"Spaghettti" Squash

Ingredients:
1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons olive oil
salt and pepper
1/2 cup romano or parmesan cheese, plus more for topping
1/4 pound chopped pancetta or bacon
1 to 1 1/2 pounds ground beef
2-4 carrots, peeled and cut into small pieces or shredded
1 medium onion, cut into small dices
3 cloves garlic, minced or finely chopped
1/4 cup tomato paste
1 cup beef stock or broth
chopped fresh basil and fresh parsely for topping (optional)
makes about 4 servings

Preparation:
Preheat oven to 400F.
1.Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons olive oil, salt, and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use fork to loosen the squash strands up. Drizzle with 2 more tablespoons olive oil, pepper, and a sprinkle of cheese.
2. While the squash is roasting, place a large skillet over medium-high heat with about 2 tablespoons olive oil. Add the pancetta (or bacon) to the pan and cook until crispy, about 5 minutes. Add the ground beef to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion, and garlic to the pan and cook until the veggies are tender, about 5 minutes.
3. Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 min.
4. Serve spaghetti squash with sauce over top and top with additional cheese, basil, and parsely (if desired). Enjoy!

Pasta Arrabbiata

1/4 cup olive oil

6 cloves fresh garlic, minced

1/2 tsp crushed red peppers or to taste (I use a little less with little kids)

1 tsp sea salt

28 oz can chopped plum (roma) tomatoes (my fav is Hunts)

1 lb Penne pasta

1 cup chopped Italian (flat) parsley

Cook garlic in oil on medium heat until golden, not brown, about 2-3 minutes. Add tomatoes, sea salt, and peppers, simmer uncovered for 15 minutes or until it starts to thicken. Cook penne, drain, add to skillet; toss, cover, and let rest over low heat 2-3 minutes. Add parsley; toss again. Serve immediately. Sprinkle with fresh, grated parmesan cheese. Serve with Italian sausage if you like.

Quick and easy. One of my favorite dinners!

Kielbasa Penne

This is our family's absolute favorite meal - my picky 2-year old will actually climb across the table to help herself to more. Enjoy!

• 1 T. butter
• 1 T. olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 lb. Polska Kielbasa, sliced & halved
  * This is the crucial ingredient that provides the majority of the flavor, so don't skimp with a cheap kielbasa - get something good! Otherwise it just ends up tasting like hot dogs... You could also try using something different, such as sweet Italian sausage.*
• 2/3 C. white cooking wine (Don't worry, the alcohol burns out.)
• 1 14-oz. can diced tomatoes (with juices)
• 1 to 2 C. whipping cream (I usually end up using at least 1.5 C., creating more sauce which is the best part.)
• 2 T. chopped fresh parsley (or 1 to 2 T. dried parsley flakes)

In a large frying pan with tall sides, heat the butter and olive oil over medium high heat. Add the onion and garlic, saute until onions are soft. Add the meat and saute until browned. *This step is important; the more the meat browns, the more its flavor will be released.*

Add the wine and boil until it has almost all evaporated (a few minutes). Add the tomatoes and simmer over medium heat for several minutes. Add the whipping cream and simmer to thicken the sauce. Add the parsley, stir it in, and season all with salt and pepper to taste. Pour sauce over 1 lb. of penne pasta, cooked.

Feel free to lick the plate clean after your 3rd helping. :)