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!