This riff on traditional spaghetti with meat sauce is sure to become a family favourite.
2 medium-sized spaghetti squash
3 tsp (15 mL) grapeseed oil or other oil of choice, divided
1 yellow onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
2 cups (500 mL) chopped crimini mushrooms
1 lb (450 g) lean (white) ground turkey
1 - 28 oz (796 mL) can crushed tomatoes
2 Tbsp (30 mL) tomato paste
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) dried red pepper flakes
1/4 tsp (1 mL) black pepper
1/4 cup (60 mL) grated low-sodium Parmesan cheese
1/4 cup (60 mL) chopped flat-leaf parsley
Preheat oven to 400 F (200 C). Slice spaghetti squash in half lengthwise and scoop out seeds. Place squash halves on baking sheet, brush flesh with 1 tsp (5 mL) oil and cook until tender, about 40 minutes. Scrape out squash flesh with fork into strands.
Meanwhile, heat remaining oil in saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic, red bell pepper, and mushrooms, and cook until mushrooms have softened, about 2 minutes. Remove vegetables from pan and place turkey in skillet. Cook turkey until no longer pink, about 5 minutes. Return vegetables to pan along with crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and pepper. Simmer mixture for 10 minutes.
Serve squash topped with turkey sauce and garnish with Parmesan and parsley.
Each serving contains: 430 calories; 38 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 54 g total carbohydrates (4 g sugars, 6 g fibre); 409 mg sodium
source: "Good Gourd", alive #373, November 2013
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
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