THE GO TO: SPAGHETTI SQUASH WITH MEAT SAUCE

Is this fancy iPhone work, or what?!

As if life isn’t hectic enough, (and that doesn’t include wedding planning), I’m hosting Thanksgiving dinner this year for 23 people. Thankfully, everyone is bringing a dish, so all I have to do is cook the turkey (hi, mom), and make the table look pretty (hi, Pinterest). Needless to say, this past week has been a little crazy.

In an effort to stay sane (and healthy) during “go, go, go time,” I’ve been leaning on some “go to” recipes that I know I can whip up easily.  Some of my go-tos are meatloaf, crockpot turkey chili, shredded chicken tacos and takeout (hey, if we’re being honest).  Another Fall favorite is Spaghetti Squash with Meat Sauce.

There are two things, okay, actually three things, I can do well: 1) Roast Squash, 2) Make Turkey Bolognese, and 3) Remember lines from “Friends.” (That has absolutely nothing to do with cooking. But it’s just a great trait that I thought you should know about).

Here’s how to make this super simple, go-to meal.

This serves about 3 (that is 2 adults and 1 child. Make 2 squashes if you’ve got a bigger brood).

-1 Large Spaghetti Squash

-1.25- 1.5 lbs of Lean Ground Turkey

-Your Favorite Tomato Marina Sauce

-Fresh Mushrooms

-Fresh Basil

-Fresh Garlic

-Grated Parmesan Cheese

-Olive Oil

-Salt & Pepper

1) Preheat oven to 425 degrees

2) Slice spaghetti squash in half, lengthwise. You can opt to drizzle insides with olive oil, salt andpepper, or just leave plain. (This time, I did the drizzle…)

3) Place squash, cut side down, on an oiled or olive oiled sprayed baking sheet. Bake for 40 minutes until squash is tender. (For 2 squash, bake 1 – 1 ½ hours).

4) As the squash is cooking, heat two table spoons of olive oil in a sauté pan. Once heated, at crushed fresh garlic.

5) Add mushrooms and sauté until cooked. In a separate pan, brown your ground turkey. Once browned and cooked through, add to the mushrooms and garlic. Season with salt and pepper and 5-10 pieces of chopped up basil depending on your preference. Add the tomato sauce and simmer.

6) Once squash is done, remove it and let it cool.  Shred the inside of the squash with a fork to create a spaghetti type consistency.  You can add olive oil and Parmesan here... but I did not. Instead I served it with a big heap of the sauce and topped with more fresh basil and Parmesan.

What are your weeknight go-to meals?

BATCH COOKING: HOW TO MAKE CHICKEN TAGINE

It seems like every Monday, I'm on a hunt for a recipe that is sort of a one stop shop-- a recipe that I can get all the ingredients literally in one shop, put them all in one pot, and walk away. However, not only is this crock pot-codependent relationship hurting the feelings of my 5qt Le Creuset pot (I'm not bragging, I'm just saying it's really pretty), but it's starting to bore Jonah and Peter to tears: There's only so much shredded chicken tacos and turkey chili a man/boy can take.

Luckily, a few months ago, I went to New York and had the opportunity to cook with the very talented Tamara Reynolds for Lifetime Moms. One of the recipes we made was Chicken Tagine. This two-pot Mediterranean dish may sound challenging, but let me tell you it's super simple, flavorful, and is a perfect dish to satisfy my Le Creuset calling. The best part: it's a batch recipe. With batch recipes, you can make a large portion and save/freeze it for another meal or, as Tamara suggests, swap half with a neighbor or friend that is making another batch of something delicious. (Though, good luck trying to match my batch, she says mockingly).

Happy batch cooking!

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