We had a wonderful Thanksgiving here in the house in the woods. I hope yours was full of love, laughter, good food, and gratitude!
I’m sitting in the newly open family room with Meg, looking out at the snow, and thinking about Thanksgiving leftovers. Bob and Brian are upstairs; that all four of us are under one roof fills my heart with joy.
We all like turkey-feast leftovers. We tend to graze on them, as is, on Friday. But, by Saturday, we’re ready to change up the flavors and use the rest of the meat in something with a very different profile.
Squashsagna hits all the pizza/ lasagna, baked ziti notes, but without the heaviness or the carbs. You can make it with leftover chicken or turkey, or cook some fresh. Or, leave the meat out entirely.
I did a version of these over on Chickpea and Rutabaga last year, but this is more lasagna-ish, so I’ll give you a whole ‘nother recipe.
Use your favorite tomato sauce, or this recipe. You may use leftover or freshly cooked meat, sautéed ground meat, or skip meat entirely for a veggie version.
2 medium Spaghetti Squash, sliced lengthwise, cleaned of pulp and seeds
3 cups tomato sauce, 2 cups for assembly, 1 cup for serving
1 tbs olive oil
1 cup ricotta cheese
2 cups shredded turkey or chicken
1 cup grated mozzarella
1 cup grated parm
salt and pepper, to taste
Preheat oven to 375°. Drizzle the cut sides of squash with oil, salt and pepper. Place them face down on parchment lined baking sheet and roast for 40 minutes or until just tender. Don’t turn off the oven. Let cool slightly, then scoop out the strandy flesh with a fork; place in a big bowl. Season with salt and pepper.
Mix the ricotta with the egg, salt and pepper.
Place half of the squash (divided by four) in the bottom of each squash shell. Do the same thing with the meat, the ricotta, the 2 cups of sauce, the mozz, and the parm (in that order). Now, repeat the process with the remaining ingredients.
Bake the bowls for 50-60 minutes, or until hot and bubbly and the cheeses are golden brown and delicious. Serve hot.
Blog note: As you begin your holiday shopping, remember to consider the origin and ethics of the products you buy. Consider supporting your local merchants, and buying handcraft. DebsPots make wonderful gifts!
Happy Thanksgiving Deb! The recipe looks wonderful and I agree — having all your (grown) kids under one roof is the ultimate!
Did everyone come home to you, Laura?
This is right up our alley. I absolutely love spaghetti squash.
This would be fun to do with the boys!
Looks delicious! Your photography is amazing. It is so wonderful to have everyone together!! I’m still in mourning and denial about the election! Wishing you and your family all the best.❤️
Thank you, Sally. Me, too! I hope you guys are ok! 💙💙
Hal’s surgery is December 14th. Hanging over our head! We are trying to stay positive! It’s hard!!
Deb, I’m making this with tempeh that I defrosted overnight. I was going to “jerk” it but then I remembered your cute post and had to come over and check it out. I’m looking forward to making and eating it! It won’t look as darling as yours though. 😉
Ooh, I love tempeh, that will be terrific. I if you post on insta, tag me so I can see! 💜💜
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