1 spaghetti squash
1 lb cooked ground turkey
½ cup chopped leeks (bulbs and greens)
½ lb fiddle head ferns
10-12 oz corn
10-12 oz green beans
¼ lb cooked wild rice
20 or so chopped morel mushrooms
3 cans of pureed pumpkin
½ cup wild rice milk
Boil the spaghetti squash in a big pot until soft enough to poke through shell with a fork not using too much pressure. Cook wild rice and ground turkey while squash is cooking. Turkey should be browned in a frying pan with a little sunflower oil.
After squash is cooked, cut the squash open , remove seeds and slimy parts, and shred the rest all the way to the shell. Spread shredded squash like lasagna noodles. Add fiddleheads, leeks, turkey, corn, beans, wildrice, mushrooms, and then sprinkle sweet fern, leek slat, and sea salt over it. Then add a thin layer of purred pumpkin, and sprinkle a little sea salt over it. Repeat the process for the second layer. After the second layer of pureed pumpkin is added, sprinkle some sea salt, sweet fern, and leek salt over the top, and add wild rice milk to the sides and corners, and then a thin layer on top of the pureed pumpkin. Cover and bake for about an hour to an hour and a half.