Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta

Spaghetti Squash is my go-to spaghetti substitute. I think it tastes way better and when I don't substitute, I miss it! For this recipe I skipped the spaghetti all together, used spinach instead of peas and left off the basil. It was so good! I ate small slow bites because I didn't want it to end:)

1 spaghetti squash, about 4 lb
8 oz whole wheat spaghetti
4 cloves garlic, minced
1/3 cup olive oil
1 tsp lemon peel
1/3 cup lemon juice
salt and freshly ground black pepper
1 tbsp butter
2 tbsp fresh basil, chopped
2 tbsp parmesan cheese
1 cup freshly made ricotta
parmesan, for serving

1. Preheat oven to 375. Slice the squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet. Fill halfway with water. Roast for 45 minutes to an hour or until squash is fork tender. Set aside and let cool for 5-10 minutes.

2. In the meantime, set a pot of water to boil for the spaghetti.

3. Saute the garlic in a tbsp of olive oil over low heat until tender and fragrant. Add the lemon peel and saute for a minute or two. Add olive oil, lemon juice, and season with salt and pepper to taste. Whisk and bring to a simmer for 2-3 minutes. Add butter and bring back up to a simmer. Remove from heat. Whisk in basil. Taste and re-season.

4. When the squash is done, turn it cut side up on a cutting board and run a fork through its flesh to create spaghetti strands. Use a spoon to scoop out the strands into a large bowl. Cook the spaghetti. Toss with the spaghetti squash. Pour the lemon sauce over the spaghetti/squash mixture and toss to coat. Mix in about 2 tbsp parmesan cheese. Season to taste.

5. Scoop into four plates and top each with 1/4 cup dollop of ricotta.

Green Bean Casserole

Update: I made this for Christmas dinner and it was so yummy- can't wait to make it again!

I went on the hunt for a new green bean recipe and came up with this-
it sounds de-lish!

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted


1.Preheat oven to 350 degrees F
2.Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3.Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4.Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Creamy Corn

Update: I made this on the stove top and put it in the oven for 30 minutes at 350 degrees- super easy and really good!

I love,love,love anything corn. Here's an interesting recipe my mom recommends made in the crock pot! I Can't wait to try it. Enjoy!

20 ounces of frozen corn (get the white/yellow mix kind)
1/2 cup of butter
1 (8 ounce) package of cream cheese
1 1/2 tablespoons sugar

6-8 servings
4 hours cook time - cook on low in crock pot stirring occasionally.

South Beach Cole Slaw

I'm not a coleslaw fan unless I'm eating THIS recipe!!!

1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons cider vinegar
1 1⁄2 teaspoons celery seed
1 teaspoon granular sugar substitute
16 ounces shredded cabbage- fresh or packaged- it's all good
Salt and freshly ground black pepper

Whisk together mayonnaise,mustard, vinegar, celery seed, and sugar substitute.Add cabbage and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve. 4 Servings. Enjoy!

Zesty Carrot Casserole

Ode to Snow- who's getting a kitchen redo. This is just ONE of her faboo recipes. Hang in there-everything is going to taste soooo yummy in your new digs.

8 to 10 carrots, cooked and cut into stripes
1/4 cup cooking liquid from carrots
2 Tbsp. grated onion
2 Tbsp. prepared horseradish
1/2 cup mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup saltine cracker crumbs
1 Tbsp. softened butter
Dash of paprika

Preheat oven to 375. Arrange carrot strips in 9x13 inch casserole dish in one layer. In a bowl, combine water, onion, horseradish, mayo, salt, and pepper. Pour over carrots. Top with mixture of cracker crumbs, butter, and paprika. Bake 15 to 20 minutes.

Cherry Salad

Here's another one of Joe's, "it's not a holiday without", family favorite recipes.

1 small can of crushed pineapple
1 large package cream cheese, softened
1/2 cup nuts- of your choice
1 small jar maraschino cherries + juice
2 cups miniature marshmallows
1 small container cool whip

Mix all ingredients together and chill before serving. Enjoy!

Frog Eye Salad

I love, love love this recipe. If you double or triple, it makes a TON! Acini-de pepe are little pasta balls found in a little box on the pasta isle. In recent years it's become alot easier to find.

2/3 c. uncooked Acini-de Pepe
1 Sm. box vanilla instant pudding
1 lg. can pineapple tidbits, drain
1 lg. can mandarin oranges, drain
1 (8 oz.) tub Cool Whip

Cook pasta according to package directions. Drain and rinse with cold water. Combine all other ingredients. Ad to pasta. Refrigerate 1 plus hours. Eat. Enjoy!

Chateau Potatoes

This is an old family favorite of Joe's that I have come to love. It's a fun twist on traditional mashed potatoes and is even better as leftovers.

6 cups mashed potatoes- do not add milk
3 cups- 1 large container small curd cottage cheese
3/4 cup sour cream
1 small onion chopped
salt and pepper to taste

Combine ingredients with a mixer until smooth. Place in greased 2 1/2 quart casserole dish. Bake 350 for 30 minutes. Serves 4-6. Enjoy.

Snow's Favorite Potato Salad

that I make. Seriously she loves it-just ask her.

3 pounds baking potatoes 2/3 cup mayonnaise
1 large green pepper, diced 2 tablespoon lemon juice
1 large carrot, scraped and grated 1 teaspoon salt
2 sweet pickled or small dill 1/2 teaspoon garlic powder
pickles, diced 1/2 teaspoon pepper
2 green onions 1/2 teaspoon dry mustard

Combine these ingredients in a small bowl:

2/3 cup mayonnaise
2 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon dry mustard

Cook potatoes in boiling water to cover 20 minutes or until potatoes are tender. Drain well, and let cool slightly. Peel and cube potatoes. Combine potato, green pepper, carrot, pickle, and green onions in a large bowl; add mayonnaise mixture and toss. Eat warm or chilled.

Enjoy!

Zucchini & Yellow Squash

1 tbs butter
1 zucchini, cut into slices
1 yellow squash, cut into slices
1 clove garlic
1/2 cup Parmesan cheese
1/4 cup toasted walnuts
1/2 cup chicken broth

Melt butter, add next 3 ingredients. Cook until done. approx 15-20 minutes. Put in serving dish and top with cheese and walnuts.