WHAT’S COOKING IN THE KITCHEN?

SPAGHETTI SQUASH PARMESAN

INGREDIENTS

1 large spaghetti squash (about 3 pounds), halved lengthwise and seeded 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 4 ounces whole-milk ricotta (½ cup) 2 tablespoons chopped fresh parsley, plus more for serving ¼ cup fresh basil, torn, plus more for serving ¼ teaspoon crushed red pepper flakes (optional) 4 ounces fresh mozzarella, torn into bite-size pieces, divided 1 ½ cups marinara sauce 4 ounces grated Parmesan (about 1 cup) ½ cup Panko breadcrumbs

DIRECTIONS

Heat oven to 400 F. Place squash on a parchment-lined rimmed baking sheet, drizzle cut sides with 2 tablespoons of the oil, and season with 1 teaspoon salt, and several grinds pepper. Place cut side down and roast until easily pierced with a fork, 40 to 45 minutes. Increase oven temperature to 450 F.

Meanwhile, combine the ricotta, parsley, basil, red pepper flakes, half the mozzarella, 1½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. In a separate small bowl, combine the breadcrumbs with remaining 1 tablespoon oil and ¼ teaspoon salt.

Using a fork, gently scrape out the squash strands and transfer to the bowl with ricotta mixture. Stir until mostly combined but still streaky. Return the mixture to the hollowed-out squash halves. Dollop the marinara over the squash and scatter with the remaining ½ cup mozzarella. Top with Parmesan and breadcrumbs. Bake until breadcrumbs are golden and cheese is melted and browned in spots, about 25 to 30 minutes. Serve topped with more basil.

SNICKERDOODLE COBBLER

INGREDIENTS

6 tablespoons butter real butter, no substitutions 1 and 1/2 cup self-rising flour 1 and 1/2 cup sugar 3/4 cup milk 1 teaspoon vanilla extract 1/2 tablespoon cinnamon 1 and 1/2 cup packed light brown sugar 1 and 1/2 cup hot water

DIRECTIONS

Preheat the oven to 350 degrees. Melt butter in a 9x13 inch pan. In a mixing bowl, combine flour, sugar, milk, flavoring and cinnamon. Stir to combine, but do not over-mix Pour over melted butter. Sprinkle brown sugar over top of batter. Carefully pour hot water over butter and batter. Do not stir. Cook for 30 to 35 minutes until golden brown.

APPLES AND PEARS

INGREDIENTS

1 1/2 ounces apple flavored vodka 1 1/2 ounces pear juice 3/4 ounce vanilla-nutmeg syrup* 1/2 ounce lime juice, freshly squeezed 5 dashes Angostura bitters Hard cider, to top (approximately 1 ounce) Garnish: apple slice Garnish: nutmeg, freshly grated

DIRECTIONS

Add the vodka, pear juice, vanilla-nutmeg syrup, lime juice and bitters into a shaker with ice and shake until well-chilled. Strain into a double Old Fashioned glass over fresh ice. Top with the cider Garnish with an apple slice and a sprinkle of freshly grated nutmeg.

*Vanilla-nutmeg syrup: Combine 2 cups sugar, 2 teaspoons ground nutmeg, 6 vanilla beans (cut in half lengthwise) and 2 cups water in a small saucepan and cook over low heat, stirring until sugar is fully dissolved. Let syrup cool completely and strain into a closed container. Store in the refrigerator. 