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 Scampi

Baked Spaghetti Squash-Cajun Shrimp Casserole

You will love that one!  Now for the dessert…..

Crust:
2 ½ cups flour
1 cup butter, cut into pieces
½ cup powdered sugar
¼ teaspoon salt

Filling:
4 eggs
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
For Crust:
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.

For Filling:
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 Peach Pie Bars

Pumpkin Pecan Pie Bars

Buon Appetito!

Happy November – Baked Spaghetti Squash-Cajun Shrimp Casserole with Pumpkin Pie Pecan Bars for Dessert


This one is for all my gluten free and vegetarian friends…an easy and very flavorful side dish, or even as a main meal.

Spaghetti squash (also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti) is a group of cultivars of Cucurbita pepo subsp. pepo.[1] The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spaghetti Squash

Spaghetti Squash

You will need:

1 2lb. spaghetti squash
1 tablespoon extra virgin olive oil, plus additional oil for drizzling over squash
½ onion, finely chopped
2 cloves garlic, minced
salt & freshly ground black pepper
red pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
¼ cup parmesan cheese
1 14.5 ounce can petite diced tomatoes, strained & rinsed
2 tablespoons Panko Breadcrumbs

Using a sharp knife, cut the squash in half, lengthwise, scoop out and discard the seeds from center of the squash.  Place squash cut side down in a microwavable pan.  Add 1 inch of water to the pan.  Cover the squash with plastic wrap, microwave for 10 minutes.DSC_0045

Meanwhile, in a small skillet over medium heat, add olive oil.  When oil is hot add chopped onion, garlic, salt, pepper and red pepper flakes (to taste), cook over medium low heat until onion is soft, about 5 minutes.  DSC_0050

When cooked, remove squash from microwave.  Place squash on a cutting board; use a fork to remove the strands of the “spaghetti” squash, place in a mixing bowl.DSC_0051 DSC_0055

Add chopped parsley, basil, parmesan cheese, tomatoes, salt and freshly ground black pepper to spaghetti squash.  Mix until combined.  Fill each squash skin with mixture, divided evenly.

DSC_0062

Top each half with 1 tablespoon Panko bread crumbs.  Drizzle with extra virgin olive oil (if desired).  Place squash in a preheated 350° oven, bake for 15-20 minutes or until squash is golden brown.  DSC_0065 Buon Appetito!!!

DSC_0071 DSC_0074

 

 

 

Baked Stuffed Spaghetti Squash