Spaghetti squash

Spaghetti Squash with Ground Turkey, Swiss Chard, Cranberries & Spicy Dijon, Lemon Vinaigrette

Fall is in the air, and it’s also in T.W.O.’s cooking! Check out how to make this easy and tasty recipe the whole family will love. It’s great as an entrée, side dish or even lunch! T.W.O. doubled the recipe and was able to enjoy it throughout the week…leftovers are the best!

Ingredients

Spicy Dijon Dressing:

– 4-5 tablespoons spicy Dijon mustard
– 4 tablespoons extra virgin olive oil
– ¼ cup rice vinegar
– ½ lemon, juiced
– Krazy Salt & Pepper to taste

For the Spaghetti Squash:

– 1 large spaghetti squash
– 1 pound lean ground turkey meat
– 1 bunch of Swiss chard leaves, removed from steam
– ½ – 1 cup dried cranberries
– Olive oil cooking spray

Preheat the oven to 375ᴼ F. Using a sharp knife, cut the spaghetti squash in half, lengthwise. Scoop out the seeds and the “strings” just like you would when carving a pumpkin. Once clean, place the squash, face down in a sprayed Pyrex pan. Salt and Pepper to taste. Put the Pyrex in the oven and cook for about 40 minutes.

While the spaghetti squash is cooking, sauté the ground turkey meat with pepper and Krazy Salt. Once thoroughly cooked, put aside.

Next, sauté the chopped Swiss chard leaves in a lightly oiled pan. Sauté for about 3-4 minutes. Once complete, add the cranberries and ground turkey meat.

To make the dressing, add all the ingredients in a cup and whisk for about 2 minutes.

After 40 minutes, take the spaghetti squash out of the oven and let cool for 4 minutes. Once cooled, take a fork and “stroke” the squash from top to bottom to get the “spaghetti” noodles and put in a large mixing bowl. Continue to do this until you scrape to the skin.

Once the spaghetti is ready, add the Swiss chard, cranberry, turkey mixture to the squash. Mix lightly. (You don’t want to break the spaghetti) Add the dressing and mix. T.W.O. highly suggests serving this dish warm, so you can immediately plate it!

Happy Fall cooking!

Spaghetti squash is one of T.W.O.’s favorite vegetables to eat during fall and winter. It makes for a great side dish, entrée, or even a snack! Spaghetti squash is full of nutrients such as folic acid, potassium, and vitamin A. It is also gluten free! So T.W.O. decided to give your typical “spaghetti dinner” a spin and create a delicious, healthy dish for dinner!

Ingredients

-Spaghetti squash
-½ sweet white onion
-2 garlic cloves
-Mushrooms
-Broccoli florets
-Pasta sauce
-Fresh buffalo mozzarella or Parmesan cheese
-Salt & Pepper

Preheat oven to 350°. Using a sharp knife cut the spaghetti squash in half and remove all the seeds. Place squash on a foil-lined cookie sheet and put in oven. Bake for 30-45 minutes or until the “meat” of the squash is soft.

Meanwhile, chop up garlic, onion, and mushrooms and broccoli. Once the squash is done, take it out of the oven to cool slightly. (Keep oven on) While the squash is cooling, sauté the garlic, onion and mushrooms in olive oil. Microwave the broccoli florets in a bowl filled with ¼ inch of water for about 2 minutes.

Using a fork, scrap out the squash and put into a large bowl. Squash should come out like “spaghetti.” Once all the squash is out of the “shells” place the “shells” aside. These will be used as bowls for the dish.

Add the sautéed garlic, onions, and mushrooms to the squash and mix. Season with salt and pepper. Next, add in the broccoli and pasta sauce and mix.

Place the spaghetti squash back into the “shells”, top with fresh mozzarella and put back into the oven. (Parmesan cheese can also be used.) Bake for about 10 minutes. Before taking the squash out, turn the oven to broil. Broil for about 1-2 minutes or until cheese is slightly brown. Now it’s time to eat!!