A Simple Recipe for Stuffed Squash

Because the non-baker is relatively lazy in her cooking, she’s often looking for shortcuts, ways to make her already simple recipes turn out a little more quickly. In that vein, here’s one of her easy dinner recipes.

Spaghetti Squash

Preheat your oven to 350F. Take one acorn or other squash, and, using a very sharp knife, halve it. Then scrape out the inside seeds and the threads that attach them to the inside of the squash.

Next, wrap a cookie sheet in a piece of foil and spread a bit of olive oil on the foil. Place the two halves of the squash open side down on the foil and roast for 45min-1 hour. They’re done when you can easily slide a fork into them.


While the squash is cooking, warm up a skillet and add a tablespoon of olive oil. Chop 1 onion, 3 cups spinach, and 1 lb of ground turkey. Add the onions first, cooking them at a lower temperature so that they begin to break down. Then, when the onions have started to caramelize, add the turkey, right before the end add the spinach. Feel free to add any of your favorite spices– the non-baker tends to reach for a bit of cayenne and some paprika.

Once your squash is done cooking, take a cooked piece out and stuff it with a quarter of the stuffing mixture. Feel free to garnish, as the baker does occasionally, with some salsa. Note that the hash is pretty good sans squash as well, and can also be served over couscous or some other grain.


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