Spaghetti Squash Calzone

This recipe was inspired by two recipes in the Moosewood Cookbook that happened to be on adjacent pages.

For the dough: Soften 1.5t dry yeast, 1T honey and 1 C warm water. In a separate bowl combine 1.5t salt, 2.5-3C flour (I used 1.5C whole-wheat and 1C bread flour). Add the water mixture to the flour along with 1/2t olive oil and knead for 10-15min. Cover, and place in a warm place until double in size (1hr). This makes 4 large/6 small calzones.

For the filling: Microwave 1 small spaghetti squash until soft, ~6min. Once cooled, scoop out squash and puree in food processor. Place in colander to drain. Gently press to push out excess water. Saute 1 small onion chopped, 1-2 cloves garlic, and mushrooms until nearly cooked. Add fresh spinach until just welted. Remove from heat and stir in 1/2C ricotta, Parmesan cheese, black pepper, and any combination of (oregano, basil, thyme and parsley). Add the squash and stir.

Preparing the calzones: Roll dough into rounds 1/4in thick on a surface lightly floured with cornmeal. Fill one half of the center with filling leaving a 1/2in rim. Moisten rim with water and fold the empty side over. Crimp the edges with a fork and prick the calzone a few times. Bake at 450 on an oiled pan for 15 min.

Serve with warm marinara sauce and sprinkle with parmesan. Make the dough in the morning or the night before and refrigerate it during the day. The filling and baking only takes about 30min! Provecho!

Spaghetti Squash Delight!

This was a yummy side dish. We had goat cheese and used it instead of the feta, but it could have used the saltiness so we would suggest no substitutes for the cheese. Jason found the recipe on allrecipes.com. We served it with a delicious maple syrup pork chops (recipe follows the squash) which we found on simplyrecipes.com.

Spaghetti Squash Mediterranean Style

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Vermont Maple Syrup Pork Chops

Ingredients

• 6 pork chops (we used only 2 but kept most of the flavorings the same quantity and they were juicy!)
  
• Oil as needed for browning
• 1/4 cup chopped onion
• 1 Tbsp apple cider or white vinegar
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 cup maple syrup
• 1/4 cup water
• 1 Tbsp Worcestershire sauce
• Salt to taste
• Flour as needed to thicken the gravy

Method

1 Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

2 Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occasionally.

3 Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Spaghetti Squash it is...

Hey guys,

Since Jason came to visit this weekend, we jumped on the opportunity to pick the ingredient of the month and cook it....so here it is...
Spaghetti Squash!

Stringy and yummy...can't beat it.

Katie