Spaghetti Squash Caserole

Not tried Spaghetti Squash yet? Treat yourself to a new vegetable with this simple caserole! Perfect for busy school nights and holidays. This recipe is from an old Cooking Light CD but I have put all the fat back into it, sorry Cooking Light. You can substitute to reduce calories.
Buy a 3 lb Spaghetti Squash. Cut in half lengthwise and remove seeds. You will see the spaghetti sized bands of squash running crosswise along the shorter dimention. Do not remove the squash for they look similar. Simmer 2" of water in a large pot fitted with a steamer basket. Place squash on steamer basket, cut side down, without stacking squash. Steam for about 30 minutes or until squash is tender but not falling apart. Remove squash from heat and let cool cut side up until able to be handled, about 20 minutes.
Dice 1 Medium Onion and saute in 1 Tbl Butter til translucent, about 3 minutes. Scoop squash out of skin into a large bowl. Add cooked onion, 3/4 Cup Sour Cream, 3 Tbl Mayonnaise, 1/4 Cup Parmesam Cheese, 1/2 tsp Dried Basil, 1/2 tsp Salt, 1/4 tsp Freshly Ground Pepper. Stir until combined.
Butter a caserole dish appropriate for the volume of mixture. Dish can even be a souffle style dish, but don't fill all the way to the top. Add mixture and top with 1/2 Cup Crunchy Bread Crumbs (use Panko or Crushed Melba Crackers, for Gluten Free, use Gluten free Cereal or Cracker Crumbs), 1/4 Cup Parmesan Cheese and 1/2 tsp Paprika. Up to this point, can be made ahead. Refrigerate and set out for 30 minutes before baking.
Preheat oven to 350 and bake in hot oven for 40-45 minutes until bubbly. Delicious served with most all meats. Nice change for vegetarians too!

Stuffed Apple French Toast

This is a delicious breakfast! It's easy enough to make on a school day and what better way to lure sleepy heads to the kitchen than the smell of apples and cinnamon baking! Leftover, it makes a good snack!


Preheat oven to 375. Butter desired baking dish, I used a 7" x 11". Peel and section 3 Eating Apples and Cut into 1/4" Cubes. The type isn't that important but I would not use Granny Smith since there isn't a lot of sugar and the baking time is too short.  Cube day old bread or 5 Slices of Wheat Bread (or about 2 Cups) and add to a large bowl.

In a medium bowl, using a wire whip, beat 5 Eggs with 1/4 Cup Milk,  1 1/2 tsp Cinnamon, a pinch of Nutmeg and 2 Tbl Brown Sugar and 1 tsp Vanilla. Pour over bread mixture and toss to coat. If it seems like too little liquid, add another egg beaten with a splash of milk. The bread should be just covered.  Dust with Cinnamon and Sanding Sugar (or Sugar if you don't have it.)

Bake in hot oven for 30-35 minutes until golden brown. Brush with glaze made of 1 Tbl Melted Butter with 1 Tbl Maple Syrup.  Let rest for 5-10 minutes and cut into generous squares.

Caution, the apples will retain heat. You can also serve with pure Fancy Grade Vermont Maple Syrup. You can buy this calling Kim at Therriens Sugarhouse in Brattleboro, VT, 802.257.4013. A quart is $12 and a pint is $7.

Fresh Beets

Wow, was this terrific with the Beef Stroganoff and very simple.  Buy a bunch of fresh beets which should be readily available from any grocery or perhaps your local farmers market.
If they are covered in dirt, as mine were, cut off the stem and rinse very well. Peel and using a mandolin, cut to the match stick size. If you don't own a mandolin, slice to 1/4" thick. Cover with water and cook over medium high heat until tender. The matchstick sized beets were done in about 10-15 minutes. Add butter, S&P and serve hot!