Fall is officially upon us and today’s weather was like jumping right into the deep end of it with the rain and the cold and the wind. So I decided to prep one of my favorite nutritious comfort foods for dinner tonight. This recipe combines a bunch of fall produce and flavors and leaves you feeling satisfied but not guilty. It also features my favorite seasoning blend: Bell’s Turkey Seasoning. I will put this into almost any recipe and I am of the humble opinion that you can never have too much of it. It’s a New England classic!
I created this recipe a couple years ago while just messing around in the kitchen with the random things we had in there. It ended up becoming a favorite and my partner requests it regularly in the fall and winter.
A couple notes before I get started on the recipe:
Makes 4-6 servings.
I don’t know how it happened, but fall is already right around the corner. I am actually sitting here with a blanket on my legs since the mornings are already getting cool here in MA, so I decided to post one of my favorite warming and satisfying fall recipes.
The mushrooms used in this recipe have a very meaty texture to them so it’s very satisfying without the meat. Depending on your model of spiralizer, making veggie noodles can be pretty labor intensive, so I recommend buying the packages of pre-cut squash to spare yourself the extra effort of cutting, spooning, and peeling a whole squash before spiralizing it.
If you want some even bigger fall flavor or are really into the taste of sage, like I am, you can also finish this dish by sprinkling it with a little Bell’s Turkey seasoning before serving it.