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Spaghetti Squash with Bacon, Spinach and Goat Cheese

1 medium spaghetti squash, halved and seeds removed

6 slices bacon, cut into 1-inch pieces

1 Tbsp. red wine vinegar

1 Tbsp. maple syrup

1 to 2 Tbs. Halladay's Scampi Bistro Pasta Seasoning

1 (5 oz.) bag baby spinach

2 oz. soft goat cheese, crumbled

Place squash, cut sides down, on a rimmed glass dish and fill with an inch of water. Microwave until soft, about 12 minutes; set aside. Heat large skillet over medium heat; add bacon and cook 2 minutes. Reduce heat to low; cook until crisp and fat has rendered out, 5 minutes. Turn heat to medium and add vinegar while scraping the bottom of the skillet. After 20 seconds, turn heat back to low and add syrup; stir to combine. Add spinach, one handful at a time, stirring so spinach wilts and there's room in the skillet for more; turn off burner. Add squash and cheese; toss to combine.

SIMILAR RECIPES

Carb-Free Turkey Bolognese with Spaghetti Squash

1 medium onion, diced

1 lb. ground turkey

1 package Halladay's Classic Meat Sauce Bistro Pasta Seasoning

1 (28 oz.) can crushed tomatoes

1/2 cup non-fat half & half, optional

1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add tomatoes, bring to a boil. Reduce heat to low and simmer until sauce is thick, about 30 minutes. Add half & half, if desired. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Blue Ribbon Maple Bacon Chili

Blue Ribbon Maple Bacon Chili

1 Tbsp. canola oil

4 strips of bacon, diced

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 large white onion, diced

2 Tbsp. apple cider vinegar

2 cups water

1 (8 oz.) can tomato sauce

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can red kidney beans, drained and rinsed

1/4 cup maple syrup

3 Tbsp. Halladay's Farmhouse Chili Seasoning

3 Tbsp. Halladay's Maple Bacon Seasoning

1 cup dark beer or 1/2 cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and saute until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped

1/4 lb. cremini mushrooms, chopped

2 to 3 Tbsp. Halladay's Classic Meat Sauce

1 lb. ground beef

1 medium onion, finely chopped

3 Tbsp. tomato paste

2 cups beef stock

1 lb. ziti or pasta of choice

Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.

Maple Bacon Broccoli Salad

Maple Bacon Broccoli Salad

1 cup mayo (or 1/2 cup mayo and 1/2 cup Greek yogurt)

2 Tbsp Halladay's Maple Bacon Seasoning

2 Tbsp red or white wine vinegar

2-3 Tbsp sugar

5-6 cups broccoli florets

1 cup cheddar cheese, shredded

1/2 cup dried cranberries

1/3 cup toasted pecans or sunflower seeds

Combine first four ingredients to make the dressing, mix well and set aside. Assemble salad ingredients in a bowl, mix and toss with prepared salad dressing.