Spaghetti squash casserole & zucchini fries

During my childhood, I grew up cooking and baking with my mom. It was one of my favourite things to do, even if it was just helping her mix the cookie dough or ice the cake... I believe it brought us closer together.

Today I am sharing a couple of recipes that I tried off Pinterest last week and I really loved. I have been scouring the web for recipes because my boyfriend and I planted a garden this summer and now we have copious amounts of veggies (spaghetti squash, zucchini, tomatoes, potatoes, beets, cucumbers, etc).  I am trying to be creative, so we don't waste any food!

Here it goes:

Spaghetti squash casserole:

• 1 spaghetti squash, halved lengthwise and seeds removed
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon dried basil
• 2 plum tomatoes, chopped
• 1 cup (8 ounces) 1% cottage cheese
• 1/2 cup (2 ounces) shredded low-fat mozzarella cheese
• 1/4 cup chopped parsley
• 1/4 teaspoon salt
• 1/4 cup (1 ounce) grated parmesan cheese
• 3 tablespoons seasoned dry bread crumbs 

  * Note: I omitted the cottage cheese (Brandon and Sarah don't like it) and breadcrumbs (Sarah has Celiacs disease).

Directions

1. Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
2. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
3. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

     4. Bake for 30 minutes, or until bubbly and heated through. 

Very simple and delicious!

Zucchini Fries:

I had been hearing about this trend for awhile, so I took the plunge and tried it out. I would definitely make some modifications next time but still delicious :)

Ingredients:
Half a large zucchini
1/2 to 1 cup of corn flakes, crushed
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Directions:

• Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
• whisk together the eggs in a bowl
• combine corn flakes and Parmesan cheese, I also added in some spices (onion powder, no salt seasoning)
•  Cut zucchini into sticks or slices (whichever you prefer) and then get to dipping in the egg and covering with the corn flake mixture
• Place on the greased pan and cook for 10-12 minutes. Flip and cook for another 10-12 minutes or until they get crispy.

 I didn't take any pictures but I assure you both these recipes are easy, cheap, and yummy!



ENJOY!