Two of the cutest little trick or treaters that came to my door.
Kung Fu Panda and the Princess
Aside from staying out of trouble I have taken a short break from quilting and have been doing some needlework. Here are a few of my recent finishes.
These will be finished into a tree ornaments. I have a Mr. Santa to go along with Mrs. Santa.
This will be finished in either a pillow or a cube.
And lastly this will be a pillow. Can you guess what it is???
Recently we had one of our favorite fall dinners. Stuffed Spaghetti Squash. I am including the recipe. The recipe came from the Beef It’s What for Dinner people.
Sirloin Stuffed Spaghetti Squash
1 lb. Beef top sirloin steak. ½ to ¾ inch thick
4-5 lb. Spaghetti squash
1 small onion, chopped
1 medium green bell pepper, chopped
2 medium tomatoes, chopped
1 tsp. Oregano leaves
1 tsp. Thyme leaves
½ tsp. Crushed red pepper
½ tsp. Garlic powder
1 Tbsp. Olive oil
¼ cup fresh parmesan cheese, grated
Cut squash in half lengthwise, scoop out seeds and microwave cut side down in ½” water for 15 min. While the squash cooks, chop onion, green pepper and tomato. Combine seasonings. Press into both sides of streak. Cook steak in large skillet with oil over medium heat for 3-5 minutes. Turn steak, moving to one side; sauté vegetables during last 5 min. Cut steak into ½ inch cubes and mix with vegetables and pan juices. Pull a fork from edges through squash until it resembles spaghetti. Season with salt and pepper to taste. Top each squash half with part of the steak, vegetables and pan juices. Sprinkle with parmesan. Bake in a preheated 350 degree oven for 8-10 minutes.
Note: Be sure you pick a squash that is bright lemon yellow.