Easy Baked Spaghetti Squash

So honestly, you can cook pretty much any squash this way, but it's my favorite (and absolutely the easiest) way to cook spaghetti squash! 

Despite the name, I don't use spaghetti squash as a replacement for pasta. I just use it as either a main or side dish in whatever I'm cooking. 

INGREDIENTS:

1 medium sized spaghetti squash

2-5 Tbsps olive oil

Salt n' pepper

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Oil a baking sheet 
3. Cut the squash in half, lengthwise (the long way)
4. Scrape out the seeds and other squashy stuff.
   • you can also bake the seeds for a yummy snack! You can toss them in butter or oil and bake for about 20-25 min in your 350 F oven. Check every ten min while cooking b/c once they burn they burn fast!
5. Drizzle your squash halves with olive oil and season with salt and pepper as your heart desires. I prefer to go heavy on the pepper. 
   • For an extra kick you can use some cayenne pepper too!
6. Place your squash, cut-side down, onto the oiled baking pan.
7. Place into oven and roast 35-45 min, or until tender
   • you should be able to spear the squash with a fork or butter knife and meet no resistance once through the skin
8. Remove from oven and let rest for 10-15 min, or until cool enough to handle
9. Scrape the squash flesh out using a fork to create longish strands

New England Apple Pie (and crust)

Ingredients

Crust

• 2/3 c. + 1 Tbsp. oil, I prefer safflower or sunflower oils (olive has too strong a taste)
• 2 1/2 cups flour
• 1 1/2 teaspoon salt
• 1/4 cup cold water

Pie

• 6-8 Tart Apples
• 1 cup sugar (or 1/2 c. white 1/2 c. brown)
• 1 Tbsp. flour
• 1 Tbsp. Cornstartch 
• 1/8 tsp. salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp. allspice
• 1 Tbsp. grated lemon rind*
• 2 Tbsp. butter
• 2 Tbsp. heavy cream

*Optional

Instructions

Crust

1. Mix oil, flour, and salt, leaving a few lumps the size of a pea in order to make the crust flaky
2. Pour water over mixture gradually, working it with a fork.
3. With hand shape mixture into a ball.
4. Divide into two parts for upper and lower crust
5. Press lower crust into pie plate using hands

Pie

1. Peel, core and thinly slice apples
2. In a mixing bowl combine sugars, 1 Tbsp. flour, salt, spices, and rind
3. Pour sliced apples into sugar mixture, toss lightly to coat, and allow to sit for 15-20 min
   1. This starts to break down the apples, making them fit better in the pie plate
4. Pour mixture into pie shell.
5. Cut butter into small pieces and dot the top.
   • I also sometimes grate cold butter using a cheese grater, this distributes it more evenly
6. Moisten edges of crust and put top in place
   • I do this the way my grandma taught me. This strategy works for even the most delicate of pie crusts. 
   1. On a piece of beeswax cloth, press out crust to the size of the pie (about 9 inch diameter.
   2. Use the cloth to lift and place the crust over the pie
   3. Slowly roll the cloth back, making sure you leave the crust cleanly on the pie.
7. Press and crimp edges, gloss crust with heavy cream.
   • You can continue to re-coat every 10-20 min throughout the baking process.
8. Bake at 400 F for 30 - 45 min. until crust is golden brown and the insides are bubbling.
   • I often place a baking sheet under my pie to catch any drippings and check regularly to ensure my crust isn't burning.

6-8 Tart Apples

Peel, Core, and thinly slice apples

Combine sugars, flour, salt, spices, and rind

Pour sliced apples into sugar mixture, and allow to sit for 15-20 min

Pour mixture into pie shell and cut or shred butter on the top

Press out crust onto beeswax cloth

Lift and place the crust over the pie plate. Slowly peel back the beeswax wrap.

Press and crimp edges, gloss crust with heavy cream.

Bake at 400

Lentil Soup

Ingredients

• 1-2 tablespoon olive oil
• 3-5 garlic cloves, crushed and chopped
• 1/2 medium yellow onion, diced
• 1-2 medium celery stalks, diced
• 1-3 medium carrots, diced
• Freshly ground black pepper to taste
• *1 Tbsp grated ginger
• 1 quart vegetable broth (homemade or store bought)
• 1 1/4 cups lentils, rinsed
• 1 bay leaf
• 1/4 teaspoon finely chopped fresh thyme leaves
• 12-15 oz diced tomatoes with their juices (fresh or canned depending on time of year)
• 12 oz peas (fresh or canned depending on time of year)
• 12 oz corn (fresh or canned depending on time of year)
• 1 Tbsp. apple cider vinegar (red wine vinegar also works)
• 1-3 Tbsp. Salt to taste, if you use canned veggies you may not need much salt.
• 1/4-1/2 c. heavy cream*

*optional

Instructions

1. Heat the oil in a large saucepan, add garlic and onion and cook for a few minutes.  Add the chopped celery and carrot and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
2. Season heavily with pepper and add ginger. Remove from heat.
3. In a large saucepan or pot combine the broth, tomatoes with their juices, lentils, bay leaf, thyme (and any other seasonings you feel like) and stir to combine. Cover and bring to a simmer for about 15 minutes.
4. Add the sautéed vegetables (if corn and peas are fresh, add them now, if canned, wait) and continue simmering until the lentils and vegetables are soft, about 15 minutes more.
5. If corn and peas are canned, add them now, and continue to simmer.
6. If you feel like you want to add more water, do so. I sometimes add up to 1 1/2 more cups of water if needed.
7. Add the vinegar, taste and season with more salt and pepper as needed.
8.  For a creamier texture, purée about half of the soup in a blender and add it back to the pot. If you want to add cream, add it now, if not, enjoy it vegan!