…into the leaves, that is. Oh yeah, clocks too.
Now that the last of the leaves are on the ground, I’ll agree to rake.
With a little help, of course.
(And I mean a very little.)
Yard work today was a family affair. Two up front and two in the back.
While the rest of our street hauls their leaves to the curb, we haul ours to the back! That absurdity deserves a Compost Math lesson, don’t you agree?
Kitchen scraps (and grass clippings) = nitrogen
Leaves = carbon
nitrogen + carbon = ?
A happy compost pile apparently? I’m not the Compost Master around here, I just do as I’m told.
I am the Dinner Master around these parts though, which means it’s time for a little Dinner Math lesson.
Spaghetti Squash Pie of course!
Cut spaghetti squash in half and de-seed. Grease a baking sheet with oil (I used olive oil) and bake face down at 350 for about 50 minutes – or until you can easily stick a fork into the outer shell.
While squash is baking, prepare your cheese layer:
1 egg, beaten
8 oz ricotta cheese
8 oz mozzarella, shredded
Tablespoon or so of parmesan cheese
Combine ingredients in a medium sized bowl and set aside.
Once cool enough to pick up, scrape “noodles” into a bowl. Stir in a little parm and minced garlic if you’re so inclined.
Now it’s time to assemble your layers. Noodle layer at the base, cheese layer up next.
Layer three? Tomato sauce. Make your own – or better yet – do it the easy way (dude. I baked a squash at 9 AM for crying out loud.) and get your third layer from a jar.
Bake now or bake later.
I chose later.
(Whether now or later, bake at 350 for about 40 minutes.)
Served with a side of veggies – how ’bout Brussel sprouts made my new favorite way!
Eat now or eat later.
I chose now.