Monthly Archives: October 2011

Stuffed acorn squash

Matthew:  I’ve been accumulating squash from my CSA for the past few weeks and I finally had a break in more perishable vegetables and was able to use some of them.  My friend Beth, who is a genius in the kitchen, sent me a recipe for Stuffed Spaghetti Squash with glowing reviews.  I instead used acorn squash, but it still turned out great.  The recipe also calls for marinara sauce.  It would have been great to use homemade sauce, but since I didn’t have any on hand, I found some good quality canned sauce.  As Beth said, this is really a great recipe for using up random vegetables.  I actually used so many vegetables that they didn’t all fit back in the acorn squash halves, so I had to use another baking dish for the extra.  This is definitely a d0-over!  Here’s the recipe:

Italian Stuffed Spaghetti Squash

Prep: ~ 45 minutes total time, 20 active prep.  chop/saute all the veggies while the squash is cooking and it’ll be quick.

Ingredients:

– 1 spaghetti squash
– 1/2 T. olive oil
– 1/2 chopped:
celery
carrots
onions
bell pepper
zuchinni
summer squash
mushrooms
(or anything you need to get rid of)
– 2 cloves garlic, chopped
– 1 cup spinach
– 1/4 tsp salt and pepper
– 1/2 c. bread crumbs or almond meal if you’re going gluten free
– your fav marinara sauce (~ 1 cup)
– 2 oz. shredded mozzarella
– 1 oz. parmesan

Directions:
Preheat oven to 400F. Halve the squash length-wise and scrape out the seeds. Place the halves of the squash in a large pot of boiling water for 10-15 minutes. Set aside to cool.  (I roasted my squash which worked fine.)

In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, salt and pepper and cook veggies until softened. Add zucchini, squash, mushrooms, and spinach and cook an additional 5 minutes.

Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, and marinara sauce. Mix everything together, then return the mixture to the empty squash halves. Top with extra marinara, mozzarella, and parmesan cheese. Bake until the top is bubbling and melted.

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Slab Apple Pie

Matthew:  I spent a beautiful fall Sunday at the apple orchard and wanted to use the apples right away for some baking.  I opted for a slab pie, which is sort of like a really big turnover.  And, by really big, I mean that I used 3 sticks of butter and 15 apples!  The pie weighed in at about 6.5 pounds.  I’ll be sharing this with all my friends and probably freezing some too.  For the recipe, I followed the crust and baking instructions from this Smitten Kitchen recipe and just filled the pie with 15 thinly sliced apples, mixed with 1 cup brown sugar, a good sprinkling of cinnamon, and a dash of nutmeg.  The pie turned out really well.  I think the crust-to-filling ratio is good and I like the extra glaze that goes on top.