I have some new recipes in my repertoire.

Shrimp and Spaghetti Squash

1 spaghetti squash,
2 dozen medium shrimp, cleaned, peeled, etc..
1 onion, thinly sliced
2 cloves garlic
1 tomato, coarsely chopped

Cook the squash.  I usually cut it in half, scoop out the seeds, place it, skin side up, in a lidded saucepan with an inch of water, and boil it for about 20 minutes.  Remove from pan and let cool.  Meanwhile, saute onions and garlic in a bit of olive oil until soft and lightly browned.  While it is cooking, use a fork to remove the spaghetti squash from the shell.  Cook shrimp and then add the tomato.  Add squash and mix until combined.  Add salt, pepper, parsley.
Note:   I also added about 1/4 cup white wine with the shrimp, but it’s optional.

Stuffed Portabella Mushrooms

1/2 lb ground meat (use beef, lamb, veal, turkey.  I used veal as it was on sale)
4 mushrooms, stems removed
1 small onion diced
2 cloves garlic,  minced
3 cups fresh spinach
1/2 cup tomato sauce
fresh grated parmesan cheese

Cook spinach,squeeze dry  ( wait until it cools though) and then chop it.
Brown meat and add onions and garlic and chopped stems.  Meanwhile, (have your husband) grill the mushrooms.  When the meat mixture is cooked through, add the spinach and tomato sauce.  Place mushroom caps in a pan, cover with meat mixture and cheese.  Broil until heated through and cheese is melted.  I added more cheese before serving.

Cooking

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