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Andrew Zimmern Lends Healthy Recipe Ideas At The Fair

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(credit: Jason Kempin/Getty Images)

(credit: Jason Kempin/Getty Images)

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Below are recipes for two meals Andrew Zimmern made Sunday at the Eco-Experience building at the Great Minnesota Get Together.

Spaghetti Squash With Turkey

Ingredients

1 small spaghetti squash, halved and seeded
1 tablespoon olive oil
1/2 small onion, diced
3 cloves garlic, minced
2 scallions, minced
3/4 pound ground turkey or chicken
2 cups canned tomatoes, crushed
2 teaspoons capers, rinsed
1 teaspoon crushed red pepper flakes
2 teaspoons fresh oregano, minced
2 tablespoons fresh parsley, minced

Cooking Instructions

Preheat oven to 350 degrees Fahrenheit

Line a sheet pan with parchment. Place squash cut side down on sheet pan. Coat outside with oil and bake for about 45-60 minutes or until a skewer goes in easily. Allow to cool and scoop out the strands of squash and reserve.

Heat the oil in saute pan over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes without adding color. Add the turkey and cook for 4-5 minutes. Add the tomatoes and bring to a boil, lower the heat and simmer for 20 minutes. Add the capers, red pepper flakes and herbs and simmer for 5 minutes more. Taste and adjust seasoning.

To serve, top the squash with the sauce and serve.

If the squash has cooled too much, reheat it covered for 2-3 minutes.

Butternut Squash Bread

Ingredients

1 cup butternut squash, roasted and mashed
1 ripe banana, mashed with squash
2 eggs
1/2 cup vegetable oil
1/2 cup water
2/3 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
Cooking Instructions

Preheat over to 350 degrees Fahrenheit. Grease and flour one long loaf pan. (11.75 x 4.5 x 3 inch)

In a large bowl, mix together the squash banana mixture, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.

Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

Bake 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

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