Verdi and Spaghetti Squash Pie

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Prior to attending a performance of Verdi's Requiem at school, I made spaghetti pie for myself. But, it wasn't just any spaghetti pie, it was spaghetti squash...pie. I found this recipe from Kraft and I was overall pleased with how it turned out.






 

Verdi's Requiem (here's a particularly good recording of the Dies irae) has popped up in pop culture recently. The Dies irae was in Django Unchained and the Libera me was in Love in the Time of Cholera.



The spaghetti squash was easy to make and assemble. If you've never had spaghetti squash, don't worry, it's easy to work with. I think I had the most trouble grating the parmesan cheese by hand...



Recipe:
1  spaghetti squash (3 lb.)
1/2lb.  ground beef
1jar  (14 oz.) spaghetti sauce
1tsp.  Italian seasoning, divided
2Tbsp.  flour
3Tbsp.  butter, melted
3  eggs, beaten
1/3cup  KRAFT Grated Parmesan Cheese
2cloves  garlic, minced
1cup  KRAFT Finely Shredded Italian* Five Cheese Blend
make it


HEAT oven to 350ºF.
PIERCE squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
BROWN meat in large skillet; drain. Return to skillet. Stir in spaghetti sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
CUT squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
BAKE 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.




Also, are you majoring in education, or currently a teacher? This article from the Montreal Gazette wouldn't be too bad to read.

What have you made for yourself lately?