27 October 2009

Spaghetti Squash with Curried Apples and Turkey

This is a decidedly autumn dish that I prepare every year at this time. The apples and squash are at their peak and I can find them grown locally. The curry is just the right spice to bring all the ingredients together. It's great for lunch the next day, too.

Spaghetti Squash with Curried Apples and Turkey
1 lb ground turkey
4 cloves garlic, minced or squished through a press
1 small yellow onion, chopped
2 medium crisp apples, chopped (I've used Gala, Braeburn, Hanner's Jumbo...any tart-sweet apple that holds its shape during baking will work well)
2 tsp curry powder (or more, to taste)
1 small spaghetti squash (should be slightly smaller than a football)
Salt & pepper to taste
  • Prepare the squash by washing it, piercing the flesh several times, then baking it whole in a shallow baking dish at 375° for one hour. (This would be a good time to chop the onion and apples.) When it is fully cooked, a knife will slide easily through the flesh to the center and back out again. Remove from oven, slice in half lengthwise, and allow to cool.
  • Brown the ground turkey in a large skillet over medium-high heat. Add onion and apples and cook until softened. Add the garlic, curry powder, and a little salt (1/4 tsp). Mix everything together well; reduce heat to low.
  • Pick up one half of the cooled squash and scoop out the seeds and gooey-looking strings from the center. (I should have taken photos of this. There are some good photo instructions here.) Use a fork to rake the spaghetti-like squash flesh into the turkey-apple mixture. Repeat with the other half of the squash.
  • Stir everything together and taste. Add more salt, if needed, and pepper if you like.


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