Spaghetti Pie

original recipe here

Here is our finished recipe, looks nothing like hers, but was yummy!

Spaghetti Squash with Jalapeno Cream

original recipe from myrecipes.com

Ingredients

1 spaghetti squash (about 3 lbs.)

2 cups milk

2 to 3 jalapeños, stemmed, seeded, and chopped *I didn't drain the peppers from the cream, and if you like it hot leave in some of the pepper seeds

2 tablespoons butter, plus more for pans

3 tablespoons flour

1 teaspoon salt

1 cup shredded jack cheese

Preparation
Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.

Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.

When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.

White Corn Casserole

we enjoy this, it came out of a recipe book we bought at Canton Trade Days called Gooseberry Patch Meals in Minutes. The credit for this goes to Carol Hickman, Kingsport Tennessee.

Ingredients:
6 ears corn, husked (I have used both fresh and frozen, they are equally good. If using frozen 2 ears of corn = 1 cup kernels)
1/2 cup butter, melted
1/4 cup honey
1/2 cup all-purpose flour
2 eggs, separated
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper

Slice corn from cobs (if using fresh), set aside. Mix butter and honey together, add flour and egg yolks. Blend until smooth, add milk. Stir in corn, salt and pepper, set aside. Whip eggs whites until stiff peaks form, gently fold into corn mixture. Pour into a greased 1-1/2  quart casserole dish. Bake at 350 for 45 minutes. Serves 4 to 6.

Grey Squash Casserole

Ingredients:
3-4 Mexican grey squash
½ onion
2 cloves garlic
1 can creamed corn
½ C. Green chilés (canned or frozen/thawed work fine)
1 C. of grated Mexican cheeses (queso)

Preparation:
Slice the onion and sauté with a bit of salt until cooked and slightly brown
Add chopped garlic and sauté for just a minute longer (don’t let the garlic brown)
Add the sliced Mexican grey squash and perhaps a bit of water. Cook and stir until the squash is done. (Not crisp but not mushy!)
Add the can of creamed corn
Cook a bit more until everything is bubbly warm

Spray a 9 X 9 casserole dish with a non-stick spray
Pour this mixture into a casserole
Top with the cheeses (queso)

Bake in the 325° oven until cheese is bubbling and is browned.

Acorn Squash

Ingredients:

2 Acorn Squash Halved, Seeded
2 tb Brown sugar
2 tb Maple syrup
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Salt
2 tb Chopped parsley

Preparation:
Prep: 10 min Microwave: 8 - 10 min Bake: at 375F for 10 min Place squash, cut side down, in shallow microwave safe dish. Add 2 Tbsp water. Cover tightly with plastic wrap. Microwave on HIGH power 8 - 10 min, until tender. Let stand 5 min. Heat oven to 375F Carefully remove plastic wrap. Cut squash halves in half lengthwise. Place, skin side down, on baking pan. Mix sugar, syrup, cinnamon, ginger, salt in bowl. Spoon on squash. Bake in 375F oven 10 min, until squash is glazed. Sprinkle with parsley. Serve immediately. Makes: 8 servings