I froze my turkey remains, since I am short on freezer space right now.

Before the freeze in October, my husband picked the remaining green tomatoes. At my insistence, he picked the green cherry tomatoes. I told him to cut the vines, so that the cherry tomatoes remained on the cut vine. The larger tomatoes have turned red, as have some of the cherry tomatoes, although I had more orange one, and a couple of yellow ones. I cut them up on Sunday morning and made my usual sauce with olive oil and garlic, as well as a tsp. of sugar, since these tomatoes would be lacking in sweetness. It will make a decent sauce. My plan is to use it to make my spaghetti squash "lasagna," which is really more of a casserole. I cannot put in any of the Italian spices, as my husband's gut has issue with them, but I hope the larger amount of garlic, which will get dissipated by the blandness of the spaghetti sauce, will give it enough flavor for me. That cooking project will be after the Thanksgiving leftovers have been finished.

Its a good day for cooking and baking projects, as it began snowing mid-morning. So far, the snow consists of large wet flakes, and the ground is warm enough that it is not sticking.

Chocomouse--I do not make it in the squash. I actually remove the squash strands from each half, then I layer it in the pan, starting with a third of the tomato-ground turkey and mushrooms sauce, half the spaghetti squash, then the tomato meat sauce, then the other half of spaghetti sauce, then the rest of the meat sauce. That is topped with 4 oz, cubed or shredded mozzarella cheese and Parmesan cheese. It is covered with foil and baked for 30 minutes, then uncovered and baked another ten until the cheese melts. I usually let it rest for 20 minutes before cutting.

If the recipe interests you, I can post it, but I will need a couple of days, since I have not typed it into the computer yet.

Last night I made chicken salad from the leftover chicken breasts that Will made for Thanksgiving.

Tonight will be chicken salad, Ina's tomato soup from the freezer and blueberry corn muffins.

Thanks, BakerAunt. I don't need the recipe. It does sound delicious. I was curious about layering it inside the squash half. I think that's half the fun of eating spaghetti squash - eating it right out of the shell.

cwcdesign, do you make any changes to Ina Garten's recipe? I have a standard tomato soup that I like, but this afternoon I decided to try her recipe at the end of the week.

Tonight my husband had a turkey sandwich and I had a huge green salad.

Chocomouse - is it the Easy Tomato Soup with the orzo? I leave out the orzo and use 2 teaspoons Italian herbs in place of the saffron. I add 1 teaspoon of sugar to cut the acidity and use 2 teaspoons of salt instead 1 tablespoon. Also, be sure to use crushed tomatoes - we were out the last time I made it when I only had a can of whole tomatoes - even smashed with my hands, the soup wasn't as creamy. FWIW, I never tried it with the orzo, as we wanted a simple cream of tomato soup and that's what we got - so much better than Campbell's😁

Mine died - or should I say Will killed it off using it for smoothies🙄 I was too lazy to use the blender or the food processor, but I do like the texture from the crushed tomatoes- I always buy a better brand for this recipe but also pick which one is the better price at the time.