Sylvia's Scenario

Today, I made a recipe that will give me some variety for eating squash.  I've never been a big squash fan probably because I never seem to find a squash that is sweet.  Spaghetti squash is one that usually has no taste to me but it's always substituted for pasta for those avoiding carbs or gluten which I've never been a fan of.  I have tried it with spaghetti sauce and even ate it last weekend when we had spaghetti and meatballs for dinner with the grandkids.  But again, I'm not a real fan.  Give me real pasta, please!  But I admit, I did like this recipe which is a spaghetti/spaghetti sauce substitute and I would definitely make this again.   This is such a good carb recipe that I would actually use it as a vegetable side dish, too.  The sauce really jazzes up the bland squash.  I made it for lunch today and ended up eating two helpings it was so good.  The sauce has lentils and spinach in it so it is super healthy and full of fib...

As I was reading magazines today at my hair appointment, I ran across a recipe of macaroni and cheese with squash.  Yummy!  I had two squash at home to use up so I decided to use them up in macaroni and cheese which actually sounded really good to me. So, I call this Harvest Macaroni and Cheese and also added mushrooms and green onions to it. Makes 6 3 cups winter squash 8 ounces macaroni of choice or pasta, I used rotini 2 slices bacon 3 green onions, thinly sliced 8 ounces cremini or button mushrooms, sliced 2 Tbsp. flour 1 cup milk 1/4 tsp. salt 1/4 tsp. pepper 6 ounces fontina cheese, shredded (1-1/2 cups) 1.  Bake the squash in the oven. I will put the whole squash in the oven and let it bake in one piece, then remove it from the oven and let it cool.  Depending on the size, it will take from 1-2 hours at 350 degrees.  It's done when it feels soft to the touch. While it cools, prepare the rest of the recipe. 2. Cook past...