Spaghetti Squash Pie

I received a large spaghetti squash from the CSA a couple weeks ago and have been trying to decide what to make with it.  Well, looking through my refrigerator, I realized that I had everything to make spaghetti pie, a favorite from our childhood.  But since I don't eat pasta anymore (it fills me up too fast), I figured I would try substituting the spaghetti squash for the spaghetti.  Since this was a large squash, it will yield about twice as much squash as I need for a regular sized pie, so I am doubling everything and making it in a 13" X 9" pan.  Since I have roasted vegetables left over, I put them in the sauce along with some cooked ground round. 

Spaghetti Squash Pie

• 1 large spaghetti squash*
• 3 farm-fresh eggs*, beaten
• 2 Tbsp butter
• 2/3 cup grated parmesan
• 1 cup roasted vegetables* (http://csafoodie.blogspot.com/2014/09/roasted-veggies.html)
• 1 1/2 cup roasted heirloom tomato sauce** (http://csafoodie.blogspot.com/2014/08/pork-heirloom-tomatoes-and-apples.html)
• 4 oz cooked ground round
• 16 oz large curd 1% cottage cheese
• 1 cup shredded Italian cheeses (I used fontina)

Roast spaghetti squash: Preheat oven to 375F.  Poke several holes into spaghetti squash with a sharp knife.  Roast for 1 hour.  Allow to sit for 10 minutes before cutting.  Cut squash in half.  Scoop out seeds and membranes.  Then pull strands of squash with a fork.  Place in a large bowl.  Reduce oven heat to 350F.

Prepare crust: Mix  squash, butter, eggs and parmesan until well blended.  Pour into a prepared 13" X 9" pan. 

Assemble pie: Spread cottage cheese over crust.  Mix the tomato sauce, roasted vegetables and ground round.  Spread mixture over cottage cheese, leaving 1/2" edge all around.  Bake for 30-40 minutes or until crust is set.  Sprinkle with remaining cheese.  Bake another 10-15 minutes or until cheese is melted and bubbly.

*CSA Ingredients
**Farmers Market Ingredients

Roasted Veggies

I had half a refrigerator full of zucchini, eggplant, and peppers, plus a few heirloom tomatoes and a large onion left.  I just ran out of ideas for things to make, so I decided to roast everything.  Then I'd have time to figure out what to do with them (or, I could just eat them as a side).  This time, I roasted the peppers whole and then chopped up everything else and roasted them separate.  In the end, I decided to take my rainbow of peppers and dice them to add to the rest of the vegetables, but they sure were pretty after roasting them whole.

Roasted Sweet Peppers

• 4 large bell peppers*, mixed colors

Wash peppers and cut any blemishes.  Place on a baking sheet lined with foil.  Heat oven to broil.  Place peppers under broiler and broil about 4 minutes each side until the skins are bubbled and black.  Place peppers into a Ziploc bag and allow to sit for 20 minutes sealed.  Then open the bag and allow peppers cool to handling temperature.  Cut away the stem and core, remove any ribs and remaining seeds.  Peel the skin by pinching and then pulling away.

*CSA ingredients


Roasted Vegetables

•  2 medium zucchini*
• 3 small summer squash*
• 2 small eggplant*
• 1 large onion*
• 1 ancho chili*
• 4 orange heirloom tomatoes**
• 2 Tbsp olive oil
• Italian seasoning

Preheat oven to 400F.  Wash all vegetables.  Dice into large dice and split between 2 Ziploc bags.  Drizzle with about 1 Tbsp olive oil per bag.  Sprinkle with Italian seasoning.  Seal each bag and shake to coat the vegetables.  Transfer each bag to a 13" X 9" pan.  Roast vegetables for 40 minutes, stirring twice. 

*CSA Ingredients
**Farmers market ingredients

Labor Day Quiche

So, today I will start out with what I cooked for breakfast.  I will be posting other recipes, but I will do them one at a time to make it easier to look them up.  This morning, I had some roasted vegetables that my mom made this week.  She roasted eggplant, potatoes, onions, red, yellow and green peppers, brussels sprouts (yep, brussels sprouts!  Yum!!!) and zucchini.  So, I picked some up thinking I could make a quiche out of it.  So, that's what I did this morning.  If I haven't mentioned this yet, I am quickly falling in love with including bleu cheese in my quiches.  I guess it's time to try Gruyere.

Roasted Vegetable Quiche

• 1 cup roasted vegetables
• 2 oz bleu cheese
• 2 oz sharp cheddar
• 5 eggs
• 1 1/4 cups 1% milk
• cayenne
• Italian seasoning

Preheat oven to 350F.  Prepare round baking pan with cooking spray.  Spread roasted vegetables in bottom of pan.  Sprinkle with cheese.  Whip eggs with milk and seasonings.  Pour over fillings.  Bake at 350F for 35 minutes.  Allow to set for 5 minutes before serving.

Potatoes and squash

This morning, I only had squash, potatoes and sweet potatoes to work with. It reminds me that summer is over and soon enough I will be missing all the wonderful local produce I've enjoyed this season. Not one to be down, I decided to roast these beautiful vegetables for breakfast and for John to have for meals during the week.

Roasted Winter Vegetables

-1 small butternut squash*
-1 medium sweet potato*
-1 large Yukon gold potato*
-1/4 cup extra virgin olive oil
-1 tsp garlic powder (use fresh if you have it)
-Mrs. Dash Italian blend

1) Preheat oven to 400F with foil-covered cookie sheet in oven. Wash and peel squash; dice into 1/2" pieces.

2) Wash potatoes, remove blemishes and eyes (leave peel-it's good for you), and dice to 1/2 inch pieces.

3) Place all pieces in a large bowl and coat with oil and spices.

4) Spread vegetables in single layer on heated cookie sheet.

5) Roast 40 minutes, turning vegetables halfway through.

*CSA ingredients

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