Recipe – Spaghetti Sԛuash Rеd Sаuсе

whether working with the spaghetti squash from your garden or recently purchased from the store this recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses only the stovetop and the microwave it doesn’t add a lot of heat to the house, so, it can be a year-round family favorite.

Ingredients

  • 1 onion diсеd
  • 1 tsp. оlivе oil
  • 1 plum tomato, seeded and diсеd
  • 1 сuр tomato sauce
  • ¾ tѕр.. orеgano
  • ½ tѕр. salt
  • ¼ tѕр. рерреr
  • 1 lаrgе spaghetti squash, about 5 pounds
  • ¼ сuр Parmesan cheese

Directions

  • In a nonstick ѕkillеt, sauté onion in оil until tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30 minutеѕ.
  • Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking, leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for 8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
  • Sсrаре out flesh and рlасе in an lаrgе mixing bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the spaghetti squash out and apply on a platter and cover it with a tomato sauce making the Parmesan available for each to serve their own when they take their helping.

Servings

  • Makes about six servings

Making Your Own Pumpkin Pie Spice

Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant.  Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year.  However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs.  Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many.  Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.  

Pumpkin Pie Spice Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 2 teaspoon ground ginger or ground dehydrated orange zest
  • 2 teaspoon nutmeg
  • 3 Tbsp ground cinnamon

Pumpkin Pie Spice Directions

  • Combine all ingredients in a small mixing bowl whisk together thoroughly.
  • Pour the pumpkin pie spice into an airtight container
  • store the sealed pumpkin pie spice container in a cool dry place.
  • The pumpkin pie spice should be used within 6 months for best results.

Cook’s Note

  • I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.

Pumpkin bars with Sugarless Cream Cheese Frosting

Do you love pumpkin bars and would love to have it frosted cream cheese frosting? If yes, then you will like this article. We are sharing a tasty and easy to make sugarless cream cheese pumpkin frosting recipe. It is made from canned pumpkin and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate preparation. It is made from natural ingredients and also can be good enough for around 24 hours when kept in the refrigerator. Let us have a look at the ingredients required and the instructions for making it.

Ingredients Required:

  • Pumpkin Puree – 1 cup
  • Unsalted Butter (cut into cubes) – 1/4 cup
  • Cream cheese – 2 ounces.
  • Large eggs – 2
  • Vanilla extract – 1 teaspoonful.
  • Erythritol sweetener blend – 2/3 cup.
  • Bleached almond flour – 1 cup
  • 2 teaspoonfuls of baking powder (gluten-free)
  • Pumpkin pie spice – 1 teaspoon.
  • Sea salt – half teaspoon

You also need the following for cream cheese frosting

  • Cream cheese –6 ounces (Ensure that it is cubed and softened)
  • Powdered erythritol – 1/2 cup.
  • Heavy cream – 1 tablespoon (though optional, it is recommended because it helps in easier frosting)
  • Vanilla extract – 1 teaspoon.

How To Make?

It is not very difficult to make and should not take more than 30 minutes (making time). Please go through the following steps

To make the Pumpkin Bars

  • Ensure that the oven is preheated to 177 degrees centigrade (350 f).
  • Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
  • The cheese and butter should be warmed together in either the microwave or a double boiler until the cream cheese and butter and can be easily stirred together.
  • Take another large bowl, combine pumpkin puree, cream cheese and butter mixture (already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it and use medium speed and mix until the mixture is smooth.
  • In another mixing bowl another bowl combine sweetener, almond flour, pumpkin pie spice, baking powder, and salt.
  • The dry flour mixture should be added to the wet ingredients.
  • Combine the mixture, again using a hand mixer on low until the mixture is thoroughly combined and forms a batter.
  • The batter should be poured into the lined baking ban.
  • jiggle or use a frosting knife to smooth the top.
  • Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted toothpick is able to be taken out clean.
  • Place on a cooling rack and allow pumpkin bars to cool to room temperature.

To Make the Frosting

  • As far as frosting is concerned, you will have to use a hand mixer to combine and smooth the sweetener, cream cheese, and vanilla.

Decorate The Bars

  • Once the bars have cooled to room temperature, you can frost the pumpkin bars and cut into servings
  • If refrigerated, the bars be stored for about 24 hours before serving, if desired.

Zucchini Casserole Recipe

Here is a nice dinner dish which will use up some of those zucchinis and or summer squash from your vegetable garden.   

Zucchini Casserole Ingredients

  • Chicken breast- 400 gr (14 oz)
  • Zucchini- 1 kg (35 oz)
  • Cheese – 100 gr (3,5 oz)
  • Sour cream – 4 tbsp
  • 2 Eggs
  • 2 Small or 1 Medium Onion
  • Seasoning – optional
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon white pepper

Zucchini Casserole Direction

1. Wash zucchini and grate. (I recommend wringing zucchini with your hands to get rid of excess liquid).
2. Onions clean and cut into small cubes. Fry until soft.

3. Chicken breast cut into small pieces. Add 2 tablespoons of sour cream and spices to taste. Stir and leave to marinate.

4. In grated zucchini add eggs and fried onions. Stir and add spices to taste.

5. Marinated chicken mix with zucchini. Put in a form oiled. The surface of the casserole smear the remaining sour cream and sprinkle with grated cheese.

6. Bake for 30-40 minutes at 180C (350F).

Related References

SKILLET SUMMER SQUASH

This is a quick and easy stovetop recipe side dish for zucchini and or summer squash.

Skillet Summer Squash Ingredients

  • 1 Packet Sodium free chicken bouillon (optional)
  • 1 tablespoon Sesame seed oil or olive oil
  • 2 medium green zucchinis
  • 2 medium yellow zucchinis or yellow summer squash
  • Salt and pepper to taste (optional)
  • Sprinkle with Feta cheese crumbles or grated Parmesan Cheese (optional)

Skillet Summer Squash Directions

  • Wash, trim of the ends of the zucchinis and summer squash, and dice
  • Mix the squash together until thoroughly combined
  • Add chicken bouillon and mix a little more
  • In a large nonstick skillet add oil and heat on medium-high until hot, but not smoking
  • Add the squash in an even a layer as possible (it should sizzle as it hits the skillet)
  • Do not stir for 2-3 minutes until the summer squash shows some browning on the bottom
  • Stir the squash, and let the zucchini continue to cook
  • Stirring every couple minutes, until the squash is tender to your liking, about 8 minutes.
  • Season to taste and top with cheese if desired.
  •  Serve immediately.

Cook’s Notes

  • If using Feta cheese (my personal choice), sample the squash with cheese added before adding salt
  • Do not overcook or the summer squash will become soupy. If this happens drain of the excess liquid, season, and serve immediately.
  • While this recipe calls for yellow and green squash, either color will taste just as good, if you don’t happen to have both colors.

Servings

  • This recipe makes about six servings

Prep Time

  • 10 Minutes

Cook Time

  • 10 Minutes

Total Time

  • 20 Minutes

Italian Style Spaghetti Squash Au Gratin for two

Au Gratin and spaghetti squash what a combination, then add an Italian flavor twist and you have a savory side dish or, if you are eating lite, a colorful main course.  

Ingredients

  • 1 small-medium spaghetti squash
  • 3 tablespoons olive oil
  • 1 medium fresh yellow pepper (100 gr.), chopped
  • 2 large garlic cloves, crushed
  • 1 medium onion (70 gr.), chopped
  • 1 small red chili, chopped
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon lemon zest
  • 3 tablespoons parmesan cheese (15 gr.)
  • 4 tablespoons Mozzarella, Havarti, Swiss, or mild White Cheddar cheese to top au gratin (60 gr.)
  • 8 to 10 basil leaves

Directions

  • Preheat oven to 350 Fº / 180Cº / Gas Mark 4.
  • Cut the spaghetti squash in half lengthwise.
  • And scoop out the seeds with a spoon
  • Place the spaghetti squash upside down on a parchment paper.
  • Bake for 50 to 60 minutes until soft and juicy.
  • Remove from the oven and let cool
  • Pull the squash flesh from the peel by scrapping horizontally with a fork. Set spaghetti squash flesh aside and discard shell.
  • Heat olive oil in a pan.
  • Add crushed garlic, chopped onion, ground pepper, and chopped chili.
  • Cook for 5 minutes until they start to brown.
  • Add chopped bell pepper.
  • Cook at high heat for three minutes while continuously stirring.
  • Place spaghetti squash in a mixing bowl and add in the yellow pepper mixture. Mix well.
  • Stir in parmesan cheese and mix.
  • Transfer mix in two 10 or 12 oz ramekins and top with Mozzarella, Havarti, Swiss, or mild White Cheddar cheese.
  • Place ramekins with au gratin on a warmed baking stone and put in the oven, placing the baking dish under the broiler, for 3-4 minutes until cheese is golden and crispy on the edges.
  • Garnish with fresh basil leaves.
Two rustic ramekins with Au Gratin
Two rustic ramekins with Au Gratin

Related References

My Last Winter Squash Harvest Of 2017

Golden Butternut Squash
Golden Butternut Squash

2017 was that second time in the six years that we have lived in this house where I have picked that last of my winter squash in December. In this case, December 7, 2017.  I always leave the last few winter squash for picking at the last possible moment to get as many full ripe fruits as possible.  Fortunately, I was watching my iPhone and thought the night get colder than I would like and did not want to risk my squash to a frost any longer. So, I went out into the rain and harvested my last four golden butternut squashes from my vegetable garden.  As you can see in the picture about where they are still wet from the rain.  In all, it was 42 pounds of ripe butternut squash.

Snowing in San Anontio, TX December 7th 2017.
Snowing in San Antonio, TX December 7th, 2017.

It was a good thing I did because it was snowing a couple hours later, not a common thing here in San Antonio, Texas.

I’m a little slow getting this post, but as it happens, I’m cooking one of them, smaller for seed, ten pounders today, which got me thinking about the December harvest.