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| Menu: Spaghetti Squash Meal
Spaghetti Squash with Meat Sauce
Cauliflower Salad
Cheese - Herb Loaf
Spaghetti Squash with Meat Sauce
one 2 1/2 pound spaghetti squash
1/2 pound of ground chuck
one 15 1/2 ounce jar of prepared spaghetti sauce
3 tablespoons of butter or margarine
Chopped fresh parsley, optional
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| Pierce squash in several places. Place in a Dutch Oven ; add water to cover. Bring to a boil; cover and simmer 30 minutes or until slightly tender. Remove from Dutch Oven, and drain well. Set aside.
Cook ground chuck in a small skillet over medium heat until brown, stirring to crumble. Remove from skillet; drain.
Combine ground chuck and spaghetti sauce in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until thoroughly heated.
Cut reserved squash in half lengthwise; remove and discard seeds. Melt butter in a large skillet over low heat. Pull "spaghetti-like" strands from squash. Add strands to hot butter; toss gently.
Transfer spaghetti squash to a serving platter; pour meat sauce over top. Sprinkle with chopped parsley, if desired. Serve hot. Yield 4 servings |
Cauliflower Salad
one 1 1/2 pound head cauliflower
1 medium size red onion, thinly sliced
6 pitted ripe olives, coarsely chopped
6 pimiento stuffed olives, sliced
4 small sweet pickles, coarsely chopped
1 tablespoon of capers, drained
1/3 cup of white wine vinegar
1/3 cup of olive oil
2 tablespoons of chopped fresh basil
1/4 teaspoon of salt
a dash of pepper
Lettuce leaves
Wash the cauliflower, and break into flowerets. Cover and cook in boiling water 5 minutes. Drain and immediately plunge into cold water. Drain thoroughly.
Combine cauliflower, onion, olives, pickles, and capers. Combine remaining ingredients, except lettuce, and pour over salad, tossing lightly.
Cover with plastic wrap, and chill 8 hours or overnight.
Toss just before serving. Serve on lettuce lined plates. Yield: 4 servings
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