Spaghetti Squash Au Gratin Casserole

The spaghetti squash when cooked like this

reminds me of hashbrowns

I got the recipe from here

but i adapted it

 1 (16oz) pkg bulk sausage browned

1 medium spaghetti squash
1 small red onion, very thinly chopped
3/4 cup ranch dip or sour cream
1 cup shredded cheddar or mozzarella cheese

Cut the spaghetti squash in half and remove the seeds. 

Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.

 Using a fork, scrape the insides of the squash and transfer to a small bowl.

Mix the squash, sausage, onions, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 20-25 minutes. Put on broil in the last minute until golden brown on top.

 

Pumpkin Granola

Pumpkin Granola

I adapted this from here

3 cups  oats
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
¼ cup  oil
⅓ cup maple syrup
 3 teaspoons pure vanilla extract
½ cup pumpkin butter
½ cup mini chips 
 add ins : mini chips, dried fruit - cranberries- raisins-pumpkin seeds etc

 

1. Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.
2. In a large mixing bowl combine the oats, cinnamon, nutmeg, and cloves Stir well to combine.
3. In a saucepan combine the oil, maple syrup, brown sugar,vanilla, and pumpkin butter. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.
4. Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.
5. Bake, undisturbed for 30-35 minutes on the middle rack of the oven.
6. At the end of the cook time transfer the pan to a wire rack to cool undisturbed. The granola will turn crispy as it cools.
7. Once cooled use your hands to break the granola into large clusters then stir in the mini chips and dried fruits
8. . Store in an airtight container for up to a week.   

Pumpkin Butter

 Pumpkin Butter

4 (15 oz) cans of canned pumpkin

1 C sugar

2 C apple jucie

cinnamon - to taste

ginger - to taste

nutmeg - to taste

cloves - to taste

Place all ingredients in a crockpot

Cook until it has reduced

You can can freeze or refrigerate for use