Trying New Recipes

I LOVE trying out new recipes.... and TERRIFIED at the same time!!! Because what if ends up being terrible?! Then you have wasted groceries and time and you have to order in pizza! :-) But it does not have to be that way! When you are looking for a new recipe make sure that it has ingredients that you like and seasonings that sound appealing and it increases the likelihood that you will love what you make. Also, remember that the first time you make something, make it to the instructions, unless this is something that you do often and you feel super comfortable making substitutions, and then try it and see what you might like to do differently and then try it again!!! Make it yours and then share it with others! This technique has brought me some of my favorite recipes!

The recipe that I'm sharing today is FANTASTIC for the fall!!! I think that I would like to add some meat to this as well, but it's a great vegetarian dish and could be made vegan with a very few substitutions. So, let us do this! I got this recipe from the Hungry Girl website, if you have never looked at it, you should. They send a daily newsletter with several bits of great information and good recipes, if you are on Weight Watchers, she gives the points for just about everything!

Twice Baked Spaghetti Squash

1 spaghetti squash (about 4.5 lbs.)
One 14.5-oz. can creamy tomato soup
1/2 tbsp. chopped garlic
1/2 tbsp. dried minced onion
1 tsp. Italian seasoning
1/2 tsp. black pepper
3 wedges The Laughing Cow Garlic and Herb cheese, room temperature
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
One 7-oz. can sliced mushrooms, drained (about 2/3 cup)
1/4 cup chopped fresh basil
1 cup shredded Italian Blend Cheese

Directions:
Preheat oven to 375 degrees.

Place whole squash in the microwave and cook for 3 - 4 minutes, until soft enough to cut.

Once cool enough to handle, cut squash in half lengthwise. Scoop out and discard the seeds. Brush generously with olive oil, salt and pepper, to taste.

To a very large baking pan (or 2 medium baking pans), add 1/2 inch of water. Place squash halves in the pan(s), cut sides down and poke flesh with fork.

Bake in the oven until the insides of squash halves are tender, about 40 minutes.

Remove pans(s) but leave oven on. Once cool enough to handle, remove squash halves from the pan; place on a dry surface with the cut sides up. Set pan(s) aside.

Scrape all of the spaghetti squash strands out with a fork and transfer to an extra-large bowl. Set aside the bowl as well as the hollow squash halves. Empty water from pan(s). Return squash halves to the pan(s), hollow sides up.

In a medium bowl, combine soup, garlic, dried minced onion, Italian seasoning, pepper, and cheese wedges, breaking cheese wedges into pieces as you add them. Stir thoroughly, until mostly smooth.

Add soup mixture to the extra-large bowl of spaghetti squash strands. Add spinach, mushrooms, and basil, and mix thoroughly.

Evenly divide squash mixture between the hollow squash halves. Sprinkle Italian blend cheese over the tops.

Return pan(s) to the oven and bake until filling is hot and mozzarella cheese has melted, 15 - 20 minutes.

Once cool enough to handle, evenly cut each of the stuffed squash halves in half, leaving you with 4 large pieces. Serve up and enjoy! (Don't eat the skin!)

MAKES 4 SERVINGS