Recipes of the Week - October 13th

Butternut Squash Baked Spaghetti
from: http://low-fat-cooking.suite101.com/article.cfm/butternut_squash_baked_spaghetti

• For the Butternut Squash Sauce:
  12 oz. butternut squash, peeled and cut into 1-inch chunks
  3 cloves garlic
  1 small onion, diced
  1 cup water
  1/2 cup non-fat milk
• For the Baked Spaghetti:
  1 16 oz. package whole grain spaghetti (such as Barilla)
  1 10 oz. package fresh spinach
  1/2 cup sweetened dried cranberries
  1/2 cup liquid egg substitute (such as Egg Beaters)
  1 cup sharp low-fat cheddar cheese.
  1/2 cup Parmesan cheese

Make the sauce first: Place the first four ingredients (through water) in a large saucepan and bring to a boil. Reduce heat to medium low and simmer for 20 to 25 minutes until squash is tender when pierced with a fork.
Pour into a blender. Add milk and puree until smooth.
Preheat oven to 375 degrees F. Spray a 10-inch springform pan with nonstick cooking spray.
Cook pasta according to package directions. Drain and place in a large mixing bowl.
Add the butternut squash sauce and remaining ingredients, except for the Parmesan cheese.
Pour into the prepared springform pan. Place pan on a baking sheet.
Sprinkle the Parmesan cheese over the top of the spaghetti pie.
Bake 45 to 50 minutes. Remove from oven and let rest 10 minutes before cutting. Makes 8 to 10 servings.

Roasted Baby Potatoes with Rosemary
1 pound small potatoes
3 cloves garlic, cracked away from skin
1 ½ - 2 tablespoons extra-virgin olive oil, enough to just coat potatoes
1-2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper. Place potatoes on center rack of oven and roast 20 minutes, until just tender.

Apple and Rosemary Strudel
from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=5564

• 10 oz white flour
  1 Egg
  5 fl oz Water1 tsp Vegetable oil
  4 Apple1 bn Rosemary
  2 tbl Soft brown sugar
  2 tbl Breadcrumbs
  1 tsp Cinnamon
  1 tsp Freshly grated nutmeg
  3 tbl Sultanas
  2 oz Melted butter

Preheat the oven to 400ºF.

Whisk the egg, water and oil together. Place the flour in a bowl and make a well in the centre. Gradually add the egg mix to form a dough.
Knead the dough and beat out on a work surface until it becomes soft and elastic. Leave to rest for 15 minutes.
Take the filling ingredients and mix together.
Roll out the pastry into a rectangle and then using your hands, stretch it out on a clean tea towel until it becomes very thin.
Spread all over with melted butter.
Sprinke over the apple mixture and roll up like a swiss roll using the towel to help you. Transfer to a baking sheet and shape. Brush with melted butter and bake for 40 minutes.