I like the idea of using vegetables as a pasta substitute, so I decided to make a faux Italian dish for dinner with oven roasted yellow squash as the "noodles" and ground turkey, fresh tomatoes, and herbs for a chunky, meaty "marinara" sauce. I REALLY needed to use the squash from this week's and last week's CSA along with a bunch of basil from the farm, and this was a tasty solution to my squash dilemma.
I used five medium-sized squash and cut them up into strips. I tossed them in olive oil and seasoned the squash with salt and pepper. I laid the strips all out on a baking sheet in a single layer and roasted them in a 400-degree oven for about 15 minutes total (flipping them over about halfway through roasting). While the squash was cooking away in the oven, I diced up the Roma tomatoes I had available (six or seven, I think), minced four cloves of garlic, and chopped up a handful of basil. I then sauteed the minced garlic in a pan, and about 30 seconds later added the diced tomatoes, seasoning everything with salt, pepper, and dried oregano. As the tomatoes were working, I browned a pound of extra lean ground turkey in a skillet. Minutes later when the turkey was cooked, I added it to the garlicky tomato mixture, and threw in roughly chopped fresh basil on top. I let it all simmer together while the squash finished roasting.
In less than 30 minutes, the entire dish was ready to serve! I put a layer of roasted squash on a plate, spooned some meaty sauce on top, then grated fresh parmesan all over. Simple, local, delicious, healthy. Not bad for a Monday night dinner!