- 1 spaghetti squash
- ¾ lb ground turkey
- A few splashes of Worcestershire sauce
- 4-5 Roma tomatoes, chopped
- 1 tsp Garlic powder
- ½ tsp lemon pepper
- 6-8 fresh Sage leaves, chopped
- Olive oil
- Parmesan cheese (optional)
- Three ears yellow corn, cut from the cob
- ½ red onion, diced
- ~1 tbsp cumin seed, crushed up a bit
- 1 spicy red pepper, thinly sliced
- crushed red pepper (optional)
- Canola oil
1. Cut the spaghetti squash lengthwise, scoop out the seeds, and bake the spaghetti squash (cut side down in 1 inch of water) in the oven at 400F for about 45 minutes.
2. Heat a few tbsp of olive oil in a skillet over medium high heat and brown the turkey. Add Worcestershire sauce, tomatoes, a cup of water, salt, garlic powder, half of the fresh sage, and lemon pepper. Cover and simmer for 40 minutes until all the water boils away and the sauce is thick.
3. Heat a few tbsp canola oil in a skillet until it’s very hot. Add the corn and sauté for a few minutes. Try to char it a bit. Add the cumin during the last minute of cooking.
4. In a small bowl, toss the red pepper, red onion, crushed red pepper, and corn together. Season with salt to taste.
5. Top spaghetti squash with turkey tomato sauce, fresh sage, Parmesan cheese, and serve with corn salad on the side.