COM 50 plus Fall Cooking Class

​ROASTED SPAGHETTI SQUASH
Spaghetti squash is so versatile and easy to make! Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish. Here is a basic recipe for roasted spaghetti squash.

INGREDIENTS:

• 1 large ripe spaghetti squash
• salt and fresh pepper

METHOD:

1. Preheat oven to 350°.
2. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
3. Place on a baking sheet, cut side up and sprinkle with salt and pepper.
4. Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.
5. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
6. Place in a serving dish and serve hot.

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Acorn Squash

• 1 medium acorn squash, halved and seeded
• 1 tablespoon butter

• 2 tablespoons brown sugar


• 1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. 
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking. 
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes

Savory Stuffed Pork Chops

ingredients:
 (8-ounce) pork rib chops, about 1-inch thick
1 Tablespoon chopped fresh sage
1 teaspoon salt
Freshly ground black pepper to taste
4 Tablespoons vegetable oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/2 cup crumbled, toasted cornbread (or cornbread stuffing mix)
1/2 cup finely diced green apple, peeled, if desired
2 Tablespoons dried cranberries
1 cup plus 2 Tablespoons chicken stock

Method

1. Preheat oven to 350 degrees F.
2. Turn chops on the side, and using a sharp knife, cut a pocket in each chop.
3. Combine sage, salt, and pepper, and pat it into chops. Set aside.
4. Heat 2 Tablespoons oil in a large, ovenproof skillet.
5. Add onion and celery and cook over medium-high until lightly browned 4 to 5 minutes.
6. Stir in cornbread, apples and cranberries and 2 Tablespoons chicken stock. Divide stuffing between chops. If there is extra stuffing, wrap it in foil and bake to be served with the pork chops. Wipe the pan clean.
7. Heat remaining oil in the skillet over medium-high heat. When hot, add stuffed pork chops and cook several minutes until caramelized and golden brown on both sides.
8. Finish pork chops by baking, placing the skillet in the oven and bake 30-40 minutes until cooked through.
9. Meanwhile, reduce remaining 1 cup stock to 1/2 cup. When chops are done, remove from oven and place on warm plate.​
10. Bring to a boil and stir to heat through. Spoon over chops and serve.