Shrimp Scampi over Spaghetti Squash

For the Shrimp:

-1 lb medium shrimp, peeled and deveined

-1 tbsp. pure olive oil

-2 tbsp. garlic, finely chopped

-1 1/2 c. dry white wine 

-scant 1/4 c. lemon juice

-1 tsp. italian seasoning

-1/2 c. softened butter

-1/2 c. parmesan cheese

instructions:

1. heat skillet and add olive oil

2. add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside.

3. add garlic and cook 2-3 min. no more

4. add white wine and lemon juice

5.cook until wine is reduced by half. After reduced, add italian seasoning.

6. reduce heat to low, add butter.

7. add shrimp back to sauce and season with salt and pepper

8.sprinkle with parmesan cheese

to cook the spaghetti squash:

http://eatwithinyourmeans.com/how-to-cook-spaghetti-squash/

3 Types of Stuffed Squash

A few notes on baking squash: First, it's either stuffed, or it's not. Second, make sure you cook until it is totally soft! Undercooked squash is not so good! Thoroughly scoop out seeds and throw them away, or bake them with a little spice (We like wasabi powder), salt, a little olive oil, and pepper. 

Always coat the baking sheet with olive oil, and add a little butter to the cavity of your squash. The time varies depending on the type of squash.. Otherwise, it is as simple as that!

Stuffed Acorn Squash ~ With Apples and Cinnamon

Halve and Bake flesh-side up @ 400° for 1 hr, 15 min.

Add: Baked apples, cinnamon, butter, and a "crust"~ use this recipe for apple crisp

Stir the apple crisp into the the baked squash

Serve with pumpkin muffins

This was delicious!

Stuffed Butternut Squash ~ With Roasted Red and Yellow Pepper

Halve and Bake flesh-side up @ 400°F for 1 hr, 30 min.

Add to the cookie sheet red and yellow peppers, halved and sunny-side up

The peppers will start to brown around the edges- that's fine and makes it taste good. You can wrap them in tin foil (I didn't do this, but I've heard it helps keep them more crisp as they brown).

Dice the roasted red and yellow peppers, add to squash with butter, salt, and pepper.

This made a very nice side to Tomato and Roasted Red Pepper soup!

Stuffed Spaghetti Squash~ With Sun-dried tomato pesto sauce

Halve and bake, flesh side down @375°  for 1 hr, flipping halfway through.

Add store bought sauce-

 this one looks good

I can't find the kind I bought, but it was from Whole Foods. 

Toss baked squash with this, add a little grated parmesan and you're ready to eat!

Enjoy! Bon appetit!

Twice-baked Spaghetti Squash... how do I love thee.

What do you do with two adult palates in need of 

a little 

something more interesting?

Bake on 375 for about an hour--- these squash are big!

Use a fork to put into a baking dish like so....

Dot with butter. Bake again for about 30 minutes on 350 in a baking dish.

Just look at that squash glow.... :)

Mix this with a little sour cream...perfect topping for spaghetti squash.  You don't even need cheese (especially if you are serving it with Annie's Lasagna.... :)  YUM!

Ok.... I put some cinnamon-brown-sugar (OOPSIE) on one corner, for the kiddos.

Put back in the oven until hot... broil on hi for another minute or couple.

Spinach Rice Casserole

Spinach Rice Casserole

This is a more involved dinner, feeding at least 12, so I recommend serving this for company meals.  It is so good, satisfying, and very nutritious. It is not a heavy casserole even with the eggs and milk.

Or prepare and enjoy the leftovers later in the week.

2 c. uncooked brown or white rice.
1 tbsp. butter
2 c. diced onion
2 lbs fresh spinach, stemmed and finely chopped
3-4 diced mushrooms container mushrooms of choice (I use Baby Bella)
1 tsp. salt
3 medium cloves garlic, minced
1/4 tsp. parsley flakes
1/4 tsp. cayenne (optional)
black pepper to taste
1 to 2 tsp. prepared mustard (opt.)
1/2 c. raw sunflower seeds
2 beaten eggs
1/2 c. milk
1 1/2 c. grated mozzarella
paprika

Cook rice and place in large bowl- fluff with fork.

Preheat oven to 350 and grease a 9X13 baking dish.

Heat oil and sauté onion until soft. Add spinach, salt, mushrooms, and garlic, cook 5 min. over med. heat, stirring. Add to rice.

Beat together eggs and milk and pour over mixture, add cheese, raw sunflower seeds, and parsley to the top.

Bake 30-35 min. on 350. The sunflower seeds get nice and crispy. This got a thumbs-up rating from my most picky eater. She doesn't like nuts, but she loved the sunflower seeds.
adapted from moosewood cookbook