foodie: spaghetti squash with spring asparagus

i've been having a cooking love-affair with spaghetti squash.  even before going gluten-free, my husband and i would often enjoy this versatile veggie as the base for our meals.  well, this past week i created a new dish that made use of some of the delicious asparagus that has been available lately.

this is what you'll need for 4 servings...

1 spaghetti squash
1/2-1 bushel of asparagus, cleaned with woody ends off
1 onion, chopped
1 ear corn, cut off the cob
1/4 cup fresh dill, chopped
1/2 cup plain greek yogurt
1 oz goat cheese
1-2 oz bleu cheese
olive oil
lemon wedges
salt & pepper

1. pierce the skin of the squash, and roast it in a 400 degree oven for 45min - 1hr, or until it's fork tender.  also, roast your asparagus (after drizzling it with olive oil and sprinkling it with salt) for about 20 min.

2. as squash and asparagus cook, saute the onions in some olive oil until they're lightly browned, and then toss in corn at the last minute.

3. allow the squash to cool, and then cut it in half, scoop out the seeds, and then scrap out the stringy flesh into a large bowl.  cut asparagus into 1-2 inch long pieces and add them in.  also mix in the cooked veggies, dill, yogurt, crumbled cheese, and season with salt & pepper to taste.

4. mix everything together, and then serve with wedges of fresh lemon to further brighten the flavor!

if you still haven't tried spaghetti squash, it's time to hop on the bandwagon.  this yummy veggie makes for the perfect foundation for a spring meal : )

bon appetit!

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foodie: cacio e pepe spaghetti squash (i.e. cheese & pepper)

after watching a chef make cacio e pepe (i.e. cheese and pepper) spaghetti on the martha stewart show, i couldn't get the recipe out of my head.  the simple combo of parmesan and fresh cracked pepper just sounded so appealing -- and simple to make!  i swapped out the traditional pasta for spaghetti squash and added in a few extra veggies for some texture and flavor, and the final result was delish!

here's what you'll need for pasta for 4...

1 spaghetti squash
1/4 head of cauliflower, chopped
1/2 onion, chopped
1/2 cup peas, defrosted in microwave
1/2 cup parmesan, grated or shredded
1 tbsp garlic
2 tbsp heavy cream
salt & pepper
olive oil

1. first off, you have to roast your spaghetti squash - pierce the skin with a fork and roast in the oven on 400 for 40 min or so until it is super tender.  allow to cool, cut in half and scoop out seeds.  shred flesh with a fork and set aside.

2. as the squash bakes, saute the onion and cauliflower in some olive oil until tender and slightly caramelized.  as it cooks, season with garlic, salt and pepper.

3. in a large bowl or pot, mix together cooked veggies, parmesan, heavy cream, salt and LOTS of fresh cracked pepper.  add in squash and peas.  toss to combine.

this dinner was super simple, and totally delicious.  enjoy it on its own, or serve it with a simple side salad or piece of baguette.

bon appetit!

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foodie wednesday: spaghetti spaghetti squash is twice as nice

i have been LOVING spaghetti squash lately.  craig and i have been enjoying this delicious veggie almost every week.  if you've never tried it, you must!  it's simple, yummy and is a fabulous substitute for spaghetti.  try this super easy recipe, and you'll be hooked.

credit {here}

spaghetti spaghetti squash
makes 4+/- servings

1 spaghetti squash
1 onion, chopped
1 jar of your favorite marinara sauce (i use organic 4-cheese marinara)
1/2 cup shredded cheese (italian blend)
olive oil
salt

preheat oven to 425

1. puncture the skin of the squash several times with a knife and place on a baking sheet.  roast in the oven for 45 min or until tender.

2. in the meantime, saute the onion in a bit of olive oil until caramelized.  season with salt.

3. once squash is done, allow to cool for a few minutes before cutting in 1/2 and scooping out seeds.  then, with a fork, shred the flesh into a large bowl.

4. add onions and sauce to squash and mix well.  season with salt.  put squash mixture in 9 x 13 inch baking dish and sprinkle the top with cheese.

5. reduce oven temp to 325 and stick the casserole back in the oven for a few minutes until the cheese melts.

serve with a side salad for a completely easy (and yummy) weeknight dinner.  i guarantee you will not miss your traditional spaghetti dinner at all!

mangia!  mangia!

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foodie wednesday: baked spaghetti squash

i've had a spaghetti squash sitting on my baker's rack for a week now, and i finally decided to do something about it.  after surfing the internet for a short while for inspiration, this is what i came up with : )  this stuffed spaghetti squash recipe is both hearty and healthy and is a great option if you're trying to cut back on your pasta intake.

1 large onion, chopped
1 spaghetti squash
1 cup pea shoots
½ tbsp butter
¼ cup grated parmesan
1 tbsp minced garlic
2/3 cup plain yogurt
2 tbsp bread crumbs
olive oil
salt & pepper

preheat oven to 425

1.      split squash in ½ length-wise (this will take some muscle!) and scrape out seeds.  put on baking sheet and drizzle both halves with olive oil and sprinkle with salt.  bake for 30-40 min until flesh is tender.

2.     while the squash bakes, sauté onion in olive oil.  after onion cooks down a bit, add garlic and continue to sauté until onion is caramelized.

3.       take squash out of oven and allow to cool.  scrap out flesh and in a large bowl, mix with onions, yogurt, parmesan, pea shoots and season with more salt & cracked pepper.

4.       refill squash with mixture.

5.       melt butter and mix with bread crumbs.  sprinkle evenly over top 2 refilled squash halves.  put back into 425 degree oven for another 10-15 min until top is golden brown.

allow to cool for 5 min before serving.  this recipe will serve 4 as an entree (1/4 squash each).

bon appetit!

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