Spaghetti Squash No Dish Casserole

I got this wonderful recipe from a friend years ago and it is fabulous. 

A great dish to for your spaghetti squash and guests! 

Preparing the Squash 

Cut spaghetti squash in half; remove and discard the seeds.

Place the spaghetti squash halves (filled with a quarter inch of water in each) on a baking pan in a preheated (350 Degrees F) oven and bake for 40 minutes till tender.

Scoop out the insides of the squash (after it cools) using a fork and shredding lightly.  Leave some on the bottom for support.  Make sure you save the shell to fill with the mixture as this is your baking dish.

Ingredients for the Casserole

1 Cup cooked rice  
4 garlic minced cloves
Assortment of diced peppers
1 diced onion
oil for cooking vegetables

We added some other vegetables that were in the fridge ie rapini, broccoli, corn etc.




Sauté 4 cloves of garlic, one onion,
and vegetables.

Add the cooked rice to the pan, and then the squash.

Add fresh or dried herbs, salt and pepper to taste.

Mix thoroughly.

Add the mixture to the squash shell.

Grate cheese -cheddar and parmesan and place on top of squash dish.  Be generous.

Bake in preheated oven at 325 degrees F for approximately 30 minutes till cheese is golden brown and melted.

Toasted Bacon, Lettuce and Fried Green Tomato Sandwich-BLFGT

Both of us grew up enjoying fried green tomatoes 

and tomato and bacon sandwiches.  

This is a delicious variation combining them both.  

A delicious treat!

Directions for bacon
Heat oven at 350 F
Place bacon on cookie sheet
Leave in oven for 7-10 minutes till desired crispness
And no need to flip the bacon while cooking
Let cool




Directions for Tomatoes
Slice in desired thickness
Dip into flour and shake off excess
Shake salt and pepper on top
Fry in a heated pan with oil and butter

Toast sour dough bread just before tomatoes are done.
Add mayo and lettuce and serve with a pickle.

Here is the sandwich open with the fried green tomatoes 

on the sour dough bread.  

Rosolli (Beet Herring Salad)

When I asked my mom this summer, what are some of the traditional Finnish recipes you grew up with, she said "beet and pickled herring salad".  After my request she made this for the entire family. Everybody loved it! The version without pickled herring is called Punajuurisalaatti. I feel the herring adds the best part.

The diverse ingredients made a unique variety of textures and flavours. 

2 medium potatoes (cooked, peeled and diced)
2 tart (Granny Smiths) apples (peeled and diced)
2 carrots (cooked, peeled and diced)
1 medium onion (minced)
2  medium dill pickles (diced)




3/4 cup diced pickled or salted herring or sardines
1/8 tsp pepper
2 cups cooked, peeled and diced beets
tsp of chopped dill

Sour Cream Dressing
1 C sour cream
1 Tbl. lemon juice
2 tsp. beet juice
1/4 tsp sugar

Whipped Dressing (alternative) 
1 C heavy cream
2 Tbl lemon juice
2 tsp beet juice
dash of salt and sugar

Add all the diced vegetables (except beets) and herring and toss.  Just before serving add the beets. Gently toss.

Serve in a salad bowl lined with crisp lettuce and serve chilled with a generous spoonful of dressing.
The other option is to mix the dressing in or on the side.





After serving this to my friend, she said the flavours marry well together so nicely!