Vim & Vigor - Winter 2017 - Parrish Medical Center - 2

TASTY TREATS BY JORGE PEREZ, PMC EXECUTIVE CHEF

SPAGHETTI SQUASH

WITH GROUND TURKEY TOMATO SAUCE
What You'll Need
2 pounds spaghetti squash
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 cup water
12 ounces extra-lean ground
turkey breast
1 teaspoon ground oregano
½ teaspoon each of ground coriander,
dried thyme and ground cumin
½ red onion, diced
1 medium whole red tomato,
pressed or minced
2 garlic gloves, minced
2 medium fresh plum tomatoes,
pressed or minced
½ ounce grated Parmesan
cheese (optional)
¼ cup chopped fresh basil (optional)

Jorge Perez, PMC
Executive Chef

Directions
Cut squash in half and scoop out seeds with a spoon. Place the halves cut side up
in a baking dish and add extra-virgin olive oil, kosher salt and black pepper. Flip the
squash cut side down and add 1 cup of water.
Bake uncovered at 350 for 45 minutes or until mild. Remove for 10-15 minutes
or until squash is cool enough to be handled. Scoop out squash, separating strands
with a fork. Discard set shells.
Place ground turkey in a large skillet over medium heat, breaking it into smaller
pieces as it cooks. Add the dry spices and stir well.
When meat is no longer pink, add red onion, red tomatoes, garlic and plum tomatoes. Cover and simmer on low for 15-20 minutes to create a chunky sauce. Stir
occasionally to break up tomatoes.
Pour the turkey tomato sauce over the squash. Garnish with Parmesan cheese and
basil, if desired.
Prep time: 45 minutes. Total time: 1 hour. Makes 4 servings.

Nutritional Information Per Serving
Each serving has: 233 calories, 5.5 g total fat, 1 g saturated fat, 0 g trans fat, 56 mg
cholesterol, 141 mg sodium, 79 mg potassium, 14 g total carbohydrates, 5.4 g dietary
ﬁber, 1.8 g sugar, 22.6 g protein.

WI NT ER 2 0 1 7

VIM &

VIGOR
BOARD OF DIRECTORS
Herman A. Cole Jr., Col., USAF, Ret., Chairman
Robert L. Jordan Jr., Vice Chairman
Peggy Crooks, Treasurer
Billie Fitzgerald, Secretary
Betsy Galfo, MD
Jerry Noffel
Stanley E. Retz, CPA
Maureen E. Rupe
Ashok C. Shah, MD

Department body no indent. Don't
PRESIDENT/CEO
forget to add
George Mikitarian, DHA, FACHE
COMMUNITY SERVICES
the arrow
Natalie Sellers, MS, APR, FACHE, VP, Communications,
Community & Corporate Services element as
Josh Field, MBA, Corporate Branding & Marketing Strategist
a DROP
CAP
Veronica Dent, APR, Director, Communications
& Community
Services
with baseJo Connell, Community Services Coordinator
Kathleen Betancourt, Marketing & Communications
Specialist
line shift.
Stephanie Parham, Communications Services Assistant
Department
CONTRIBUTING WRITERS
Bridget Griffin; Jorge Perez; Pamela Tronetti, DO; Misty Wilson
Body
PRODUCTION
EDITORIAL
ASSOCIATE CREATIVE DIRECTOR: Matt Morgan
EDITOR-IN-CHIEF: Meredith Heagney
SENIOR ASSOCIATE EDITOR: Gillian Scott
ASSOCIATE CONTENT EDITOR: Sophia Conforti
COPY DIRECTOR: C.J. Hutchinson

DESIGN
ASSOCIATE CREATIVE DIRECTOR: Tami Rodgers
CHIEF ART DIRECTOR: Cameron Anhalt
ART DIRECTORS: Andrea Heser, Molly Meisenzahl

PRODUCTION
DIRECTOR OF PRODUCTION: Laura Marlowe
PRODUCTION TECHNOLOGY: Marilyn Bain, Cheryl Beaver,
Cheri Prime, Mary Winters

CIRCULATION
DIRECTOR OF LOGISTICS: Kalifa Konate

CLIENT SERVICES
ACCOUNT MANAGER: Lauren Petrick
ACCOUNT SUPERVISORS: Beth Doshan, Laura Ferguson

ADMINISTRATION
PRESIDENT: Eric Goodstadt
SVP, BUSINESS DEVELOPMENT - HEALTHCARE:
Gregg Radzely, 212-574-4380
VP, CREATIVE: Alejandro Santandrea

951 N. Washington Ave.
Titusville, FL 32796
321-268-6111, parrishmed.com

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Vim & Vigor™, Winter 2017, Volume 33, Number 4, is published
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