This text is part of the special book Plaisirs
A great way to cook leftover Thanksgiving turkey!
Servings: 4 to 6
Preparation: 30 minutes
Cooking: 45 minutes
Ingredients
spaghetti squash
1 medium spaghetti squash
1 C. (15ml) olive oil
1 clove garlic, halved
Salt and pepper, to taste
Salad
2 cups (500 mL) cooked quinoa, cooled
2 cups (500 mL) shredded cooked turkey
1 ½ cups (375 mL) finely chopped Brussels sprouts
1 ½ cups (375 mL) coarsely chopped fresh parsley
1 ½ cups (375 mL) minced celery
1 unpeeled red apple, cubed
¼ cup (60 mL) finely minced French shallot
Pomegranate seeds
Creamy Mint Vinaigrette
1 box of 250 ml of Belsoy soy cream
¼ cup (60ml) lemon juice
1 cup (250 mL) chopped fresh parsley
½ cup (125 mL) chopped fresh mint
1 clove garlic, minced
1 C. 1/2 tsp (5 mL) salt
Pepper, to taste
Preparation
spaghetti squash
1. Preheat the oven to 350°F and place the rack in the middle. Line a cookie sheet with parchment paper.
2. Cut the squash in half lengthwise and remove the seeds. Rub the inside of the cavities with the garlic. Oil lightly, salt and pepper generously. Place the squash on the baking sheet, cut side down, and bake for about 45 minutes or until tender. Shred the flesh of the squash with a fork. To book.
Salad
1.In a large salad bowl, combine all the salad ingredients. To book. Creamy Mint Vinaigrette
1. Using a blender, mix all the ingredients for the vinaigrette until smooth.
2. Serve with salad and spaghetti squash.
Note: if you don’t have any leftover turkey, this recipe also works well with chicken.
This special content was produced by the Special Publications team of the To have to, relating to marketing. The drafting of To have to did not take part.
To see in video