Spaghetti Squash Casserole

This recipe and easy, healthy and yummy!

– 2 – 3 lb spaghetti squash, cut in half and seeds removed

– 1 lb ground beef or pork

– 1 shallot, sliced thin

2 cloves garlic, minced

1 1/2 tsp italian seasoning

Salt and pepper

1 28 oz can diced tomatoes

1 c shredded fontina cheese

Basil for garnish

Preheat oven to 400. Place squash on a pan and roast for 30 – 40 minutes until soft.

In a 12 inch skilled, add ground meat, shallot and garlic, cook over medium heat until the meat is browned. Stir in seasoning and tomatoes and cook for 20 min on low until thicker.

Shred the spaghetti squash and add to sauce. Stir well and top with cheese. Bake for 15 minutes until bubbly and cheese is melted l.

Top with basil and serve.

Serves 4 – 6.

Stuffed Shrooms


This is a quick weeknight meal that is mostly hands off. I just pulled together what I had in hand to make the stuffing. I used ground wild boar, but ground pork or beef would be a great substitute.

5 portabella mushrooms, cleaned and gills scraped out, 1 chopped
1/2 onion, chopped
1/2 lb ground meat
8 oz spinach, chopped
1/4 c white wine
1/4 c basil chopped
1/4 c panko bread crumbs
1/4 c parmesean cheese
1/4 c mozzerella, or a couple slices
Salt and pepper

Preheat oven to 450.

Roast 4 mushrooms on a lined PAB for about 15 minutes until they are cooked through.

In a medium pan sauté chopped mushroom and onion until soft, add ground meat cook until slightly browned, add wine if the pan starts to dry out. Add spinach and wine, cook until spinach is wilted. Add panko and more wine if the pan starts to dry out, cook for 5 min, stir in basil and remove from heat.

Stuff mushrooms with mixture, top with cheeses. Bake for 10 minute or until cheese is melted and a little brown.

Serves 2 as main, 4 as a side.

Wild Boar Meatballs


This was inspired by my favorite Itialian cooking magazine, La Cucina Italian. I had some wild boar, but you could use ground beef, lamb, or whatever ground meat you prefer and it would still me amazing.

1 lb ground meat
1 cup pecorino cheese, grated
3 slices Proscuitto finely chopped
1/4 c parley, chopped
1 – 2 red bell peppers, 1/4 inch dice
1/4 c kalamata olives, sliced in half
1/2 TBSP butter
1/2 TBSP olive oil
1/4 c white wine

Combine meat, cheese, Proscuitto and parsley, add salt and pepper. Form into small meatballs.

Heat skillet over medium heat, add butter and olive oil. When shimmering add meatballs and cook about 3 min, turn, then add peppers, wine and olives. Cook a couple more minutes. If pan starts to dry add more wine.

Serves 4.