Can we have a moment of silence for the fact that my CSA has ended for the season. Right now my veggie drawer in the fridge is nearly empty and I am mourning the fact I have to go back to store bought veggies outside of the Iowa sweet corn I froze en mass (Woot!!). But what I do have a lot of is squash. I plan to make some soups with the butternut squash (holla!!) and made some amazing pumpkin cheesecake with the pumpkin.
One of our favorite squashes to use it spaghetti squash. And when Jo Lynne posted today about her first experience with it, I knew I wanted to share this recipe for the “fall recipe” themed Works For Me Wednesday. I love it when comfort food meets seasonal food. And this recipe is great comfort food. Don’t let the name or ingredients fool you. The first time I made it my hubby (who is the least picky eater on the planet) turned up his nose when I told him what was in it. Then he tasted it. And now he asks for it all the time.
photo courtesy of Weight Watchers
Italian Turkey and Spaghetti Squash Pie
(adapted from Weight Watchers)
1 medium raw spaghetti squash
1/2 lb. ground turkey
2 tsp. olive oil
1 small onion, chopped
1 medium garlic clove, minced
29 oz. canned diced tomatoes, undrained
1 tsp. Italian seasoning
6 oz. ricotta cheese
1 large egg
1/2 cup shredded mozzarella cheese
Preheat oven to 375.
Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a pyrex dish with a quarter inch of water. Microwave for 15 minutes. Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of a pie plate to form a crust. Set aside. (Depending on the size of the squash, you might not use up all your squash)
Meanwhile, brown turkey, drain, remove from skillet and set aside.
In a same skillet, heat oil over medium-high heat. Add onion and garlic and sauté until tender. Add tomatoes and Italian seasoning and bring to a boil. Reduce heat. Add cooked turkey and simmer, stirring often until some liquid has evaporated.
Beat egg with a fork and mix with the ricotta cheese until smooth.
Spread the ricotta cheese mixture over the squash. Pour tomato-turkey sauce over cheese layer and sprinkle mozzarella on top. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces.
This post is linked up to Works For Me Wednesday at We Are That Family.