Spaghetti [Squash] Pie

Our CSA farm sent out an email ALERT!! that we should check out this post about spaghetti squash because we've probably been cutting it wrong all these years. I too have been in the lengthwise-cut camp but it's true - cutting it crosswise through the middle results in longer spaghetti-like strands...I tried it for this dish.

I like spaghetti squash and I also like carbs, so I don't necessarily view it as a carb substitute. I kinda dreamed this recipe up and it came out well! Spaghetti squash is combined with angel hair pasta (you could use actual spaghetti but I think angel hair blends well with the squash) and ricotta cheese for the "base," then it's topped with a tomato-meat sauce & cheese and baked. You could use spaghetti squash alone if you want to low-carb-it (the base makes a quite a lot if you combine it with pasta). You could also use 1/4 box of the angel hair. This can also be made vegetarian by omitting the meat, or you could add mushrooms or whatever other veggies you like to the tomato sauce.

*Note - when I first made this recipe, I used jarred alfredo sauce in the base. I've come to prefer using ricotta instead, so I've edited the recipe. If you have some jarred alfredo sauce it's a good application for it! You probably won't use the whole jar - add half to start.

You can also make all the components in advance and then assemble & bake; I'd guess you can also assemble & refrigerate to bake later - probably increase the baking time.

1 spaghetti squash

olive oil

1 lb Italian sausage meat or ground beef

1 onion, chopped

2 cloves (or more) garlic, chopped

1 24-oz jar tomato-based pasta sauce (or a large can of crushed tomatoes)

Italian seasoning

1/2 box angel hair pasta

1 15-oz container ricotta cheese

garlic powder 

2 cups grated mozzarella or Italian blend cheese

Preheat oven to 400. Prick the spaghetti squash in a few places and microwave for 5 minutes to soften a bit. Take a thin slice off each end and then slice in half crosswise through the middle. Scoop out the seeds. Stand each "bowl" upright on a foil-lined baking sheet, brush flesh with olive oil, sprinkle with salt & pepper. Bake for ~40 minutes or until tender (err slightly underdone). Let cool.

Brown the sausage or ground beef (season with salt if using beef). Drain off most of the grease. Add onion & garlic and cook til onion is translucent. Add pasta sauce & Italian seasoning and simmer on low for a few minutes.

Boil angel hair until barely al dente in a large pot. "Fork" the spaghetti squash to get long strands. Drain pasta, return to pot and combine with the squash. Mix the ricotta cheese with some salt, garlic powder and Italian seasoning, and add to the squash/pasta. If it seems a bit watery, you can spoon off some of the liquid.

Reduce oven temp to 375. Butter or spray a 9 x 13 baking dish. Spread the squash/pasta mixture in the dish, top with the meat sauce and then grated cheese. Bake for 30 minutes. Let sit for 10 minutes before cutting.

Ginger-Herb Chicken with Turmeric Rice & Roasted Sweet Potatoes

An easy and colorful/flavorful dinner! I've made this chicken before but it's been years - it's based on a recipe in Joy of Cooking, and I'd forgotten about it because a blender/food processor is needed to make the marinade, and I'd been without one for awhile. You can use any chicken parts - boneless thighs or breasts, or bone-in whatever - just adjust the baking time. This would also be great on the grill. I baked boneless thighs for about 40 minutes and the sweet potatoes were done in about 30. You could also be more judicious with the marinade and save/freeze half for later. Also - this meal is apparently a Penzey's ad!

Ginger-Herb Chicken
- 1 large knob fresh ginger, peeled & large-diced
- 1 bunch cilantro
- 1 small bunch fresh mint and/or basil and/or parsley
- 3-4 garlic cloves
- 1 lime, zested & juiced
- 2 Tbl toasted sesame oil
- 1/4 cup olive oil
- 1/2 Tbl (or more) red pepper flakes
- 1/2 Tbl kosher salt
- Freshly ground black pepper
- 4-6 chicken parts


Put all the marinade ingredients in a blender or food processor & pulse until still slightly chunky. Put the chicken parts in a ziploc bag or bowl & pour marinade over. If possible, marinate in fridge for at least an hour. Then pour everything into a baking dish & bake at 425 until done (run under broiler for a little browning).

Turmeric Rice
- 1 Tbl olive oil
- 1 tsp black mustard seeds
- 1/2 tsp turmeric
- 2 cups jasmine or basmati rice
- 1 tsp salt
- optional: palmful of Penzey's dried shallots

Put the olive oil & mustard seeds in a medium-sized pot & turn on heat to medium. When seeds start to pop, add rice & turmeric. Stir & toast for about a minute, then add 3 cups water & dried shallots (you could also saute a fresh shallot or small onion along with the mustard seeds). Cover & bring to boil, then reduce heat to low & cook 15 minutes.

Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled & cut in large cubes
- olive oil
- salt
- chili powder (I like Penzey's Chili 9000)

Toss sweet potato cubes with oil, salt & chili powder. Spread on foil-lined baking pan & roast at 425 until done, stirring once (~30 minutes).

Mujaddara (Rice & Lentils with Onions)

I've been meaning to try this Middle Eastern dish for awhile. Very easy, cheap and makes a big pot. There are apparently a ton of variations (one of those dishes where every family has their own version) - as usual I looked at several recipes and cobbled together my own. Spice-wise I think you're at least supposed to use cumin - ground is also fine. But you should head on over to Penzey's and stock up on lots of spices! It looks like the more traditional versions also call for truly frying at least half of the onions until they're brown/crispy and topping the dish with them. That sounds delicious...but I kept it simple and cooked all the onions into the dish.

I served this with a cucumber & cherry tomato salad and plain Greek yogurt.

1 cup brown lentils, rinsed
3 onions, halved, peeled & sliced
olive oil
1/2 Tbl cumin seeds
1 tsp black mustard seeds
1/2 tsp cinnamon
2 cups rice (I used jasmine)
3 cups broth or water
1 tsp Zartar
handful of chopped cilantro (parsley and/or mint would be good too)
squeeze of lemon juice

- Cover lentils with water by a couple inches, bring to a boil and simmer (covered) for about 15-20 minutes, until slightly soft but not completely done. Drain.
- Meanwhile, put a large pot over medium heat and add a good amount of olive oil. Saute onions with a pinch of salt until the lentils are done - they should reduce a good bit and get browned.
- Add the cumin, mustard seeds & cinnamon. Let the seeds get a bit toasted and then add the rice. Cook and stir for a couple minutes, then add the lentils and broth. Cover and cook on low heat until rice is tender (about 15 minutes for white jasmine rice).
- Add the Zartar, herbs and lemon juice. Taste for salt & pepper. Turn off heat, cover and let sit for about 5 minutes before serving.