# Daily Connoisseur Recipes # fall recipes

What's for Dinner? Delicious Fall Meals


Welcome to a new episode of What's for Dinner? In today's video I'm sharing 3 delicious and easy-to-make fall dinners, plus my favorite pumpkin pie smoothie. I hope you enjoy today's video. 

I have included the printable recipe cards for you down below. We are making Thanksgiving Turkey Pot Pie, Vegetarian Cheese and Vegetable Twist, Spaghetti Squash Casserole, and Pumpkin Pie Smoothie. 

⚜️ Featured in today's video

⚜️ What I'm Wearing Mer Sea Lisbon Travel sweater
Londontown Vendetta nail polish JenniferS for 25% off

Thanksgiving Turkey Pot Pie

Thanksgiving Turkey Pot Pie

Thanksgiving Turkey Pot Pie

This is the perfect dish for Thanksgiving leftovers


  • 2 cups cooked stuffing 
  • 1/4 cup chicken broth
  • 2 oz soft cream cheese
  • 3/4 cup turkey gravy
  • 2 cups shredded, cooked turkey
  • 1 cup broccoli florets (cooked or raw)
  • 1/2 cup shredded cheese
  • 2 cups prepared mashed potatoes
  • 2 Tbs melted butter
  • 1/2 cup French Fried Onions for topping
  • salt and pepper to taste


  1. Preheat oven to 350°. Combine stuffing and broth to moisten. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake 10-15 minutes.
  2. In a large bowl, beat cream cheese and gravy until smooth. Stir in the turkey, broccoli, cheese, salt and pepper. Spoon over crust.
  3. Placed mashed potatoes on top of the pie. Drizzle with melted butter. Sprinkle with French Fried Onions. Bake until heated through and lightly browned, 25 minutes.
  4. Serve with a side of cranberry sauce. Enjoy! 

Vegetarian Cheese and Vegetable Twist adapted from the Kraft website recipe. 
Vegetarian Cheese and Vegetable Twist

Vegetarian Cheese and Vegetable Twist

This vegetarian dish makes a great party appetizer or main course, when paired with a salad.


  • 2 eggs, beaten
  • 4 oz softened cream cheese
  • 1/2 cup shredded cheddar cheese
  • 3 cups broccoli florets (cooked or raw)
  • 1 pint sliced mushrooms
  • 1 cup whole cherry tomatoes
  • 4 green onions, sliced
  • 2 8oz cans refrigerated crescent rolls


  1. Pre-heat oven to 375ºF. Mix eggs, cream cheese, and shredded cheese until blended. Stir in broccoli, mushrooms, cherry tomatoes, and green onions until well incorporated. 
  2. Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on a greased baking pan, with bottom sides of triangles overlapping in center and points of triangles toward outside. (It should look like a "sun".) Spoon cheese and vegetable mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough to create the ring.
  3. Bake 35 minutes or until crust is golden brown. 

Spaghetti Squash Casserole
Spaghetti Squash Casserole

Spaghetti Squash Casserole


  • 1 large spaghetti squash, cut in half and de-seeded
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 4 to 5 cups of Spinach 
  • 1 pint mushrooms, sliced
  • 28 oz Spaghetti Sauce
  • 12 oz Sweet Italian sausage
  • 1 1/2 cups shredded white cheddar cheese


  1. Pre-heat your oven to 350 degrees F. Slice the spaghetti squash in half and take out the seeds. Place sliced side down in a large casserole dish filled with 1 inch of water. Bake until fully cooked, around 1 hour. Allow squash to cool slightly. 
  2. Cook the sausage on the grill or a grill pan until fully cooked through. Set aside. Chop into smaller pieces once cool enough to handle. 
  3. Meanwhile, sauté onion and garlic in olive oil until soft. Add mushrooms and cook until soft. Add spinach and cook until wilted. 
  4. Scoop the cooked spaghetti squash into a large bowl. Add the spaghetti sauce, cooked sausage, and cooked vegetables. Add salt and pepper to taste. Stir to combine fully. Place squash mixture into a greased casserole pan. Sprinkle with half the cheese. Bake for 30 minutes, or until fully cooked. Sprinkle extra cheese on each individual topping. Enjoy! 

Pumpkin Pie Smoothie
Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

Yield: Serves 1


  • 1 banana
  • 1/2 cup whole fat Greek yogurt
  • 1/2 cup pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 1 Tbs ground flax seed
  • 1 Tbs almond butter
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice


  1. Combine all ingredients in a blender until well incorporated. Serve in a pretty glass with a reusable straw. Enjoy! 


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mbdobbs said...

These look great! I really want to try the Turkey Pot Pie!

Dianna said...

Thank you! I'm looking forward to trying the smoothie.

Ladylike said...

Hi Jennifer,
Thank you so much for the lovely recipes, especially the vegetarian ones. I am grateful to have a great idea for my spaghetti squash which has been sitting in my pantry looking like a big question mark!

Warm best wishes for the season,

Alexandra Dana

Ladylike said...

PS. I will be using vegetarian sausage in the squash recipe. These products have come a long way, and some are quite delicious. 😋