Spaghetti Squash Delite

Spaghetti Squash delight

Wipe the squash clean, score in a straight line the long way of the squash. Microwave for 5 minutes on high to soften. Remove from oven and let cool.

Cut in half lengthwise. Brush meat of squash with oil and season with your favorite seasoning. I like to use an Italian type seasoning. Place on cookie sheet cut side down.. Back in 375º preheated oven for 40 minutes. Turn over and scape the meat of the squash with a fork making spaghetti like strands.

Pour you favorite spaghetti sauce, with or without meat over the squash, top with shredded cheese. I like to use a blend of mozzarella and parmesan cheeses.

Bake another 15 minutes. Remove from oven and serve as is or plate as you want. I eat it right out of the squash shell. Mmmmmm. Spaghetti dish without the calories, carbs or guilt of the noodles. :)

New England Clam Chowder

This is the best recipe for clam chowder I have ever found. Of course I made my own alterations; I do that to most recipes. The red wine vinegar makes all the difference in the world. So DO NOT omit the vinegar. Just that one tablespoon really is important.  

Enjoy a bowl of this goodness anytime!

Best Clam Chowder

2  6 oz cans of chopped clams drained

1 cup onion, diced

1 cup celery, diced

2 cups potatoes, diced

1 1/2 tsp salt

1 quart half and half

1/2 tsp sugar

1 TBS wine vinegar

few grains of pepper

3/4 cup butter

3/4 cup flour

Drain clams and pour juice over onions, celery and potatoes in a saucepan. Add water to barely cover. Simmer over medium heat, covered until tender. Melt butter; add flour and cook a minute or two. Add cream stirring constantly, until smooth and thick. Do not boil. Use a whisk to blend. Add undrained vegetables and clams to white sauce. Add salt, sugar, pepper, and wine vinegar. Stir to mix.

Hearty Hamburger Soup

1 pound ground beef

1 chopped onion.

14 -16 ounce can diced tomatoes or home canned

4 cups beef broth, I use salt free

3 med. potatoes diced/cut up into chunks

3 med. carrots sliced

1 stalk celery sliced

1 bay leaf

1/4 to 1/2 tsp oregano

salt and pepper to taste

Brown ground beef and chopped onion. Drain off fat. In small stew pot heat beef broth, tomatoes. Add veggies, meat, and seasonings. Simmer until veggies are tender. Remove bay leaf. Serve.

**Any veggie you like may also be added, if using peas add them when other veggies are not fully cooked since they cook faster than potatoes and carrots etc.