13-year-old Sydney Mazik is the Ohio winner in a national recipe contest, which earned her an invitation to recently visit The White House and represent Ohio at the Kid’s State Dinner.
Beginning this Saturday, August 8, Cap City Gahanna will begin serving Sydney’s award-winning dish. For each piece of “Spaghetti Squash Asparagus Pie” sold now through September, a portion of proceeds will be donated to Sydney’s charity of choice, Nationwide Children’s Hospital Neonatal Intensive Care unit.
Sydney makes this with different combinations. Some of her favorites include leeks, mushrooms & goat cheese, broccoli & cheddar and kale or spinach with peppers & feta. You can add meat if you want, but you won’t miss it. This is a great meal any time of the day with a side of fruit and will make a spaghetti squash lover out of anyone.
Congratulations to Sydney, and thank you for helping us support our community!
Spaghetti Squash Asparagus Pie
by Chef Sydney Mazik
- 1 bunch asparagus
- 1 small yellow or sweet onion
- 2 cloves garlic
- 1 teaspoon olive oil
- 5 eggs
- 1 cup low fat milk
- 1 cup swiss cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups cooked spaghetti squash; about 1 small squash
- Preheat oven to 400. Cut off the ends of the asparagus. Dice the onion, mince the garlic and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and sauté onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to sauté until the asparagus has turned bright green and is soft. Set aside to cool.
- In a bowl, whisk together the eggs, milk, cheese, salt and pepper. Grease a pie pan. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. (We like to get as much liquid out of our squash as we can so we squeeze it in paper towels or cheesecloth.) Mix the cooled egg mixture with the onion asparagus mixture and pour on top of the crust.
- Bake for 40 minutes until the pie is firm.