Friday, November 03, 2006

Spaghetti and Peppers and Squash - It's Pie


Cleared the old squash plants out of the garden on Tuesday just before the rains came on Tuesday night. Harvested the last of the summer squash, even baby ones. Since it was cold and damp, a savory pie with red pepper and those squash and mushrooms, onion and garlic sounded good. I used up some left over spaghetti, too. The kitchen smelled so good, especially when I added the dried basil and fresh parsley to the hot vegetable mixture. The colors were jewel like, peeking out of the pasta here and there. It looked so tempting right out of the oven that C served it up before I could get a photo. Have to work on that. So the finished dish was photographed in the pan before it was all consumed.
It may sound like there is a lot of chopping, but it really goes fast.
Chop everything up at the beginning and it all goes together quickly and into the oven.





Elle's Savory Spaghetti Pie with Peppers and Squash

1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 medium red bell pepper, diced
1/2 cup diced mushrooms (at this time of year exotic ones are sometimes available)
1 1/2 cups summer squash - I used a combination of yellow crookneck and zucchini
2 teaspoons dried basil
1 tablespoon minced parsley, Italian if you have it
3 cups cooked, drained, cooled spaghetti
1 cup low fat ricotta cheese
1 large egg
1/4 cup egg substitute (or use another egg)
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup (or more) grated Parmesan Reggiano cheese

In large cast iron skillet, over medium high heat, heat the olive oil. Saute the onions and garlic until onion is transluscent, but don't burn garlic, about 4 minutes. Add the red pepper and cook 1 minute. Add the mushrooms and squash and continue cooking until some of the edges of the squash brown a bit, about 4 minutes. Add the basil and parsley, stir and remove from heat.
Stir the spaghetti into the vegetables in the skillet.
In a medium bowl, combine the ricotta cheese and egg, and egg substitute. Sir until well blended. Add pepper and salt and stir to blend.
Pour cheese mixture over vegetable mixture and gently stir to blend. Top with grated cheese and place in preheated 350 degree oven for 20 minutes. Serve hot in wedges.

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