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Sunday, September 14, 2014
Good thing squashes have a long shelf life. I think I bought this one at least two weeks ago after seeing some pretty delicious looking recipes for spaghetti squash lasagna. I picked up the sausages for dinner and didn’t feel like having a plate of spaghetti with meat sauce as well as sausages, so I came up with this recipe and it was delicious and gluten free! Although the sausages were not but they were pretty good too. I will definitely be making this one again.
1 Spaghetti Squash
3 tbsp. olive oil
2 cloves of garlic, minced
1/2 large onion, finely chopped
3 oz Goat Cheese
4 oz Sharp Cheddar
1/4 cup milk
1 kernels removed from 1 ear of corn
Salt and Pepper
1. Cut Spaghetti Squash lengthwise, scoop out seeds, brush with olive oil and season with Salt and Pepper. Bake cut-side down on a baking sheet lined with parchment paper at 375 for 45 minutes.
2. Saute 2 cloves of minced garlic, and 1/2 of a finely chopped large onion in 2 tbsp of olive oil until translucent. Add 3oz of goat cheese (I used Boursin), 2oz of shredded cheddar (I used white cheddar), 1/4 cup milk and one ear's worth of corn off the cob. Cook until combined.
3. Shred Spaghetti Squash and remove from skin. Place in casserole dish. Stir in sauce. Top with 2 oz of cheddar. Season with Salt and pepper.
4. Return to oven and back for another 1/2 hour.