Spaghetti Squash Alfredo

a half spaghetti squash baked with cheese
Spaghetti Squash Alfredo

1 T. oil
1 T. butter
2 T. chopped onion
1 clove garlic, sliced
Salt and pepper
4 oz. Neuchatel cheese
1/3 c. half & half
½ spaghetti squash
1/3 c. Parmesan cheese, grated
½ cup cooked, chopped kale

Halve and clean 1 whole spaghetti squash (I usually roast both halves at once, reserving the second half for another meal). In a heavy, shallow baking dish, rub ½ of the spaghetti squash with butter or oil and roast at 400 degrees F. until tender (about 1 hour).

While squash is roasting, prepare the Alfredo sauce as follows: Saute’ onions in oil and butter over medium heat for 5 minutes, adding garlic in the last minute. Add Neuchatel cheese and half & half, stirring until combined. Salt and pepper to taste.

When squash removed from oven, loosen squash “spaghetti” with a fork so it will take the sauce. Pour sauce over/into the squash and gently mix by lifting and turning a few times with a fork.

Top with a handful of Parmesan cheese, return to oven, and bake again for 20 minutes or until turning golden and bubbling. Serves 2.


German Peach Kuchen

German Peach Kuchen

looks like a cake with a peach layer
Using canned peaches means you can make this any time of year.

This recipe is similar to a pie with a crust and filling. Some kuchen recipes are more like cakes or tarts.

1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup butter
2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup (8 ounces) sour cream

1. In a small bowl, combine flour, confectioners’ sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11-in. x 7-in. baking pan.

2. Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.

3. Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Best served chilled. Store in the refrigerator. Yield: 8-10 servings.

Eggplant Spaghetti Sauce

spaghetti sauce
Eggplant Spaghetti Sauce


2 small/medium eggplants, cubed (about 3 cups)
½ to ¾ lb. ground beef, browned in skillet
1 can (28-ounces) whole peeled tomatoes, in juice (alternate: use tomato puree)
1 small onion, finely chopped
1 clove garlic, peeled and minced
2 T. tomato paste
1 large sprig fresh rosemary
1 tsp. dried oregano
1 tsp. Italian seasoning
Pinch salt
Pinch fresh ground black pepper
Pinch sugar, optional
2 T. olive oil, to saute’

Brown the ground beef in a large skillet and set aside.

Cube eggplants (amount is not critical, they get very soft and tend to dissolve into the sauce adding both flavor and texture) sprinkle with salt and place in a colander to drain for 30 minutes. (Youner eggplants do not need to be peeled.) Rinse quickly and drain. Using the same large skillet, (work in batches if necessary) brown the eggplant cubes in olive oil until deeply golden and flavorful. Set aside while you start the sauce.

Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them a little chunky.

In a heavy bottom 2-quart saucepot over medium heat, add the olive oil and onions. Saute’ until slightly translucent. Add the garlic and saute’ about a minute until golden. Quickly add the tomato paste (stirring) eggplant, ground beef and crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, add the rosemary, oregano and Italian seasoning. You can add a touch of sugar if desired or if tomatoes are tart.

Simmer on low, stirring often for about 40 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Serve over pasta with flaked or freshly grated Parmesan cheese. This sauce freezes well.