Kind of a combination of the recent buffalo turkey chili and the spaghetti squash lasagna boats, this is just a different way to combine things that remains delicious, filling, and decently healthy.
Ingredients:
- 1 large spaghetti squash
- salt and pepper
- 1 tablespoon olive oil
- 1 1/2 pounds ground turkey
- 2 ribs celery
- 1 small onion
- 1 carrot
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 3/4 tablespoon ground cumin
- 3/4 tablespoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounce can tomato sauce
- 1/2 cup Franks buffalo sauce
- 1/2 cup blue cheese crumbles
Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.
During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey.
Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce.
Sprinkle the blue cheese over the mixture.
When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.
Serve the turkey mixture over the squash.
Buffalo Turkey with Spaghetti Squash
- 1 large spaghetti squash
- salt and pepper
- 1 tablespoon olive oil
- 1 1/2 pounds ground turkey
- 2 ribs celery
- 1 small onion
- 1 carrot
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 3/4 tablespoon ground cumin
- 3/4 tablespoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounce can tomato sauce
- 1/2 cup Franks buffalo sauce
- 1/2 cup blue cheese crumbles
Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.
During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey. Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce. Sprinkle the blue cheese over the mixture.
When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.
Serve the turkey mixture over the squash.
I just got my donut pans, one regular and one mini, and, with how I filled them, this recipe filled each pan twice, with enough for another two regular sized ones. King Arthur Flour thinks this just makes 12 regular donuts, so… I guess maybe their pans are HUGE? Otherwise I don’t get it.
Add the eggs and beat again, then beat in the nutmeg and vanilla.
Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.
Transfer the batter into a piping bag (or ziplock which you’ll cut the corner off of) and pipe into the pans.
Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans.
Cool in the pans 5 minutes, then turn out to a wire rack.
Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.
To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.
Ingredients:
Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.
Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. The original recipe warned about microwaving the coconut oil too much causing the cookies to spread too much, so I froze the balled dough for 10 minutes.
Bake 9-10 minutes, or 11 if you froze the dough.
When the cookies come out of the oven they will be very prone to falling apart, but if you let them cool a bit, then put the trays back in the freezer, they’ll firm up and be pick-up-able again, and you can actually store and eat them straight out of the freezer with no problems.
Ingredients:
Add the eggs, beating until combined, then add the remaining dough ingredients and beat until mixed.
Spread 2/3 of the dough into the greased pan – I used a combo of fingers and a greased spatula. Set aside the remaining dough.
In a microwave-safe bowl, combine all the filling ingredients and microwave for 1 minute. Stir well, then microwave for another 30 seconds. Stir again until smooth, then pour over the dough in the pan and smooth.
Drop the remaining 1/3 of the dough in clumps over the chocolate mixture.
Bake 25-30 minutes, until golden brown.
Let cool a bit, then cut into bars and serve.
Ingredients:
Heat the oil in a large pot over medium-high heat, then add the turkey and cook until browned and cooked through, breaking the meat up as you go.
Add in the tomato soup, then all the vegetables.
Add the chicken broth and bring to a boil.
Let it come to a boil, then cover, lower the heat to a simmer, and simmer half an hour before serving.
Ingredients:
Remove from the oven, leaving the oven on, let cool 10 minutes, then shred the insides out with 2 forks. Place the shredded squash into a strainer lined with paper towels and squeeze out any extra moisture.
Reduce the heat to low and simmer 20-30 minutes, adding the basil once the mixture has thickened some.
When both the squash and the sauce are ready, combine half the sauce with the squash and mix together. Place the sauced squash back in the empty squash shells, or in a baking dish, and top with the remaining sauce.
Spread the cheese mixture evenly over the squash.
Ingredients:
Meanwhile, rinse the quinoa then combine with the water and salt in a pot over medium heat. Bring to a boil, then turn the heat down to low, cover, and let cook 15-20 minutes until the water is all absorbed. Remove from the heat.
When the sprouts and quinoa are both cooked, combine in a large bowl, then drizzle the dressing over them, stirring to coat.
Add the almonds, if using, cranberries, parsley, salt, and pepper, and stir together again, then serve either warm or at room temperature.
Ingredients:
In a large bowl, make combine the peanut butter, fluff, and condensed milk until even, then pour that over the cake mixture.
Sprinkle the white chocolate chips over the top – it should pretty densely cover the surface.
Bake 23-25 minutes, until browned on top.
It will still be a bit jiggly, but the cake layer should be baked, and the top will firm up as it cools. Allow it to cool completely (this takes a fair while), then cut into bars and get snacking!
Ingredients:
Spoon a rounded tablespoon of the Panko mixture into each mini muffin cup, then press down with your fingers to make a well in the middle and to compress so it holds together well. Repeat with all the other cups in the pan.
Spoon a heaping tablespoon of the chicken into each muffin cup, then sprinkle more of the Panko mixture on top.
Bake 20 minutes, or until golden.
Let cool in the pan 15 minutes before removing. A butter knife works just fine to pop them out of the pans. Sprinkle with the remaining blue cheese and the celery, then serve. Or, y’know, throw them on a platter and out into the buffet, whichever!
Ingredients:
Heat the oil in a 10″ pot or dutch oven over medium-high heat, then brown the chicken on both sides, working in batches so that you don’t overcrowd the pot. Set browned chicken aside.
Bring the mixture to a boil, then cover, lower the heat, and simmer for 30 minutes, flipping the chicken halfway through. Remove the covered pot from the heat and let sit for 15 minutes.
Once the chicken is underway, make the kale mixture. In a large skillet, heat the oil over medium-high heat, then add the kimchi and cook for 30 seconds, or until hot and fragrant (as if kimchi is ever not fragrant). Add the kale, water, and soy sauce and stir together.
Bring to a boil, lower the heat, and cover, then let this mixture also simmer 30 minutes, until the kale is very tender. Taste the cooked kale and add more soy sauce if desired.
When the chicken’s 15 minute rest is over, remove the chicken to a bowl and shred the meat, using two forks. Pour 1/4 cup of the braising liquid into the bowl with the chicken and stir together.
Place a sheet pan in the oven and preheat to 350 degrees. Place the buns, cut-side down, on the preheated pan and bake 3-5 minutes, until just toasted. Spread a bit of mayo on the bottom buns, top with chicken, then the kale mixture, and the top bun, and serve.
Both the chicken and kale mixtures can be done a day in advance and reheated, plus you can make the recipe gluten free by using tamari instead of soy sauce and some corn taco shells instead of buns, so there’s a good amount of flexibility here!
sparecake 