Thursday, September 16, 2010


Our recent acorn squash from the garden... they just keep coming! My friend also gave us a spaghetti squash. Some people think the strand-like texture of the spaghetti squash is too weird for them but, I actually enjoy it. There are lots of recipes where it treats the squash like a spaghetti noodle... so your kids will eat spaghetti not knowing what those noodles REALLY are! As a side dish for dinner tonight, I'll be cooking this:


1 (8 in) spaghetti squash
1 c. chopped onion
2 med cloves crushed garlic
2 fresh tomatoes
1/2 lb fresh sliced mushrooms
1/2 tsp oregano
salt and pepper
1 c cottage or Ricotta cheese
1 c grated mozzarella
1/4 c fresh chopped parsley
1 tsp basil
dash of thyme
1 c fine bread crumbs
butter for saute
parmesan for top

Preheat oven to 375 degrees. Slice the squash in half lengthwise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 degrees for about 30 minutes. Cool until handleable, scoot out the insides with a fork (should shred easily)
While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When the onions are soft, add freshly chopped tomatoes. Cook until most of the liquid evaporates.
Combine all ingredients. Pour in buttered 2 quart casserole. Top with lots of parmesan. Bake at 375 degrees, uncovered about 40 minutes.

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