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[Guest guest]

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These sound soooo good...I think they can both be converted to crockpot...a=

nyone have any suggestions?

 

 

SPAGHETTI SQUASH BAKE WITH CHEDDAR

1 T. unsalted butter, melted

1 small red bell pepper, cored, seeded and cut into 1/4-inch dice

2 fresh jalapeno chilies, seeded and cut into 1/8-inch dice

2 C. packed, cooked spaghetti squash

1 C. fresh corn kernels (or frozen corn, thawed)

1 t. dried oregano, preferably Mexican, crumbled

Salt and black pepper, to taste

6 large eggs

1/2 C. heavy cream

2 C. grated extra-sharp cheddar cheese

 

Preheat oven to 350°F.

In a small skillet over medium heat, melt the butter. Add the bell pepper a=

nd jalapenos and saute approximately 5 minutes, or until tender. Transfer to=

a medium bowl. Add the squash, corn and oregano to the bowl. Mix well and s=

eason with salt and pepper.

In a second bowl, beat the eggs with the cream until blended. Pour over the=

squash mixture and add 1 1/2 cups of the cheese. Mix well. Pour into a 9-in=

ch-square glass baking dish. Sprinkle the remaining 1/2 cup cheese evenly ov=

er the top. Bake in the oven 30 to 40 minutes, or until set. Let cool slight=

ly, then serve. Serves 4.

 

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GARDEN SOUP

3 T. olive oil

2 each medium onions, and carrots,

thin sliced top third of 2 stalks celery with their leaves,

thin sliced 6 cloves of garlic, thin sliced (garlic will mello with cooking=

) salt and freshly ground black pepper

2 t. each dry basil and sweet paprika

2 T. tomato paste

2 medium zucchini, thin sliced

a handful fresh spinach leaves, chopped

1 portobello mushroom, cap and stem washed and cut into 1/2-inch dice

1/2 a large head green cabbage, chopped 6 to 8 C. broth (low-sodium vegetab=

le or chicken broth)

1 1/2 C. (6 oz.) shredded Asiago or sharp cheddar cheese

 

In a heavy 6-quart pot, combine the olive oil, onions, carrots, celery, and=

garlic. Season with salt and pepper, cover, and cook over medium low heat 1=

5 minutes, or until the vegetables are wilted and aromatic. Stir often and d=

on't let anything burn.

Uncover, raise heat to medium high, blend in the tomato paste, and basil an=

d paprika. Cook about 3 minutes. Add remaining vegetables and the broth. Bri=

ng to a simmer, partially cover the pot, and cook 30 minutes or until vegeta=

bles are tender and soup is full flavored. Serve in deep bowls,sprinkling ea=

ch portion with some of the cheese.

Serves 4 to 6 with leftovers.

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