Spaghetti Squash Mediterranean-Style

• Prep

  30 m

• Cook

  1 h 10 m

• Ready In

  1 h 40 m

Recipe By:Jenny’s Kitchen

“A fun way to make spaghetti squash the main event in this unique and filling dish.”

Ingredients

• cooking spray
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil, divided
• 3 (4 ounce) Italian sausage links, casings removed
• 2 spring onions, finely chopped
• 3 cloves garlic, minced
• 1 zucchini, diced

• 1 red bell pepper, seeded and diced
• 1 tablespoon Italian seasoning
• 4 ounces crumbled feta cheese, or more to taste
• sea salt to taste
• 1 pinch lemon pepper, or to taste
• 1 small tomato, finely chopped
• 1 tablespoon chopped fresh parsley, or as desired (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat large baking dish with cooking spray.
2. Place spaghetti squash cut-side down in prepared baking dish.
3. Bake in preheated oven until spaghetti squash is tender when pierced with a fork, about 45 minutes. Turn squash over and bake for another 5 minutes. Remove spaghetti squash from oven. Scrape the strands from the skin and place into a large bowl.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Italian sausage and cook, stirring occasionally, until sausage is brown and crumbly, 5 to 8 minutes. Remove sausage.
5. Return skillet to heat; add 1 tablespoon olive oil, spring onions, and garlic, cook and stir until onions are softened, about 5 minutes. Add zucchini, red peppers, and Italian seasoning and continue to cook and stir until the vegetables are soft, about 5 minutes.
6. Stir spaghetti squash and feta cheese into vegetable mixture; cook and stir until cheese melts, about 3 minutes. Stir sausage into vegetable mixture; season with salt and lemon pepper. Sprinkle tomato and parsley on top to serve.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 5/31/2018

Caramel Apple Cheesecake Bars

yield: 12 SERVINGS

prep time: 30 MINUTES PLUS CHILL TIME

cook time: 40 MINUTES

One bite of these Caramel Apple Cheesecake Bars will leave you wanting another! Cookie crust with creamy cheesecake filling, fresh apples, and a thick brown sugar streusel, all topped with a drizzle of decadent caramel sauce!

INGREDIENTS:

FOR THE CRUST:

• 1 box (11 oz) vanilla wafer cookies (about 3 cups)
• 1/2 cup unsalted butter, melted

FOR THE FILLING:

• 1/3 cup heavy whipping cream
• 1/2 cup white chocolate morsels
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 1 1/2 tsp cornstarch
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1 package (12 oz) Crunch Pak sliced apples (peeled), about 4 cups diced apples

FOR THE STREUSEL:

• 1 cup light brown sugar, packed
• 3/4 cup quick oats
• 3/4 cup all-purpose flour
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 1/4 cup caramel sauce, for garnish

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a 9-inch square baking dish with foil. Set aside.
2. In a food processor, process cookies until fine crumb. Slowly add in melted butter and mix until completely combined (I just pulse a few times). Press into the bottom of your prepared dish.
3. Bake crust for about 8 minutes, remove and cool while preparing cheesecake filling (doesn’t need to be cooled completely).
4. For the filling, combine white chocolate chips and heavy cream in a microwave safe bowl. Heat one minute and stir until melted and smooth (heat additional 15 seconds if needed). Set aside.
5. In a mixer, combine cream cheese with sugar and cornstarch and beat until fluffy, about 3-4 minutes. Beat in sour cream, eggs, vanilla, and spices. Slowly beat in white chocolate mixture. Pour over prepared crust. Top with diced apples. Set aside.
6. In a bowl, combine streusel ingredients and mix with hands until crumbly. Sprinkle over apples. Return to oven and bake for 40 minutes. Center may be slightly jiggly. Cool completely then refrigerate for at least 3 hours (or overnight).
7. When ready to serve, cut into bars and drizzle with caramel sauce. ENJOY!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/caramel-apple-cheesecake-bars/

 

S’mores Hand Pies- Shugary Sweets

No campfire needed for these Ooey Gooey BAKED S’mores Hand Pies! Filled with marshmallow and smooth DOVE® chocolate, topped with a crunchy graham coating.

Source: S’mores Hand Pies- Shugary Sweets

Butter Pecan Fudge- Shugary Sweets

These sweet Butter Pecan Fudge is just like you would get on a vacation. Creamy, buttery flavor with the crunch of pecans!

Source: Butter Pecan Fudge- Shugary Sweets

Butterscotch Revel Bars – Shugary Sweets

Chewy and sweet, Butterscotch Revel Bars are a wonderful dessert to make for your next potluck or bake sale. Also a great treat freeze for school lunches!

Source: Butterscotch Revel Bars – Shugary Sweets

Myron’s Crock Pot Meatloaf Recipe

Myron’s excellent meatloaf recipe is seasoned with ketchup and chopped vegetables, and it’s cooked in the slow cooker. This is a basic crockpot meatloaf made with ground beef and seasonings.

Source: Myron’s Crock Pot Meatloaf Recipe

Zucchini “NOT APPLE” Crumble – Shugary Sweets

This Zucchini Crumble recipe is like warm apple pie! The crunchy cinnamon crumble on top makes this the perfect comfort food dessert!

Source: Zucchini “NOT APPLE” Crumble – Shugary Sweets

Chocolate Caramel Brownie Bites with DOVE® Chocolate – Shugary Sweets

Fudgy Chocolate Caramel Brownie Bites with DOVE Chocolate. Chewy brownies with a caramel candy filling and topped with a chocolate caramel frosting!

Source: Chocolate Caramel Brownie Bites with DOVE® Chocolate – Shugary Sweets

Butterscotch Fudge – Shugary Sweets

Creamy, melt in your mouth Butterscotch Fudge is an easy recipe to make any time of year! This fudge requires NO candy thermometer!

Source: Butterscotch Fudge – Shugary Sweets

M&m Peanut Butter Bars

I made a very easy recipe tonight.  My recipes have to be easy, or I would fall from standing too long.

The recipe is as follows;
Melt 1/2 cup butter in microwave.  Add 1 egg plus 1 cup brown sugar and stir . Mix in one-half cup peanut butter. Stir in 1 cup flour and 1 teaspoon vanilla. Fold in three-fourths bag of 11 ounce bag M&Ms, saving one third for later.

Line 8×8 pan with aluminum foil. Pour thick batter in pan. Bake 25-30 minutes at 350 degrees. It will be done when inserted knife tests clean upon checking.  Scatter
remaining M&Ms on top. Enjoy.

I took my finished product out of foil and placed on a plate. I also sprinkled confectioners sugar before placing final candies on top.