Abby Feast: Italian Spaghetti Squash and Chocolate Beet Cupcakes

My friend Abby (pic of her cooking Zucchini Lasagna last year) is here visiting Boulder for her cousin's graduation from CU Law. Tonight, after a 3 hour hike through the foothills we decided to make a feast! Soooooooo good. We made 2 recipes we thought were worth sharing: Italian-style Spaghetti Squash and Chocolate Beet Cupcakes!

Spaghetti squash is a really great substitute for pasta and a lot more healthy. Kind of fun to change it up, and again, pretty simple. We used: 1 large spaghetti squash cut in 1/2 lengthwise, olive oil, and salt and pepper. After it's cooked, you'll need the pasta sauce of your choice and shredded cheese if you like. Preheat the oven to 375 F.

You'll need a sharp knife or cleaver to cut the squash. (More here.) Next scrap the seeds and pulp out and discard. Add a little olive oil to the bottom of a baking pan, add S&P to taste to the squash halves and place in the pan, rind side up. Bake about 30 to 40 minutes at 375 F. (If it's slightly soft on the top, it's done.)

Give the squash a little while to cool down, then flip over and use a fork to pull the strings out into a bowl. You should be able to get all of the flesh out right down to the skin. Now- the best part! We got a great garlic-y pasta sauce and some grated cheddar cheese, and prepare just as you would your pasta!

Next, chocolate beet cupcakes: dessert and vegetables! Sounds bizarre, but tastes like fudgy-brownies.


This recipe from "Ming Makes Cupcakes" is so good and we only took a couple of shortcuts to make it easier. We used one can of whole beets instead of the whole washing, peeling, cutting thing! We also did have to bake them for about 20 minutes (maybe the altitude?) more than the recipe called for and don't be worried if they collapse in the middle- they still taste fantastic. UPDATE: I also used semi-sweet chocolate chips. So, not too sweet!

I topped these with fresh whipped cream, which is so easy! Briskly whisk together 1 cup of heavy whipping cream, 1/4 cup sugar, and 1 tsp vanilla extract until it is stiff.

ENJOY!