Spaghetti Squash

Spaghetti Squash!

Don't be intimidated!

It's soooooooo easy!

~

Ingredients:

Spaghetti Squash

Sweet onion, sliced into thin strips

Bacon, 2 pieces, chopped

Salt and Pepper

Wrap Spaghetti Squash in foil (No! I don't pierce the skin)
and bake at 300 for one to one and half hours.

Remove from oven.  Unwrap.  Let it cool.

While the squash is cooling, saute onion and bacon til lightly caramelized.

While this is cooking over low heat,

Slice the squash in half.  Scoop out the seeds.  (See bottom of page re: seeds)

Using a fork, lightly "fork" the spaghetti-like strands away from the walls of the squash.

Toss with onion and bacon and season to taste.

That's all there is too it!

Don't be silly!  Of course I used an iron skillet!

The sky's the limit with spaghetti squash! 
I've had it with marinara sauce and it's great!
It's great tossed with parmesan/romano cheese!
Go ahead!  Google it and see what combinations you come up with!
We're having it with low-and-slow grilled chicken!

While I haven't ever toasted the seeds from a spaghetti squash,
there's a first time for everything!  Here is a link which shows us both how!

Roasted Spaghetti Squash Seeds


Update:

One Week later:  Yes!  I found some leftover spaghetti squash in the fridge!
Warmed it.  Added a little chicken stock and an itty bitty bit of buttah!
Pureed it smooth with my immersion blender.  Added a couple tablespoons of heavy cream.
Heated thru.  Ladled into bowl. Drizzled with olive oil. Sprinkled with parm/romano!
Lunch!
Bon Appetit, Y'all!


Bonus Recipe:

Try Spaghetti Squash Au gratin!  The recipe is right here on my blog!
I found it at the Dandy Dishes Blog!!  There are some GREAT recipes there!
You must go check out the Recipe Index!!

I ♥ Cast Iron!

                Making Better Choices!  Altering Recipes! 
                           Experimenting in the Kitchen!

                                    What's for Dinner?

Legumes (beans) are a pretty decent soure of protein!   Soybeans are, of course, higher in protein than Great Northerns.  But, because I steer clear of soy products, Great Northerns are on the menu tonight.  It's a dreary rainy day and is expected to remain this way for the next 4-5 days!   Transitioning off of a 30 day fast with some of my favorite comfort foods ... in moderation, of course!

Great Northern Bean Soup

1 # Great Northern Beans (or Navy Beans)

1 large sweet onion, diced

1 Tablespoon oil or Bacon Fat

       (yeah, I use it in moderation!

        C'mon! It's a huge pot of beans!)

1 teaspoon minced garlic

1 T chopped parsley

1 hambone (yep! found one in the freezer -

       prob from last Easter's leftovers!)

4 quarts of water (I'm not using stock, because

       I expect the hambone will be sufficient flavor!)

Salt and Pepper to taste

Spinach (optional)

Carrots, grated (optional)

Saute diced onion in oil or Bacon Fat! til slightly caramelized.  Add garlic and parsley.  Saute a little longer.  Add water and hambone (You could use any meat, or no meat.  Pork is my choice.  Got Bacon?  Go for it!)  Bring to boil and stew for a few hours til the meat is falling off the bone.  Remove bone and add more water to bring level back to four quarts.  This is where I season with salt (or Lawry's) and pepper to taste.    Now, add one pound of Great Northerns.  Bring to boil and reduce heat to simmer.  Cook approximately two hours or until beans are tender, then add the spinach and carrots.  Adjust seasonings, if necessary and cook about twenty minutes longer.  I love this addition!  It's so much more nutritious and really colorful!  Ladel up bowls full and enjoy with some "legal" cornbread!  Recipe below!

By the way, I hope you are using a cast iron dutch oven and skillets for preparing this meal!  Nothing beats the flavor from cooking with cast iron, not to mention the iron leeches into the food, which is a good thing for us anemics!

Aunt Jenny's Cornbread

This cornbread recipe was developed for diabetics!

Low Glycemic! Don't let the ingredients throw you off! It's delicious!

We have used it for cornbread dressing too!
Double the recipe if you want it thick!

2 Tablespoons oil (for skillet)

1/2 cup Cream of Wheat (yes! really!)

1/2 cup self-rising flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup buttermilk

1 egg

1/2 teaspoon salt

Preheat oven to 450 degrees.  Heat oil in cast iron skillet in oven.  Combine and mix remaining ingredients and pour into HOT skillet.  Bake til browned!

Dessert!  Okay. Now, first, don't gross out on me! I'm using fruit pulp and some of the juice from my morning juicing! The pulp includes peaches, oranges and cherries and is very flavorful!!! You can used anykind of fruit. I will also be adding a fresh peach and a few cherries to the mix!

Fruit Crumble

Fruit Pulp and fruit to equal four cups

3/4 cup brown sugar

1/2 cup flour

1/2 cup oatmeal

1/3 cup butter
1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 375 degrees.  In an 8" square casserole dish (guess what?  I'm using a cast iron skillet for this too! Imagine that!), spread fruit and pulp in bottom.  Combine remaining ingredients until mixture resembles coarse crumbles.  Sprinkle evenly over top.  Bake for 30 minutes til beautifully browned and bubbly!

I am super excited to see one of my favorite blogs coming to life on television!!!  I have been following The Pioneer Woman for awhile!  I was "introduced" to Ree in an issue of Where Women Cook, a magazine I came across at the bookstore, earlier this year, while picking up my newest issue of Somerset Studios.  Before I finished the article, I was looking for her blog!  I suppose she tapped the country girl in me!  We do afterall share a love for mason jars and iron skillets!   She often reminds me of summers I spent with my grandparents.  Sweet memories!  Tune in to the Food Network Saturday, August 27th @ 10:30 a.m. for the premier!