We know that having fruits and vegetables as a part of your diet can be expensive, but often times purchasing fresh produce when it’s in-season can save you money! Below are some options as to what is available throughout the year as well as a recipe for current season. Enjoy!
SPAGHETTI SQUASH CASSEROLE
YIELD: 4 Servings
1 Small Spaghetti Squash (1-1/2 to 2 Pounds)
1/2 Cup Water
1 Pound Ground Beef
1/2 Cup Chopped Onion
1/2 Cup Chopped Sweet Red Pepper
1 Garlic Clove, Minced
1 Cup Canned Diced Tomatoes
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup (4 Ounces) Shredded Mozzarella or Cheddar Cheese
1 Tablespoon Chopped Fresh Parsley
-Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and
bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out
squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is
browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir
for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. Baking dish. Bake, uncovered, at
350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.
Note: try adding what your favorite fresh vegetables or whatever you have on hand. Spaghetti squash will take
on the flavor of the things you put with it.