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Casserole for the win!

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
01/27/2017 03:48 PM

Greetings from Tink World!

Tink made it home safely. She filled me in on her adventure. It was a great experience. She has already had some results and  more will happen in the coming months. Tink will be blogging about the experience soon. So, look for that in the coming weeks. 

With Tink being out of commission for a couple of week, we took some time off of markets. However, Team Tink will be back next Wednesday. The market hours are 4-7 p.m. So, get your orders in now! We will have plenty of beef, pork, eggs, and soap. Plus, Darby Farms chicken will be available. Hopefully, the wind will have died down by then. 

We haven't shared a recipe in a while. This one is new and fun. Spaghetti squash casserole is delicious!

What you'll need:

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 large garlic cloves, minced
  • 1 pound Tink's ground beef
  • 1 teaspoon oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon thyme
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon crushed red pepper flakes
  • salt and pepper, adjust to taste (be sure to season well)
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can organic diced tomatoes, drained
  • 1 egg, whisked
  • Mozzarella cheese to top (optional)
To prepare squash, preheat oven to 375 degrees. Cut squash in half and scoop out all the seeds. Rub olive oil on both halves (on the meat side). Season with salt and pepper. Place face down on a baking sheet covered with parchment paper. Bake for 40-45 minutes or until the squash is tender and can be pierced with a fork. 
Add oil to a pan on medium heat. Add onion and a pinch of salt. Cook for 5-7 minutes. Add ground beef and spices. Brown meat, but leave slightly pink (it will continue to cook in the oven). 
Preheat the oven to 350 degrees. Combine the beef, spaghetti squash strands and tomatoes. Add the whisked egg and pour into a casserole dish. Top with a bit of cheese and bake for 30 minutes or until cheese is bubbling or golden brown. 
On a side note, if you've never used spaghetti squash, it's super easy to get the strands out after baking. Once the squash has cooled, use a fork to scrape out the meat of the squash. It will look like noodles. 


I must admit, I"m not a big fan of casseroles. I guess I associate them with funerals and church functions. Usually they are salty and have too many processed ingredients. So, I usually skip them. This casserole isn't like that. It's fresh and resembles a Mexican casserole. We ate it with sour cream and salsa. Tortilla chips were added for a nice crunch. 

Well, that's all for now. Have a great weekend. We'll see you at the market!

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