everything but the kitchen sink spaghetti squash

I love spaghetti squash because its so versatile and easy. My husband likes food with a lot of "stuff"-like muffins with lots of types of fruit in it, yogurt with fruit and nuts and oatmeal, etc. He has totally converted me. Here, I made spaghetti squash with whatever I found in my fridge and cabinet. It was soo good. 

Also, I just got this baking dish and I was so excited to use it- I really enjoy having oven-to-table dishes, instead of using disposable foil pans.

fancy mushroom barley soup

I am trying to get into cooking with more fresh ingredients. Mushroom barley soup is great for cold days, but this one was unbelievably tasty because of the fresh mushrooms I used, instead of from the can. We usually have soup with some crackers and melted cheese but its great by itself.

vegetable rice soup

I like to make thick soups during the cold weather, using rice or barley to make it cozier. Its super easy, and I let it simmer for a few hours while it thickens up. Here is what I made last night.

INGREDIENTS:
zuchinni
red pepper
frozen mix of cauliflower and broccoli
salt and pepper
onion
mushrooms
1 to 2 cups brown rice
olive oil
water
cheese (optional)
DIRECTIONS:
Saute onion and mushrooms with olive oil at the bottom of a pot until tender. Cube zuchinni and red pepper. Add all vegetables and rice to pot and water to cover. Season to taste. Put pot on high flame until boiled, then low flame for a couple of hours, until desired thickness. Serve hot with a slice of cheese.

crustless vegetable quiche

Quiche crusts aren't, in my opinion, too appetizing. This quiche has a lot packed into it, without needing the crust.