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This recipe is pretty flexible in terms of the kind of meat / cheese / etc.

One recipe we’ve enjoyed several times this fall is stuffed acorn squash (I don’t add the pasta).

Surprise Sausage Bundles

Erika made these for us during one of their visits.  They are really tasty and loved by those who enjoy sauerkraut. This recipe has inspired a sauerkraut/sausage pizza.  We'll add that recipe another time.

Here is another really tasty recipe.  It called for zucchini but since our spaghetti squash is the most abundant this fall, I used it.  Dad and I both rank this to be a keeper recipe. I halved the recipe for an 8 inch glass pan, baking it at 325 for about 45 minutes as we went to Bird's Hill for a walk/jog. This is the halved amounts.

We had this at a friend's house and asked for the recipe. Danica says "Sorry for this extremely imprecise recipe. Let me know if you make it so I can perfect the recipe."

2 cups of beans (they are white...)
2 sausages
1 onion cut in small pieces
1/2 package of spaghetti
1/4 kg of squash, cut in cubesj
salt and seasoning to taste (not meant to be spicy)

Allow the beans to soak overnight, then rinse and put to cook in 2 litres of cold water until they are soft.  Add salt, seasoning and the squash.  In a different frying pan, cook the sausages in slices (small) and the onion.

John and other Dutch immigrant families introduced me to this Indonesian rice classic.  It has become one of the Glenmount recipes people expect to get at buffets--partly because it is one of John’s favourites!

I developed this recipe for a dinner party which featured all Canadian foods (puffball mushroom soup, venison, salmon, fiddle heads, mushrooms, squash, and thimbleberry pie).  Since then I have made it often for special occasions.  The kids don’t like it yet.