This is an adaptation of a Pomptonian and Zone 7 recipe, with a Garden State on Your Plate substitution of dried
cranberries for raisins, and turkey for ground beef, as created by Martha Rose Shulman in her NYT recipe for the
Spanish classic, Picadillo. To make cutting of spaghetti squash easier, pierce the squash with the tip of a sharp knife.
Microwave for about 1 minute on high. Remove, and when cool enough to handle, cut squash into quarters and
remove seeds. https://cooking.nytimes.com/recipes/12183-tacos-with-turkey-picadillo
Serves 6
Ingredients
- 1½ cups cooked and shredded spaghetti squash
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- Olive oil
- Salt
- Fresh ground black pepper
- Picadillo
- 1 ½ pounds ground turkey
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon medium-hot chili powder, or to taste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1⁄3 cup dried cranberries
- 1 tablespoon cider vinegar or rice vinegar
- Brown Rice
- 1½ cups brown rice
- 1 teaspoon salt
- 3 cups water
Directions
- If making brown rice, in medium saucepan, heat water and salt to boiling. Stir in brown rice. When mixture
returns to the boil, reduce heat to simmer and cover the pot. Cook for 45 minutes, or until water is absorbed. - Meanwhile, adjust oven racks to receive a roasting pan/sheet pan in the center of the oven.
Heat oven to 400 degrees F. - Roast spaghetti squash peel side down, for about 25-30 minutes, or until squash begins to caramelize and is
tender. Remove from oven. When cool, shred with a fork and place in large mixing bowl. - While squash is roasting, place spinach in medium saute pan. Drizzle with olive oil and sprinkle with salt and
black pepper. Cook at medium heat until any water has evaporated and spinach is fragrant. Taste and adjust
seasonings. Add to spaghetti squash. - On another burner, while squash is roasting, make picadillo: Heat the olive oil in a large, heavy skillet over
medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and
cook, stirring, until it is fragrant, 30 seconds to a minute. - Turn the heat up to medium-high and add the ground turkey. Season to taste with salt and pepper and cook,
stirring and breaking apart the meat, until it is lightly browned, about 8 minutes. If the meat has released
any liquid into the pan, carefully pour it off, then stir in the pepper, chili powder, cinnamon, cloves and dried
cranberries. Stir until homogenous, then add vinegar and salt to taste. Taste and adjust the seasoning. - Remove from heat and add to bowl containing squash and spinach. Gently fold the mixture.
Taste and adjust the seasonings - Serve generous portions over hot brown rice.