Tuesday, July 06, 2010

Squash time!

We just did our first harvest from our garden, and it's squash!  Winter Squash, Spaghetti and acorn (butternut is ready yet).  I really prefer this over summer squash, but understand that cooking it can overwhelm some folks.  Since spaghetti squash is what we had the most of, I thought I would do a quick review of preparing it.

First you are going to slice the squash in half and scrape out the seeds, you can compost this : )

Then place face down in a pan with two tablespoons water, cover with foil and back in 350 oven for one hour.

When done, pull out of oven and bend corn of foil back to help cool the squash. 
Give it half and hour and your ready to scrape your squash.

Hold it in your hand and simply use a fork to pull out all the long 'spagehtti' like strands out of the squash.

I just scrape all mine into a collection bowl , then I either use it immediately for dinner or freeze it for latter meals.

From the collection bowl into a freezer bag : )  Will last well in your freezer for at least 6 months, but food never seems to last that long here!  LOL

Spaghetti Squash Casserole

1 spaghetti squash
1lb. ground beef
1 TBS. olive oil
1 med. onion, chopped
1 clove garlic, minced
2 fresh tomatoes chopped (or 1 can ro=tel)
1 tsp. salt
pepper to taste
1 tsp. basil
1 tsp. oregano
1 cup whole grain bread crumbs

Cook spaghetti squash as instructed above.  While it is cooking, brown meat.  Add oil, onion and garlic.  Cook until clear.  The oil is especially important when using lean beef , such as "Laura's" brand.  Add tomatoes and simmer uncovered until most of liquid is gone.  Add seasonings.  Using fork, scoop out squash strands and add to meat.  Add bread crumbs.  Pour into 2qt. casserole.  Bake covered at 375 for 30 minutes.

*Optional:  You may cover the top with 1 cup shredded cheese after 30 minutes, and then broil for 3 minutes for a crunchy cheese crust : ) 

Yummy! Feeds 6

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