First of all, I need to start coming up with more creative names for food that I make. I’m truly just not that good when it comes to ‘marketing’ type stuff.
Anyhow, Paleo is going well. I still have not cheated (on the food, alcohol is a different story) and I’m at the start of week 3. Crossfit is getting more and more difficult every class but I’m enjoying it. I’ve done more burpees the past two weeks than I’ve done in my entire life … that’s an accomplishment in itself.
This past weekend I decided to make something totally random and it ended up being delicious. The title of this blog post gives it away (obviously). I made some peppers stuffed with spaghetti squash, turkey sausage and lots of other veggies.
- 4 large green peppers
- 1 large spaghetti squash (about 3-4lbs)
- 8 turkey sausage links (I used Jimmy Dean breakfast sausage), cooked and diced
- 1 cup chopped broccoli
- 1 roma tomato, diced
- 1/2 medium red onion, chopped
- 1 tbsp garlic powder
Start by preheating your oven to 400 degrees. You’ll need to cook the spaghetti squash first. Slice it in half length-wise and coat the inside with coconut oil (or other oil of choice). Face down on the pan and cook for about 30-45 minutes. You’ll know it’s ready when you can scoop out the inside and it looks just like spaghetti. While it’s cooking, chop the veggies up (or cook your sausage).
Once the spaghetti squash is cooked and cooled, mix all ingredients in a bowl – except the green peppers. Coat a pan with non-cook spray and cut the tops off the peppers so that you can fill them up. Scoop even amounts of the mixture into each green pepper. Cook at 400 degrees for about 15 minutes. Enjoy!