Tis week I am host a Freezer Prep Free Group over in this free wellness community I run over on FB! You are always welcome to hop in that space. I also want to post the recipes here on my blog. Here is the first one of five. This is a very simple meat sauce recipe that you can adapt in many ways! The recipe calls for Italian Turkey Sausage, but ground turkey, chicken or beef would work just as well. If you are looking to keep things lean, we would suggest turkey sausage or ground turkey as our pick! Ingredients:
1 medium to large spaghetti squash, washed (not needed for prep, but for the day of eating!)
2 tsp olive oil
5 cloves of garlic, crushed
1.5 lb organic ground turkey, ground chicken, or ground beef
2 (28 oz) cans of crushed tomatoes
2 tsp Italian Seasoning
Crushed red pepper (to taste)
Salt, Pepper (to taste)
Parmesan cheese
Pre-freezer Prep: 1. Heat olive oil over medium heat and cook the garlic until golden on both sides. Be very careful not to burn it! Remove garlic from the pan and add your meat. Cook through and season to taste with Italian Seasoning and Crushed Red Pepper. Allow meat to cool completely. 2. Add cans of crushed tomatoes. 3. Label freezer bags or containers with recipe name and a date three months from today (that will be the expiration date!) Slow Cooker: 1. Pour defrosted sauce into the slow cooker. 2. Carefully cut your spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in crock pot. If your cover doesn’t fit over tightly, place some foil under it to ensure the squash can steam. 3. Cook on LOW for 5-6 hours. Check on the squash by sticking them with a fork. If it goes in easy, it’s done! Let them cool in a separate bowl for a bit or risk some crazy burns. 4. Remove squash from shell using a fork; discard the shell. Drain in a colander if squash seems watery. You can even use a cheesecloth to strain further. If your sauce is on the thin side because of the squash, cook it uncovered in the crock on HIGH for a bit to thicken it up before serving. 5. Top with Parmesan cheese and serve! Instant Pot: 1. Wash your spaghetti squash well, then carefully cut your spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place squash in your Instant Pot on top of slightly defrosted sauce or place your trivet on sauce and place your squash on the trivet. 2. Lock IP and turn to manual, high pressure and cook for 7 minutes. Switch to quick release after cook time is finished. 3. If your sauce is on the thin side because of the squash, turn it back to saute and cook uncovered in the IP for a bit to thicken it up before serving. 4. Serve with Parmesan cheese! Recipe yields 4 servings!
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