Roasted Garden Vegetables with Spaghetti Squash (Gluten-Free)

Spaghetti squash, eggplant, yellow squash, tomatoes, peppers and cucumbers.

When one day's harvest is as bountiful as this, I have to get as many as I can in one meal, because I simply need to eat them all.   Seriously.  They call to me.  Here's what I came up with, it's simple, incredibly low calorie - only 231 for a very generous entree serving, and bursting with flavor.

Eggplant, yellow squash, plum tomatoes, red bell pepper, onion and garlic were cut up and went into a bowl.  A drizzle of olive oil and some salt and pepper were stirred through.

Then onto a jelly roll pan that I had coated with spray oil.  I slid it into a very hot (425F) oven and left it to roast for 20 minutes while I dealt with the spaghetti squash.

Scrubbed, halved vertically and seeded, I placed them cut side down and added 1/4 cup of water, covered tightly and microwaved on High for 10 minutes.  When they were tender, I drained them well and returned them to the microwave and set it to Keep Warm. My spaghetti squash were home grown and small, so I used two and cooked them in batches.

Meanwhile, the time was up on the veggies.  I gave them a stir and returned them to the oven for another 10 minutes.  I love those browned bits.  Brown = flavor :)  Then I dumped a jar of pasta sauce in a large pot and set it to heat to a simmer.  I used Prego Garden Chunky with Baby Portabella.  (Got it on sale, natch).  The browned, softened veggies were gently stirred into the pasta sauce.  Then the plating began.

I scraped the spaghetti squash into serving bowls with a fork. 

Added the sauce and veggies combination.

And sprinkled with grated parmesan.

This is so full of flavor from the roasted vegetables that it is completely satisfying.  Happy-Dance-in-the-Chair good.  I had planned on serving bread and butter with it and totally forgot.  Didn't matter.  Walt was so happy with the healthy-ness of it that he went out and bought some ice cream.  Because we had bananas to use up.  I didn't feel quite so guilty eating ice cream after this meal.

Cooking from my garden makes many meals very inexpensive.  For this meal I only had to buy oil, salt, pepper, garlic, onion, pasta sauce and cheese, all of which I already had in the pantry.  The spaghetti squash, eggplant, yellow squash, bell pepper, and tomatoes came from the garden = almost free.

Here is a link to the printable recipe: http://www.food.com/recipe/roasted-garden-vegetables-with-spaghetti-squash-484654

And here is the recipe:

Roasted Garden Vegetables with Spaghetti Squash
1 (2 1/2 - 3 lb.) spaghetti squash, halved and seeded
1 small eggplant, peeled and cut into 1" pieces
2 yellow squash (or zucchini or one of each), cut into 1/4" slices
2 roma tomatoes, cut into 1/2" pieces
1 red bell pepper, seeded and cut into 1/2" pieces
1 cup onion, cut into 1/2" pieces
4 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1 (24 ounce) jar pasta sauce
6 teaspoons grated parmesan cheese

1. Preheat oven to 425F.
2. Toss all vegetables, except spaghetti squash with olive oil, salt and pepper.
3. Spray an 11x17" pan with nonstick and add vegetables in a single layer.  Use 2 pans if needed.
4. Place into hot oven and roast 20 minutes.
5. Stir and roast 10 minutes longer.
6. Place halved and seeded spaghetti squash cut side down in a microwavable dish, add 1/4 cup water, cover and cook on High 10 minutes or until tender.  If your microwave doesn't have a turntable, turn it often.  You may need to cook it in batches, but that's fine.
7. When the spaghetti squash is tender, drain well and keep warm until vegetables are done.
8. Heat pasta sauce in a large pot to a simmer.
9. When vegetables are roasted, add them to the pasta sauce and stir gently to coat.
10. Holding the spaghetti squash half in a pot holder or oven mitt, gently scrape the strands with a fork onto 6 serving dishes.
11. Top each dish with vegetables and sauce; sprinkle with parmesan.

Prepared Horseradish & Shrimp Dip

Horseradish patch, June 2010

Last year we decided to grow horseradish, because we love it on sausage and beef.  We grew lots of tops, but the roots themselves were pencil thin.  We left it in the ground and were rewarded with thick, heavy roots when we harvested in October this year.  After washing, trimming and peeling, we had 2 pounds of horseradish root.  I went to my favorite internet site hoping someone had posted a recipe for prepared horseradish and wasn't disappointed. 

Walt used the fine shredding blade on our food processor, which made quick work of it. After shredding, he added the remaining ingredients and switched to the S blade to get a fine chop. It didn't process to a puree because the roots were older and a bit woody.   I can hear you asking: "Deb, you love to cook.  Why was Walt making this?"  It's because the fumes sent me running in pain several times.

See the lid in his hand?  He used it to keep the fumes somewhat contained.

We've already used up two jars and given away one.

I wasn't quite cautious enough when I opened the processor, so we labeled our jars Howling Wolf Horseradish.

We made this in 1 pound batches; one with and one without garlic.  Here is the recipe link: Fresh Horseradish Sauce, and here's how we did it:

Prepared Horseradish
1 pound horseradish root, well scrubbed and peeled (put them in a bowl of water to keep them from browning)
2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 cups white vinegar
1/2 teaspoon garlic powder, optional (don't substitute fresh garlic-there's a miniscule risk of botulism with it)

Wash and sterilize 8 4-ounce jelly jars (or 4 half pint jars).
Using a food processor fitted with a fine shredding disk, or a box grater, finely grate the horseradish.  I recommend you do this in a VERY well ventilated area (preferably outside). 
Pour into a bowl, add remaining ingredients and stir to combine. 

Switch out the shredding blade to an S blade, pour back into processor and process until it is as fine as you want it.  Older, woody roots will not puree, but you will get a nice fine mince.
Funnel into jars, cap and label with date.
Keeps in the refrigerator for one year.  It is NOT safe for shelf storage.
Yield: 4 cups

To make Horseradish Sauce
1 cup sour cream
2-4 tablespoons Prepared Horseradish
Stir together.  Serve immediately.
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To make Cocktail Sauce
1/2 cup ketchup
1/2 cup chili sauce
1 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
1/4 - 1/2 cup Prepared Horseradish
Stir together. Serve immediately. Horseradish loses it's heat if it's held in the sauce. To prepare ahead combine all ingredients and add the horseradish just before serving.
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To make Shrimp Dip
1 8 ounce block cream cheese
8 ounces cooked, chopped shrimp (not from a can)
1 recipe Cocktail Sauce
Water crackers

Combine Cocktail Sauce and shrimp.
Spread cream cheese in a thin layer (1/4") on a serving plate.
Pour shrimp and sauce over cream cheese.
Serve with water crackers.