Spaghetti with Savoy Cabbage and Breadcrumbs

-Bring a pot of salted water to a boil.

-Cook 8 ounces spaghetti or angel hair pasta until al dente, about 11 minutes. Drain and set aside.

-Meanwhile, make ½ cup of fresh breadcrumbs by putting 1-2 slices of rustic bread in the food processor and whirling until coarsely chopped.

-Melt 2 TBS butter in a medium skillet over medium heat.

-Cook 1 finely chopped garlic clove until fragrant, about 1 minute.

-Stir in breadcrumbs. Season with ½ tsp salt and ¼ tsp pepper.

-Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.

-Cut a savoy cabbage in half. Take out the core, then cut in half again. Slice into thin strips across the grain.

-Melt 3 TBS butter in a large high-sided skillet over medium-high heat.

-Add cabbage, ½ tsp sea salt and ¼ tsp pepper. Toss to coat.

-Cook, stirring, until slightly wilted, 3 to 4 minutes.

-Add ½ cup water. Cook, covered, until tender, about 4 minutes.

-Uncover, and let any water in the skillet evaporate.

-Stir in ¼ cup cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute.

-Add pasta and cook for 1 minute.

-Stir in ¼ cup Parmesan cheese. Transfer to a platter.

-Sprinkle breadcrumb mixture over top, and garnish with more Parmesan.

Spaghetti Squash with Turkey Meatballs

-Preheat your oven to 375 degrees.

-Cut 1 spaghetti squash in half lengthwise.

-Season cut sides of squash with ¼ tsp sea salt.

-Bake cut sides down on a baking sheet until tender, about 60 minutes.

-Let stand until cool enough to handle.

-Scrape flesh into strands using a fork.

-Let drain and keep warm, in a colander set over a bowl.

-Finely chop 1 onion or leek.

-Mince 2 garlic cloves.

-Chop 1.5 tsp fresh oregano (or us ½ tsp dried).

-Heat 1 TBS ghee or extra virgin olive oil in a medium skillet over medium heat.

-Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes.

-Add oregano; cook until fragrant, about 30 seconds.

-Divide onion mixture between 2 bowls.

In one bowl of onion mixture stir in the following:

2 TBS finely grated Parmesan cheese

1 TBS panko breadcrumbs

10 ounces ground turkey

½ tsp sea salt

Some freshly ground black pepper

-Form mixture into 12 balls.

-Heat 1 TBS ghee or olive oil in a large skillet over medium heat.

-Brown meatballs, turning for 4 to 6 minutes; transfer to a plate.

-Chop 8 ounces mixed mushrooms, such as shiitake, cremini and oyster (about 3 cups).

-Put the mushrooms in a dry skillet and toast for 5 minutes stirring often until lightly browned.

-Add a tsp of ghee or oil to the mushrooms.

-Then add the following to the mushrooms:

1 cup homemade or store-bought low-sodium chicken stock

The remaining bowl of onion-garlic mixture

The meatballs

-Bring to gentle simmer.

-Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes.

-Put a cup of cook squash in 4 wide bowls.

-Divide the meatball mixture among the bowls.

-Sprinkle with some freshly grated Parmesan cheese.

Spaghetti Squash Bolognese

-Cut 1 spaghetti squash in half and scrape out the seeds.

-Cut each half into 4 pieces, then place in a steamer basket and fill with water to the top of the basket.

-Steam until tender, about 20-25 minutes.

-In a large nonstick skillet, cook 6 slices thick cut bacon over medium until crisp, 8 minutes.

-With a slotted spoon, transfer bacon to paper towels to drain.

-Add 2 TBS butter to skillet.

-Then add the following:

3 celery stalks diced

3 cloves of garlic minced

-Cook until vegetables are tender, 15 minutes.

-Transfer to a medium bowl.

-Skin 4 tomatoes (or you can use 1 pint whole Sungold cherry tomatoes instead).

-Add the following to a large skillet or pot:

2 TBS butter

1 pound ground turkey or chicken breast

A pinch of red pepper flakes

-Cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.

-Add the bacon, the vegetables and the tomatoes.

-Bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes.

-Season with 1 tsp sea salt and some freshly ground black pepper.

-Scrape the squash off the rind, it's best to let it cool a little before you attempt this!

-Serve the sauce over the steamed spaghetti squash and sprinkle with Parmesan cheese.