Hello and welcome to TGIF Scoop! More good news on the real estate scene this week as mortgage rates dip again. What better time to take advantage of the real estate market when rates and house prices are at an all time low. Read what the future holds for the market...
2010 should be one of the best years in history for home buying opportunities due to historic low interest rates, foreclosure and short sales, the tax credit and the large inventory to choose from. Call us, use our local knowledge and experience to help guide you. Visit www.cbbaker.com for up the minute MLS listings of homes in our tri-county area. And, we can send you a detailed list of all the short sales and foreclosures on the market. Just send a quick email to email@example.com. We will send the list right to your email box.
Get out this weekend and enjoy all the activities. And, remember, TGIF.....
Spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated parmesan cheese
3 tablespoons seasoned dry bread crumbs.
Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.