Wednesday: Pasta

Today's menu:
Spaghetti pie, green salad, squash, bananas & graham crackers

Spaghetti Pie

CRUST:

7 ounces uncooked spaghetti

2 tablespoons butter or margarine

1/3 cup grated Parmesan cheese

2 eggs, beaten

FILLING:

1 cup (8 ounces) cottage cheese)

1 pound ground beef

½ cup chopped onion

1/4 cup chopped green pepper

1 can (14 ½ ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

½ teaspoon garlic salt

½ cup shredded mozzarella cheese

  Cook spaghetti according to package directions; drain.  Combine hot spaghetti, butter, Parmesan cheese and eggs in a large bowl.  Transfer to a greased 10-inch pie plate.  Form a crust.  Spoon cottage cheese evenly over crust; set aside.  In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.  Stir in tomatoes, tomato past, sugar, oregano and garlic salt; heat through.  Pour over cottage cheese layer.  Bake at 350 degrees for 20 minutes or until set.  Yield: 6 servings.

Baked Winter Squash

Butternut, Spaghetti, Acorn, or Hubbard squash

Cut squash in half or quarters if large; place cut side down in a greased baking dish.  Bake, uncovered, at 350 degrees for 45-60 minutes or until tender.