Stuffed Spaghetti Squash

Spaghetti squash is not something I have used much.  I have seen rave reviews so thought I would give it a try.  Good decision!  Spaghetti Squash

In my cupboard I try and keep staples and one of them is pasta sauce.  I use it in soups, regular spaghetti, and other main dishes.  The one I found was a Tomato and Basil.  Pretty plain but I planned to doctor this up a bit.  Here is how it went.

I started with a pound of lean ground chicken.  I also keep this on hand in my freezer.   Spaghetti squash has a tough skin so I would recommend that you microwave it for about two minutes then turn over and do the same again.

This is my recipe:

  • One medium size Spaghetti Squash
  • One pound of lean ground meat, I used ground chicken
  • 1/2 onion chopped
  • 1 large carrot, grated
  • 1/2 – 1 small zucchini, chopped small
  • 1 jar of Sweet Basil  & Tomato pasta sauce
  • Seasonings to taste
  • Grated old cheddar and Herb Goat Cheese

Cut the softened squash in half and remove the seeds.   Spray a 9×13 pan with Pam or some spray oil.  Place the squash cut side down.  Bake for 45 minutes at 375.Squash Baked

While the squash is baking, take your meat and brown it in a pot with seasonings.  Chop onions and other vegetables and toss them in with the meat.  Pour over the pasta sauce, stir and simmer until squash is cooked. Squash Stuffing

Once the squash has cooked, take it out and carefully turn them over in the pan.  Scoop the meat and vegetable mixture into the center of each half.  I used a soup scoop!  Place back in the oven for 20 minutes at 350.  Take this time to grate your cheese.  After 20 minutes, cover each side with the cheese of choice and place back in oven until melted.  Remove from oven and sprinkle with chives and sweet basil leaves.  Serve with a small side salad.

It was delicious.  I found it easy to prepare and a great one “pan” meal for two people. There was sauce left over that I can use for real spaghetti the next night.  As a second meal it can also be heated and put over potatoes.  Just add a salad or some sliced fresh vegetables to go with.  I love one night cooking, two nights eating.






Easy and Lazy Cabbage Rolls

This is such a quick and easy recipe and Oh so tasty!

Lazy Cabbage Rolls

All mixed up-Lazy Cabbage Rolls

[Read more…]

Nuts ‘n Bolts

This is another recipe handed down to me by my Mother.  She made this great snack back before you could buy them ready made and they were tastier too.Nuts and Bolts

I made a great batch for Christmas for gifts for my sons and son-in-law.  It always seems to be well received.  The only problem this year – there was not enough left over for us!  After we got back from the celebrations in Alberta I decided to make a second batch just for my handy man and me.

The ingredients changed some as I have a real lactose intolerance and even though I love Cheese Doritos and other cheesy things I just can’t eat them.   This is what I included in this batch.

  1. Cheerios 1 box
  2. Rice Chex 1 box
  3. Bugles 1 bag
  4. Tostito Blue Corn Chips 1 bag
  5. Terra Sweets & Beets (vegetable chips) 1/2 bag
  6. French’s French Fried Onions 2 containers
  7. Whole Mixed Nuts 1 large container from Costco
  8. Butter, Worcestershire Sauce and Seasonings – 1 lb and to taste

This makes a very large batch, probably 3 to 3.5 ice cream buckets full.   You will need a large roaster or make it in two batches.  Mix all the dry ingredients together and put in roaster.  Actually, I hold off on the onions and nuts until after the butter is in.Something different

Melt butter and add the Worcestershire Sauce.  I usually put in a few glugs…is that a real measurement?  Season is to your own taste.  I like taco seasoning; seasoning salt; garlic.  Pour evenly over the dry mix.  Add in nuts and onions at this point.  Stir.  Well try to anyway.Seasonings

Put the roaster in a low oven, 250-275 degrees and bake for an hour and a half.  Stir it once or twice during the baking time.  Smells delicious.

You won’t be able to stop nibbling on them!  Buttery goodness


Apple Crisp – Comfort Food

Apple Crisp has always been a great “go to” for desserts in our house.  It is delicious served warm with ice cream or fresh farm cream, if you can get it, or cold.  I think it is perfectly OK to eat it for breakfast!

This is my recipe. Apple Crisp 1

Wash, core and slice your apples, enough to fill a family size dish.  For us, I always make enough for two days if possible.    For just the two of us I used a greased 1 quart casserole dish.

In a separate bowl, combine the following:

1/4 cup flour

Apple Crisp 2

1/4 cup rolled oats

Apple Crisp 31/4 cup packed brown sugar

1/4 cup cold butter

cinnamon to taste

I like to use my pastry cutter to break down the butter and blend it in to small pieces.  Once you have an even mixture, pour it over the Apple Crisp 4 Apple Crisp 5top of the apples and gently spread it evenly across.

Bake at 350 for 30-35 minutes or until apples are tender.

You may find it difficult to save enough for two nights, but you need to try!

Apple Crisp 6

Baked Apples

In orchard country, you can’t help talking about apples!  We have processed about 80 Baked Apples 1pounds of them.  We have juice and apple sauce mostly with a few for eating and baking.

The other night I made Baked Apples.  These are so easy and delicious for a dessert.


Choose an apple per person, round and sweet, and able to stand on it’s own without rolling over.

Using a sharp paring knife or an apple corer, cut Baked Apples 2out the cores, leaving the bottom 1/2 inch of the apples so all the syrup does not run out.  Place them in a baking dish appropriate to the number of apples you are baking.

Into each hollowed apple add:

Teaspoon of Brown Sugar

1/2 teaspoon of butter

shake of cinnamon

Pour in a 1/4 cup of hot water to the baking dish and place in the oven at 375 degrees.  Bake for 30-45 minutes.  Serve with cream or ice cream if you desire.  I love mine with a drizzle of maple syrup.Baked Apples 3 Baked Apples 4

Kootenay Brew Stew

Fall is all around us now.  The hills are covered in colour as the trees turn red and yellow.  There is a nip in the air in the mornings.  Time has come for some warm comfort food.  In my home, growing up, it was always a hearty stew with fresh bread that signaled the start of Autumn.

Of course, I grew up in the Yukon so Fall started much sooner than it does down in the sunny climes of the Creston Valley.  Still it was time.

Kootenay Brew Stew

Kootenay Brew Stew

I started out with fresh vegetables from the local market.  Nothing fancy just carrots, potatoes, onion and zucchini.

Local grown Veg

Local grown Veg

I also wanted to use a local brew in my concoction and chose a dark ale made at the Nelson Brewery.

Nelson Brewing Company

Nelson Brewing Company

Here’s how it was done.



500 g quality diced stewing beef

3-4 carrots

1/2 large onion

1 small-med zucchini

1 can dark ale

1/2 cup water

1/2 tsp steak spice

1 tsp sea salt

pepper to taste

2 tbsp. oil

2 tbsp. flour

Oven – 350 for 2-3 hours

In a heavy cast iron pot, brown the stew meat in oil. and add seasonings.   You can add the flour two different ways, either way works. You can add it directly to the oil , meat and seasonings, or mix/shake in a tightly closed container with 1/4-1/2 cup water and stir in. after you have added the beer.

Cast Iron Cooking

Cast Iron Cooking

Chop your veggies in chunks of a size that will fit on a spoon and add to the pot **except the zucchini. Poor in a full can of dark beer. If a little short of liquid you can add a 1/2 cup more of water.KBS3

Cook for appx 3 hours. removing the lid for the final half hour. The **zucchini should be added at this point and stirred in.  Water can also be added at this time if the stew is getting too thick, 1/2-1 cup more.  Check to see if you need to add a bit more salt or pepper. When your stew is done the meat should be tender and very tasty.

Serve with fresh sourdough bread.

Kootenay Brew Stew

Kootenay Brew Stew

What is your favourite Fall food or comfort food?

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