pasta pie

On the menu plan for tonight, it was supposed to be a veggie stir fry and rice. Then I looked in the crisper, and the main veggies for the stir fry were the same four that I had used in yesterday's meal and Monday's meal. The kids had already seen them twice and I wasn't taking any chances for rejection. I changed tonight's meal at 6 and it was on the table at 7, served with salad and crudites for the kids.

1 350 g WW spaghetti or other favourite pasta shape
1-2 c water
1 c chopped summer squash
1 c chopped carrot
1 c chopped green beans
1 c broccoli
1 c chopped fresh tomato
1 c cottage cheese
1 c shredded cheese
3 eggs
2 T bread crumbs

While the water was coming to a boil for the pasta, I started chopping up my veggies and throwing them in the pot with 1-2c water.
I put the noodles in the boiling water and started preheating my oven at 350F.
When the veggies were cooked enough that I could blend it up, that's what I did, with my handy dandy immersion blender.
As luck would have it, the veggies, noodles and oven were ready at the same time.
I drained the noodles and tossed them in the hot pureed veggies, then dumped the coated noodles in my 9*13 casserole dish. I could have greased the pan, I suppose, but it's a gorgeous ceramic dish that just doesn't burn.
In a separate bowl, I mixed the eggs and cheeses, then dumped that on top of the hot noodles and quickly stirred them together.
I sprinkled my crumbs on top to curb the "but mommy, I don't like crunchy noodles" crew and placed it in the oven for 1/2 an hour, uncovered.
I took it out of the oven and let it set for about 10 minutes.
It made enough for all five of us to have seconds, three of us for lunches tomorrow (at their request) and one extra serving for some lucky man's breakfast:)

Making this again, I would probably sub 1/2 the shredded cheese for a romano or parmesan; and added a cup of onions and a few cloves of garlic to my veggies pot. I may put in 1/2 a teaspoon of thyme and a pinch of rosemary and a few good twists of pepper next time as well.
Our cottage cheese was 1% mf and low sodium, and I don't add salt to my pasta water.

squash

It's that time of year when we seem to get more squash than we know what to do with. Thanks to Bryson's we generally get patty pans, crook necks and other super incredibly delicious little squashes each week in the summer. There are many recipes for squash, but our favourite is the easiest...

3 c sliced squash of your choice
1 med onion, sliced
1 T butter

Melt butter in medium skillet at medium heat. Add squash and onions. Stir occasionally, cook until desired doneness, about 10 minutes on medium low heat. I like al dente, BD prefers the squash a bit softer.

The kids still aren't big fans, but DD will eat the onions as they are 'sweet' coooked this way.