It’s not enough to have Thanksgiving food just on Thanksgiving. First off, there’s too much food to eat on just that day. You are bound to have lots of leftovers and even though a sandwich the day after is great, it’s time we move to more creative uses. This week I made a Thanksgiving Stuffed Spaghetti Squash with some of my leftovers and it was delicious!
I love cooking with spaghetti squash because of it’s sweet and mellow taste. You can do a lot with it and it will never overpower the flavor of the dish. That and the skin provides a natural bowl to use. I took my favorites from Thanksgiving dinner and stuffed the squash with them. And holy guacamole was it good. I honestly think that anything stuffed with stuffing is amazing but having the gravy and the turkey just really makes it over the top.
This year Thanksgiving falls on the same day as my birthday. This happens every couple of years and it’s always great to be able to see my whole family on my birthday. On my 21st birthday my Aunt made me jello shots and the whole family (80 something year old Grandmother included) took jello shots right after we said our prayer. Yes my family is kooky and weird, but what family isn’t? And we always get some great stories out of it too!
What are your plans for Thanksgiving? I’ll be traveling home to NH. Anyone else have a road trip planned? Let me know in the comments section below!
- 1 Spaghetti Squash
- 4 Cups Stuffing
- 1 Cup Turkey, Shredded (use chicken as a substitute)
- ½ Cup Dried Cranberries
- ½ Cup Gravy
- Preheat oven to 375.
- Halve spaghetti squash, remove seeds and place on a baking sheet cut side facing down.
- Poke holes in the skin of the squash with a fork.
- Cook for 30-45 minutes or until soft.
- Combine stuffing, turkey, cranberries and gravy. Fill spaghetti squash cavity with stuffing mixture and cover with foil. Cook for 10 minutes or until stuffing is heated through.