Recipes from this morning's show..Spaghetti Squash Lasagna, Caprese Bites & Arugala Salad and Ricotta Cookies :)

SPAGHETTI SQUASH LASAGNA

CAPRESE BITES & ARUGALA SALAD

RICOTTA COOKIES

SPAGHETTI SQUASH LASAGNA

1 large spaghetti squash or 2 small

Olive oil

½ cup onion, chopped

1 lb. turkey Italian sausage

2 garlic cloves, chopped

4 cups of your favorite marinara sauce

2 cups ricotta cheese (I use part-skim)

2 eggs

½ cup grated Parmesan cheese

2 tablespoons fresh basil, chopped

½ teaspoon each of salt and pepper

8-ounces shredded mozzarella cheese

Place the spaghetti squash on a parchment paper-lined baking sheet.  Pierce 6 or 7 times with a knife.  Bake at 400 for 1 hour.  Let the squash cool completely then cut down the center.  Carefully scrape out the seeds and discard. Next, take a fork and shred the squash into a bowl.  Place all the squash on a cheesecloth-lined colander until most of the moisture is out.  (I like to do this step the day before if I have time).

Next brown the sausage, onion and garlic until the sausage is cooked.   Set aside.  In a bowl mix ricotta, eggs, Parmesan cheese, and salt and pepper.   Next place a thin layer of sauce in the bottom of a 13x9 baking dish.  Put a layer of spaghetti squash, next put a layer of sausage, then dollops of the ricotta mixture,  then ladle sauce over the ricotta.  Sprinkle a little mozzarella over the top and repeat layers 1 to 2 more times.  Sprinkle with ½ cup Parmesan cheese, cover with foil and bake for 30 minutes.  Uncover and bake 20 more minutes or until bubbly and golden brown.  Let it rest for 15 minutes before serving.

CAPRESE BITES WITH ARUGALA

Turkey pepperoni

Fresh mozzarella balls

Cherry tomatoes

Arugula

Olive Oil

Balsamic Glaze

Small wooden skewers

Thread a cherry tomato onto the skewer, then 2 slices of pepperoni, then 2 pieces of mozzarella.  Next place arugula on a salad plate, drizzle lightly with olive oil and drizzle with balsamic glaze.  Place 4 skewers onto each salad plate.

RICOTTA COOKIES

1 cup butter, room temperature

1 3/4 cups granulated sugar

2 eggs

15 ounces ricotta cheese

2 teaspoons vanilla extract

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

4 cups flour

Glaze

1 1/2 cups powdered sugar

1/2 teaspoon almond extract

3–4 tablespoons milk

1/4 cup sprinkles

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Instructions:

1.    Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

2.    In a large bowl, mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.

3.     Add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.

4.    Bake for 9-12 minutes until the edges are lightly golden.

5.    Transfer to a wire rack.

6.    In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.

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