meal today! I made this delicious and easy meal last night, and we almost ate the whole thing! (And by "we" I mean my husband!) This is the perfect, light meal for a summer evening on the patio. We paired it with a small green salad and roasted broccoli. Hurry and make it, as we don't have too much of summer left! Enjoy!

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SPAGHETTI SQUASH CAPRESE BAKE

Adapted from Pink Troll Kitchen

Ingredients

1 lb. ground turkey (optional)

1 large spaghetti squash

3 cloves garlic

1 can of petite diced tomatoes, drained really well

3-4 tbs of fresh basil

1 overflowing handful fresh baby spinach (optional)

2 tbsp extra virgin olive oil (optional) 

3/4 cup shredded mozzarella cheese + 3-4 slices of fresh mozzarella for the top

salt & pepper & red pepper flakes to taste

Instructions

Preheat your oven to 375. Cook the spaghetti squash one of two ways:

1. Slice spaghetti squash in half, scoop out seeds, and put olive oil, salt, and pepper on the cut halves. Place in 375 degree oven for 45-55 mins, until strands of squash can easily be pulled away with a fork.

2. Pierce squash several times with sharp knife. Heat in microwave on a plate for 10-12 minutes.

If you cooked the squash in the microwave, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey parts and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the spaghetti noodles. Place noodles in a large bowl and set aside. If you cooked it in the oven, which I always do, all you have to do is wait for it to cool a bit then scrape flesh of squash into a big bowl.

While squash is cooking, cook the turkey and set aside. We always add protein to our meals, but this recipe originally didn't have any. Feel free to omit the turkey. I'm sure it's great that way, as well!

To the big bowl, add turkey, garlic, drained tomatoes, 3/4 cup of mozzarella cheese, basil and spinach leaves. Add a little bit of olive oil to the mixture, if using. (I didn't use any olive oil, and it turned out great!) Season to taste with salt, pepper, and red pepper flakes. Add the mixture to a pie plate or 1-quart baking dish and smooth the top. Bake at 375 for 25-35 mins, then add the fresh mozzarella on top, and put back in the oven for 10-15 mins to melt the cheese. Top with additional fresh basil & serve! Enjoy with a great bottle glass of red or white wine on the patio!