Stuffed Zucchini Boats
    Ingredients: 5 Zucchinis (makes 10 boats), parmesan cheese, bread crumbs, olive oil, minced garlic, salt & pepper.
  Cut zucchini lengthwise (down the middle)
  Cut out the insides of both parts and chop them up in to small dices leaving only the shell of the zucchini. (save the shells/boats for later). Add to a bowl: Diced zucchini, ½ cup to 1 cup bread crumbs (seasoned or italian style), ½ cup parmesan cheese (grated), salt & pepper to taste, minced garlic to taste. Add a small amount of olive oil to the bowl until the mixture is moist and crumbly. Scoop the mixture into the zucchini boats/ shells you put aside until each one is full. Get a baking pan and line it with some silver foil. Cover the bottom of the baking pan with 1-2 inches of water and then add the zucchini boats stuffing side up. Preheat oven to 375 degrees and then put your zucchini boats in the oven for 40 (forty) minutes.

2.  Spaghetti Squash

    Ingredients: Spaghetti Squash, spaghetti sauce (any kind), parmesan cheese, salt & pepper.

Start by washing the spaghetti squash. Once it’s washed, cut it down the middle so you have two equal parts. Scoop out all of the seeds. Grab a baking pan and cover the bottom with 1-2 inches of water. Put your squash in the pan with the cut side down. Preheat your oven to 375 degrees and put the squash in the oven for approx. 1 hour (or until the “meat” on the inside is tender). Once the squash is out of the oven take a fork and start scooping the “meat” out in a horizontal direction (left to right not up and down). The squash should scoop out looking stringy (like spaghetti). Once all is out, season with spaghetti sauce, cheese and whatever else you would put on regular spaghetti. (We add salt and pepper) because fuck yeah Italians.