Spaghetti Squash ala Romano

Makes 8 side servings

Did you ever want to try a new vegetable but you were afraid to try.  Spaghetti squash has the ability to make a vegetable lover of anyone that likes traditional spaghetti – even your kids!

1 Lg Spaghetti Squash

Sauce *

1 tsp Olive Oil

4 cloves Garlic (minced)

1 14.5 oz can Diced Tomatoes (undrained)

1 tsp dried Parsley or I TBS Fresh Parsley

½ tsp Dried Oregano or I tsp Fresh Oregano

5 grinds of Black pepper

½ tsp Kosher Salt or ¼ tsp Table Salt

¼ C Grated Parmesan or Romano Cheese

Cut the spaghetti squash in half lengthwise and place the cut sides down in a glass baking dish with 1 inch of water and cover with plastic wrap.  Place in the microwave and cook on high for 12-15 minutes or until a knife can be effortlessly inserted into the squash. Let it cool for 10-15 minutes.

Carefully remove the squash and place it on a cutting board face up. Remove the seeds just as you would with a pumpkin. Scrape the surface of the squash with a fork and it should start to come off in spaghetti like strands.  If it will not shred into strands put it back into the microwave for 3-5 minutes. Remove all the squash and throw out the skin.

Heat the olive oil in a large skillet over medium heat until the oil is hot.  Add the garlic and sauté for 30 seconds. Do not let the garlic brown or it will become bitter. Add the diced tomatoes though the salt and bring up to a light simmer and cook for 5 minutes. Add the cooked spaghetti squash and the grated cheese and heat through. 

* Pronto Substitute

Sauce – Substitute any jarred tomato sauce

To print a copy of this recipe go to Spaghetti Squash ala Romano

Chocolate Zucchini Cake / Muffins

It’s the end of summer and you don’t know what to do with all that zucchini. Here’s a way to sneak zucchini into your kids diet without them knowing it. They will think they are eating just an ordinary chocolate cake and you will both enjoy it.

Ingredients

Cooking Spray           

1 pkg Devil’s food cake mix 

1/3 C Vegetable Oil

1 C Water

3 Lg Eggs

2 C Grated Zucchini (2 small zucchini)

Preheat the oven to 350°. 

Spray two 8 or 9 inch cake pans or 1 bunt pan with cooking spray and coat each with 1 TBS of cake mix. Alternatively you can make cupcakes using cupcake liners or just coating the cups with cooking spray—no cake mix is needed. 

Grate zucchini and set aside.

Place the cake mix in a large bowl and add the eggs, water and oil and mix well.  Add the zucchini and fold it in.  Divide the batter into the two prepared cake pans and spread the batter evenly with a rubber spatula or pour into an 18 cup muffin pan.  Bake until a toothpick inserted in the center comes out clean (no wetness). See cooking times below. Let the cake sit on a cooling rack for 5 minutes before removing from the pan. 

Eat your cake and have your veggies at the same time.

Cooking Times
2 - 8” Cake Pans	350°F	26-31 Minutes
2 – 9” Cake Pans	350°F	24-29 Minutes
1 – Bunt Ban	350°F	33-36 Minutes
6 C Cup Cake Pan in a Toaster Oven	325°F	15 Minutes
Cup Cake Pan in Conventional Oven	350°F	18-20 Minutes

Optionally you can ice the cake with your favorite chocolate frosting or just dust it with some powered sugar.

For other Italian recipes go to www.italian-fusion.blogspot.com.

To print a copy of this recipe go to Chocolate Zucchini Cake / Muffins.