Spaghetti Squash with wild rice

1-1/2 – 2 lb. spaghetti squash, cut in half lengthwise

1 small onion, peeled and thinly sliced

1 - 2 Tbsp. unsalted butter

1/4C wild rice, soaked in hot water for 30 minutes

1C baby arugula or baby spinach leaves (optional)

salt and pepper to taste

2 Tbsp. unsalted butter

1/2C grated parmesan cheese

Preheat oven to 375F.  Scoop out the seeds from the spaghetti squash and discard.  Coat a baking dish with oil, lay the squash halves cut sides down and roast until tender – about 35 minutes.  Remove from the oven and scrape crosswise to pull the strands from the shells, leaving the shells intact.  Meanwhile, drain the wild rice and place in a pan.  Cover with chicken stock and simmer uncovered until tender – about 20 minutes.  Drain.  Heat a sauté pan; add one tablespoon butter, salt and pepper.  Add the onion slices and sauté until tender.

Mix the squash strands with wild rice, onion slices, arugula (or spinach), salt and pepper to taste and spoon filling into the shells.  Dot with butter and place on a baking sheet.  Sprinkle with Parmesan cheese and roast uncovered until heated through – about 20 minutes.  Cut each half in half or in thirds crosswise and serve.

MAKES:  4 – 6 servings

Cauliflower and pears with brown butter and roasted hazelnuts

1 medium head cauliflower, cut into florets

2 Tbsp. olive oil

1 tsp. Mediterranean spices

1 – 2 comice pears, cored and thinly sliced

8 fresh sage leaves, thinly sliced

½ stick unsalted butter

1/2C roasted hazelnuts, skinned and coarsely chopped

salt and pepper to taste

Preheat oven to 400F.  Toss the cauliflower florets with olive oil and Mediterranean spices on a rimmed cookie sheet.  Roast until almost tender – about 15 – 20 minutes.  Add the pear slices and sage leaves and toss to combine.  Return to the oven and roast until cauliflower is tender – about 5 minutes.

Meanwhile heat butter in a pan until browned but not burned.  Remove the vegetables/pear from the oven and add the browned butter and hazelnuts, tossing to combine.  Season to taste with salt and pepper and transfer to a serving platter and serve.

MAKES:  6 servings