If you’ve never cooked with spaghetti squash before, we are about to rock your world!  Nothing could be easier – seriously.  Buy it, cut it, cook it, shred it – done!  A perfect pasta substitute.  Believe us when we say you will not miss the taste – or calories – of pasta in this dish.  Full disclosure – this recipe appears in the January, 2017, Cooking Light magazine, but we’ve changed a thing or two to make it our own.  The recipe yields two large servings.

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Spaghetti Squash with Shrimp & Rosemary

Course Main Course

Cuisine American

Servings 2

Calories 324kcal

Ingredients

• 3 lb spaghetti squash
• 4 tsp olive oil
• 12 ounce large peeled and deveined shrimp
• Salt and pepper
• 1/2 cup thinly sliced red onion
• 1 tsp minced garlic
• 10 cherry tomatoes halved
• 2 tsp fresh lemon juice
• 1/2 tsp chopped fresh rosemary

Instructions

• Preheat oven to 350°.
• Cut a 3 lb. squash in half lengthwise and scrape out the seeds. Place the halves, cut side down in a large baking dish. Add 1/2 cup water to the dish and bake for 45-50 minutes, until tender.
• Once cooked, let cool cut side up for at least ten minutes. Scrape the inside of the squash with a fork and presto - spaghetti strands are created! You should end up with at least 3 cups. Set aside.
• Heat 2 teaspoons of the oil in a medium skillet over medium-high heat.
• Season the shrimp with salt and pepper to taste. Add shrimp to pan and cook until done (4-5 minutes). Remove from pan and keep warm.
• Add remaining 2 teaspoons of oil to pan and over medium-high heat, sauté onion and garlic until onion is tender.
  
• Add squash, tomatoes, lemon juice, rosemary and dash salt. Cook for a few minutes until warmed through.
• Place mixture on a plate and top with cooked shrimp. Enjoy!

Put these cashews out for guests and watch them disappear.  The crunch of roasted cashews mixed with the delicious flavors of fresh herbs and salt and an added kick of cayenne pepper – wow, it’s a party in your mouth!

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Herbed Party Cashews

Course Appetizer

Cuisine American

Servings 8

Ingredients

• 1 pound cashews
• 1 1/2 Tbsp fresh Rosemary
• 1 Tbsp fresh thyme
• 1/2 tsp cayenne pepper
• 2 tsp brown sugar
• 3/4 Tbsp kosher salt
• 1 Tbsp unsalted butter melted

Instructions

• Heat oven to 350°.    
• Place cashews on baking pan and toast for about 5 minutes in oven.
• Put the rest of the ingredients in bowl and add cashews once out of the oven.
• Mix and serve warm or room temperature.

The key to a successful roast is to have a reliable meat thermometer and DON’T OVERCOOK!

The wonderful aromas of this sage, rosemary, garlic, and mustard pork roast will fill your kitchen and have your mouth salivating – guaranteed!  Make our roasted potato recipe along with the roast – they cook at the same oven temperature.

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Aromatic Sage and Rosemary Roast Pork

Course Main Course

Cuisine American

Servings 5

Ingredients

• 2 1/4 pounds boneless pork loin roast
• 4 cloves garlic slivered
• 2 Tbsp red wine vinegar
• 1/4 cup olive oil
• 1/3 cup stone-ground mustard sold in deli section of grocery store
• 2 Tbsp fresh sage a wonderful compliment to any pork dish
• 2 Tbsp fresh rosemary

Instructions

• Preheat oven to 400°.
• Bring meat to room temperature (takes about an hour).       
• Spray roasting pan with cooking spray.
• Insert garlic slivers into the top of the meat.
  
• Whisk together vinegar, oil, and mustard.  Reserve half for dipping sauce and rub the other half over the roast with your fingers.
  
• Top with sage and rosemary.
  
• Cook for approximately 50 minutes (check after 30 minutes) or until the meat thermometer reads 145-150°.
• Let sit for 10 minutes slightly tented with foil before carving.

There are several steps to this recipe, but the refreshing taste is well worth the work for this unique libation.  A cocktail shaker and wooden muddler are needed to make the drink.

Chilled martini glasses are the best way to serve a St. Pete Sunshine.  Simply put ice water into the glass for a few minutes before use and empty when recipe is ready.

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St. Pete Sunshine Martini

Course Drinks

Cuisine American

Servings 1

Equipment

• Cocktail Shaker and Muddler

Ingredients

• 1/2 - 3/4 cup fresh pineapple cubes
• 1 sprig Rosemary stripped
• 1 ounce lime juice
• 1/2 ounce simple syrup*
• 2 ounces Tequila
• 1 ounce Grand Marnier
• Pineapple slices for garnish

Instructions

• In a cocktail shaker, add pineapple, Rosemary, lime juice and simple syrup.  Muddle (mash) until pineapple is mostly liquid.   
• Fill with ice and add both alcohols. Shake.
• Double strain using the cocktail shaker top and a small strainer.  
• Pour into chilled martini glass and garnish with a pineapple slice.

Notes

*Simple syrup - Boil equal parts of water and sugar until sugar has melted.  Cool before use.  This is a common cocktail ingredient - make a large batch and keep in the refrigerator for your next cocktail celebration.