After almost a week of uninspired menus and several days that were Festival of Leftovers, finally, a decent meal.
Turkey meatloaf topped with sautéed onion, mushrooms and peppers, roasted butternut squash, and homemade pickled beets. Tomato jam added to meatloaf at the table.
Turkey meatballs, veg mixture of mixed greens, onion, mushrooms and cherry tomatoes. Excellent with a little tomato jam and mango chutney.
Pan steam-sautéed kale (put bit of water in bottom of sauté pan, add kale, cover. Cook a few minutes until bright green, then remove lid and let water evaporate.)
Spaghetti-style spaghetti squash:
Cut squash in half, remove seeds. Place cut side up on baking pan in 375˚F oven until a paring knife pokes squash easily (this was a big squash; it took about an hour). Let cook for a few minutes. Scrape with fork to remove strands of squash from skin. Because this was such a huge squash, I used half and froze the other. I used about 300g of strands for this recipe.
Meanwhile, in large skillet, brown and crumble 20 oz. lean (93/7) ground turkey, 1 diced medium yellow onion, and 8 oz. chopped baby bella mushrooms. Season with dried minced garlic and Italian herb mix. When meat is cooked through, stir in 1 28 oz. can crushed tomatoes and the squash strands. Heat through.
InTheMitten 
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