I got this cookbook when I was a junior in high school. I bought it from my Home-Ec teacher, Mrs. Cole. It’s full of yummy goodness – but most of it is also full of processed ingredients. However, I’ve become quite good at switching out those processed things for homemade things…and now that I’ve said that, my next dish will probably taste like dog food.
I chose this recipe for Macaroni and Cheese Deluxe because I was in a cheesy kind of mood…which is a lot. I omitted the macaroni and used spaghetti squash…and changed up the cheese a little bit. And added Parmesan, because I love Parmesan. Dear Ruth Black, thanks for submitting this recipe…it is very tasty – I hope you are not offended by my changes.
I won’t go into specifics on the squash right now, because I’ve already done that. For this recipe, you need one medium squash, cooked and shredded. You can fix it in the crock or fix it in the oven – I chose oven for this one.
When your squash is done, you just mix everything all together and bake it. I love recipes like this that don’t require 15 steps or waiting in between mixing or other stuff like that…most of the time, if a recipe calls for that, I just move on to something else. Ain’t nobody got time for that.
Pour this into an 8 inch square baking dish and sprinkle the top with Parmesan. I like cheese…have I ever mentioned that? Is there really such a thing as too much cheese? Answer – yes…regularity is highly under-rated.
Just bake until it’s golden on top and set – about 45 minutes. I really, really, really like this dish. In fact, I ate about half the pan myself. Yes, it was divided in to two meals…but I ain’t proud. This is good stuff – and I should eat it before it grows mold…right? Preach it. And is that yellow dot on my cabinet bothering anyone else except ME???
**See recipe at bottom**
Spaghetti Squash Deluxe
- 1 medium spaghetti squash, cooked and shredded
- 1 cup cottage cheese
- 1 cup sour cream
- 1 egg
- 1 cup shredded Cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup Parmesan cheese
- Combine all, except Parmesan. Mix well.
- Pour into greased 8 inch baking dish.
- Sprinkle top with Parmesan.
- Bake at 375 for 45 minutes or until browned and set.
Yield: 5 servings