Simple, Good, Cheap: Turkey Sausage Skillet With Spaghetti Squash and Spinach
This is an easy recipe and great for when you're tired of cooking but need to feed people--like after Christmas. The skillet meal is made with a roll of turkey breakfast sausage, but you can use pork and drain it really, really well, if you'd prefer. You will need to cook the spaghetti squash in advance, but I use the microwave to do that early in the day, speeding up the process (and sparing my hands and avoiding heating up the oven). If you don't want to use the squash, don't have it available, and are okay with the extra carbs/gluten, substitute cooked spaghetti noodles. People will still get their veggies in the dish via the spinach, saving you from making a separate menu item. The skillet meal is quite comforting with it's warm mixture of flavors and textures. It also has the required creaminess and cheesiness to keep people happy and satisfied. If you have leftovers, they make great lunches warmed in the microwave. Enjoy!
Turkey Sausage Skillet With Spaghetti Squash and Spinach -- Serves 4+
2-3 teaspoons of canola or olive oil
1/2 - 2/3 cup of chopped onion
16-ounce roll of turkey breakfast sausage (mild)
1/2 a medium cooked spaghetti squash (about 4 cups of squash) or 4 cups of cooked*
1/2 bag of spinach (4 ounces) or about 4 big handfuls
1/2 - 2/3 cup of light sour cream
1/4 -1/2 cup of water
1/2 - 2/3 cup of shredded cheddar cheese
Heat the oil in a non-stick skillet over medium heat and add the onion. Saute the onion for a few minutes and then add the turkey sausage, crumbling it into the pan. Saute the sausage and onion together for 10-15 minutes or until the turkey is cooked through and has browned a bit. Stir in the squash. Stir in the spinach, a handful at a time, until it melts into the turkey mixture. Turn the heat down to low and stir in the sour cream. Add enough water (you also can use milk) to loosen up the mixture a little and achieve a nice, creamy texture. Turn off the heat and stir in half the cheese. Sprinkle the remaining cheese on top of the mixture. Let the cheese on top melt a little and then serve portions directly from the skillet.
* To cook the spaghetti squash in the microwave, pierce the squash with a sharp knife in half a dozen places. Place the squash on a paper-towel-lined plate. Microwave the squash on high for 7-11 minutes (turning it over mid-way through) or until it has softened and you can pierce it easily with a knife. Let the squash cool until you can handle it easily, then remove the seeds. Pull a fork through the fleshy part of the squash to separate it into strands. Use some of the squash in this recipe and save the rest to have another day. The leftover cooked squash is great zapped in the microwave with a little butter or olive oil and chives or green onions.