Sweet potatoes

Sweet potatoes in praline sauce

Not sure about the amount of servings

This sauce is very rich, and you may want to save some for over ice cream.

4 large sweet potatoes, peeled and halved

Salt

1 cup granulated sugar

1/2 cup corn syrup

1/4 cup water

3/4 cup chopped pecans

3 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over medium heat.

In a short time the sugar will begin to turn to a light golden brown.

Stir to prevent burning.

When light brown syrup is formed, immediately add the corn syrup, followed by the water.

Blend thoroughly.

Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract.

Place the potatoes in a greased baking dish.

Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.

Spaghetti Squash With Vegetables

Spaghetti Squash With Vegetables

1 spaghetti squash
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 large can (28 ounces) crushed tomatoes
3-5 cloves garlic
1 tsp. Basil
1/2 tsp Oregano
1/2 tsp. Crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese Serves 6-8

Cook spaghetti squash by your favorite method and remove flesh.

Preheat oven to 375 F.

Heat olive oil in a skillet and add the onion, pepper and garlic. Saute over medium heat for about 5 minutes.

 Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes.

Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.

 Top with half the cheeses, followed by the other half of the squash mixture, then the rest of the cheeses.

 Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.