I feel like I should apologize to you, loyal readers and #amberwhole40’ers. It seems that every recipe I post lately is based off of approximation. I usually hate approximation when I’m following someone else’s instructions. Everything is so subjective, and I read into things way too much. Last night someone had the gall to say “a good amount of salt”. Say, what? “Good amount”. Girlfriend, I’ll be damned if I don’t
over-salt it when you say “good amount”. I feel like every salt addition that I do is a good amount, when was the last time someone asked you to “season it until bland”. Stop the madness.
To make things worse, this post will contain lots of approximations. I’m terrible at writing my steps down while I’m experimenting, but I tried to this time so that all of you Type A’ers out there wouldn’t have a panic attack everytime I said “a little oil” so just use your discretion folks. If you feel you need more, add it, if you need less, don’t put as much. Obvs.
I got the idea for this recipe when I was looking through my March issue of Martha Stewart Living Magazine. They had these divine peppers stuffed with spaghetti and capers, and I was like, whoa, I could Whole30 this business, then I happened upon the “cook spaghetti squash like actual spaghetti” post and the stars aligned. (Have you notice how many quotations I’ve already used in this post…I’m so grammatically incorrect. I hope my junior high grammar teacher doesn’t read this. She’ll kill me). So I made it, and I loved it, and you all should too. So good.
So good, I’ve got you ♫
Okay, I’m back. James Brown took over for a moment.
- 1 TBSP olive oil
- Spaghetti Squash-baked
- 1# ground turkey
- 1 medium onion diced
- 2 TSP crushed garlic
- 1 can sugar free tomato sauce
- 1/4 cup water
- 5-6 bell peppers-various colors-as flat bottomed and unblemished as possible
- extra veggies of your choosing
- Bake your spaghetti squash as according to my post (follow link above)
- Saute onions in olive oil
- Add in turkey
- Season with salt, pepper, seasoning of choice (I used 21 seasoning salute by Trader Joe's but you can use Italian too, I would use about 1 TBS) and crushed garlic
- Mix well
- Add in 1/2 can tomato sauce and spaghetti squash noodles
- Stir to incorporate
- At this point you can add in whatever else you would like. I had some diced roasted carrots in the fridge that were leftover that I added to mixture, but you could add olives, diced tomatoes, capers, maybe even artichoke hearts? Whatever pleases your little mind. Add it in.
- Cut tops off of peppers and carefully remove seeds and ribs.
- Stuff peppers with meat/spaghetti mixture and place in small deep dish
- Fill dish with 1/4 cup water and the rest of the spaghetti sauce, drizzling some over the top of the peppers.
- Bake at 375 for 40 minutes
- You can shorten your cooking time by microwaving the peppers before stuffing them in a shallow dish with 1/4 cup of water in dish and in each pepper for a few minutes.
- The mixture is cooked before putting into peppers, so the cooking time is dependent on how soft you want your peppers to be, keep checking while it is cooking until you reach a softness that works for you.
If you have any questions just post them below or shoot me an email, I’ll be happy to answer them. Subjectively of course.