Tasty Turkey Loaf & Fried Summer Squash

So tonight I went with a good ole standby-turkey loaf, and added a new side-fried summer squash. We never do deep-fried anymore, but since yellow squash is in season I've really been wanting some fried squash.
Again-fair warning- I don't measure my seasonings, I just add until it looks like a good amount.

Turkey Loaf
1lb ground turkey
1 package Pictsweet Seasoning Blend
2Tbs flax meal
1/4c chopped pecans (optional)
Organic baby food sweet peas (small container)
GFCF bread crumbs
Seasonings
Slap Ya Mamma (or any other Cajun seasoning)
sage
chili pepper
mint
sea salt
cumin
corriander
*you can leave out any spice*

Heat oven to 375.
Cook the PictSweet acccording to package directions. Use about 1/4c Seasoning Blend in the loaf. Mix all other ingredients together. I just keep adding bread crumbs until the meat stays together well. Form into a loaf-plop that baby into a baking pan and form into a loaf. Arrange the remainder of seasoning blend around the loaf. Cook for about 30min or until outside is brown, then pour some Sneaky Spaghetti Sauce over the top, cook another 15-30min or until done.
This makes a dryer meatloaf which we really like-and if you actually have left overs, makes great sandwiches.
*Veggie Spaghetti Sauce. Looks deceptively like the regular stuff. I use 1/2c organic spaghetti sauce and add a Stage2 size baby food jar of organic veggies (today was carrots), mix it well and use instead of regular spaghetti sauce. It's a good way to sneak in veggies, as long as your kids don't have colour issues (peas and green beans make the sauce brownish)m, but if so, just mix in a little less.*


Fried Summer Squish
1 or 2 yellow summer squash (dh doesn't do squash, so one was enough here)
Bob's Red Mill All Purpose GF Flour
Slap Ya Mamma (cajun seasoning)
Brown sugar
1 egg (or milk sub if you're egg free)
-Oil to deep fry (I used Canola)

Put about 1/2c of Bob's Red Mill in a bowl, and add seasonings, and just a little bit of brown sugar.
Make an egg wash-crack the egg, add just a splash of water or milk sub, whisk it up.
Slice your squish like you would potato chips-only a little thicker. I used the "thick slice" option on my mandoline slicer.
Dip the sliced squash in the egg wash, then the flour mix. Fry until they float-drain on paper towels. Ds couldn't get enough of them.

Acorn Squash

So easy, and really good. This was the first time I've had acorn squash. It pretty much tastes like every other squash, and cooked the same way.

Acorn Squish

1 acorn squash
2T coconut oil (you can use ghee)
2tsp brown sugar
salt
pepper

Pre heat oven to 375. Wash and halve the squash, scoop out the guts. Place cut side up on a baking sheet. Add 1T oil/ghee, 1tsp brown sugar, and a lil salt and pepper to the hollow of each half.
Bake for about an hour or until tender when poked with a fork.

Spaghetti Squash

Squish for dinner!
So I took the easy way out tonight.
Spaghetti squash is easy enough to cook- you can either cut it in half, clean out the "guts", and bake in a 375degree oven, cut side down, until tender, about 30-40 minutes.
You can also boil it or nuke it, but I've never done either so I can't say how it'd turn out.
I cook it whole-pierce it or your squash will go nuclear in your oven (not pretty).
After about an hour, take it out and let it cool. Chop it in half, clean out the guts, and there we have it-spaghetti squash. Separate the "strands" with a fork, I just scratch at it until it looks like spaghetti sitting in the shell.
Eat up! Tonight Q and I had it with Veggie Sauce-looks deceptively like spaghetti sauce. I use 1/2c organic spaghetti sauce and add a Stage2 size baby food jar of organic veggies (today was carrots), mix it well and use instead of regular spaghetti sauce. It's a good way to sneak in veggies.