Spaghetti squash & Italian sausage meatballs boat

I absolutely love spaghetti squash! It is also so quick and easy to make. As a diabetic is a great low carb veggie that won't spike my sugars.

I came up with this recipe because it is a simple one.

You will need for this recipe:
1 spaghetti squash
1 can Spaghetti sauce
1/2 c shredded mozzarella cheese
1/4 pound Italian hot sausage (make 8 meatballs)
1/2 onion, diced
5 mushrooms, sliced
2 T olive oil
2 T brown sugar
dash salt
dash black pepper
dash garlic powder
dash onion powder

I usually put the spaghetti squash in the microwave after I make sure the whole vegetable is full of fork marks to allow the steam escape. You don't want an explosion in your microwave from this veggie's steam.  

I put it in for 15 minutes checking on it at 5-minute increments. I check on how soft it is and stop cooking it at that point.

You can put it in a 350-degree oven for about 30 to 40 minutes, checking on it at 20 minutes to see how soft it is and judge from that on how much more time is needed.

Let the squash cool.

On a medium-high heat, put the oil in. Then add the onions and mushrooms for a few minutes or until the onions are translucent. Add the tomato sauce, spiced, and the brown sugar. Let it simmer for 3 minutes allow the spices and sauce mingle the flavors.

Pour the sauce into a bowl. Fork out the stringy flesh of the squash leaving enough to prevent the squash shell from collapsing. Mix the flesh and sauce together.

Place the mixture into the squash shell. Top with 4 meatballs per half and 1/2 of the cheese to each half. 

Put the boats in a 375-degree oven for 15 minutes or until the cheese is golden brown. 

This is what it looks like. I would say this serves between 2 to 4 people. What an easy meal that tastes amazing!

Enjoy!

Meat & Potato Hand Pies

I have been working on this recipe for a few months now. It started when I was looking for things that hobbits would eat during one of their many meals throughout the day. I went from one recipe and decided to work in flavors that of beef wellington.

You'll need for this recipe:

1 box (2 crusts) Store bought pie crust

2 8oz steaks (I used sirloin), cubed

1 can diced potatoes

1/2 small onion, diced

1/2 c seasoned bread crumbs

16oz Oktoberfest beer (your favorite beer or stout will work too)

1 egg w/ 2 drops of water (egg wash for top of pies)

dash salt

dash pepper

dash garlic powder

dash onion powder

I marinated the cutup steaks for 30 minutes in 1/2 of the beer with the diced onions. 

Then I threw them in a pot with the rest of the beer and all of the spices for 1 hour on a low heat to really get the beer flavor into the meat. 

After the hour, I threw in the can of potatoes and breadcrumbs to absorb the extra liquid. I cook it for another 5 minutes and take it off the burner to cool. 

While the stuffing is cooling, I cut the pie crusts to measure to the muffin tins. I used a drinking glass. I then mold the bottom of the pies to fit up the sides and bottom of each tin. I make the same size lids for the pie tops.

Once the filling is cooled, stuffed the tin and put the tops on the pies. Brush the tops with egg wash and cut a single hole to allow steam to escape. 

Bake at 375 degrees for 15 minutes or when the tops are browned. 

They are very filling. I would say 1 to 2 pies per person would be a serving.

Enjoy!