Orzo Gratin

Makes 10 to 12 servings

• 1 pound orzo
• 8 cloves garlic
• 1 cup light cream
• 1 cup low-sodium chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 cup mushrooms
• 1 cup minced parsley
• pepper, to taste
• 6 tablespoons dry whole-wheat breadcrumbs
• 2 tablespoons butter or margarine

Preheat oven to 325 F.
Boil orzo and unpeeled garlin in large pot for 10 mintues or until pasta is just tender. Drain and rinse with cold water. Remove the garlic, peel and chop. Place in mixing bowl. Stir in light cream. Add orzo, broth, 1/2 cup Parmesan, mushrooms, and 1/2 cup parsley. Season with pepper and mix. Spoon into lightly oiled baking dish. Mix breadcrumbs and remaining cheese. Sprinkle evenly over orzo. Dot with butter or margarine. Bake for 1 hour and 15 minutes.

Baked Spaghetti Squash

(Makes 2 servings)

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, finely chopped
• 1 cup low-fat cottage cheese (or low-fat ricotta cheese)

Preheat oven to 375 F. Slice squash in half, lengthwise. Scoop out seeds and pulp. Drizzle flesh with olive oil. Sprinkle with oregano and garlic. (Note: Use fingertips or back of spoon to rub seasonings into flesh.) Place each half flesh-side down on baking sheet. Bake for 45 to 50 minutes, until insides are tender. Allow to cool for several minutes. Top each half with 1/2 cup cottage or ricotta cheese. Serve with a side salad or roasted vegetables. (I threw some carrots in the oven for 20 to 25 minutes while the squash was baking.)

Enjoy!