Sunday, November 29, 2020

Turkey 'Meatloaf'

 I cooked a huge turkey this year.  

13.8 lbs. is huge when you think it was only going to feed two people, one of whom only eats the white meat.

But the bargain hunter, moi, can't pass up a great deal and that part of me had to buy it.   

Hey, it was on sale for 38 cents a lb.   Usually I figure I done good to get one at 59 or so cents a pound, but this was 38 cents a lb. which meant I got a huge turkey for $5.21 total.

I roasted it, and it was good.  We ate our fill.  I'm the dark meat lover in the family, so I got a whole drumstick, all to myself, and ate the wings for lunches.  Froze the remainder of the breast meat, for future meals.

Then it hit me. I had lots and lots of dark meat left.  And pardon me, but I really do not like the thighs.   I don't like chicken thighs and turkey thighs are right up there.  I'd already taken the meat off the bones, cause HELLO!!!! I make turkey stock out of the carcass and any remaining bones end up in there. 

Which meant I had a lot of thigh meat.  I ate some on sandwiches, but that grew old, fast.  

Then I got an idea! 

Turkey 'Meatloaf'

I still had some of my Wild Rice stuffing, half of a Hasselback sweet potato and some incredible Cranberry Strawberry Jam. 

I chunked up the remaining turkey, threw it into the food processor and broke it up a little more.  Dumped it into a large bowl, added the leftover stuffing, diced up the remaining sweet potato and mixed it together with 2 eggs.  

I divided it among 4 mini loaf pans, spooned some of the Cranberry Strawberry Jam I'd made on top, and baked them for 30 minutes at 350 degrees.  I needed to make sure the eggs had time to cook.  

Turkey 'Meatloaf'

After I'd pulled them out of the oven, I didn't let the first loaf rest very long before I cut into it.  Which meant it 'crumbled' a little. I had to taste test it.  And it made my mouth very happy.  Very. 

Turkey 'Meatloaf'

OMG, this was the best tasting 'meatloaf' I think I've had in years.  The perfect bite of turkey, stuffing, and sauce in one bite.  

The remainder of the loaves have been wrapped and are now residing in the freezer for future meals.  

Turkey 'Meatloaf'

Turkey 'Meatloaf'

Yield: 5-10 servings
Author: Sid's Sea Palm Cooking
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a fun way to use up leftover turkey from Thanksgiving or anytime you cook too much turkey.


  • 5 cups chopped up, cooked turkey
  • 1-2 cups leftover stuffing
  • 1/2 - 1 whole sweet potato- diced
  • 2-3 eggs
  • 1 cup cranberry sauce, canned or home made (use more if desired)
  • Optional : 1-2 cups prepared turkey gravy


  1. Chop the cooked turkey up in a food processor, dump into a bowl.
  2. Add the crumbled up leftover stuffing, chopped sweet potato, 2-3 eggs.  Mix together. 
  3. I like to put a glove on and mix it my hand here. 
  4. Divide into 4-5 greased mini loaf tins. 
  5. Spread the cranberry sauce evenly over top and bake at 350 degrees for a minimum of 30 minutes. 
  6. Pull out of oven and let sit for 5-10 minutes to finish setting, then slice and serve.
  7. Can be served with some turkey gravy or more cranberry sauce.

NOTE:  If you have more turkey or more stuffing, use it.  I used two eggs, and it maybe could have used a third egg. It's all optional and up to the cook.  Just have fun with it. 

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Tuesday, November 24, 2020


 A few years back, we were living full time in an RV,  a fifth wheel to be exact.   We were staying in a campground and had made quite a few friends there.  

One of those friends was of Slavic descent, and one day she offered to show us how to make Pierogi's, but we needed room to do it in.  So I offered her my kitchen, to play in. 


I don't remember how many of us there were that day, but I think we had 4 or 5 women in there, in rapt attention as Marge made the dough.   

I had my Kitchenaid stand mixer out on the counter and we made use of it. 

I'm not too sure how many potatoes we ended up peeling and cooking but it was a few, and as I seem to recall, one of the group had to run over to her RV and grab some more potatoes, for the filling and the dough.

I  only made a small batch, but a small batch is still a lot.  

Especially when you are the only one in the family who eats Pierogi's.   But they do freeze, amazingly well.  

I personally love filling them with mashed potatoes, cheese and onions, but feel free to play with the fillings, adding or deleting any part of them.  

Be aware though, they do tend to shrink a little after being cut.


However you do it, having one of these little presses, does make it a little easier.  I would cut them out a little bit larger than the diameter of the press.  They do tend to shrink a little but they still work. 


Fill them with whatever you like. 



Yield: Makes about 4 doz.
Author: Sid's Sea Palm Cooking - adapted from several recipes
Prep time: 30 MinCook time: 10 Mininactive time: 30 MinTotal time: 1 H & 10 M
You can make a quick and hearty meal when you keep a few dozen in the freezer.


  • 3 1/2 cups flour mixture of AP flour and Bread Flour (add more if needed) + more flour for rolling out.
  • 1 large potato- cooked and riced
  • 3/4-1 cup potato water (from the boiled potatoes)
  • 1 egg
  • 1 1/2 tsp. salt
  • 1 Cup Cooked mashed potatoes, with no added butter or milk
  • 1/2 cup grated Cheddar cheese
  • 1 small onion, finely chopped and sauteed in 1 teaspoon butter (optional)


  1. Cook the potatoes, in salted water until done. Drain the potatoes, but keep the potato water. Set aside til cool. Rice up one potato, and place into the bowl of a stand mixer, add the flour and 3/4 cups of the cooled reserved potato water, salt and the egg. Mix together for a few minutes. If it looks too dry, add more water, 1 tablespoon at a time, or if it looks too sticky, add more flour, 1 tablespoon at a time. The dough will be sticky. Let mix for a couple of minutes and turn out onto a piece of plastic wrap. Wrap well to keep from drying out and let rest for a few minutes while you prepare the filling.
  2. ake a small portion of the dough and roll out on a well floured surface. The dough will be sticky to handle. Keep the remaining dough covered. Cut out circles with a floured glass or cookie cutter, which ever size you like. I used a 3 inch wide cutter. Add a teaspoon of the prepared filling to the center of the circle of dough and fold over to make a pocket, squeezing out the excess air, and making sure that the edges are pressed down firmly to seal. Use a fork here if you like, or if you have dumpling press, use that. I did. It was easier. Do not overfill. You will probably only use a teaspoon of filling per perogi. I used a melon baller to dip out the correct amount.
  3. When rolling out the dough, you need to get it thin, about 1/8th thick. If you tear it, just moosh it back up and re-roll the dough.
  4. When you've used up all the dough or filling, place the filled perogies in a single layer on a freezer safe cookie sheet or stiff cutting board and freeze. When frozen place the perogies into a plastic bag and put back out into the freezer until ready to use.
  5. You can cook some up fresh, or wait til later.
  6. When cooking perogies, fresh or frozen. add to gently simmering water and cook them just until the perogies float to the top. Serve with some fresh butter and sour cream.
  7. You can also brown them in a pan after cooking, and serve with more butter, sauteed onions and of course sour cream or Créme Fräiche.. I like using my own homemade Créme Fräiche. and some homemade butter.
  1. Saute onions, grate cheddar cheese and add to the cooled, riced mashed potatoes. Mix well and set aside.
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Sunday, November 22, 2020

Ginger Shrimp Cups

 I joined a new blogging group called Sunday Funday.  We're posting on Sundays and we do have themes.  I like themes, cause it forces my brain to think, and come up with new ideas and for me, that's fun.  Even though we aren't entertaining like we used to. 

I miss that.   Who knows when we may eventually be able to gather again and party again. 

Or at least have more than a couple of friends in, for proper socially distanced entertaining.  

I recreated a 'Shrimp Turkey Centerpiece for Fish Friday Foodies, but was left with a lot of shrimp left over. 
So I played with a couple of ideas.

I came up with this, Gingered Shrimp Cups.  

The shrimp was already cooked, and cooled properly and I knew I could just dunk them into my home made cocktail sauce, but I wanted something, more. I'd made some Ginger syrup out of some fresh ginger earlier in the week, and had been enjoying it in a cup of tea.  I wondered how the ginger syrup would taste with the shrimp, and decided it was amazing.  

I presented it in a pretty glass I have, which I call a shrimp cocktail server. 

I don't really know if it is, but that's what I use it for.  

Ginger Shrimp Cup
I'd poached the shrimp with some candied ginger for the Shrimp Turkey Centerpiece already, so when it came time to assemble this, I just dipped the shrimp into the Ginger Syrup and poured a little of the syrup into the cup and dipped the shrimp into the syrup as I ate them all. 

I have to say, my mouth did a happy dance and it didn't even miss the cocktail sauce I usually serve with shrimp.  

Ginger Shrimp Cups

I'll be sharing how to make the Ginger Syrup at a later date, but here's the quickie.  Basically simmer peeled raw ginger with equal amounts of water and sugar for at least 45 minutes, strain out the ginger and save it for making your own crystalized ginger.  
The syrup keeps well in the fridge and makes an awesome addition to tea or shrimp.

Check out some more fun stuff here.


Sunday Funday: That Holiday Feeling!

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Saturday, November 21, 2020

Danish Potato Soup for #SoupSaturdaySwappers

 It's time for Soup Saturday Swappers again.  

Can't believe it's been a month already.  Here is what Camilla posted for this month's event.

 Let's showcase a soup made with roots! For this event, use roots, taproots, bulb, as creative as you want. Hosted by Culinary Adventures with Camilla / Camilla Mann

I brought some Danish Potato Soup (Dansk Dansk kartoffelsuppe) as my contribution.

Danish Potato Soup (Dansk kartoffelsuppe)

I have a story to go with this soup. I'd been cooking the soup, and had to transfer it into a bigger pot cause I'd totally misjudged the size of the pot in relation to how much I was trying to put in it. 

Got it transferred and cooking away.

It was ready to be processed when I got caught up on a very long phone call with my cell phone provider.  So, by the time I got off the phone almost an hour later, without having my issue resolved, the soup had cooled down. I'd processed it with the immersion blender and had tasted it while it was still hot, but by the time I was able to sit down to enjoy a bowlful, it had cooled down.  A lot. 

Well, as a food blogger, I knew that it didn't matter if the soup was hot or cold when it came to taking pictures, so I staged it and took a few shots.  Then I tasted it, and it was just as good at room temp as it was when it was hot.    I tried it chilled as well, but I didn't care for that.  

Anyway, this was a great tasting soup, hot and at room temperature.  It came together quickly, and was a perfect meal.   

While not totally Danish, I'm thinking you could add some crisp bacon pieces on top, maybe some caramelized onions, some cheese?  

I just an idea, how about topping it with bacon and onions and call it Burning Love Soup?  

One of my favorite meals, is a pile of mashed potatoes, topped with bacon and caramelized onions called Brændende kærlighed or Burning Love.  

OK, so I went ahead and did it.  

Danish Potato Soup (Dansk kartoffelsuppe)

And it was good, but nothing like I thought it would be.  However, it struck me that if you have leftover bacon or sausage, you can just add it to the soup.  

I this this soup is great as is, but it's also very hospitable to being dressed up as well.  

Potato Soup

Yield: 6 Servings
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a great tasting soup that can be enjoyed hot or at room temperature.


Danish Potato Soup
  • 3 large potatoes - cut into pieces
  • 2 cups leeks, washed and cut into thin rings
  • 1 quart chicken, turkey or ham stock
  • 125 ml. Whipping Cream or milk ( 1/2 cup) 
  • One grind of white or black pepper
  • Chives to decorate


  1. Cook potatoes and leek rings in stock until potatoes are cooked through, about 20 minutes.
  2. Puree with an immersion blender, then return to pot. Remove from heat and add the cream or milk, and white pepper. Serve garnished with some chopped chives if desired.
  3. This may be served warm or cold.
  4. Note:  Some recipes call for a stock made of a ham bone, but I used some of the turkey stock I've been making and stocking up on in my freezer. Get it? Stocking up on stock?
Created using The Recipes Generator

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Friday, November 20, 2020

Shrimp Turkey centerpiece for Fish Friday Foodies


Shrimp Turkey Centerpiece

BTW, that skewer on the left, kept twisting on me and would not stay still. So I told it, I was taking his picture anyway. 

Years ago I made one of  these for a T-Day family gathering.

Back in olden times when it was almost mandatory for the entire extended family to gather at one house, sit around a table groaning from the weight of the food placed on it, and eat til you were stuffed.

I was kinda new to the whole thing, my family gathered on Thanksgiving, the Canadian Thanksgiving that is, but it was an adopted holiday for us as immigrants.  

Then I married an American and found out that Thanksgiving is a BIG DEAL!!!!  So one T-Day I made a 'turkey' using a yellow squash, an acorn squash, and shrimp.   I want to say everyone loved it, well, they loved the presentation, but there were only three people there who even liked shrimp. I'd thought it would be a great appetizer as well as being a fun one.

One nephew managed to eat almost every single shrimp, cause he loved shrimp.  

Even though T-Day will be low key here, I decided to try and recreate it, but just for me. Cause, again, I'm the only shrimp lover in-house.

I'm doing this totally from memory.   I'm posting this for our Fish Friday Foodies theme, and   Wendy of A Day in the Life on the Farm is our hostess this month and suggested the following; Do you ever serve fish or seafood for Thanksgiving? Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer. Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey.

If you've read any part of this blog, you may have figured out I like appetizers.  Heck, I even published a cookbook full of appetizers called Nibbles and Bites

This is a totally fun appetizer and or centerpiece, it also serves nicely as a center point on a buffet. 

Without out further ado, and there is no real recipe to follow, exactly. Just use your imagination.  

I did. 

You do need a few basic food items though.  

An acorn squash, a yellow squash, a carrot, and shrimp.  The rest is up to your imagination. 

And some long skewers.

I used shrimp, black olives, some garlic stuffed green olives, carrot curls, and some cherry tomatoes.

Here is how I did it. 

Poach the shrimp in some seasoned water.  I used some candied ginger which I simmered for 30 minutes before adding the shrimp.   Cook the shrimp until done.  Take out, drain and place in fridge or on ice to cool. 

Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.  

Trust me on this, it's important. 

Get the toothpicks out, cause you'll be needing them.  

Cut a nice crooked piece off the neck of a yellow squash.   

Next cut a thin slice off the narrow end of the acorn squash. 

You'll be fastening the piece of yellow squash to the acorn squash to make the head.  

Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard. 

Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.

Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.  

Shrimp Turkey Centerpiece

You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.

Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.  



Shrimp Turkey Centerpiece

Yield: Centerpiece, but you can eat it.
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinTotal time: 15 Min
Have some fun with a totally edible centerpiece or appetizer with this Shrimp Turkey.


  • Acorn Squash
  • Yellow Squash
  • 15-18 shrimp, cooked and cooled
  • 12-15 large black olives 
  • 4 garlic stuffed green olives
  • 1 carrot curl
  • 13-15 cherry tomatoes
  • Skewers
  • Toothpicks


  1. Poach the shrimp in some seasoned water. I used some candied ginger which I simmered for 30 minutes before adding the shrimp. Cook the shrimp until done. Take out, drain and place in fridge or on ice to cool.
  2. Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.
  3. Trust me on this, it's important.
  4. Get your toothpicks out, cause you'll be needing them.
  5. Cut a nice crooked piece off the neck of a yellow squash.
  6. Next cut a thin slice off the narrow end of the acorn squash.
  7. You'll be fastening the piece of yellow squash to the acorn squash to make the head.
  8. Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard.
  9. Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.
  10. Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.
  11. You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.
  12. Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.
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Monday, November 16, 2020

Bread baked in the Crockpot

Time for Multicooker Monday where we make and post a dish made in a small kitchen appliance.   I usually seem to be stuck on Toaster Oven offerings, but I also use my Crockpot a lot.  So this month, I'm sharing a bread I've made in my Crockpot. 

Crockpot Bread

Our hostess for Multicooker Monday is Sue from Palatable Pastime.   

We're a group of bloggers who get together and we post on the third Monday of the month. We make and blog about a dish made in or with a small kitchen appliance.  

This month I'm getting away from my handy, dandy Toaster Oven.  I'm using my CrockPot. 

I ran across this recipe for Crockpot Bread over at The Hearty Soul the other week and I had to attempt it. Full credit needs to go to Danielle Luttrell.  But I also googled Crockpot Bread and this is what I came up with.  I looked at so many recipes, some said to let the dough sit overnight, and others you could bake the same day. I kinda took a bit of a shortcut.  I proofed it in my oven. 

I looked here and here and here for inspiration. 

I mixed the dough in my Kitchenaid, let the machine do the work of kneading until it formed a beautiful little ball.
I then took the insert out of my crockpot, sprayed the inside with some non-stick spray, and placed the dough ball inside the insert, after slashing the dough. 

Crockpot Bread

I then put the whole thing in my oven, turned on the proof setting and let it rise for awhile, until the dough had doubled in size.
Crockpot Bread

I then took the insert and placed it into the crockpot, set it on high, and took a piece of paper towel, stuck it halfway in, under the lid and walked away for 1 hour.  I checked on the bread, using a thermometer after it had been in the crockpot for 2 hours. At two hours the thermometer registered 180 degrees, which told me that the interior of the bread was baked. The top however was very pale.
Crockpot Bread

I then removed it very carefully from the crockpot and placed it under the broiler in my oven for a minute or so to brown the top a little.  

Crockpot Bread

It over proofed in the crockpot, sigh.  And developed a thick crust on the bottom as well, cause I over-baked it.  I should have checked the bread at the 1 1/2 hour mark, for temperature.    

Crockpot Bread

I kinda knew my Crock pot had hot spots, but this loaf really showed me where they were. 

The internal crumb was great.  As was the flavor.  

I'll eat the bread anyway, cause Bread! 


Crockpot Bread
Crockpot Bread

Yield: 12-16 Servings - Slices
Author: Sid's Sea Palm Cooking - Adapted from several recipes
Prep time: 20 MinCook time: 2 Hourinactive time: 1 HourTotal time: 3 H & 20 M
This is a take off on my No-Knead bread, kneaded in the Kitchenaid, and baked in a crockpot, for a quick home made loaf of bread.


  • 4 cups Bread Flour, scooped and leveled. 
  • 1 1/2-1 3/4 cup warm water
  • 1 envelope yeast
  • 1 1/1 teaspoons sugar
  • 1 1/2 teaspoons salt


  1. Add the sugar to one cup of warm water, in the bowl of a kitchenaid mixer (stand mixer),  sprinkle with yeast and let it sit for a few minutes until the yeast 'blooms' on top of the water. 
  2. Add three cups of flour to the water yeast mixture and let the dough hook mix the flour into the water mixture.  Add the salt and let the dough hook knead the dough.  Add the final cup of flour and a half cup warm water to mixture.  Let the mixer knead the dough. If it's dry outside, add an additional 1/4 cup of water until the dough looks like bread dough.
  3. Let the Kitchenaid continue to knead the dough for an additional 10 minutes or so using the second speed setting, not the lowest.  As soon as the dough looks firm and elastic and has a slight sheen to it, it is ready to be formed.  (you can also take out the dough and knead it by hand if you wish).
  4. Form into a ball, and place in the bottom of a crock pot insert which has been lightly sprayed with cooking spray.  You can slash the bread at this point if you like.  I did.  Place a lid on top and let rise until doubled in size.  I used the bread proof setting on my oven and it took 45 minutes to rise to double in size.
  5. Turn on the crockpot to high and place the insert into the crockpot base carefully.   Place a single sheet of paper towel on top of the bread dough after a half hour to help absorb the moisture coming off of the bread as it bakes.
  6. Check the internal temperature of the bread with an instant read thermometer after 2 hours. The bread is done when it reaches an internal temperature of 190-200 degrees. 
  7. Lift the bread out and place on oven rack under the broiler for 1-2 minutes if you want a nice browned top, keeping an eye on it so it doesn't burn. 
  8. Slice and enjoy.

Note:  Crockpots vary, your crockpot may cook a little higher or lower when it is set on high.  

Check the bread after 1 1/2 hours. I pulled this at 2 hours and it was overdone.  It had developed a very thick crust on the bottom and sides.  I like a good crunchy crust, but it was a bit much.  

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Multicooker Monday November 2020:

Recipes using Small Kitchen Appliances

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Sunday, November 15, 2020

Baked Spaghetti Squash - 2 ways

 You may or may not be a fan of these very versatile Spaghetti squash, but I am.

Actually, I have to admit to overdoing them back in the early '80's', I had them for every meal of the day it seemed, and I got tired of them. 

But they're back on my list of faves again.  

Why am I talking about Spaghetti Squash? 

Well, I was invited to a new blogging group who are going to be posting fun recipes on Sunday's, called  Sunday Funday. I want to say thank you to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for inviting me and also, of course, starting up something fun.  I don't know if I will make it every week, but I can try. 

This week the theme is "Squash It To Me!"  Our hostess is Rebekah of  Making Miracles.

My first foray into posting with them, is also kind of fortuitous.  They're featuring squash recipes this week, and a friend gave me a couple of spaghetti squash last week.   

So I had fun.  If I can't have fun in the kitchen, I don't want to play. 

So there. 

I did say I was going to make this two ways.  (there is also a third option, cause, why not?)

First off, you need to bake the squash, that's the only way you'll get the stringy insides out.  And here's where the magic begins.  Cut the squash in half, lengthwise, remove the seeds, and bake in a 400 degree oven until they're soft and cooked all the way.  I did one half upright and the other half cut side down.  I wanted to see which way I preferred.  After cutting them, I pierced them a few time with a fork, kinda like when you bake potatoes.

I sprayed each cut side with some olive oil cooking spray, placed one half cut side down and the other cut side up on a baking sheet.  

They then baked for 40 minutes. 

After I removed them from the oven, I let them cool for a good half hour or so, just til they were cool enough to handle.  However the one with the cut side up, ended up back in the oven for another 20 minutes, cut side down.  It wasn't done enough, and I liked the caramelized effect and taste much better of the squash which had been baked, cut side down.

After baking, loosen the insides with a fork, and use a fork to scoop out the strings. 

Baked Spaghetti Squash

 Cause those 'strings' inside is why it got called Spaghetti Squash and it's a great substitute for Pasta.

I like them topped with a scoop of my homemade Spaghetti Sauce, but you can top them with Marinara Sauce to make them not only keto friendly, but also gluten free. 

Baked Spaghetti Squash with Meat Sauce

And it's also a great low carb choice.

So that's usually my go to, first choice.   I even freeze the leftover Spaghetti squash for future meals.  

I've been buying a frozen veggie mix called Japanese Style stir fry. It's got a good mixture of the veggies I like and it's a quick and easy short cut to stir fry for dinner.  

You know where I'm going with this, don't you?  

Baked Spaghetti Squash in Stir Fry

I used some of the spaghetti squash in place of the noodles in the stir fry.   What can I say, I like my veggies.  

Spaghetti Squash Stir Fry

Baked Spaghetti Squash in Stir Fry

And... I know I said I'd share how to make it two ways, but here's the third choice.  

After cooking it, add some butter, a little maple syrup (which I have lots of, courtesy of good friend), and serve it as a side to chicken or even turkey, or just eat it all like I did.  

Baked Spaghetti Squash with Maple Syrup

I did get a little bit much of the Maple Syrup on there, but it still tasted amazing.  I would suggest maybe 1- 2 tablespoons of Syrup and 1-2 tablespoons of butter per half Spaghetti Squash.

And ummm, the seeds I took out of the middle, I washed them off, sprinkled them with a little salt and roasted them in the toaster oven for a snack. Treated them just like sunflower seeds, and they were delicious. 

Toasted Squash Seeds


There are some awesome Squash Recipes here, check them out.



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