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Archive for the category “cheese”

25 May 2013

Baked Spaghetti Squash with Cheese and Herbs

baked spaghetti squash with cheese and herbs

This stuff is just plain cute. Besides being yummy, serving it in the squash skin makes it fun to eat! I remember when I first had spaghetti squash. My mom served it under spaghetti sauce and said it was just like pasta. That caused the problem – unintended, but problematic. I expected some slight mushiness that started to soak up the sauce. What I got was slightly crunchy strings that mixed with the sauce, but did not absorb. I did not find it appealing after the first encounter. Flash forward a few years.  I tried spaghetti squash again, with the expectation of squash, not pasta. It tasted lovely, absorbing the garlic and herbs tossed with it, instead of futilely attempting to soak up marinara. Now that I think back at the two experiences it reminds me to be realistic with Little B when she is trying something new. We often introduce new foods to Little B that may look like other stuff she has had, but will feel and taste different. For example, when you eat regular or instant pudding, then are given chocolate chia pudding, you will have different experiences. They both taste good, but the texture is very different, not to mention the expansive difference in nutritional value. Honestly, I sometimes generalize and refer to most meats as ‘roast’, because she likes roast and it is easier. When it is truly something new I try to describe it for her so she is more willing to not spit it out. When she likes something new she really likes it, but as she gets older she is actually less inclined the try something new. I think it is because of her natural desire right now to display her independence more than not wanting to try something new. I hope it is temporary because she likes spaghetti squash and it is so much better for her than pasta. My ultimate goal is to have new experiences be positive for her. Not always fun or ideal, but result in some learning experience that will move her forward, for the world is full of new experiences. There will be many more new food experiences in her life and I want her to jump into them feet, or mouth first with passion. I know it has made a world of difference for me!

Baked Spaghetti Squash with Cheese and Herbs

1 spaghetti squash
1 Tbsp extra virgin olive oil
Salt to taste
1 tsp garlic powder
½ – 1 cup mozzarella cheese, grated
¼ – ½ cup Parmesan cheese, grated
1 tsp dried oregano
2 tsp dried parsley

Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds. Drizzle olive oil on the halves and use your hands to spread it all over the exposed meat of the squash. Place halves face down on baking sheet. Bake for 30 – 45 minutes until inside of squash is soft, but not mushy. Reduce oven temperature to 350 degrees. Flip over squash halves, carefully hold the hot squash with a mitt or towel. Using a fork, scrape the squash meat off the skin, but leave it in the shell. Sprinkle the squash with salt and garlic powder, then gently toss the meat within the skin. Sprinkle with a little more salt. Divide mozzarella on each half, followed by the oregano and parsley. Finish with sprinkling the Parmesan cheese on top. Return squash to oven on baking sheet, cheese side up. Bake for 15 – 20 minutes, until cheese is melted and beginning to brown. Remove from oven and serve immediately – small squash can result in an entire half being a side dish, while larger squash may need to be cut into quarters for serving.

Posted in baked, cheese, parsley, side dish, Silver Spring Kitchen, squash, vegetables | Leave a Comment
05 May 2013

Cucumber Goat Cheese Bites

cucumber goat cheese bites

I always love goat cheese, but somehow missed eating it lately. I recently tried to remember the first time I had it – the tart, smooth experience flirting with my tongue. I think it was in Golden, Colorado, while lunching in a little cafe in the historic downtown area. For the life of me I cannot remember the name. I would know it if I saw it again, but since I am Maryland at the moment, such an ability is not very helpful. It was spread on a chicken sandwich, in lieu of mustard or other condiments. I remember leaning on the table with my eyes closed, staring at it, wondering where the cheese had been all my life. Granted, I was only 25 or so, but it seemed such a long time to have been without goat cheese! I may have eaten it before, but passed it off as some other ingredient. Since that chicken sandwich I scour menus for it and grab packages now and then from the store. I get unreasonably excited when a restaurant offers a dollop on top of an otherwise basic green salad, or includes it in a cheesy dippy appetizer. My friend over at What’s For Dinner started on a goat cheese kick recently and, inspired, I now eagerly follow suit. On top of the goat cheesiness hankering, the warmer weather is upon us and I am looking to make some cold dishes. Here is a simple cold appetizer, or green salad substitute, that combines flavors my family and I love. The black olives are especially for Little B, who has adored them ever since Great Aunt Debby stuck them on her chubby little one-year-old fingertips.

Cucumber Goat Cheese Bites

1 English cucumber, washed with peel on
5 ounces goat cheese, room temperature
1 tsp dried parsley leaves
½ tsp dried basil leaves
½ tsp garlic powder
5 – 8 extra large black olives, drained and patted dry
Salt and Pepper to taste

Cut cucumber on the perpendicular, to create 1/3 to ½ inch thick slices. Scoop out an indentation about ¼ inch deep on one side of each slice, allowing for the cheese filling to anchor itself. You can use a small melon baller or 1/2 teaspoon scoop. Stir together cheese, parsley, basil and garlic. Sprinkle indentation and top of cucumber slices with salt and pepper. Using a spoon place some goat cheese mixture on top of each slice, filling the indentation and creating a smooth mound on top. Slice olives in half lengthwise, then place a half on top of each cucumber slice. Chill until served.

Posted in cheese, cucumber, garlic, parsley, salad, Silver Spring Kitchen, vegetables, wheat free | Leave a Comment
17 Mar 2013

Shepherd’s Pie with Cauliflower

shepherds pie whole

Last year for St. Patrick’s Day I made the traditional American St. Patrick’s Day meal with corned beef. That is all well and good, but not the only Americanized Irish food available. The Shepherd’s Pie is another dish that actually has Irish roots much closer than the corned beef. Here is a version that is very Americanized, or more accurately low carb-ized, for it has not a speck of potato, but as with other manipulations that can be done with cauliflower, you might not miss the ‘taters. This dish is usually called cottage pie when beef is used, and Shepherd’s Pie when lamb is used. I used ground lamb, so I at least kept to some traditional aspects, even if the top is from a cauliflower patch! If I did not tell you, you would never have known. I got the idea for the topping here. I hope for you fun and festivities on this St. Patrick’s Day, and eat cauliflower!shepherds pie piece

Shepherd’s Pie

For the Stew

2 Tbsp butter
1 pound stew beef or lamb, ground or cut into small bite-sized pieces
½ – 1 cup red wine
2 Tbsp tomato paste
2 cloves garlic, crushed
2 Tbsp Worcestershire sauce
1 cup chopped carrots
1 small onion, chopped
1 cup frozen peas
1 cup frozen corn

For the Topping
1 medium head of cauliflower
2 Tbsp heavy cream
2 Tbsp butter
½ cup plus 1 cup shredded sharp cheddar cheese
4 egg whites
Salt & pepper to taste

Clean and trim cauliflower, adding florets to a microwave safe bowl with ¼ cup water. Cover with cling wrap or a vented cover and microwave for 5 – 8 minutes until soft. Drain water. Add the cream and butter to the bowl and toss until butter is melted. Add the cauliflower and ½ cup of cheese to a food processor or use a hand blender to process until the mixture is a smooth consistency. It should look like thick mashed potatoes. Season with salt and pepper. Let cool.

Preheat oven to 375 degrees. In a skillet over medium high heat melt the butter, then add the meat. Saute until browned, about five minutes. If an overwhelming amount of liquid is in the meat, partially drain and continue cooking. Add red wine and cook until sauce bubbles. Add tomato paste, garlic and Worcestershire sauce, stirring until blended. Add onion, corn and peas. Cover and let simmer for 30 minutes over low heat. Turn off heat and set aside while you finish the topping.

Right before putting the cauliflower on top of the meat filling, whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the remaining egg whites into the cauliflower mixture and gently mix until combined. In a 9×13 baking dish add the stew and spread until even. Gently top with cauliflower topping, spreading it evenly and not pressing down too far. Sprinkle the remaining 1 cup of shredded cheese over the top. Bake for 15 – 20 minutes until topping is puffed and cheese is browning slightly. Remove from heat and serve immediately. Sprinkle more Worcestershire Sauce on individual servings if needed.

Posted in baked, casserole, cauliflower, cheese, eggs, garlic, onion, Silver Spring Kitchen, vegetables, wheat free | Leave a Comment
06 Mar 2013

Baked Chicken with Cheese and Spinach

chickenspinachcheese1

I noticed that it’s been a while since I posted a chicken recipe. I can’t go too long without doing chicken. We eat it often and I try to vary the preparation. It is always easy to roast a bird, but a nice sauce on top of baked pieces is comfort food extraordinaire. I did a slightly similar recipe a while back, but this dish is much more rich and thick, with a completely different result. This stuff is pretty rich, and I spooned up every bit of the sauce when the chicken was long gone. Our young charge Lanky P, who is living with us now, is not a vegetable eater, which makes for a lot of scrambled eggs in his belly. I was nice and did a few thighs without the sauce for him. I think he seriously missed out, but whenever someone dislikes vegetables I respect it, but think it is a little sad. There are so many wonderful flavors you can get from vegetables. Maybe I will do some recipes and sneak in veggies – I did it the other day with spaghetti sauce and he cleaned his plate. I never have to sneak with Little B – she eats frozen broccoli florets straight from the freezer as a snack, for goodness sake – so I can hone my veggie sneaking skills with Lanky P. Heh. Heh. Heh. That is an evil laugh if you don’t recognize it.

Baked Chicken with Cheese and Spinach

6 – 8 chicken thighs, skin on but edges trimmed
3 cups fresh spinach, roughly chopped (or 13.5 ounce can spinach, with liquid squeezed out)
1 Tbsp extra virgin olive oil (if using fresh spinach)
6 cloves garlic, crushed
8 ounces cream cheese
4 ounces goat cheese
6 ounces sour cream
½ tsp sea salt
2 Tbsp lime juice
3 roasted red peppers, jarred or fresh roasted with skin removed
Salt and pepper to taste

Preheat oven to 375 degrees. Lightly salt and pepper chicken thighs after trimming off excess fat and skin – leave enough skin on to cover the top of the chicken thigh meat. Place one layer of chicken in 9×13 baking dish. Slice red peppers into thin strips, no more than ¼ inch width and set aside. In a medium pot over medium high heat add garlic and spinach (if using fresh, add oil first until heated, then garlic and spinach). When spinach is hot add cream cheese, goat cheese, sour cream, salt and juice. Stir until cheeses are melted and combined with spinach and garlic. Spread cheese and spinach mixture over chicken. Lay slices of red pepper over cheese mixture so they are evenly distributed. Cover pan with aluminum foil. Bake for 20 minutes. Remove foil and cook for 20 – 25 more minutes until peppers are dried out a bit, cheese is bubbly and chicken is cooked through. Let sit for about five minutes before serving.

 

Posted in baked, cheese, chicken, garlic, lime, Silver Spring Kitchen, vegetables, wheat free | Leave a Comment
26 Feb 2013

Little Cheesy Meatballs

cheesy meatballs_edited-1

Little B requested meatballs. Since there was some ground beef in the fridge, how could I refuse? She wanted to ‘have a conversation’ (her favorite phrase lately) about what else to include in the balls besides meat. We decided on garlic, black olives and cheese. We tossed it all into a bowl and had a blast smooshing it all together with our hands. They were just yummy, especially for me with the spicy sauce on top. Little B ate them plain with a side of veggies. I was tempted by pasta and currently in the absence of spaghetti squash, but decided to serve these meatballs over some sauteed zucchini and top with some spicy sauce, which Little B did not care for. She has a pretty diverse palate, but has not yet acquired a taste for the hot side of spicy. We will work on that. Eat up!

Little Cheesy Meatballs

2 pounds ground beef
1 cup sharp cheddar cheese, grated
¾ cup black olives, chopped
2 eggs
2 cloves garlic, crushed
1 Tbsp dried parsley leaves
1 Tbsp dried basil leaves
1 tsp onion powder
½ tsp cumin powder
½ tsp sea salt
¼ tsp black pepper, ground

Preheat oven to 350 degrees. Set out mini muffin pans to accommodate approximately 40 meatballs (large baking sheets will work too, but the cheese might leak out a bit and leave the meatballs). In a large bowl add all ingredients. Pull up your sleeves up. Using your hands, squish all the ingredients together until well combined. Mold balls to about one inch in diameter and place one in each muffin spot. Bake for about 20 minutes until bubbly. Remove and let cool about five minutes before plating and serving.

To serve the meatballs as shown in the picture, it is easy to prepare stuff while the balls are baking. For the sauce combine a small can of tomato paste and medium size can of tomatoes and chiles (or just diced tomatoes if you want mild sauce). Let simmer with a sprinkle of salt until heated through. For the zucchini, cut up squash in two-inch pieces. Heat 1 – 2 Tbsp of butter, then add zucchini. Saute with a sprinkle of salt and pepper until softened a bit, about five minutes. Add the meatballs on top of the zucchini and under the sauce.

Posted in baked, beef, cheese, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
28 Jan 2013

Texan Macaroni and Cheese

texan mac and cheese_edited-1

I am evil. Really evil. I had a craving for one of my dishes of yore and just had to make it. I include here the evil and less evil versions of the recipe. A few years ago I had this idea to play around with food and enter cooking contests. The hankering did not last long and I never won anything, but experimenting with one particular dish holds some sweet memories for me. I have always liked macaroni and cheese, but am often disappointed in the lack Of flavor in some versions. I like sharp cheeses and some punch in the flavors soaked up by the pasta. Growing up we would have the Kraft version on Fridays in lent. It did not feel like much of the meatless sacrifice it may have been intended, although it was a variation on the protein rich meals we usually ate. When I decided to join a macaroni and cheese recipe contest I was determined to have it taste the way I loved. At the time my brother and I happened to be visiting my parents. We spent a crazy late night making at least three batches of the stuff, working to make sure the cheese sauce was smooth and the final baked results were not dry, but also not runny. We had a lot of fun, caught up on each others lives and finished off the leftover beer, among other things. I don’t get to spend much time with my brother these days, so it was a treat to share the kitchen with him. It was a marathon cooking and picture fest, which I hope did not keep our mom up too late. She probably enjoyed lying awake laughing at our conversations. I never asked. Here is the original, non-award winning recipe and a lower carbohydrate, wheat free version. They both work, but the non-wheat pasta version results in an extra nutty flavor from the quinoa, I think. Overall, the combined flavors of Mexican beer, cheese and the tomato/chilies remind me of the south Texas foods I grew up with. Totally appeased my comfort food hankerings and brought back great memories.

Texan Macaroni and Cheese

Wheat Version

1 pound elbow pasta
1 can tomatoes and green chilies
1 1/2 lb Sharp or Medium Cheddar Cheese, grated
5 oz goat cheese
12 oz Mexican beer (suggest Negro Modelo)
1 can condensed cream of celery soup
2 tsp ground cumin
½ tsp sea salt
1/2 cup heavy cream
2 large eggs
1 Tbsp butter (for baking dish)
1/2 lb Monterrey Jack Cheese, grated
1 tsp paprika
1/2 cup crushed tortilla chips (optional)

Cook pasta per package instructions for al dente and rinse with cold water. Drain well. Heat medium pot over medium-high heat. Add tomatoes and chilies, beer, goat cheese, cream of celery soup, salt and cumin. Stir until blended and heated through. Turn heat to medium-low. Gradually add Cheddar cheese, stirring occasionally until cheese is melted. Remove pot from heat. Preheat oven to 350 degrees Fahrenheit. Add pasta to cheese mixture and combine until pasta is well coated. In separate bowl mix together cream and eggs until eggs are well beaten. Gradually fold cream/egg mixture into pasta until thoroughly combined. Butter 9 x 13 baking dish. Pour pasta mixture into dish. Bake uncovered for 20 minutes in preheated oven. Remove dish from oven and sprinkle Monterrey Jack cheese over pasta, followed by sprinkling paprika, then tortilla chips (optional). Bake for an additional 18 – 20 minutes until the top cheese is bubbly and browning. Remove from oven and let rest for ten minutes before serving.

Non Wheat Version

1 pound wheat free elbow pasta (suggest quinoa version)
1 can tomatoes and green chilies
1 1/2 pounds Sharp or Medium Cheddar Cheese, grated
5 oz goat cheese
12 oz Mexican beer (suggest Negro Modelo)
¾ cups heavy cream
½ cup chicken or vegetable broth
1 Tbsp arrowroot flour
2 Tbsp butter
1 tsp salt
¼ tsp pepper
2 tsp ground cumin
1/2 cup heavy cream
2 large eggs
1 Tbsp butter (for baking dish)
1/2 lb Monterrey Jack Cheese, grated
1 tsp paprika

The instructions of the recipe are the same except for one extra step. There are ingredients substituting the cream of celery soup that need to be added when the sauce is hot. Before turning off the heat and adding cheddar cheese to the sauce, add ¾ cup cream, broth, butter, arrowroot flour, salt and pepper. Using a whisk stir until the sauce is smooth. Continue with the recipe directions.

Posted in baked, casserole, cheese, Silver Spring Kitchen, tomato, wheat free | Leave a Comment
16 Jan 2013
2 Comments

Blogiversary with Cheese Stuffed Jalapenos

stuffed jalapenosA year ago today I started this blog. Before doing so I thought about it a lot. I wondered how I would feel if it exploded with popularity, or if most interest would be from spammers. Would I want to continue it if either happened? Well, now I know. Spammers love me and I have a rather quiet following. My reaction is that I love doing it. Another thing I discovered over the past year is that I got a lot more out of blogging than I expected. I looked forward to discovering new recipes, documenting old ones and giving Little B experiences in the kitchen, like my parents did for me. The past 12 months were full of changes – I ended one job, started another, moved across the country, lived in four different abodes, said good-bye to family and friends in a number of different ways, then sought out meeting and getting to know new ones. I like my day job, but it lacks the creative outlet I crave, just as my previous full time work did. I don’t have a problem with the absence. My job fills a need for me to be challenged to solve big problems, while protecting separately the things I love. It may be wimpy of me, but I have always hesitated to rely on my passions to support a living. I think I fear it being taken away from me. The last time I tried to do so we got a new addition to our family – Little B – who influenced a change in the direction I was going and who has given me a new passion. My interest in a little, bustling catering business was not a good fit with a newborn. I don’t regret putting it to the side, for Little B is turning into quite the sous chef, the future looks bright for her and with her. Concentrating on my weekday job, knowing that Little B and Big D and cooking comes before and after it is working really well for now. Big D and I go with the flow in life, as always. Cruising the world on a sailboat full time is a ways off, but we are moving in that direction. Until then, I plan to embrace life, watch Little B grow and hold hands with Big D. I could not ask for more right now. When I looked back in the 123 blogs I did over the past year I was surprised to discover I did not start blogging sooner. I am actually an introvert, so doing the blog is stepping outside of my shell and it feels good. A whole year of yumminess. I see how my eating habits have evolved and how much better I feel without the sluggishness I get from high carbohydrate food. I also see how life experience, even over such a short period of time, changed how I approach things and find joy in small routine stuff that is easy to overlook. Oh, wait, this thing is supposed to be about food, too! I pondered for a while about what to make for this blogiversary. I considered doing something fancy and complicated, but that is not where I am right now. What I came up with is quite a gem. Today’s recipe is consistent with our low carbohydrate, wheat free leanings, and made with no concern whatsoever to what Little B likes. This is for me and Big D, who has been so supportive of my creative outlet, especially with tweak suggestions and acting as guinea pig. Spicy and cheesy and addictive these are. Thanks for visiting my blog. I hope you enjoyed your visit as much as I enjoyed preparing it for you, and please return soon!

Blogiversary Cheese Stuffed Jalapenos

6 large jalapenos, halved lengthwise and seeded
8 ounces cream cheese, room temperature
4 ounces ham, finely diced
1 tsp garlic powder
½ cup finely shredded Mexican cheese blend

Preheat oven to 400 degrees. Combine cream cheese, garlic and ham together. Fill the jalapeno halves with the mixture. Sprinkle with the Mexican cheese blend, gently pressing it into the filled halves. In a baking sheet or dish arrange the jalapenos so there is some space between them. Bake for about 20 minutes until cheese is melted and browning, possibly drizzling down the sides of the jalapenos.

 

Posted in baked, cheese, garlic, Silver Spring Kitchen, wheat free
30 Dec 2012

Meaty Fritatta

meaty frittata

Yep. We are on a run of two meals a day. Not because we are watching calories or anything, but because we are having big holiday lunches or dinners, or leftovers of big holiday lunches or dinners, so any other meals are simple and small. For example, we have quick plates of eggs and greens, or a plate of antipasto because of a big meal happening later. Here is a meal that can use leftover meats and will keep you filled until “the” big meal later. A fritatta is easy to put together while also giving you (aka, me) a few minutes sit and sip some coffee while it cooks, but before digging in. Besides the holiday balancing of big meals, this is something we have on weekend mornings when we are not exactly sure what to do for the day. It is a great time to sit and ponder what we are going to discover in the world with Little B. The awesome part these days is that Little B is very vocal about what she wants to do, and not do, so having a conversation with her about our activities while brunch cooks is pretty darned cool.

Meaty Veggie Fritatta

2 Tbsp extra virgin olive oil
4 cloves garlic, chopped
½ sweet onion, finely chopped
8 ounces sausage, roughly chopped
8 ounces ham or bacon, roughly chopped
1 cup broccoli, finely chopped
8 eggs
¼ cup fresh basil, chopped
1 Tbsp dried oregano
1 tsp dried parsley
½ tsp ground cumin
½ tsp sea salt
¼ tsp ground black pepper
2 cups shredded cheese, a combination of cheddar, colby jack, monterrey and pepper jack

In large frying pan add oil over medium heat. When oil is hot add garlic and onion. Cook until they begin to brown. Add sausage, ham and broccoli. Toss and cook until broccoli begins to wilt. In medium bowl while meat is cooking add eggs, basil, oregano, parsley, cumin, salt and pepper. Whip until eggs yolks and whites are combined and spices are mixed up. When meat is ready add eggs and stir until meat mixture and eggs are combined. Turn heat down as low as possible and sprinkle cheese on top. Cover pan and cook for ten to fifteen minutes, until eggs are set and cheese is melted all the way to the middle. Remove from heat and leave covered for about ten minutes. Uncover and slice into wedges. Serve with fresh fruits and vegetables.

Posted in breakfast, cheese, eggs, onion, parsley, Silver Spring Kitchen, Uncategorized, vegetables, wheat free | Leave a Comment
04 Nov 2012

Mustard Baked Chicken

I know it is not very exciting, but there are not many dishes simpler than baked chicken parts for a weekday dinner. We always have chicken pieces of some sort in the freezer. Instead of pretending we eat exotic meals every day of the week I will continue to share variations of staples we rely on for dinners and very often lunches the next day. We continue to find that cooking our own food on a regular basis  helps us stay on a diet that makes us feel great, thus the reliance on back stock of protein in the freezer. This recipe is a result of opening the fridge on a Wednesday evening and having the thawed chicken thighs telling me “I know we are common, but make us special. Very special.” A few things from our well stocked fridge resulted in special yumminess. Saute some greens for a bed, and the special chicken is scrumptious! Wonderful wolfing down of dinner on a Wednesday!

Mustard Baked Chicken

2-3 pounds chicken pieces, skin on
1/2 cup spicy brown or horseradish mustard
1 cup olive oil mayonnaise
1 tsp garlic powder
2 Tbsp fresh lime juice
Salt and Pepper
1 cup grated mozzarella cheese

Preheat oven to 350F. Rinse and pat dry chicken pieces. Season all over with salt and pepper. Place chicken, skin side up, in a large baking dish. In a small bowl stir together mustard, mayonnaise, garlic powder and lime juice. Spread sauce over the top of all the chicken. Bake in preheated oven for about 45 minutes, until juices run clear and edges of chicken begin to brown. Turn off oven, sprinkle cheese over chicken and leave in oven for about 10 minutes, until cheese is melted. Serve immediately.

Posted in baked, cheese, chicken, garlic, lime, Silver Spring Kitchen, Uncategorized, wheat free | Leave a Comment
19 Oct 2012

Stuffed Acorn Squash

Fall has officially arrived in Maryland. The leaves are changing, the pumpkin patches are very orange and the mums are blooming everywhere I look. I worried a bit because a storm came through this evening and took away some of my beautiful fall leaves. They don’t last long and the rain likes carpeting the ground with them. Seeing all the shades of green, yellow and orange turn my cooking thoughts towards squash. The colorful vegetable compliment almost any main dish, and they are easy to prepare in many different forms. One of my favorite methods is roasting them in a way that makes them finger food, but I also found that stuffing them is another way to have delicious results. A few weeks ago we bought a variety of small squash to add a fall touch to our home décor. We included with them some Big D bought, which were orange acorn squash. Little B has enjoyed moving them around to decorate different parts of our place each day. When I get home from work I am never sure where they will be – in the bathroom, the patio or right in the middle of the kitchen floor. I wonder if Little B will realized she is eating some of her decorations for dinner…

Stuffed Acorn Squash

2 acorn squash, halved lengthwise and seeded
2 Tbsp butter
1 tsp sea salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 cup fresh spinach, chopped
2 cups ham, diced*
1 cup cheddar cheese
1 cup Monterrey jack cheese
¼ cup pecans, chopped

Preheat oven to 400F. Divide the butter among the squash halves and spread it around inside each (using your fingers is the easiest way, of course). Sprinkle each half with salt, pepper, garlic powder and onion powder. In a large glass baking dish place the four squash halves. Bake for about 30 minutes, until soft and beginning to brown. Remove squash from oven and lower oven temperature to 350F.

Fill each squash half with a layer of spinach, followed by ¼ of the ham. Press the ham down firmly to remove any extra bulk from the spinach. Top with a mix of the cheeses and sprinkle with pecans. Bake for about 20 minutes, until heated through and cheese begins to brown. Remove from oven and let cool for about five minutes before serving.

*This recipe is a great way to use leftover meat, so feel free to substitute the ham for diced chicken, ground beef, pork roast or beef roast. If you don’t use ham, which is typically salty, you may want to consider sprinkling some salt on the meat before adding the cheese and pecans.

Posted in baked, cheese, pork, Silver Spring Kitchen, squash, vegetables, wheat free | Leave a Comment

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