I’m with my entire family (18 of us) at Mammoth Mountain for a family reunion. Yes, my parents live in the Oregon mountains but there’s nothing like the high eastern Sierra lake country in summer time. Our condo sits at 8,100’ so it’s still a little chilly up here.  That means we’re going for warm and healthy comfort food that’s easy to serve a large group: Baked Spaghetti Squash in ramekins, served with Artichoke Mushroom Tart and Chop Salad with Cary’s Famous Shallot Dressing.  And at 8,100’ above sea level we’re goin’ toe-toe with any potential altitude sickness with some potassium-rich Banana Bundt Cake for dessert.

Begin cooking this meal with the banana bundt. Mix the batter and put it in the oven. While the cake is cooking prep the spaghetti squash and sauce and assemble the ramekins.

When the cake is done, put the filled ramekins in the oven, set the timer for 10 minutes. Prep the artichoke mushroom tart. The time should be going off just as you finish, place the tart in the oven with the spaghetti squash. Cook for about 30 more minutes. The tart needs more time to cook because the oven is at a lower temperature.

Meanwhile, whip up or chop up the chop salad with Cary’s famous dressing. The squash and tart should be finished at the same time and can be set out to serve. With our big group we were all able to eat together since the ramekins were quick to serve up. Now doesn’t that sound swell?