When it is raw, it has a solid flesh and looks very similar to the interior of any other raw squash. However, when cooked, its flesh falls away in strands not unlike that of actual spaghetti pasta; hence the name. The similarity between the two is something I find fascinating. And that's not where the similarities end.
In much the same way as pasta, Spaghetti Squash can be boiled, baked, steamed and even microwaved. It too can be served with or without sauce, included marinara, alfredo or even simpler, olive oil. Its likeness and qualities are so alike, that it is often substituted for pasta as a low calorie/low carb alternative.
It too, makes a wonderful side dish when mixed with other veggies such as broccoli or cauliflower and tossed with a light vinaigrette or again, a teaspoon or two of olive oil.
I'd like to say this is a dish where its use as a pasta alternative is demonstrated, however, in this recipe the Spaghetti Squash is indeed the star of the show and stands on its on merit in this filling and healthy low calorie/low carb dish which includes ground turkey and crushed tomatoes.
2. Add 1 tsp olive oil to a hot skillet (again, I prefer cast-iron for this application). Add garlic and onions to skillet.
5. Begin to break up the ground turkey, allowing the flavors of the onions, garlic and spices to coat and work into the meat.
6. Add the fennel seeds and continue stirring from time to time and continue to cook until turkey is browned.
9. Remove from heat and keep warm until ready to mix with...
8. Top with Locatelli Romano Cheese and serve.