Hye Thyme Cafe: 2016

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Tuesday, December 20, 2016


Tabbouleh : Hye Thyme Cafe

I usually prefer the red tabouli (Eetch), but every once in a while, I'll throw together a batch of the traditional, especially if I have a surplus of parsley kicking around. As with the red, it's great scooped up with wedges of a nice fresh pita, cucumber chips, as a topping on crackers or pita chips, etc. Sometimes I'll just make a salad and throw a scoop over the top.

For the tomatoes, you can use whatever is available to you, but I prefer to quarter the small grape tomatoes - that way, you get more of the firmer outside, not so much juice and pulp. Same goes for the cucumber - I like using the pickling cucumbers because they are firmer and less seedy. Tabbouleh is all about the parsley and lemon, but some people are more partial to parsley than others, so chop it all and add half to see where it's at, then add more to your liking. If you've got any left, just throw it in a zip-top bag and store it in the freezer for cooking, flavoring broths, etc. down the road.

1 c bulgur wheat (I prefer the fine)
1 1/2 c hot water (many use boiled, but it will absorb either way)
1/4 c olive oil
Juice of 2 lemons
1/2 t each salt and pepper
2 bunches parsley, chopped
1 cup mint, chopped
2 c grape tomatoes, quartered
3 mini cucumbers, diced small
3 scallions, sliced thin

  1. Pour the hot water over the bulgur, and stir in the olive oil, lemon juice, salt, and pepper, allowing that to soak in while you're chopping your veggies.
  2. Chop the parsley, mint, tomatoes, and cucumbers, and thin slice the scallions, then add to the bowl with the bulgur - no worries if all the water hasn't been absorbed yet.
  3. Chill for a while to allow the liquid to finish absorbing and the flavors to blend.
Tabbouleh: Hye Thyme Cafe

Tabbouleh: Hye Thyme Cafe

Tabbouleh: Hye Thyme Cafe

Monday, December 5, 2016

Spinach-Artichoke Hummus

Spinach-Artichoke Hummus: Hye Thyme Cafe

One of my favorite things to eat is a nice hot, cheesy, gooey Spinach and Artichoke Dip. That said, you may have noticed that I've been on a bit of a Hummus kick lately. When I looked in the pantry a week or two ago and saw a can of quartered artichoke hearts, I decided to add an Artichoke Hummus to my To-Do List. Then I started thinking about the dip and decided to make it a spinach/artichoke version. That turned out to be a great idea for a healthier dip option - a little too good actually! After eating a hefty portion with some veggies and pita chips for dinner, I actually had to put myself to bed early so I would stop scooping another chip every time I passed through the kitchen (funny how thirsty I was that night, forcing me to make several trips to the fridge for water).

15.5 oz can chickpeas, rinsed and drained
8/5 oz can quartered artichoke hearts, drained
3 T tahini
1-2 cloves garlic (depending on size)
1/2 t kosher salt (or about 1/4 t table salt)
1 t crushed red pepper flakes
1/4 c water
1 T white balsamic vingar (or 2T lemon juice)
1 c chopped spinach (I used frozen/thawed)
  1. To the bowl of your food processor, add the chickpeas, about 2/3 of the artichoke hearts (reserve the rest), the tahini, garlic, salt, crushed red pepper flakes, half of the water, and white balsamic (or lemon juice).
  2. Puree until smooth, scraping down the bowl as necessary to catch any stray chickpeas, and adding the remaining water if needed - depends on how "juicy" your artichokes were, how well you drained the chickpeas ...
  3. Add the reserved artichoke hearts and the spinach to the bowl, and pulse until just combined. The semi-chopped artichokes will add another texture and make your Hummus more appealing visually, and adding the spinach at the end will also change the texture and prevent your hummus from turning Kermit the Frog green.
  4. Let that sit for a while to give the flavors a chance to blend, then drizzle a bit of oilve oil over the top and serve with veggies or pita chips for dipping.

To whip up a batch of pita chips. Just cut loaves of pita bread into single layered chip-sized pieces, spritz with cooking spray (or brush with olive oil), sprinkle a bit of salt or your favorite herb or spice blend, and bake until crispy. Sometimes I'll pick up one of those multi-section shaker-top bottles of spices (meant to be added to olive oil for dipping bread) and make some of each flavor. Lately, I've been using a container of Falafel Spice.

Spinach-Artichoke Hummus: Hye Thyme Cafe

For any kind of dip like this, if you're going to be dipping cucumbers, because they can be slippery, you might want to use a crinkle cutter so the ridges give your dip something to cling to.

Spinach-Artichoke Hummus: Hye Thyme Cafe

Monday, October 31, 2016

Zombie Eyes ... And a Lesson Learned

Zombie Eyes: Hye THyme Cafe

I threw these together at the last minute for an office pot-luck today. Strangely, the last time I made a version of these pretzel/kiss treats (Salty Kisses), I also had a lesson learned. That time, it was not to use the caramel-filled kisses. This time, it was not to use the Pumpkin Spice kisses. I don't know what they're made of, but it's apparently not chocolate! No matter what heat setting I tried, I couldn't get those buggers to melt. Makes you wonder.

Small Pretzels (preferably round waffle or wagon-wheel)
White chocolate Kisses (I could only find the Cookies n' Creme)
M&Ms or other small candies (I had some "eyes," so I used both)
Red and black icing 

  1. Line a baking sheet with parchment or foil, then with a single layer of prezels
  2. Top each pretzel with a Kiss
  3. Bake at 250 for about 8" until melty
  4. Press an M&M into each for the iris - they're zombie eyes, so it's OK to use the yellow, orange, and red even though they're not regular eye colors
  5. To make them bloodshot, pipe on a bit of red icing - I had a small tube I hadn't opened from Christmas, so I used that, but to create the pupils, I mixed a bit of powdered sugar into a spoonful of milk until smooth, then blended in black food coloring and used a small paintbrush to paint them on. You could do the same with red food coloring to give them that bloodshot look.
At the time I bought the Kisses, I was bummed I couldn't find the white/dark Hugs, thinking the built-in stripes would work for the bloodshot look when they were smushed by the M&M, but I actually think the Cookies n' Creme makes them even creepier, so that worked out fine. You can see in the photos that I did manage to use a few of the Pumpkin Spice Kisses - those look pretty creepy too, partially because instead of melting, the outside coating got flaky.

Zombie Eyes: Hye THyme Cafe

Zombie Eyes: Hye THyme Cafe

Have a spoooooky Halloween!

Monday, October 17, 2016

Concord Grape Pie

Concord Grape Pie: Hye Thyme Cafe

I had never heard of Grape Pie until one of the guys I work with mentioned it, but apparently, it's a big thing in this part of NY. It is actually his favorite pie, so when I happened to come across some concord grapes at a local orchard, I couldn't help but try it. I have to say, I was pleasantly surprised - it turns out that a grape pie isn't all that different from a blueberry pie. I was afraid it would be like eating a slab of grape jelly between pie crusts instead of a few slices of bread and some peanut butter!

Even though I'm glad that I made it, I have to admit that I probably won't do it again - it's not that I didn't enjoy it (and yes, it did get my co-worker's seal of approval), but there are other pies that I prefer, and this one is somewhat labor intensive in that you have to squeeze all of the grapes out of their skins and press the filling through a sieve to sort out all of the seeds (I get bored quickly). At least now I won't be afraid to order it if I come across it on a menu.  

2 c flour
3/4 c Crisco shortening
2 T butter
1/2 t salt
1/2 t baking powder
1 t sugar
6 T cold water

Roughly 8 c Concord grapes
2-3 t lemon juice
2 heaping T corn starch

1 egg
food coloring - optional

  1. For the crust, throw all of the dry ingredients into a stand mixer, or food processor with the dough blade in place, and run until they start to pull together, then add the water, a little at a time, until a dough forms. You could also opt to melt the butter, put everything in a covered bowl and shake the heck out of it until it comes together.
  2. Divide the dough into two portions - one slightly larger than the other if making a standard double crust, or in a 1/3 to 2/3 ratio if decorating with a cluster of grapes, etc. Shape each into a disc, wrap in plastic, and chill while working on your filling.
  3. Rinse and drain the grapes well, then squeeze the pulp into one pot, reserving the skins in another.
  4. Over medium heat, cook the grapes until very soft, approximately 10". When they first start to release their liquid, scoop out about 3/4 c to use with the corn starch to create a slurry - that way, you aren't watering down your filling.
  5. When the grapes are soft, stir in the lemon juice, then press through a fine sieve directly over the skins, to remove/discard the seeds.
  6. Stir the corn starch into the reserved juice to create a slurry, then stir that into the still warm grape mixture. If the mixture doesn't immediately thicken because your filling has cooled too much, you might want to put it back on the heat for a minute. Remove from heat and set aside.
  7. Preheat the oven to 400 and spray or lightly butter a 9" pie plate.
  8. Roll out the larger piece of dough and insert it into the pie plate, trimming all but about 1/2" all the way around. If you will be decorating the top rather than using a full top crust, fold the edge under and then pinch all the way around to flute, or press a serving fork all the way around to crimp it.
  9. Fill the pie with your filling and, if using a top crust, trim the crust and fold over the bottom crust, edging as noted above.  Beat the egg with a splash of water and brush over the top, cutting a few slits to allow steam to escape.
  10. If decorating with leaves and grapes, trace a circle onto a sheet of parchment paper to make sure you aren't making your grape cluster bigger than the space on top of your pie. Use a leaf cookie cutter to create leaves, drawing on some veins with the tip of a knife. To make the grapes, I used both ends of a melon baller for different sizes, and just free-handed a stem. Slightly overlap the circles, forming a cluster pattern, and top with the stem and a few leaves, making a few more leaves to scatter on the pie's empty space. Because I have a lot of food colors, I separated the remaining egg wash after brushing the edge of the bottom crust and mixed in some purple, brown, and green to tint my shapes. Slide the parchment onto a baking sheet and bake along with your pie - be sure to keep an eye on it, as the shapes will bake faster.
  11. Bake the pie at 400 for about 15", then lower to 350 for 45-50".
  12. Allow the pie to cool, then transfer the cluster of grapes and leaves to the top.

Concord Grape Pie: Hye Thyme Cafe
Concord Grape Pie: Hye Thyme Cafe

Concord Grape Pie: Hye Thyme Cafe

Concord Grape Pie: Hye Thyme Cafe

You may have noticed that the top is dotted with butter in the photo above, but I didn't mention butter in the recipe - part of that was automatic from making other pies, but it also included the butter in most of the grape pie recipes I looked at before starting. I should have realized it didn't make sense as I was doing it - the filling has been thickened, so it's not like the butter is going to melt in between the grapes and make it's way through the filling. All it did was leave odd looking spots on the top of my pie, so skip it!

Hmm, now that I've got PB&J on the brain, would it be too weird if you swapped out some of the Crisco in the crust for peanut butter?    

Monday, September 5, 2016

Chipotle-Adobo Roasted Chicken

When cleaning out the freezer recently I found a zip-top bag of Chipotle Chiles in Adobo Sauce. I vaguely remembered opening a can a while back but couldn't remember what I had used it for. Also having a chicken in the fridge at the time, I decided to thaw out the chiles to make this Cihpotle-Adobo Roasted Chicken.

I'm not a big sauce/gravy person, so it didn't occur to me at the time, but this would have been even more awesome if I had used the drippings to make a gravy, especially if you make mashed or baked potatoes to go with it. That would be sooooo good over potatoes! Great flavor, and just the right amount of heat.

1 roasting chicken
4 T butter (1/2 stick)
1/2 t each salt and pepper
3-4 chipotles in adobo sauce
2-3 cloves garlic
1 large orange

  1. Pat your chicken dry and set in roasting pan (with or without rack). I like to chop an onion and a few carrots and put those in the pan before adding a chicken. It looks like I got mad at my chicken and shoved a carrot up its backside, but that's really not the case. ;)
  2. Stir, or pulse together in a your food processor, the butter, salt, pepper, garlic, and three or four of the chiles with some of the sauce (how much depends on your taste and how much heat you like).  I mixed mine by hand, but it would really blend together better if you threw it in the food processor - not a big deal since it's all going to melt together anyhow.
  3. Once that's combined, wash and dry your orange well to remove any wax, etc., then zest the peel and squeeze the juice into the butter mixture, stirring or pulsing to blend - not all of the juice will mix in.
  4. This part grosses me out, but it's over pretty quickly and is totally worth it ... at the opening of the cavity, stick your fingers under the chicken skin and gently work your fingers in there to separate the skin from the chicken. Scoop up the butter mixture with your hand and rub it all over the chicken under the skin.
  5. When you've gotten all of the butter mixture on the chicken, go ahead and rub the residual butter on your hands over the outside of the chicken, then pour any juice that didn't mix in over the top - the sugar in the juice will help caramelize and crisp the skin for you.
  6. If you want, stick the orange peels inside the chicken, so the heat will cause a nice citrus steam bath while roasting, for extra moisture. I put them in whole, but if you're concerned about the air circulating, feel free to cut them into smaller pieces.
  7. Start roasting the chicken at 450 for 15-20" to get that nice crispy skin going, then reduce to 350 until done - time will vary depending on the type of pan you're using, the size of your chicken, etc., but most seem to come with thermometers nowadays. If not, and you have your own thermometer, stick it into the meaty part of a leg - avoiding the bone - and the temp should be at least 165⁰. You can also slice between the leg and the bird to make sure the juices run clear.
If you did want to make a gravy, you could do it two ways - right in the pan, then strain, or start a roux in a separate stock pot and then strain in the drippings, adding water or chicken broth as needed. On those occasions when I do make gravy, I like to start it off in a separate pot, so I'll whisk together equal parts butter and flour (depends on how much I'm making, but 2T or 3T of each is usually good).  When that starts to get some good color going, strain in the drippings and liquid and let come up to a boil and start to thicken, seasoning with salt and pepper to taste. I find if I do it the other way around - whisking the butter and flour (or cornstarch) into the pan drippings, I'm more likely to get lumps. Even though you're straining out the lumps, you're not getting the full benefit of that thickening agent because it didn't blend in.

Thursday, July 28, 2016

Pizza Dip with Pepperoni Chips

Pizza Dip with Pepperoni Chips: Hye Thyme Cafe

Dips are fun to start with, but this is an especially good option for anyone looking to satisfy that pizza craving without all the carbs. If you like the idea of the dip but don't care about the carbs, try slicing a baguette into thin slices on a diagonal, brush with a bit of olive oil and bake until crispy. Then you can use the baguette chips for dippers. If you still want the pepperoni, add it to the dip instead.

I was scrolling through Pinterest the other day and kept seeing posts for pizza using a cauliflower crust. I was thinking that was a great low-carb option but personally, I loathe cauliflower! My favorite pizza toppings are either green bell peppers and onions, or pepperoni, which made me think of my sister, who turned me on to pepperoni chips a couple of years ago. They're awesome for a quick snack, or to use as a crumble in other dishes. It was the pepperoni chips that got me thinking about a pizza dip.

I figured you would need some cream cheese to start with, to make it dip-able, then you'd need mozzarella for that gooey string factor, pizza sauce, and any additional cheeses or add-ins you like. My favorite pizza uses a five-cheese blend, so instead of buying all of those different cheeses, I picked up a bag of shredded pizza blend.

Like I often do before trying a new recipe, I Googled pizza dip to look at other versions and see if there were any tips or anything that might not have occurred to me. I wasn't sure of the reason, but every recipe I looked at used the cream cheese as part of a bottom layer, then the other cheeses on top. That's the one thing I'll do differently in the future. I realized that at first, I was scooping across the top, so I wasn't getting down to that layer, and as it started to cool, the top started to tighten up a bit, so you had to work harder to scoop. I really don't see the reason for layering that way, so I'm going to mix all of the cheeses together from now on (maybe reserve some of the mozzarella to go on top), which will also be quicker, but still spread it in two layers so you can have the sauce in the middle. That's another thing - the other recipes called for more sauce, but I think that's too much.

Because this is a dip rather than a thin layer on top of a pizza being baked in a super-hot pizza oven, it occurred to me that I should saute the peppers and onions first so they wouldn't be raw. That also gave me an opportunity to add some garlic and crushed red pepper flakes - I love sprinkling my pizza with crushed red pepper. If you're making a plain version, you might want to go ahead and include some garlic salt or powder to your cheese blend. Also, since I had just opened a can of olives to use in a salad, I went ahead and diced up some of the extras to go into my dip. If you prefer a white pizza, increase the garlic, skip the sauce, and maybe include some ricotta.

When it comes to the pepperoni chips, because there will be a lot of shrinkage, be sure to go with the largest available at your market. You can use thin or thick slices; you'll just need to adjust the cook time. I used the regular thin slices, and they held up fine, but if you have a particularly aggressive dipper in your crew, you might want to go with the thick slices so they don't break. You can see in the picture below how much space there is between the cooked pepperoni slices - when they went into the microwave, most of them were touching.

1 t olive oil
1 clove garlic, minced
1/3 c chopped onion
1/3 c chopped green bell pepper
1 t crushed red pepper flakes
1/3 c chopped black olives
8 oz cream cheese, softened
2 t Italian seasoning
1/2 c grated Parmesan
2 c shredded mozzarella, divided
Pizza sauce
1 c shredded pizza blend cheese
Pepperoni slices

I'm listing the directions for what I did, but see my note above re: not using the cream cheese as a separate layer going forward. 
  1. Saute the garlic, onion, and pepper in the olive oil until the onion starts to turn translucent, then remove from heat and stir in the crushed red pepper flakes and olives.
  2. To the softened cream cheese, stir in the Italian seasoning, grated Parmesan, 1c of the shredded mozzarella, and half of the veggie mixture, then transfer to a large ramekin or other oven-safe baking dish.
  3. Spread a layer of pizza sauce over the cream cheese mixture - I started with 1/2 c but didn't get full coverage, so I increased it a bit. 
  4. Mix the remaining veggies together with the second cup of mozzarella and the pizza blend of cheeses. If you want to throw in some additional Parmesan, go for it!
  5. Spread the mozzarella mixture over the sauce layer, dot the top with a little more sauce, and bake at 350 until bubbly and starting to brown - about 30".
  6. While the dip is baking, cover a microwave-safe dish with paper towels, and top with a layer of pepperoni slices. It's OK if they're touching, but you don't want them overlapping. Cover with another layer of paper towels, and microwave for a minute and a half - check for doneness, then repeat in 15 or 30 second bursts until crispy.

Pizza Dip with Pepperoni Chips: Hye Thyme Cafe
Pizza Dip with Pepperoni Chips: Hye Thyme Cafe

Pizza Dip with Pepperoni Chips: Hye Thyme Cafe
Pizza Dip with Pepperoni Chips: Hye Thyme Cafe

Pizza Dip with Pepperoni Chips: Hye Thyme Cafe

Sunday, July 24, 2016

Coconut Granola Custard

Coconut Granola Custard: Hye Thyme Cafe

When I received word from Gold Girl Granola about their Second Annual Recipe Challenge, I was excited - I'm always looking for a good excuse to play in the kitchen. It also seems like a great company to me, and having had a chance to sample their product last year, I already knew how much I liked it. 

This year's challenge was to come up with a dessert recipe using our choice of their various granola offerings. I had no idea what I wanted to make yet, so I selected The Original, which is a combination of coconut, honey, and almonds.  My first thought was that people would be likely to use the granola in either a cheesecake or tart crust, cookies, or maybe as the topping for a fruit crisp. Those are all great options, but I wanted to try something different. That's when my mind wandered to one of my favorite desserts, the Grape Nut Custard at Scargo Cafe on Cape Cod.

It's nearly impossible to have an original thought when it comes to food. No  matter what your imagination comes up with, if you Google it, you'll probably find a bazillion existing recipes, so I was very pleasantly surprised to Google "granola custard" and only receive hits on custard recipes that were sprinkled with granola.

This recipe is so easy, it's silly. If you can whisk eggs, you're up to the challenge! The only potentially difficult part is fishing your finished product out of its water bath. I've found that if my pans are sized such that I can't grab the inside pan without my potholders getting wet and burning my fingers, a turkey baster works great to remove some of the hot water first.

Because the Grape Nut Custard recipe I use makes such a big batch, to adapt it, I halved the recipe, then I reduced the sugar, lightened things up a bit more by using half and half with the light cream, increased the granola (grape nuts replacement), added coconut to complement the coconut in the granola, omitted the nutmeg, and added coconut flavoring in place of the vanilla.

Because you're using a quart of liquid in addition to the granola, coconut, and sugar, you will want to use a 2 1/2 quart baking dish to accommodate it. Because mine are more oddly shaped, I went with a standard rectangular cake pan, and that worked perfectly.

I was happy that everyone who tried it really enjoyed it and was interested to note that they all specifically commented on how much they appreciated the variety of textures - between the granola/coconut base, the creamy custard itself, and the addition of granola and toasted coconut on top for a bit of crunch. When it comes to the whipped cream, if you're making your own, be sure not to over-whip it until it starts to stiffen - then you're heading into butter territory and get that sort of greasy feeling on your lips.

1 pint light cream
1 pint half and half
5 eggs
3/4 c sugar
1 T coconut flavoring
1 1/2 c Golden Girl "The Original" Granola
1/2 c sweetened, flaked coconut
1 t cinnamon

Whipped cream (a little cream whipped with a bit of sugar and 
   a few drops of coconut flavoring)
Toasted Coconut (toast in a dry pan over medium heat until 
  golden, stirring frequently)
Golden Girl "The Original" Granola

  1. Preheat oven to 325.
  2. Mix together the granola, coconut, and cinnamon, and set aside.
  3. Beat the eggs until broken down, then beat in the light cream, half and half, sugar, and coconut flavoring.
  4. Pour the custard into your baking dish, then sprinkle the granola mixture over the top. As it's baking, the granola and coconut will settle to the bottom to form the crust, and most of the cinnamon will float to the top.
  5. Place the baking dish inside of a larger pan and fill with hot water at least half way up to the level of the custard. If you're afraid it will be too heavy/awkward to get into the oven when full, you can put the pans in the oven first and then add the liquid - that will just increase your baking time by a few minutes.
  6. Bake for 30-45" until just slightly wiggly in the center. The time will vary based on your pan - how deep it is, whether it's glass or metal, etc.
  7. Carefully remove the pan from it's water bath and serve warm, garnished with whipped cream and a sprinkling of toasted coconut and additional granola (also great cold).
I hope you enjoy it as much as we did!

Thanks to the folks at Golden Girl Granola for reaching out and for providing the granola.

Coconut Granola Custard: Hye Thyme Cafe

Coconut Granola Custard: Hye Thyme CafeCoconut Granola Custard: Hye Thyme Cafe

Coconut Granola Custard: Hye Thyme Cafe

Coconut Granola Custard: Hye Thyme Cafe

Friday, July 15, 2016

Twice-Baked Spaghetti Squash with Spicy Tomatoes and Parmesan

Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe

You may have noticed that I'm a big fan of spaghetti squash. I've made it with pesto, mozzarella, chicken meatballs and a light tomato sauce, etc. A few weeks back, I picked one up but hadn't decided yet how I wanted to use it. I also needed grated Parmesan at the time, but when I was in the cheese section by the deli, there was only shredded Parmesan for some reason. I usually buy either grated or a wedge and grate it myself. For whatever reason, I went ahead and bought the shredded, and I'm now very glad that I did, because I liked this so much, I've already made it again twice.

One word of warning - the third time I made it, I was having company for dinner, and since I would be making appetizers and dessert, it occurred to me to roast the squash the night before so I could free up the oven sooner the next day for dessert so it could be served while still warm. Bad idea - the squash released a crazy amount of liquid overnight that I ended up having to pour off, so the end product was a more dense/compressed version rather than nice and light and fluffy. It just had to be when I was making it for company. Oh well, still tasted great.

The reason the grated Parmesan worked so nicely was that rather than a topping like on a mac and cheese where you would mix breadcrumbs with grated Parmesan for a bubbly crispy topping, the shredded Parmesan created a different sort of crispy texture that I really enjoyed, and I found the flavor to be more pronounced.

1 spaghetti squash
olive oil
1 can Delmonte Petite Cut Diced® Tomatoes with Zesty Jalapenos
  (or with green chiles - ooh, I just saw that they have chioptle now too!)
Shredded Parmesan
  1. Carefully cut the spaghetti squash in half lengthwise, and use a spoon to scoop out the seeds.
  2. Brush the inside of the squash with a little olive oil, then roast at 375⁰ until fork tender.  I like to start off with it cut-side down so the steam can work on it for a bit, then flip it over so it starts to caramelize. 
  3. Allow to cool for a few minutes, then use a fork to shred the strands and transfer to a baking dish.
  4. Open the tomatoes and drain off some of the liquid, then toss the tomatoes with the squash.
  5. Top with a generous sprinkling of Parmesan, dot with butter, and bake at 350⁰-375⁰ until golden (time/temp will vary depending on what you're making to go with it, your baking dish, etc.)

Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe
Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe


Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme CafeTwice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe

Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe

Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe

Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe

Twice Baked Spaghetti Squash with Spicy Tomatoes and Parmesan: Hye Thyme Cafe

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