Simple Supper Friday: Garlic Butter “Noodles” with Turkey and Broccoli

January 11, 2013August 23, 2014paleoinpdx

I love when random, unplanned and experimental recipes turn into successes. That’s what happened with this dish. I needed to make a quick dinner because it was getting late, but wasn’t hungry for some of our go-to meals, like spaghetti. I only had ground meat in the fridge and had everything to make sauce, but really wasn’t in the mood for tomato flavors. Alternatively, butter and garlic sounded good, but then again, when does that combination not sound delicious? It’s a classic. Plus, I hadn’t eaten much butter on this particular day, so it was time to change that.

Ingredients:

1 lb ground turkey thighs
2-3 Tbsp grass-fed butter
*1 medium cooked spaghetti squash, scraped with a fork to make noodles
2 cups chopped broccoli florets
Sea salt and pepper to taste
4 cloves minced garlic cloves, separated
Pinch of red pepper flakes, optional

Directions:

Heat a large pan over medium heat and add the ground turkey. If necessary, add a little fat to the pan. Break up the turkey with a spatula and let cook for a couple minutes.
Next, add three of the minced garlic cloves and the broccoli. Season to taste with sea salt and pepper. Continue to cook for several minutes, until meat is browned. Once meat is cooked through, pour mixture into a bowl and set aside.
In the same pan, melt the butter over medium heat. Add the one remaining clove of minced garlic and saute for about 30 seconds, or until fragrant. Reduce heat to low, and add the spaghetti squash strands, tossing with the butter and garlic.
Add the meat and broccoli mixture to the pan and toss with the squash. Season to taste with more sea salt and pepper, if needed. Add red pepper flakes, if using.
Remove from heat and serve.

Yields: 4 servings

*If you’ve never cooked a spaghetti squash, it’s simple. I adhere to the following directions:

Preheat oven to 375 degrees F.
Cut spaghetti squash in half lengthwise and scoop out the seeds.
Place cut side down on a baking sheet or roasting pan, and fill with about 1/4-inch of water.
Bake in oven for 30-35 minutes. Be careful not to overcook or your strands will be mushy.
Let cool and then scrape out the squash strands with a fork.