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This has become a favorite. It’s based upon the recipe found at Simplex. The recipe requires cooked spaghetti squash. I prepare mine by cutting the squash in half (or in quarters if it’s very large), sprinkling it with olive oil, salt, and pepper and then laying it cut-side down in a greased baking dish. Bake at 425 degrees F for about 40-50 minutes.
Once you have cooked spaghetti squash, scoop out about 3 cups. In a 8″ square baking dish layer a cup of the squash, then a layer of sliced tomatoes, then sprinkle with salt, pepper, a pinch of dried basil and oregano. Sprinkle with Mozzarella cheese. Cover with another layer of squash, tomatoes, spices, and cheese. End with a layer of squash and then sprinkle with Parmesan cheese. Bake at 350 degrees F for 30 minutes.
This is a very forgiving recipe. You can use any kind of cheese, any kind of spices.
Layer of spaghetti squash.
Layer of tomatoes.
Layer of cheese.
This recipe comes from Epicurious.com. I have made this many, many times. It is quite easy and exceedingly delicious.
Ingredients:
1 cup sliced shallots (red onion works as a substitute)
10 coarsely chopped scallions (green onions)
1 3″ piece of fresh ginger, sliced
8 cloves garlic, chopped
1 cup cilantro, chopped
6 Tbsp. soy sauce
2 Tbsp. fish sauce
1 tsp. kosher salt
1 tsp. ground black pepper
2 Tbsp. sugar
4# pork baby-back ribs, cut into individual ribs
Sweet chili sauce
Place all ingredients, except the ribs and sweet chili sauce, into a food processor and whir until it forms a paste.
Put the ribs and paste into a plastic bag and mash it around a bit. Place in the refrigerator for several hours or overnight.
Prepare a couple baking sheets with parchment paper and lay the ribs out in a single layer.
Bake at 350 degrees F for one and a half hours. Serve dipped in sweet chili sauce. YUM!
Foods Passion 