spaghetti squash recipe

Spaghetti Squash Casserole from
Moosewood Cookbook


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- cooked and scooped
1 cup chopped onion
2 cloves garlic -- crushed
2 medium fresh tomatoes -- chopped
1/2 pound sliced mushrooms
1/2 teaspoon oregano
salt and pepper
butter for saute
1 cup cottage cheese
or ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh parsley -- chopped
1 teaspoon basil
pinch thyme
1 cup fine dry breadcrumbs
parmesan cheese -- garnish
- cut spaghetti squash in half, scoop out seeds and cook in the oven on a cooking sheet at 375 for about 30 min. or until soft
- Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add
herbs, chopped tomatoes. Cook until most of the liquid evaporates.
- scoop squash insides into a large bowl, combine with the rest of the ingredients except for cheese.
- pour into buttered 2-quart casserole. Top with lots of grated
parmesan. Bake until cheese melts.

We got slaughtered .... Again!!

I am thinking that it is time to post some pictures of us actually playing dodgeball and not just drinking! Last night's game - even though it was a bust- was a fabulous time, I never knew it would be so much fun to lose!

A brief recap.... I got two people out! Sklar actually showed up and won us a match! El Rad stepped over the line in every game! Woods sent two friends (yay for Adrian and Andrew!) in red shirts and didn't make his appearance until after we lost! Dell rocked the gym as usual and got some people out! Ari Lev was wearing a fabulous shirt! Didi was loud! It was truly a great time had by all.

Next game = Strat-ee-gery!!!!

Tuna Sushi Burgers

I followed the recipe exactly! Check it out!
It was sooo good - goes nicely with an soba noodle salad or Asian slaw.
Click here for delicious Sushi Tuna Burger!

Fabulous Vegetarian Chili!! YUM!

This chili is so good - The recipe below (from Cooking Light with a few changes by me!) makes about 8 large servings - you can put it in the fridge or even freeze it. The chipotle chili makes it nice and smoky/spicy! Enjoy!!

Ingredients:
1 tablespoons olive oil (any kind of oil is ok)
1 cups chopped onion object
2/3 cup chopped carrot object
2 garlic cloves, minced
2cups water
1 cups frozen whole-kernel corn
1 cup chopped zucchini
2 tablespoons chili powder
1 teaspoons dried oregano
2 teaspoons ground cumin
2teaspoon salt
1(28-ounce) cans crushed tomatoes
1(16-ounce) cans pinto beans, rinsed and drained
1(16-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) cans black beans, rinsed and drained
1/2 (6-ounce) can no-salt-added tomato paste
1 tablespoons rice vinegar
2 teaspoons to 2 tablespoons finely chopped chipotle chile, canned in adobo sauce
1/2 cup chopped fresh cilantro
1/2 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

Preparation:
Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 2 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 35 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

More Dodgeball Pictures!

Dodgeball!

I know I said this was supposed to be a cooking blog, but I really want to post some pictures from last night. As most of you will recall, we got totally slaughtered (between us and the Yankees - it just wan't our night!!) However, in the FLIP CUP matches that ensued later in the evening - we emerged victorious! We made new friends too - yay for the white team!

Veggie stuffed peppers

Ok, a quick distraction from my pile of work to add one of my favorite recipes I've created (not the lack of amounts of ingredients)

cut red peppers into halves, rub with olive oil and place in the oven face down until roasted

stuffing ingredients:

1 cup of quinoa (plain or red)
1 box of fantastic brand veggie taco mix
1 small can of tomato paste
1 can of corn
1 large onion
1 tbsp (+/-) of rice vinegar
oregano, cumin, cayenne, salt, pepper, fresh garlic (all to taste)
Parmesan and mozzarella cheese
fresh cilantro

cook the quinoa and taco mix according to directions on package. Combine with sauteed onion. Stir in the rest of ingredients.

fill red pepper halves with stuffing, sprinkle with cheese and put back in oven to melt cheese. garnish with fresh cilantro.

Delicious Apple Strudel from SELF Magazine!!

I love Mondays because I always cook at home on Mondays - except tonight - we have a Dodgeball game, wish us luck! Tomorrow night, I will make a tuna burger recipe - I will be sure to update the blog and let you know how it turns out.

I got an e-mail today about a tasty Apple Strudel from Self magazine, which means it will be uber-healthy! Check it out:

October 8, 2007 Apples are such a nutritional powerhouse, you may want to enjoy more than one a day—and this dessert from Cal-a-Vie Spa in California makes it easy. Don't feel guilty about going back for seconds, this strudel helps both your heart and lungs.
APPLE-PHYLLO STRUDEL
Serves 8

INGREDIENTS
6 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1/2 cup dried cranberries or cherries1
1/2 cups brown sugar
1 tsp cinnamon
6 sheets phyllo dough, thawed
Vegetable oil cooking spray
1/2 cup amaretti cookie or graham cracker crumbs
1/2 cup fresh or frozen raspberries (thawed)
12 oz nonfat vanilla yogurt (optional)

PREPARATION
Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.

THE SKINNY 240 calories per serving1.5 g fat (0.3 g saturated)57 g carbs1.7 g protein2.7 g fiber

Welcome to La Femme Cinagro!!

I created this blog so we could share all of our delicious recipes with each other - even if they are not our own! Please stop by often and share your culinary adventures.

You can e-mail me if you would like to be added to our blog as an author!

Happy Cooking!!