According to Wikipedia “November was the ninth month of the ancient Roman calendar. November retained its name (from the Latin novem meaning “nine”) when January and February were added to the Roman calendar. November is a month of spring in the Southern Hemisphere and autumn in the Northern Hemisphere”. But to me, November means, football games, family holiday gatherings, raking leaves, cooler temperatures, and comfort food.
Wasn’t that long ago that I discovered (I know what you are thinking) spaghetti squash. I REALLY don’t know why it took me so long either! Well, this recipe is sure to delight everyone in your family, its the perfect “comfort” food for this time of the year. And did I say, easy! What you will need:
1 Spaghetti Squash
1 lb. large (21-25 count) shrimp, peeled and deveined
1 teaspoon butter
1 teaspoon extra virgin olive oil
1 shallot, finely diced
1 clove garlic, minced
1 tablespoon Weber N’Orleans Cajun Seasoning
¼ cup white wine, one that you would also drink :o)
¼ cup chicken stock
⅓ cup heavy cream
1 tablespoon fresh parsley, if desired
1 tablespoon capers, rinsed
1 cup shredded mozzarella
2 tablespoons parmesan cheese
Preheat oven to 400°. Cut squash in half lengthwise, remove seeds. Place squash cut side down on a baking sheet. Roast in the oven for 20-25 minutes, or until tender. Remove from oven, cool and remove squash using a fork. You can use the skin as a vessel for the casserole, if desired.
In a large skillet, melt butter and oil over medium heat. Add chopped shallot, garlic and Cajun Seasoning. Cook until shallots are transparent, about 5-10 minutes. Add peeled shrimp and cook until slightly pink, about 2-3 minutes. Deglaze pan with white wine. Add chicken stock, heavy cream and capers. Remove from heat.
Place shredded squash in a casserole dish (or the reserved skins). Top squash with shallot/cream mixture, add fresh parsley, mozzarella and parmesan cheese. Bake 10-15 minutes, or until top is golden in color.
Baked Spaghetti Squash-Cajun Shrimp Casserole
You will love that one! Now for the dessert…..
2 ½ cups flour
1 cup butter, cut into pieces
½ cup powdered sugar
¼ teaspoon salt
1 ½ cups Karo® Light corn Syrup
1 ½ cups sugar
3 tablespoons butter, melted
1 ½ teaspoon Spice Islands® Pure Vanilla Extract
1 teaspoon Spice Islands® Pumpkin Pie Spice
2 ½ cups coarsely chopped pecans
Preheat oven to 350°F. Mix flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs. Press firmly and evenly into a greased baking sheet (15 x 10 inches).
Bake crust 20 minutes, or until golden brown.
Beat eggs, corn syrup, sugar, butter, pumpkin pie spice, and vanilla in a large bowl until well blended. Stir in pecans.
Pour over hot crust, spread evenly.
Bake 25 minutes at 350°F until filling is firm around the edges and slightly firm in center. Cool completely on wire rack before serving.
Pumpkin Pecan Pie Bars