Baked Feta "Pasta"

1 Spaghetti Squash (halved lengthwise and seeds removed)

8 oz block of Feta Cheese

2 cups Grape Tomatoes (halved)

2 cloves Garlic (minced)

Salt & Pepper

Olive Oil

Fresh Basil (chopped)

Microwave spaghetti squash for a couple of minutes to make it easier to cut. Gently scape out seeds and place both halves open-side up in a shallow baking dish. Place 1/2 a block of feta in each hollowed-out spaghetti squash half. Add 1 cup of halved tomatoes and 1 minced garlic clove into each half. Sprinkle each with salt & pepper to taste and drizzle with olive oil. Bake uncovered at 400 degrees for 1 hour until the squash is cooked and tender. Use a fork to separate the squash from the edges and mix together with the feta, tomatoes, and other ingredients. Top with fresh basil. Eat directly from the squash bowl as a meal, or serve as a side dish.

Macaroni & Cheese

2 Tblsp butter
2 Tblsp flour
1/2 tsp salt
1/8 tsp pepper
2 cups hot milk
1 1/2 cups diced cheddar cheese
8 oz elbow macaroni, cooked & rinsed
1/2 cup fine fresh bread crumbs

Into blender, put butter, flour, salt, pepper and hot milk. Cover and whip. As soon as blades reach full speed, blend for 40 seconds. After 20 seconds remove cover and gradually add cheese. Mix with macaroni and empty into a 2-qt baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. Let sit for a few minutes before serving.