Ohhh only two more days until Turkey Day! Who’s excited? I know I am – good food, good company, and time spent at the farm. It really doesn’t get any better than that.
The past two days I’ve spent time with Mom running errands. Yesterday I got a new lens for my camera (early Christmas present!) and am totally pumped about the quality pictures I get to share now!
After finishing up the things on our to do list we decided on a late lunch at Mezza Luna Cafe in Huntsville.
I had the arugula salad with beets, spicy pumpkin seeds, pomegranate, and grilled chicken. This salad was on the verge of being over-dressed but was still insanely delicious.
Once we finished our plates Mom and I headed back home. I’d be lying if I said I didn’t miss home…the lake and all our furry family members.
The backyard this morning.
Jerry – the best cat in the whole world. I only wish I could take him back to Tuscaloosa with me.
Sophie – she’s a little sweet heart.Â
Jack is the newest edition to the family. He was a surprise birthday present to my dad from me. He’s quite the handful but we still love him. Hopefully age will calm him down.Â
Last night I took on dinner duty. I saw a recipe for a spaghetti squash bake floating around on Pinterest and decided to whip up one of my own. Along with the bake, I roasted some broccoli and onions, and made a quick bread following this recipe with only a few minor changes:
2 cups all purpose flour1 cup all purpose flour + 1 cup whole wheat flour
- 3/4 cup shredded
Mozzarella+ more for sprinkling top parmigiano reggiano
- a lot of fresh herbs
Now for the squash…
Casseroles/bakes are another one of the many things I love to experiment with. They’re just too hard to go wrong. Last night’s bake went over well so I’ve decided to share!
Spaghetti Squash Bake
- 2 medium sized spaghetti squashes
- 5 roma tomatoes, diced
- 2 cups mushrooms, diced
- 2 cups gruyere cheese, shredded
- 2 cloves garlic
- 3 T unsalted butter
- 1/4 cup vegetable stock
- 2 T half & half or cream
- 1 cup plain bread crumbs
- 2-3 T fresh basil
- 2 T fresh oregano
- 1-2 T fresh parsley
- salt and pepper
Preheat oven to 375 F. Half squashes and place cut side down on a baking sheet and roast for 20-25 minutes of until a paring knife can be inserted easily. Remove from oven and let cool.
Meanwhile, melt butter in a saucepan over medium heat and add garlic. Once fragrant, toss in mushrooms and tomatoes and let cook for about a minute. Then add stock and cream and let simmer for 5-7 minutes then remove from heat and set aside.
Remove seeds from cooled squash. Using a fork, scrap out the spaghetti squash into a large mixing bowl. Season well with salt and pepper then add chopped herbs, tomato and mushroom sauce, 1 1/2 cups cheese, and bread crumbs. Use tongs to toss everything together well. Spread mixture in a 13x9in baking dish and then sprinkle with remaining 1/2 cup cheese.
Lower oven temp. to 350 F and cook uncovered for 20-25 minutes or until cheese starts to brown. Enjoooy!