Baked Cheesy Spaghetti Squash
- 1 spaghetti squash halved, scoop out seeds and membranes
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 cloves minced garlic
- 1/2 Tbsp all-purpose flour
- 1/2 cup parmesan cheese
- 3/4 cups mozzarella cheese, divided
- 3/4 cups half and half, then a little more if needed
- Salt and freshly ground black pepper, to taste
- 1 Tbsp minced parsley, for garnish
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
- Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down (Skin side up). Bake in preheated oven until tender, about 40 minutes.
- Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
- In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
- While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
- Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
- Remove from heat. Add shredded spaghetti squash and 1/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
- Divide mixture evenly among squash halves. Sprinkle with remaining 1/4 cup mozzarella cheese.
- Return to oven and bake until cheese has melted, about 10 minutes. Sprinkle with parsley and serve warm.
Grilled Green Tomatoes
- 2-3 green tomatoes
- 2 Tablespoons cooking oil , such as grape seed oil or olive oil
- 3 cloves garlic , minced or crushed
- 1 teaspoon brown sugar
- 1 Tablespoon Worcestershire or fish sauce, soy sauce (Use Tamari for gluten free)
- salt, to taste
- fresh cracked black pepper to taste
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh basil leaves
- Heat grill and slice green tomatoes about 1/4 inch thick.
- In medium bowl, combine oil, garlic, brown sugar, Worcestershire (or fish sauce, soy sauce, Tamari), salt and black pepper
- Add green tomatoes slices to bowl and evenly coat all the slices with the marinade.
- Grill each side of the tomato until your desired texture (about 2-4 minutes on each side). How thick you slice your tomato will determine how long it cooks.
- Top with fresh parmesan cheese and chopped basil.
- Serve as a side dish, on burgers or chopped in a salad
Poblano Creamed Corn
- 3 ears sweet corn (husked and shaved from cob)
- 1 poblano pepper (remove seeds and dice)
- 1 tbsp olive oil
- 1 clove chopped garlic
- 1/4 cup chopped green onions
- 3/4 cup heavy cream
- salt and pepper to taste
- Heat a medium saucepan over medium heat
- Add oil, corn, poblano and garlic and saute for 2 minutes being careful not to burn the garlic. Season mixture with salt & pepper
- Add heavy cream and reduce heat to a simmer. Cook on low heat stirring frequently until cream reaches desired thickness.
- Sir in green onions and check to see if you need any more salt and pepper.
- Serve & sprinkle with green onions and parmesan for garnish
