Went to the lab for a blood draw today and was told that for one of the tests, the blood needed to be drawn between 7 - 9 am. It was eleven and I'd been fasting since 8 pm. Then I was told that I didn't need to fast for any of these tests. So, who's playing with me here -- the doc or the lab guy? Oh well, tomorrow morning it is. It's not as if the fasting is hurting anything.On a more positive note, I weighed myself again this morning and was down two pounds. WTH?
Going to make the ol' favorite fall recipe from the Moosewood book. The spaghetti squash casserole. Sometimes the texture is a little strange but it makes really great leftovers. Do you have a favorite squash recipe?
~♥~
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Spaghetti Squash Casserole
From the Moosewood Cookbook
1 squash
1 cup chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb sliced mushrooms
1/2 tsp oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzerella
1/4 cup chopped Italian parsley
1 tsp basil
1 tsp thyme
1 cup bread crumbs
Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake at 375, uncovered, for about 40 minutes.
I love spaghetti squash. I have one at home to cook. My fave thing is to use soy parmesan and a bit of olive oil and mix it all together with some ground black pepper.
Love Moosewood!
Once was a big ol' fan!
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