The holidays are times for leftovers and for being creative. Try making a few changes to your main menu that will aid your leftover sandwich-making. Use French rolls, cut in half rather than smaller dinner rolls for your main meal. French rolls allow for larger leftover sandwiches and neater gravy collectors during holiday meals. Add a flare to mashed potatoes by mixing in just a touch of wasabi for an Asian flavor or a hint of chipotle for a spicy tang. Instead of yellow squash, try spaghetti squash. This delicious alternative can be tossed with sweet or savory sauces and act as an outstanding side dish or edible plate garnish for almost any entrée. Spaghetti squash is just as versatile as a sandwich ingredient after the big event. Try this fast and easy sandwich recipe using some of the most common elements of a holiday meal.

Baking Spaghetti Squash: Halve the spaghetti squash lengthwise and place on a cookie sheet - cut side up. Season savory with butter, salt and pepper or sweet with butter, brown sugar and cinnamon. Bake at 350 degrees Fahrenheit for 45 minutes. Remove from oven and let cool slightly. Remove baked strands from each hull by scraping with a fork. Remove strands to a serving bowl or platter.

2 cups spaghetti squash, baked and scraped from hull
¼ cup gravy
4 slices of turkey meat
¼ cup jellied cranberries
2 tablespoons mayo mixed with 1 teaspoon Dijon mustard
4 slices bread (white, French, dinner roll, etc.,)
Salt and Pepper, to taste
Chopped nuts, optional

1. Toss spaghetti squash strands in warmed gravy to distribute the gravy throughout the squash.

2. Spread the mayo/mustard mixture on one side of two slices of the bread.

3. Spread the jellied cranberry on one side of the remaining two slices of the bread.

4. Place seasoned spaghetti squash portions on top of the mayo/mustard slices.

5. Then, top the squash with turkey slices.

6. Sprinkle salt, pepper and chopped nuts to taste and top with bread slices that have cranberry spread.

If you prefer, create a mixture of mashed potatoes loosened a bit with mayonnaise and just a dollop of mustard as a savory spread in place of the squash with gravy. Add some crunchy blanched green beans and up the healthiness of your sandwich. Make mini-sandwiches by using leftover dinner rolls instead of bread slices. Chop leftover turkey, combining the light meat with the dark and mix well. Toss the chopped turkey with a few spoons of the mayo mixture to keep sandwiches neat and flavorful.

Try new flavor combinations and utilize each item you have leftover. Try creating new savory and/or sweet flavor combinations and you might be surprised at what you discover. Enjoy!!