Butternut & Acorn Squash Casserole

Having one butternut and two acorn squash left from our garden harvest, I incorporated them into our Thanksgiving menu as a side dish in lieu of serving our traditional candied sweet potatoes. We all loved the not-too-sweet flavor and lightness of this casserole so much that we have decided to add it to our list of family holiday favorites.

Ingredients:

3 cups butternut and/or acorn squash, mashed
1/2 cup white sugar
2/3 cup butter, softened
2 teaspoons vanilla, divided
2 eggs, well-beaten

Topping:
1/2 cup brown sugar
1/2 stick butter
1/3 cup flour (gluten-free: use rice flour)
1/2 cup pecans, chopped

Directions:

1. Place halved and seeded squash face down on a foiled baking sheet in a 350-degree oven.
2. Bake about 45 minutes.
   
3. Remove from the oven and cool before handling.
4. Scoop out the flesh of the squash and mash in a medium-sized bowl.
5. Add to the bowl: white sugar, butter and 1 teaspoon vanilla.
6. Beat the remaining 1 teaspoon vanilla and eggs until well-blended.
7. Add the eggs to the squash and thoroughly combine.
8. Place the mixture in a greased 1-1/2 quart casserole dish.
9. Combine the topping ingredients, mixing well, and crumble on top of the squash.
10. Bake at 350-degrees for 45 minutes.

Serves 6 - 8.

Spaghetti Squash Puttanesca

This meal is much better than I anticipated. Very good, in fact. It has been some time since I last cooked spaghetti squash. I don't recall it to be any more than baking the squash in the oven for nearly and hour, then serving store-bought spaghetti sauce of over top for a quick meal.

Tonight's Spaghetti Squash Puttanesca is a dish I look forward to making again. What I like about this recipe are the fresh ingredients, the commingling of some of my favorite flavors and making it with tuna fish instead of anchovies. It is quick and easy to prepare, and a creative way to add more vegetables and fish to the diet.

Ingredients:

1 large spaghetti squash (3-4.5 pounds)
16 ounces of cherry or grape tomatoes quartered, or small tomatoes chopped ( I used a can of stewed tomatoes, since I can't eat raw tomatoes)
1/2 cup fresh basil leaves, thinly sliced or chopped
2 cans (5 ounce) albacore tuna in water, drained and flaked
1/4 cup pitted Kalamata olives, coarsely chopped or sliced
1 tablespoon drained capers, coarsely chopped
1 tablespoon olive oil
2 teaspoons red wine vinegar (1 tablespoon, if using stewed tomatoes)
Salt and pepper to taste (seasoned with sea salt and my herb blend with cayenne)
Parmesan cheese, freshly grated
Sprig of basil for garnish

Directions:

1. Pierce the spaghetti squash 6-12 times with a knife and place in a glass pie plate.
2. Microwave the squash on high for 5 minutes per pound - 15-20 minutes.
3. Let the squash cool down about 10 minutes, before handling and cutting open.
4. In a medium bowl, mix together all the other ingredient, except the cheese and basil sprig.
5. Once combined, you do not cook the sauce.
   
6. Cut the squash lengthwise and remove the seeds.
7. As you scoop out the flesh of the squash it will break into strands like spaghetti.
8. Drain the squash if you like, and salt and pepper to taste.
9. Divide the squash between 2-4 dinner bowls (shallow pasta bowls).
10. Serve the spaghetti squash topped with the freshly made Puttanesca sauce.
11. Garnish with grated Parmesan cheese and a sprig of fresh basil.

Serves 2-4