Italian Spaghetti Squash

I cooked the BEST meal ever tonight! And you're never gonna believe me, but Josh and Jake thought it was awesome too! I will definitely be cooking it again... are you ready?

Spaghetti Squash

2 lb spaghetti squash, cut in half and seeded
olive oil
1 medium onion diced
1 red pepper cut into strips
2 zucchini's cut into rounds
2 cans of del monte diced tomatoes with onion/garlic/basil
1 can of mushroom pieces

Parmesean cheese (fresh) to taste.

1.) Place the squash halves, cut side down in a glass baking dish. Add 1/8 c. water and cover with pastic wrap. Microwave on high for 9 minutes (spaghetti squash is big, I had to do each side seperately)

2.) Meanwhile, in a large skillet heat 1 tablespoon of olive oil. Add diced onion, and red pepper. Heat until the onion is translucent. Add the zucchini and cook about 4 minutes. Pour in your diced tomatoes with juice and your drained mushroom pieces. Let simmer about 10 minutes.

3.) Using a fork scrape the squash strands on to your individual plates. That was my favorite part, it seriously looks like spaghetti noodles! And your "sauce" and sprinkle with parmesean cheese.

It was SO GOOD!!!!!!

Recipes

I plan on posting quite a few of my new recipes this weekend! Check back after the 4th of July!

Sausage Grill

1 green pepper sliced
1 red pepper sliced
1 medium onion sliced

1 package of Johnsonville polish sausage

1/4 c. italian dressing

1/3 c. water

Lightly brown your sausage in a frying pan for a few minutes. Add 1/3 c. water and cover -- let them simmer for 10-15 minutes. Remove sausage from the pan, add your onion and peppers. Pour 1/4 c. italian dressing over the veggies, place the sausage on top. Lightly squirt extra italian dressing on the sausages. Cover and let simmer at least another 10 minutes.

Serve on a sourdough bun.

Easy Pork chops or cutlets

6 small cutlets

Season with salt, pepper, garlic salt.

A splash of olive oil on the bottom of your pan.

Brown both sides of your cutlets.

Add 1/2 large red (purple?) onion, diced.

Pour one can of cream of mushroom soup on top.

Simmer for 30 minutes, turning pork about every 5 - 10 minutes.

Peanut Butter Fudge

3 cups sugar
1 T cocoa
3/4 cup water
1 stick butter
1 T vanilla extract
1 cup smooth peanut butter

Mix sugar and cocoa in a mixing bowl. Boil water. Reduce heat on water to medium and add sugar/cocoa and mix. Reduce heat to low and stir in butter and and vanilla. Once heated through take off the heat and stir in peanut butter til blended well. Place in a 9x9x2in greased pan. Let cool before serving.