Spaghetti Squash Obsession

I will break the silence.

I have noticed in the grocery store there is a lot of spaghetti squash right now.  I love spaghetti squash, we grow our own, we use it in place of noodles, and the squash lasts forever!  So here are a few recipes to try if you want to take advantage of it while it's in the stores, or like me still have tons from your harvest this fall.

Microwave-If your short on time, you can just cook it in the microwave.  Cut it in 1/2, putting one half in cooking for 5 minutes open side down, then turn it over and cook for 5 minutes open side up, then leave it in the microwave for 5 minutes.  I love this method cause you can do it last minute and it's quick and easy, the only thing is if you like the noodles a little more soft, this method doesn't cook them quite as much so they're a little more crunchy and the "noodles" don't come out quite as easily.

Oven-Or you can cook it in the oven by either cutting it in half, placing the halves face side down on a cookie sheet, or put the squash in whole just make sure you poke holes in it and cook at 350 for 1 hour.  Leaving it whole is the easiest, because cutting it before it's cooked can be a little difficult.

After cooking it, scoop out the seeds and throw away. Then scoop out the flesh, it comes out like little noodles and you can just pour your favorite spaghetti sauce over top.  Makes for a very healthy spaghetti dinner, you and your families may be a little leery at first, but Colby is picky when it comes to healthy, and he now prefers the squash over noodles!

Here are 2 other recipes we like

Spaghetti Squash Capreese Bake

http://pinktrollkitchen.com/2013/01/08/spaghetti-squash-caprese-bakecrustless-pie/

Skinny Spaghetti Squash Alfredo - we love this one

http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Waiting to hear from you all!

Love-Nat

Mini Turkey Meatballs Over Linguine

I found this recipe while searching the internet for a good meatball recipe....it was delicious!

The kids loved it and Sam said I could make it anytime I wanted to. I served it over linguine noodles more like spaghetti with meatballs. I have also used the tomato sauce as a marinara sauce and it was awesome, can get a little watery if you use your canned tomatoes, just pour some of the liquid off before or after cooking. Enjoy!

1 small onion, grated

3 garlic cloves, minced

1 large egg

1/4 cup dried bread crumbs

3 TBSP ketchup

1/4 cup chopped fresh Italian parsley leaves

1/4 cup grated Parmesan

1/4 cup grated Pecoriono Romano (this was pricey so I bought a bag of italian cheese blend that had this kind of cheese in it...it worked fine).

1 tsp of salt (I omitted this)

1/4 tsp ground black pepper

1 pound ground dark turkey meat ( I used 99% fat free white turkey, worked great but since the fat content is so low they don't stick together as well as higher fat content would.)

3 TBSP olive oil

26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

Directions:

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl, mix in the turkey. Shape the turkey mixture into 1 1/4 inch diameter meatballs. Place on a large baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

SIMPLE TOMATO SAUCE:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

sea salt and freshly ground pepper

2 (32 ounce) cans crushed tomatoes (I used a quart of my canned tomatoes, drain at least 1/2 of the juice from the tomatoes before adding though)

4-6 basil leaves (I couldn't find this so I used dried basil flakes)

2 dried bay leaves

4 TBSP unsalted butter, optional (I omitted this)

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check the seasoning. If sauce still tastes acidic, add unsalted butter, 1 TBSP at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Add back to pan with remaining half of sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. They will freeze up to 6 months.

Creamy Tomato Sauce over Pasta

Tomato/Alfredo Sauce with Pasta

6 C. Farfalle pasta
1 T. Butter
1 3/4 Canned chopped tomatoes
1/2 t. Basil
1/2 t. Salt
1/4 t. pepper
1 C. cream
3/4 C. Parmesan cheese

Cook pasta according to directions. In separate pan melt butter. Add tomatoes and seasonings. Heat to a boil. Simmer 5 minutes. Add cream. Heat to a boil. Add Parmesan cheese. Serve over pasta.

*This is an easy recipe for just a last minute dinner. And it tastes so yummy! You can use any kind of pasta, and bottled tomatoes.

Williams Sonoma Linguine with Basil Sauce

1 . c firmly packed fresh basil leaves, well dried after washing

salt

3 T. Parmesan

2 T. Romano (I have used all Romano or all parmesan and it didn't really make a difference.)

3 T. Pine nuts

2 garlic cloves

1/2 c. extra virgin olive oil

1 1/4 lb linguine. (1 package.)

Bring 6 quart water to boil.

Meanwhile...in blender, combine basil with salt until chopped.

Add cheeses, pine nuts, garlic, and olive oil.

Blend until smooth, leave in blender.

Add pasta to boiling water, add 1 T. of cooking water to basil mixture.

Drain pasta, add sauce and toss.

Top with fresh tomatoes, pine nuts, cheese.

Macaroni and Cheese (Homemade)

2 c. uncooked elbow macaroni (7 oz.)

1/4 c. butter

1/4 c. flour

1/2 t. salt

1/4 t. pepper

1/4 t. ground mustard (I have left this out and it still tasted great)

1/4 t. Worcestershire sauce

2 c. milk

2 c. shredded cheddar cheese

1. Heat oven at 350

2. Cook and drain macaroni

3. In 3 quart saucepan melt butter over low heat. Stir in flour, salt, pepper, mustard, and W sauce. Cook over low heat, stirring constantly until mixture is smooth and bubbly.

4. Remove from heat and stir in milk.

5. Place back on heat until boiling (Stirring CONSTANTLY)

6. Boil and stir 1 minute, remove from heat and stir in cheddar.

Place in glass pan and bake 20-25 minutes

Alfredo/Marinara Ziti

1 lb. mostaccioti noodles (cooked)

26 oz. spaghetti sauce (Hunts)

16 oz. (4 c.) mozzarella cheese

Alfredo Sauce:

1 stick butter (1/2 c.)

1 pint (2 c.) cream (Or you can use half and half and milk - which is what I do. A little more than one cup 'half and half' and a little less than one cup- milk. It just makes it a little less rich.

1 t. garlic powder

1/2 c. parmesan cheese

3 oz. cream cheese

salt and pepper

Put all ingredients in pot on stove, melt slowly and let come to a boil, or just until it's thick. If it is NOT thick enough you can always add a little flour to it. Set aside.

Layers:

In a 9x13 pan spread a thin layer of spaghetti sauce (just barely coat the bottom)

Half of your cooked pasta

Half of the alfredo sauce

Halft of the spaghetti sauce

2 c. mozzarella cheese

*Repeat layers beginning with the pasta this time

*Cover with foil and bake at 350 for 30 minutes, or until cheese bubbles.

YUM!! This is one of our favorites.

Cherry Tomato Pasta Toss

Prep time: 25 minutes

8 oz dry pasta
2 Tbsp olive oil
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
3 Tbsp chopped fresh basil, packed
Shredded Parmesan cheese ( optional)

Cook pasta per package directions. Drain. While pasta cooks, heat olive oil in a wide skillet over medium-low heat.
Add garlic and stir until golden (2 min).
Add tomatoes, increase heat to medium-high and simmer until tomatoes are softened and juicy (6 min).
Stir in pasta and basil. Season with salt and pepper to taste.
Serve with Parmesan cheese.

Serves 4 people.