• Spaghetti Squash Spaghetti

    How to make Spaghetti Squash Spaghetti

    Yield: 4 servings

    You can also use chicken sausage, regular ground turkey or sausage, or ground beef for the sauce. Or, skip the meat and use mushrooms instead to make this vegetarian.


    For the squash:
    1 whole spaghetti squash
    1 to 2 tablespoons olive oil
    1 teaspoon dried Italian herbs
    Salt and freshly ground black pepper

    For the sauce:
    1 tablespoon olive oil
    2 cups marinara or other pasta sauce, jarred or homemade
    3/4 pound hot Italian turkey sausage, casings removed
    Grated parmesan cheese, for serving, if desired


    Preheat the oven to 400°F. With a large sharp knife, cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Sprinkle the squash with the olive oil, dried herbs and salt and pepper to taste. Line a rimmed baking sheet or 9×13-inch dish with foil. Place the squash cut-side down in the baking dish. Cook for 30 to 40 minutes, or until fork tender.

    Meanwhile, heat the oil in a large sauté pan. Add the turkey sausage and cook, breaking up into small pieces, until no more pink is showing. Add the sauce and stir until combined. Bring to a simmer then reduce to low heat and cook for at least 5 minutes, or up to 30 minutes.

    Let the squash cool slightly then use the tines of the fork to scrape out the spaghetti strands of squash. Make ahead: The spaghetti squash strands can be stored in an airtight container in the fridge for up to a week.Divide the squash among four plate and top with sauce. Sprinkle with Parmesan cheese.

  • Crowd-Pleasing Sweet Potato Casserole

    How to make Crowd-Pleasing Sweet Potato Casserole

    Yield: 10 to 12 servings


    For the casserole:
    4 large sweet potatoes
    1 cup milk
    1/2 cup maple syrup
    2 large eggs
    1 teaspoon vanilla extract
    1 teaspoon fine salt
    1/8 teaspoon ground nutmeg

    For the toppings:
    1/4 cup all-purpose flour
    3 tablespoons butter, at room temperature
    1/2 cup brown sugar
    1/2 cup pecans, chopped (or more, depending on preference)
    1 1/2 cups miniature marshmallows


    Preheat the oven to 400°F. Pierce the potatoes all over with a fork and place on a foil or parchment lined rimmed baking sheet. Bake until they are tender on the inside, about 45 minutes. Reduce oven temperature to 350°F. Let the potatoes cool slightly then slice open and scoop the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash. Add the milk, maple syrup, eggs, vanilla, salt, and nutmeg and stir until just combined.

    In a small bowl combine the flour and butter, cutting the butter into the flour with the back of a fork. Add the brown sugar and pecans and stir until combined.

    Spread the potato mixture into a 13 by 9-inch or similarly sized baking dish. Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving a 1 1/2-inch gap between rows. Bake at 350°F oven until golden brown on top, about 30 minutes. Remove from oven and gently place the marshmallows between the rows of the pecan mixture. Bake for an additional 10 minutes, or until the marshmallows are just golden brown. Serve.