Ingredients
3 cups flour
1 tsp salt
1 tsp baking soda
1 cup oil
2 cups sugar
3 eggs
2 tsp vanilla
3-4 apples – peeled, cored, and chopped
1 cup brown sugar
1/4 cup milk
3/4 cup butter
Steps
- Preheat oven to 350 degrees
- Mix together sugar, eggs, vanilla and oil
- Add salt, baking soda, and flour – mix completely
- Pour mixture into greased fluted pan.
- Bake for 1 hour
- When cake is out of the oven, combine brown sugar, butter and milk in a saucepan – bring to low boil over medium heat, stirring frequently until sugar is dissolved.
- Pour sauce over cake in fluted pan.
- Let cake cool completely before flipping it out of the fluted pan.
Ingredients
1 ½ cup diced apples
1 tbsp brown sugar
½ tsp cinnamon
1 tbsp water
1/3 cup brown sugar
5 tbsp butter
1 tbsp milk
Steps
- Mix diced apples, 1 tbsp brown sugar, ½ tsp cinnamon, and 1 tbsp water in a medium saucepan.
- Cook until the apples are slightly translucent.
- Drain off liquid.
- Cut up rolls into 6 pieces and place them in the bottom of a 9-inch pie plate. Sprinkle drained apples over the rolls.
- In a medium saucepan, mix 5 tbsp butter and 1/3 cup brown sugar. Cook until butter is melted.
- Pour the melted mixture over the apples.
- Bake at 350⁰ for 28-33 minutes or until cooked through.
- Just before serving, top with a mixture of icing with 1 tbsp milk.
Ingredients
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup sour cream
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
1 and 1/2 cups flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter -melted
1/2 teaspoon vanilla
1 large tart apples-peeled & chopped
1 and 1/2 – 2 Tablespoons apple cide
Steps
- Preheat the oven to 350 F.
- Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
- To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient.
- Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
- To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well.
- Finally, add vanilla and sour cream and beat again.
- In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
- Peel and chop up apples in small pieces.
- Spread half the batter at the bottom of the pan ( it will be a very thin layer).
- Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
- Bake 35-40 minutes or until a tester inserted in the center comes out clean.
- Before removing the ring of springform pan run a thin knife around the cake.
- To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.
Ingredients
16 cups homemade applesauce
4 cups sugar
¾ cup apple cider vinegar
3 teaspoons ground cloves
4 teaspoons ground cinnamon
1 teaspoon ground allspice
Steps
- Mix all ingredients together in a roasting pan.
- Bake in a 325⁰ oven for 3-4 hours stirring every 20 minutes.
- Your house will smell lovely!
- Place in 1 or 2 cup containers when cooled.
- Freeze for future use
- Makes 8 pints of applesauce
Ingredients
1 package (17 ½ ounce) sugar cookie mix
1 ½ tsp ground cinnamon, divided
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup cold butter cubed
4 large apples, peeled and finely chopped (about 6 cups)
¼ c packed brown sugar
½ c all-purpose flour, divided
¼ c raisins
½ c heavy whipping cream
1 Tbsp maple syrup
Steps
- Preheat oven to 350⁰.
- In a large bowl, whisk the cookie mix, 1 tsp cinnamon, ginger, nutmeg and cloves; cut in butter until crumbly.
- Reserve 1 cup for topping; press remaining onto bottom and up sides of an ungreased 9-in. tart pan.
- Bake 8-10 minutes or until lightly browned.
- Remove to wire rack.
- Meanwhile, in a large saucepan, combine apples and sugar.
- Cook and stir over medium heat 7-9 minutes or until apples are tender and sugar is dissolved.
- Remove from heat, stir in ¼ c flour, raisins and ¼ tsp cinnamon.
- Increase oven setting to 400⁰.
- Pour the apple mixture into the crust.
- Add remaining flour to reserved topping and sprinkle over apples.
- Bake 20-22 minutes longer or until filling is bubbly and topping is golden brown.
- Cool on a wire rack at least 20 minutes.
- In a small bowl, beat the cream until it begins to thicken. Add the syrup and remaining cinnamon; beat until soft peaks form. Serve tart warm or at room temp with whipped topping.
Ingredients
¾ cup sugar
2 tablespoon flour
2 tablespoon butter
1 cup flour
1 egg
½ teaspoon salt
2 tablespoon sugar
1/3 cup Crisco oil
¼ cup milk
Steps
- Place sliced apples in a 9 X 2 inch round baking dish.
- Mix 2 tablespoons of flour and 2 tablespoons sugar together and sprinkle over fruit. Dot with butter.
- Sift together in a bowl 1 cup flour, baking powder, salt and ¾ cup sugar, add oil and blend, add milk and egg, stir until thoroughly blended.
- Batter will be stiff.
- Drop by tablespoons over the fruit, arranging in a circle, leaving the center open. Bake for 40 minutes at 350⁰.
- Serve warm with ice cream or milk. Serves 9.
- Substitute: 3 cups fresh peaches or berries can be substituted for apples.
Ingredients
½ cup packed brown sugar
½ teaspoon cinnamon
2/3 cup granulated sugar
2 eggs
1 ½ cup flour
½ cup milk
½ teaspoon cinnamon
½ cup soften butter
2 teaspoons vanilla
1 ½ teaspoon baking powder
1 large apple, peeled and finely chopped
Topping Steps:
- Mix brown sugar and cinnamon together in a bowl and set aside.
Batter Steps:
- In a stand mixer, combine white sugar and soften butter until smooth.
- Add eggs and vanilla; beat.
- Add flour and baking powder and mix.
- Then mix in milk.
Steps:
- Pour half the batter into the prepared pan.
- Cover with half of the apples.
- Lightly pat apples into the batter with the back of a large spoon.
- Sprinkle with half of the cinnamon sugar mix.
- Pour in remaining batter.
- Top with remaining apples and cinnamon sugar mixture.
- Pat topping into the batter with the back of a large spoon.
- Bake at 350⁰ for 50 minutes
Ingredients
6-9 apples peeled and sliced
½ tsp of lemon juice
3 tablespoons of cornstarch
¼ cup sugar
1 ½ tsp cinnamon
¼ cup honey
Butter
¼ cup oatmeal (uncooked)
½ cup flour
1/3 cup brown sugar
1/3 cup softened butter
cinnamon
Steps
- Combine apples with ½ tsp of lemon juice
- Combine 3 tablespoons of cornstarch
- Toss with apple and pour into greased 9 or 10 inch square pan
- Drizzle ¼ cup honey over apples mixture and dot with butter
Topping Steps:
Combine to form crumbs:
- ¼ cup oatmeal (uncooked)
- ½ cup flour
- 1/3 cup brown sugar
- 1/3 cup softened butter
- Sprinkle crumbs over the apple mixture.
- Sprinkle with cinnamon.
- Bake at 350⁰ for 55-60 minute
- Serve warm or cold, may top with ice cream
Ingredients
3 tablespoons sugar
1 teaspoon baking powder
2 tart apples thinly sliced and chopped
1/3 cup milk
¼ teaspoon salt
Steps
- Carefully drop tablespoons full of batter into ½ inch of hot oil.
- Fry at 350⁰ turning when browned on one side.
- Serve warm with syrup
- Alternative: Fry like pancakes and serve with syrup and sausage.
Ingredients
2 cups old-fashioned oats
2 cups all-purpose flour
1 ¼ cups brown sugar
1 ½ teaspoons baking soda
½ teaspoon salt
2 sticks melted butter
3-4 peaches, peeled, pitted and chopped
¼ cup granulated sugar
1 teaspoon cornstarch
1 cup powdered sugar
½ teaspoon vanilla
4-5 tablespoons cream or milk
Steps
- Preheat oven to 350 degrees.
- In a large bowl, combine oats, flour, brown sugar, baking soda, and salt; pour melted butter over mixture and misi until crumbly.
- Press half of the oat mixture into 9X13 dish. Save other half for step 6.
- In a separate bowl, combine chopped peaches, granulated sugar, and cornstarch.
- Mix until peaches are evenly coated.
- Sprinkle peaches evenly over the oat mixture.
- Sprinkle the remaining oat mixture over the peach layer.
- Bake for 30-35 minutes or until golden brown.
- Let cool.
- In a small bowl, whisk together the powdered sugar, vanilla, and cream/milk until smooth.
- Add powdered sugar or cream/milk as needed.
- Drizzle glaze over top of the cooled bars.
Ingredients
2 cups crushed pretzels
3 TBSP sugar
3/4 cup melted butter
8 oz. cream cheese (softened)
12 oz. cool whip
1 cup sugar
1 large box of peach jello (can sub. orange jello)
2 cups boiling water
4 ripe peaches, peeled/pitted and diced
Crust Steps
- Combine 2 cups crushed pretzels, 3 TBSP sugar and 3/4 cup melted butter into the bottom of a 9×13 pan.
- Bake at 400 degrees for 7 minutes. Cool completely.
Middle layer Steps
- Combine 8 oz. cream cheese (softened), 12 oz. cool whip and 1 cup of sugar.
- spread over cooled crust.
top layer Steps
- Combine jello and boiling water and mix until jello is dissolved.
- Let jello cool to room temperature then add diced peaches.
- When mixture just begins to thicken, spread over middle layer.
- Refrigerate until set, 2-3 hours. Serve chilled
Ingredients
1 1/4 cups all-purpose flour
2 teaspoon granulated sugar
1/4 teaspoon fine salt
1/2 cup unsalted butter- cut into small pieces and chilled
3-5 tablespoons ice water
1/4 cup salted caramel sauce
2.5 pounds peaches- peel and cut into 1/2-inch slices
1/4 cup cornstarch
1/4 teaspoon cinnamon
Salted caramel sauce
¾ cup flour
¼ cup granulated sugar
¼ cup packed light-brown sugar
Dash of salt
½ teaspoon cinnamon
6 Tablespoons unsalted butter- cut into small pieces and chilled
crust Steps
- In food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal.
- If you don’t have the food processor use pastry blender or fork.
- Add three tablespoons ice water into the mixture and pulse.
- If necessary add (one by one) two more tablespoons ice water and pulse.
- The mixture should holds together when squeezed but do not overmix, it should look crumbly.
- Shape the dough into a disc and wrap, set in the fridge at least 1 hour( you can store it overnight in the fridge).
- Dust the work surface with flour and roll out the dough to make 12-13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.
- Set in the fridge while prepare the filling.
crumb Steps
- Stir together with a fork granulated sugar, brown sugar, cinnamon, dash of salt and flour.
- Add cubed chilled butter and press it with a fork to combine evenly.
- The mixture should look like pea sized crumbs.
- Set in the fridge until ready to use.
Filling Steps
- Preheat the oven to 425 F.
- Peel the peaches, remove the stones, slice into ½ inch slices and place in a large bowl.
- Add cornstarch mixed with cinnamon, then add salted caramel sauce and toss to coat them evenly.
- Let it sit at room temperature for 10-15 minutes then pour it into pie shell.
- Sprinkle with the crumbs and place into preheated oven at 425F.
- After 10 minutes REDUCE THE HEAT TO 350F and bake for 45-60 minutes more or until the top are golden brown.
- NOTES: place the baking sheet under the pie pan because the filling will bubble to prevent dripping onto oven!
- Cool to room temperature before serving.
- It will slice and lift easier when it’s completely cooled.
- Drizzle with salted caramel sauce to serve.
Ingredients
3 lemons at room temperature
2 quarts water
¾ cup sugar
4 peaches pitted and peeled
1 tsp vanilla
¼ cup sugar
½ cup water
Steps
- Squeeze lemons using a citrus press.
- Add ¾ cups sugar and stir.
- Add 2 quarts cold water, stir.
- Peel and pit 4 ripe peaches.
- In a blender, mix peaches, vanilla, ¼ cup sugar and ½ cup water.
- Blend until smooth.
- Mix into the lemonade.
- Refrigerate.
- Serve over ice if desired.
Ingredients
3 ounce pack peach or apricot Jell-O
2/3 cup boiling water
2 cups ice cubes
8 ounce container cool whip
1 cup diced fresh peaches
8 or 9 inch graham cracker crust
Steps
- Dissolve Jell-O completely in boiling water, stirring about 3 minutes.
- Add ice cubes and stir constantly until Jell-O is thick.
- Remove any unmelted ice cubes with a spoon.
- Using a whisk, blend in whipped cream until smooth.
- Fold in fruit.
- Chill if necessary until mixture will mound.
- Spoon into crust.
- Chill for 3 hours.
- Garnish if desired.
- Other fruits that can be used: 1 cup fresh strawberries with strawberry Jell-O, 1 cup fresh raspberries or blueberries, or 1 cup diced orange sections or bananas.
Ingredients
3 egg yolks
1 cup sugar
8 Tablespoons milk
1 ¼ cup flour
1 ¼ teaspoon baking powder
3 egg whites
1 cup brown sugar
5 Tbsp of butter
4-5 peaches
Cake Steps
- Cream egg yolks and sugar until lemony colored.
- Add milk and beat.
- Add flour and baking powder.
- Fold in stiffly beaten egg whites.
Topping Steps
- Mix 1 cup brown sugar and 5 Tbsp of butter in a medium sauce pan.
- Combine on medium heat until butter melts and brown sugar is mixed into the butter.
- Pour into the bottom of a large round cake baking pan (9 X 2 ¼ inch pan), with inside of pan lightly greased.
Steps
- Peel and quarter 4-5 peaches.
- Lay quartered peaches on top of the butter/sugar mix.
- Top with cake batter.
- Bake at 375⁰ for 25 minutes, turn down to 350⁰ for 20 minutes longer.
- Test cake for doneness.
- Remove from oven.
- Immediately, loosen edges of the cake from the pan, carefully flip onto large plate.
Ingredients
2 cups diced fresh peaches
¼ cup sugar
2 tablespoons minute tapioca
1 tsp lemon juice
½ pound softened butter
8 ounces softened cream cheese
2 cups flour
Filling Steps
- Stir 2 cups diced fresh peaches, ¼ cup sugar, 2 tablespoons minute tapioca, and 1 tsp lemon juice in a medium saucepan and bring to a boil over medium heat until syrup is thick and peaches are soft.
- Remove from the heat and set aside.
Dough Steps
- Mix ½ pound softened butter, 8 ounces softened cream cheese, and 2 cups flour.
- Form dough into small balls and press into muffineer tins.
- Fill shells 2/3 full with peach filling.
Steps
- Bake at 350⁰ for 15 minutes, reduce heat to 250⁰ and bake 5 more minutes.
- To form the kiss, use whipped cream, ice cream or dream whip.
- Makes about 36; Serve at room temperature.
Ingredients
6-8 peaches peeled and sliced
minute tapioca
¼ cup oatmeal (uncooked)
½ cup flour
1/3 cup brown sugar
1/3 cup softened butter
cinnamon
botttom Steps
- Get 6-8 peaches peeled and sliced.
- Combine with 1 to 1 ½ tablespoons of minute tapioca.
- Pour into a greased 9 or 10 inch square pan and dot with butter.
Topping Steps
- Combine ¼ cup oatmeal (uncooked), ½ cup flour, 1/3 cup brown sugar, and 1/3 cup softened butter to form crumbs.
- Sprinkle crumbs over the peach mixture.
- Sprinkle with cinnamon.
Steps
- Bake at 350⁰ for 55-60 minute.
- Serve warm topped with ice cream.
Ingredients
½ cup sugar
6-8 peaches diced
3 tablespoons minute tapioca
1 ¼ cup flour
½ cup butter, softened
1 ¼ cup sugar
make peaches thick Steps
- Mix ½ cup sugar, 6-8 peaches diced, and 3 tablespoons minute tapioca.
- Cook on medium heat stirring frequently until thickened.
- Remove from heat.
- Allow to cool while making your crumbs.
Crumbs Steps
- Mix 1 ¼ cup flour, ½ cup butter, softened, and 1 ¼ cup sugar with pastry knife or fork.
Steps
- Pour thickened peaches into an uncooked deep dish pie crust and top with ½ of the crumb mixture.
- Sprinkle with cinnamon. (Save other ½ of crumbs in freezer for next pie).
- Bake at 350 degrees for 30-40 minutes until peach mixture is bubbly at the edges and crumbs are golden brown.
Ingredients
1/2 cup sugar
2 eggs
1/3 cup butter
2 cups flour
3 tsp baking powder
½ tsp salt
1 cup milk
½ tsp lemon juice
½ tsp vanilla
1 ½ cups chopped peaches
Steps
- Cream melted butter and sugar, add eggs and beat thoroughly.
- Sift dry ingredients together.
- Add dry ingredients and add milk slowly to creamed mixture.
- Fold in peaches, lemon juice and vanilla.
- Drop by tablespoonful into hot oil.
- Fry till golden brown.
- Serve with whipped cream or powdered sugar.
- Alternative: Fry like pancakes and serve with syrup and sausage.
Ingredients
½ cup water
2 tbsp corn starch
½ cup sugar
2 eggs
½ cup oil
1 ¼ cup sugar
1 cup milk
Pinch of salt
2 tsp baking powder
2 ½ cups flour
1 ¼ cup flour
½ cup butter, softened
1 ¼ cup sugar
making peaches thick Steps
- Mix ½ cup water, 2 tbsp corn starch and ½ cup sugar.
- Boil for 5 minutes, then add 5 or 6 peeled and diced peaches.
- Remove from heat.
Cake Steps
- Mix 2 eggs, ½ cup oil, 1 ¼ cup sugar, 1 cup milk, Pinch of salt, 2 tsp baking powder, and 2 ½ cups flour.
- Set aside.
Crumbs Steps
- Mix 1 ¼ cup flour, ½ cup butter, softened, and 1 ¼ cup sugar with a pastry knife or fork.
Steps
- Pour batter into two 8 inch square pans, spoon peach mixture on top and sprinkle with crumbs.
- Bake at 350 degrees for 50-60 minutes.
Ingredients
4-5 Ripe Peaches
½ tsp vanilla
½ cup water
5 or 6 Ice Cubes
½ cup milk
¼ cup sugar or sugar substitute
Steps
- Mix in blender
- Makes 3 cups, Enjoy!
- Note: If using frozen peaches, partially thaw, do not use ice cubes, add 1 ¼ cup milk (Tastes like summer during the winter months)
Ingredients
3 Sprigs of oregano and basil (fresh, chopped finely)or {1 tsp dried basil and 1 tsp dried oregano}
¾ teaspoon paprika
½ teaspoon pepper
¾ teaspoon salt
2 tablespoon olive oil
6 potatoes cut shoestring style
1 onion sliced thin
Steps
- Mix 6 potatoes cut shoestring style and 1 onion sliced thin in a small bowl.
- Mix potatoes and onions with spices.
- Spread in a single layer on cookie sheet and bake at 450⁰ for 20-30 minutes until golden brown and fork tender
Ingredients
4-5 Ripe Peaches
6 large potatoes
¼ cup flour
¼ cup Parmesan cheese
5 or 6 Ice Cubes
¾ teaspoon salt
1/8 teaspoon pepper
1/3 cup butter
Steps
- Peel potatoes; cut into quarters.
- Combine flour, cheese, salt and pepper in a plastic bag.
- Moisten potatoes with water and shake a few times in the bag, coating potatoes well with the cheese mixture.
- Melt butter in a 13 X 9” baking pan; place potatoes in the pan.
- Bake for 1 hour, turning once during baking at 375⁰.
Ingredients
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
2 cups drained solid packed pumpkin
1 1/4 teaspoon pumpkin pie spice (adjust this to how “pumpkiny” you want it.)
Steps
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
- Fold in the thawed frozen whipped topping.
- Chill in the refrigerator until serving.
- Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.
Ingredients
2 cups cooked pumpkin, stained well
4 eggs
½ cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 cups sugar
¼ cup milk
2 teaspoons baking soda
½ teaspoon salt
2 cups powder sugar
8 ounces cream cheese
4 tablespoons butter
½ teaspoon vanilla
Steps
- Mix pumpkin and eggs, add sugar and mix, add oil and milk and mix.
- Stir in 2 cups flour, 2 teaspoons cinnamon, 2 teaspoons baking soda, and ½ teaspoon salt then mix.
- Turn into a greased 9X13 pan.
- Bake at 350⁰ for about 35 minutes
- When cake is completely cool, icing with cream cheese frosting.
Cream Cheese Frosting Steps
- Beat cream cheese and butter.
- Add powder sugar and vanilla and beat.
Ingredients
3 eggs
1 cup sugar
½ teaspoon salt
2/3 cup pumpkin
1 teaspoon lemon juice
¾ cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup finely chopped nuts (optional)
1 cup powder sugar
8 ounces cream cheese
½ teaspoon vanilla
4 tablespoon butter
Cake Steps
- Beat eggs for 5 minutes.
- Add 1 cup sugar, ½ teaspoon salt, 2/3 cup pumpkin, 1 teaspoon lemon juice, ¾ cup flour, 1 teaspoon baking powder, and 2 teaspoons cinnamon.
- Spread batter in a greased jelly roll pan.
- Sprinkle nuts on top.
- Bake 15 minutes at 350⁰.
- Remove cake from pan onto a moist towel sprinkled with powder sugar.
- Roll starting at narrow end and let cool.
Filling Steps
- Beat cream cheese and butter.
- Add powder sugar and vanilla and beat.
- Unroll cooled cake and spread with filling.
- Roll and refrigerate.
- Sprinkle with powder sugar before serving.
Ingredients
1 cup sugar
½ cup oil
2 eggs
1 cup cooked pumpkin (well drained)
2 cup flour
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
¼ tsp ginger
Steps
- Cream sugar and oil, add egg one at a time, and beat well.
- Mix in pumpkin.
- Sift flour, salt, baking soda and spices.
- Add to creamed ingredients. (mix in ½ c of raisins or chopped walnut as desired).
- Pour into greased loaf pan.
- Bake at 350 ⁰ for 1 hour
Ingredients
Neck pumpkin
Steps
- Wash the pumpkin.
- Cut off the stem and ball ends.
- Cut the neck into 5 or 6 inch chunks.
- Place in a roasting pan with 1 inch of water to cover the bottom of the pan.
- Cover.
- Bake at 325⁰ until fork tender, about 2 hours.
- When cooled, cut off the shell and scoop out the pumpkin into a colander and drain well.
- Discard liquid.
- Run pumpkin through the food processor for a smoother consistency.
- Strain pumpkin well before using.
- Puree is ready to use or freeze for up to 1 year.
- NOTE: Ball end is stringy but can be used for breads, cookies or cakes.
- Cut ball in half and scoop out the seeds.
- Place in a roasting pan flesh side down, add 1 inch of water to cover bottom of the pan.
- Bake at 325 until for tender about 1-2 hours.
- When cooled, scoop out pumpkin flesh, strain well and run through food processor.
Ingredients
1 small spaghetti squash (about 2 ¼ lbs.)
2 ½ tablespoons butter
2 ½ tablespoons finely chopped mixed soft herbs (such as basil, chives, parsley and sage)
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
Steps
- Preheat oven to 375 degrees.
- Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
- Add enough water to come ½ inch up the sides of the baking dish and cover with aluminum foil.
- Bake for 45 minutes, until the squash is easily pierced with a paring knife.
- Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
- Remove from the oven, uncover, and allow to cool slightly.
- Using a spoon, remove the seeds and discard.
- Using a fork, gently pull the strands of squash away from the peel and place squash strands in a mixing bowl.
- Heat a skillet.
- Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.
- Serve immediately or cover and keep warm until ready to serve.
- Serves 4
Ingredients
2 whole spaghetti squash
¼ cup extra-virgin olive oil
Gray salt and freshly ground black pepper
4 cups prepared marinara sauce
Steps
- Preheat oven to 450 degrees.
- Split the squashes in half and scrape out seeds.
- Line an oven tray with aluminum foil.
- Season the spaghetti squash with olive oil, salt and pepper.
- Place flesh side down and roast for 30-40 minutes until fully cooked.
- Remove from the oven and let rest until cool enough to handle.
- Meanwhile, heat the marinara sauce in a large sauté pan.
- When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin.
- Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.
- Serve and enjoy.
