WIld Rice and Roasted Butternut Squash Casserole

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who doesn't like "all of his flavors to blend together."}. 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES    8        TIME    45 MINUTES

You will need:

1 cup wild rice 

1 lb. ground turkey 

1 small yellow onion chopped 

1 medium sized butternut squash  

1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first) 

1 cup apple juice (or water) 

2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice) 

Big handful of grated mozzarella 

1 tsp cinnamon1 

TBSP fresh Thyme (this is where having a little herb garden comes in handy) 

1 TBSP fresh Parsley 

freshly ground black pepper 

Directions:

• Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)
• Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
• Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
• Remove skin from squash and cut into 1" cubes.
• Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.
•  Sprinkle with cheese and bake another 5 minutes.
• Can you smell those wonderful flavors?!! Mouth watering I tell you!

WIld Rice and Roasted Butternut Squash Casserole

Posted by admin

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who doesn't like "all of his flavors to blend together."}. 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES    8        TIME    45 MINUTES

You will need:

1 cup wild rice 

1 lb. ground turkey 

1 small yellow onion chopped 

1 medium sized butternut squash  

1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first) 

1 cup apple juice (or water) 

2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice) 

Big handful of grated mozzarella 

1 tsp cinnamon1 

TBSP fresh Thyme (this is where having a little herb garden comes in handy) 

1 TBSP fresh Parsley 

freshly ground black pepper 

Directions:

• Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)
• Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
• Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
• Remove skin from squash and cut into 1" cubes.
• Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.
•  Sprinkle with cheese and bake another 5 minutes.
• Can you smell those wonderful flavors?!! Mouth watering I tell you!

Apple Cider-Squash Penne with Swiss Chard, Toasted Walnuts and White Balsamic Cranberry Grilled Chicken.

It's been unusually cold and rainy here in Phoenix. Enough so that we had to dig through our closets and find our thick, cozy sweaters and dust them off accordingly. Even thought it has been in the low 40's when I wake up and head to work around 6 a.m. I still feel a bit silly piling on my mismatched layers of sweaters and jackets. It doesn't help that the only pair of mittens I own are both left handed. Odd.  and the only scarf I own is way dated and thread bear. I have to wrap it tightly around my neck several times to keep warm, which isn't easy to do wearing 2 left handed mittens.

So needless to say, I have been on a bit of a soup binge for the last couple of weeks. I love soup and have to get my fill before the temperatures jump to 80 next week. True story. Love Phoenix.

 I have the only kids in the Universe who aren't fans of spaghetti and meatballs. Maybe if I used a sugary pasta sauce instead of a home made marinara? 

They did love this pasta that I whipped up using one of the many boxes of healthy pasta that Barilla was kind enough to send me. This one is a "White Fiber" pasta and I dolled it up by roasting an  squash  and then blending it up with some apple cider. 

Just sweet enough to be a yummy dinner that everyone liked.

image source

Prep time     20 minutes           Cook time    50 minutes       Serves    6 

Ingredients:1 package Barilla White Fiber Penne Pasta1 small acorn or butternut squash2 chicken breasts1 small bunch Swiss or rainbow chard (preferably Organic)1 handful walnuts, chopped1 apple (Fuji, Macintosh, gala) diced1 cup apple cider or juice1/2 cup chicken broth (or water)3 tablespoons white balsamic vinegar divided. (I used a white balsamic-cranberry)1 tablespoon extra virgin olive oil divided1 teaspoon saltfreshly cracked pepper to taste (I used white pepper)

Putting it all together: 

Preheat oven to 400F. 

 Using a sharp paring knife, cut skin off of squash. Cut squash in half lengthwise and scoop out seeds and strings.  Cut into 1 inch pieces and place on grill pan  Bake at 400F for 30 minutes until a fork pierces flesh easily and squash is browned. Remove from oven, set aside to let cool slightly.

Cut chicken into thin strips. Place in small bowl and add 1 tablespoon white balsamic vinegar, 1 teaspoon oil and a dash of cracked pepper.  Grill for 5-7 minutes on a hot grill pan, turning once. Remove, set aside. 

Meanwhile, wash chard and remove stems. Chop stems into 1/2 inch pieces, set aside. Chop leaves of chard into small pieces.  In a hot skillet add 1 tablespoon oil. Add chard stems, cook 2 minutes. Add leaves, cook 5 more minutes stirring occasionally. Add chopped apples. Cook 3-5 minutes. Add 2 tablespoons white balsamic vinegar, toss to coat.  Cover and remove from heat. 

Cook pasta according to package directions. 

Place half of the cooked squash in a blender. Add apple cider, broth and salt. Blend till smooth and creamy adjusting liquid to desired consistency.  Drain pasta. Return to pot, turn off heat. Add squash mixture, toss to coat. Add chard, apple and squash pieces to pasta, toss to combine. 

Top with chicken.  Adjust salt and pepper to taste.

Pasta can be a great source of good carbohydrates to fuel your body for exercise. When I make pasta I like to add lots of veggies, fruits and healthy toppings like nuts and good cheeses such as

 Romano and Parmesan. 

Barilla sent me a nice variety of their healthy pastas. I've cooked with Barilla Plus a few times before in my Pasta with White Clam Sauce.   They are offering to send a box full of a variety of their healthy pastas and an apron to TWO lucky Simply Healthy Family readers.

Barilla Pasta is a nutrient-rich, complex carbohydrate that is a good source of thiamin, folic acid, iron, riboflavin and niacin. It’s low in sodium and naturally cholesterol free.
Barilla PLUS offers a taste, color and texture as good as traditional Barilla pastas, and is a good source of protein, ALA omega-3 and fiber. It delivers 44 percent more protein and almost twice as much fiber than traditional pasta.

This time around I used the White Fiber pasta which they claim tastes just like regular pasta but with 3 X's the fiber and provides 30% of the DRV for whole grains all from natural ingredients.  Our family loved it!

With Barilla White Fiber, eating well can be fun for the whole family. Available in
three varieties, Mini Rotini, Mini Shells and Mini Penne, Barilla White Fiber looks
and tastes just like regular pasta, letting your whole family enjoy their favorite pasta
meals, while also providing them with a hidden boost of the fiber and whole grains
they need.

In order to win:

Leave a comment below telling me what your favorite healthy pasta dish is.

Not required to win, but greatly appreciated:
Follow Simply Healthy Family by signing up to recieving healthy recipes by email or adding Simply Healthy Family to your favorite reader or following me on GooglePlus.


TWO winners will be chosen at random on Thursday, January 31st. Winners will be notified by email so make sure you leave a valid email address in your comment.

One extra entry by Pinning an image from this post. Leave me a link so I can follow you!

Apple Cider-Squash Penne with Swiss Chard, Toasted Walnuts and White Balsamic Cranberry Grilled Chicken.

Posted by admin

It's been unusually cold and rainy here in Phoenix. Enough so that we had to dig through our closets and find our thick, cozy sweaters and dust them off accordingly. Even thought it has been in the low 40's when I wake up and head to work around 6 a.m. I still feel a bit silly piling on my mismatched layers of sweaters and jackets. It doesn't help that the only pair of mittens I own are both left handed. Odd.  and the only scarf I own is way dated and thread bear. I have to wrap it tightly around my neck several times to keep warm, which isn't easy to do wearing 2 left handed mittens.

So needless to say, I have been on a bit of a soup binge for the last couple of weeks. I love soup and have to get my fill before the temperatures jump to 80 next week. True story. Love Phoenix.

 I have the only kids in the Universe who aren't fans of spaghetti and meatballs. Maybe if I used a sugary pasta sauce instead of a home made marinara? 

They did love this pasta that I whipped up using one of the many boxes of healthy pasta that Barilla was kind enough to send me. This one is a "White Fiber" pasta and I dolled it up by roasting an  squash  and then blending it up with some apple cider. 

Just sweet enough to be a yummy dinner that everyone liked.

image source

Prep time     20 minutes           Cook time    50 minutes       Serves    6 

Ingredients:1 package Barilla White Fiber Penne Pasta1 small acorn or butternut squash2 chicken breasts1 small bunch Swiss or rainbow chard (preferably Organic)1 handful walnuts, chopped1 apple (Fuji, Macintosh, gala) diced1 cup apple cider or juice1/2 cup chicken broth (or water)3 tablespoons white balsamic vinegar divided. (I used a white balsamic-cranberry)1 tablespoon extra virgin olive oil divided1 teaspoon saltfreshly cracked pepper to taste (I used white pepper)

Putting it all together: 

Preheat oven to 400F. 

 Using a sharp paring knife, cut skin off of squash. Cut squash in half lengthwise and scoop out seeds and strings.  Cut into 1 inch pieces and place on grill pan  Bake at 400F for 30 minutes until a fork pierces flesh easily and squash is browned. Remove from oven, set aside to let cool slightly.

Cut chicken into thin strips. Place in small bowl and add 1 tablespoon white balsamic vinegar, 1 teaspoon oil and a dash of cracked pepper.  Grill for 5-7 minutes on a hot grill pan, turning once. Remove, set aside. 

Meanwhile, wash chard and remove stems. Chop stems into 1/2 inch pieces, set aside. Chop leaves of chard into small pieces.  In a hot skillet add 1 tablespoon oil. Add chard stems, cook 2 minutes. Add leaves, cook 5 more minutes stirring occasionally. Add chopped apples. Cook 3-5 minutes. Add 2 tablespoons white balsamic vinegar, toss to coat.  Cover and remove from heat. 

Cook pasta according to package directions. 

Place half of the cooked squash in a blender. Add apple cider, broth and salt. Blend till smooth and creamy adjusting liquid to desired consistency.  Drain pasta. Return to pot, turn off heat. Add squash mixture, toss to coat. Add chard, apple and squash pieces to pasta, toss to combine. 

Top with chicken.  Adjust salt and pepper to taste.

Pasta can be a great source of good carbohydrates to fuel your body for exercise. When I make pasta I like to add lots of veggies, fruits and healthy toppings like nuts and good cheeses such as

 Romano and Parmesan. 

Barilla sent me a nice variety of their healthy pastas. I've cooked with Barilla Plus a few times before in my Pasta with White Clam Sauce.   They are offering to send a box full of a variety of their healthy pastas and an apron to TWO lucky Simply Healthy Family readers.

Barilla Pasta is a nutrient-rich, complex carbohydrate that is a good source of thiamin, folic acid, iron, riboflavin and niacin. It’s low in sodium and naturally cholesterol free.
Barilla PLUS offers a taste, color and texture as good as traditional Barilla pastas, and is a good source of protein, ALA omega-3 and fiber. It delivers 44 percent more protein and almost twice as much fiber than traditional pasta.

This time around I used the White Fiber pasta which they claim tastes just like regular pasta but with 3 X's the fiber and provides 30% of the DRV for whole grains all from natural ingredients.  Our family loved it!

With Barilla White Fiber, eating well can be fun for the whole family. Available in
three varieties, Mini Rotini, Mini Shells and Mini Penne, Barilla White Fiber looks
and tastes just like regular pasta, letting your whole family enjoy their favorite pasta
meals, while also providing them with a hidden boost of the fiber and whole grains
they need.

In order to win:

Leave a comment below telling me what your favorite healthy pasta dish is.

Not required to win, but greatly appreciated:
Follow Simply Healthy Family by signing up to recieving healthy recipes by email or adding Simply Healthy Family to your favorite reader or following me on GooglePlus.


TWO winners will be chosen at random on Thursday, January 31st. Winners will be notified by email so make sure you leave a valid email address in your comment.

One extra entry by Pinning an image from this post. Leave me a link so I can follow you!

Pumpkin Applesauce Belgian Waffles with Orange Cranberry Chutney

My 6 year olds chin is on my shoulder staring past me on the computer screen at these waffles. As I wipe the drool off my arm he says  " Mom why can't we have these for dinner every night, then I would never ever say Ewwww, I don't like that?"   Gotta Love the logic and common sense of a 6 year old boy. I suppose I wouldn't mind having these for dinner more often either I mean why give breakfast all the fun?

These are perfectly suited for a Fall dinner especially with this tangy sweet cranberry chutney but they are also extremely simple to make and healthy enough for a weekend breakfast or brunch. It's still in the

TRIPLE

       freaking

     digits

here in Phoenix and I really  neeeeed  these pumpkin waffles and cranberry sauce in my life right now to remind me that there is such a thing as 4 seasons....... somewhere.

 I start hoarding cans of pumpkin as soon as they hit the shelves in late September. Around the end of October I think they start hiding them from me at my local Trader Joe's.  Something about saving a few for other customers  blah blah blah.....

Use fresh cranberries, which I also keep well stocked year round in my freezer instead of canned. You won't believe the difference in taste, no comparison. As soon as these babies start simmering and slowly popping open and infusing with the orange juice and zest I am bouncing on my toes in anticipation of the blissfully tangyness  that is about to happen in my mouth.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raiseHDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries' short fresh season is past, rely on cranberry juice and dried or frozen cranberriesto help make every day throughout the year a holiday from disease.

Spoon the still hot cranberry chutney over your piping hot pumpkin waffles and skip the syrup. 

PREP TIME 10 MINUTES        COOK TIME 15 MINUTES          YIELDS about 10 waffles 

INGREDIENTS:  

2 cups unbleached whole wheat flour 

1/4 cup flax meal (ground flax) - put it on oatmeal, yogurt, muffins, cookies etc. 

1/2 cup wheat germ - {you can also put it on oatmeal, yogurt, muffins and cookies} 

1/3 cup turbinado (raw) sugar 

2 TBSP baking powder 

2 tsp pumpkin pie spice or (1/2 t cinnamon + 1/4 t ground ginger + 1/8 t nutmeg + 1/8 t ground cloves, 1 tsp nutmeg 

1/2 tsp fine salt 

1 cup almond milk or low fat milk 

1 - 14 oz. can pumpkin puree 

1/4 cup unsalted, melted butter 

2 large eggs 

1 egg white 

chopped pecans or walnuts for topping

Beat together the milk, pumpkin, melted butter, agave and eggs in a bowl. In another bowl, mix together flour, wheat germ, flax meal, baking powder, spices and salt. Make a well in the dry ingredients, pour in wet ingredients. Mix together until just combined. 

Pour into a preheated waffle maker. 

*If you have settings on yours, set it to med. otherwise, you might have to remove them before the light goes off so as not to burn. They will be moist and delicious!!!

Cranberry Compote  makes about 4 cups 

1 - 12 oz. bag whole, fresh cranberries (found in the produce isle)
1/4 cup O.J.
1 TBSP orange zest
2 TBSP Agave nectar (or raw turbinado sugar)
1 cup water
2 TBSP cornstarch
1 tsp real vanilla extract

Mix cornstarch in a measuring cup with about 1/4 cup of the water. Bring the rest of the ingredients to a boil in a medium saucepan. Add cornstarch mixture. Lower heat. Cook about 8 minutes. You can use this as a topping on yogurt too. My 9 month old loves this!

Nutrition Info
Calories 208
Calories from Fat 78 (37%)
Amount Per Serving %DV
Total Fat 8.8g 13%

Saturated Fat 3.0g 14%

Monounsaturated Fat 3.0g

Polyunsaturated Fat 2.1g

Trans Fat 0.0g

Cholesterol 40mg 13%

Sodium 290mg 12%
Potassium 320mg 9%
Total Carbohydrate 28.1g 9%
Dietary Fiber 4.8g 19%
Sugars 3.4g
Protein 6.8g 13%

This post was created for the Monthly Mingle October edition featuring "squash" hosted this month by 

Dara over at Cookin' Canuck.

Pumpkin Applesauce Belgian Waffles with Orange Cranberry Chutney

Posted by admin

My 6 year olds chin is on my shoulder staring past me on the computer screen at these waffles. As I wipe the drool off my arm he says  " Mom why can't we have these for dinner every night, then I would never ever say Ewwww, I don't like that?"   Gotta Love the logic and common sense of a 6 year old boy. I suppose I wouldn't mind having these for dinner more often either I mean why give breakfast all the fun?

These are perfectly suited for a Fall dinner especially with this tangy sweet cranberry chutney but they are also extremely simple to make and healthy enough for a weekend breakfast or brunch. It's still in the

TRIPLE

       freaking

     digits

here in Phoenix and I really  neeeeed  these pumpkin waffles and cranberry sauce in my life right now to remind me that there is such a thing as 4 seasons....... somewhere.

 I start hoarding cans of pumpkin as soon as they hit the shelves in late September. Around the end of October I think they start hiding them from me at my local Trader Joe's.  Something about saving a few for other customers  blah blah blah.....

Use fresh cranberries, which I also keep well stocked year round in my freezer instead of canned. You won't believe the difference in taste, no comparison. As soon as these babies start simmering and slowly popping open and infusing with the orange juice and zest I am bouncing on my toes in anticipation of the blissfully tangyness  that is about to happen in my mouth.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raiseHDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries' short fresh season is past, rely on cranberry juice and dried or frozen cranberriesto help make every day throughout the year a holiday from disease.

Spoon the still hot cranberry chutney over your piping hot pumpkin waffles and skip the syrup. 

PREP TIME 10 MINUTES        COOK TIME 15 MINUTES          YIELDS about 10 waffles 

INGREDIENTS:  

2 cups unbleached whole wheat flour 

1/4 cup flax meal (ground flax) - put it on oatmeal, yogurt, muffins, cookies etc. 

1/2 cup wheat germ - {you can also put it on oatmeal, yogurt, muffins and cookies} 

1/3 cup turbinado (raw) sugar 

2 TBSP baking powder 

2 tsp pumpkin pie spice or (1/2 t cinnamon + 1/4 t ground ginger + 1/8 t nutmeg + 1/8 t ground cloves, 1 tsp nutmeg 

1/2 tsp fine salt 

1 cup almond milk or low fat milk 

1 - 14 oz. can pumpkin puree 

1/4 cup unsalted, melted butter 

2 large eggs 

1 egg white 

chopped pecans or walnuts for topping

Beat together the milk, pumpkin, melted butter, agave and eggs in a bowl. In another bowl, mix together flour, wheat germ, flax meal, baking powder, spices and salt. Make a well in the dry ingredients, pour in wet ingredients. Mix together until just combined. 

Pour into a preheated waffle maker. 

*If you have settings on yours, set it to med. otherwise, you might have to remove them before the light goes off so as not to burn. They will be moist and delicious!!!

Cranberry Compote  makes about 4 cups 

1 - 12 oz. bag whole, fresh cranberries (found in the produce isle)
1/4 cup O.J.
1 TBSP orange zest
2 TBSP Agave nectar (or raw turbinado sugar)
1 cup water
2 TBSP cornstarch
1 tsp real vanilla extract

Mix cornstarch in a measuring cup with about 1/4 cup of the water. Bring the rest of the ingredients to a boil in a medium saucepan. Add cornstarch mixture. Lower heat. Cook about 8 minutes. You can use this as a topping on yogurt too. My 9 month old loves this!

Nutrition Info
Calories 208
Calories from Fat 78 (37%)
Amount Per Serving %DV
Total Fat 8.8g 13%

Saturated Fat 3.0g 14%

Monounsaturated Fat 3.0g

Polyunsaturated Fat 2.1g

Trans Fat 0.0g

Cholesterol 40mg 13%

Sodium 290mg 12%
Potassium 320mg 9%
Total Carbohydrate 28.1g 9%
Dietary Fiber 4.8g 19%
Sugars 3.4g
Protein 6.8g 13%

This post was created for the Monthly Mingle October edition featuring "squash" hosted this month by 

Dara over at Cookin' Canuck.

Making and Storing Herbed Butter and Italian Stuffed Portobello Pizzas

Fresh herbs aren't easy to find or grow year round, even here in  the desert. It gets so hot here during the
summer that even the cactus start to look like they are going to give up and melt away by the end of August. It's difficult for me and my lack of a green thumb to keep plants alive indoors for any extended period of time, even ones as hardy as most herbs are. Right now is the time to plant many herbs and greens here in the Arizona desert even though the gardening season is coming to an end in most other regions.  Just one more reason I love the Fall.







So since I adore cooking with my  fresh  herbs I needed to find a way to preserve them a bit longer. One way is by simply dropping a small handful of fresh herbs into a small bottle of olive oil and using as a salad dressing. Another way to keep fresh herbs around for cooking is by chopping them up and mixing them into softened butter and refrigerating or freezing for future use.


So make a big batch of fresh and  creamy  herbed butter and freeze in ice cube trays and you will have little herb balls of joy to throw into your saute pan whenever you want a fresh pop to your dish.

Make this herbed butter now and it would be perfect for a quick baste on your 

Thanksgiving turkey, potatoes and other side dishes.

Start with fresh, creamy salted Organic butter. The salt will help preserve your herbs.

 Let it sit on the counter for an hour or so until it softens.

Choose any selection of your favorite herbs. I went with an Italian theme this time.

In the bowl of your small food processor, combine softened butter and herbs. You can mix them up or just add one herb to each small batch of butter.

Pulse the butter until its smooth and creamy.

Using a small spoon, fill an ice cube tray with your herbed butter.  I used small ice cube trays which hold about 1 teaspoon of butter. Then larger ice cube trays hold about a tablespoon. Cover with wax paper and freeze. If you are not going to use the butter within a short period of time I suggest taking the butter out of the freezer after a few hours and popping the frozen butter cubes into a freezer safe bag. They should keep in the freezer for months and in the fridge for several weeks.

When you are ready to use your butter simply add one of the cubes to your pan or baking dish and watch as the aromatic butter turns golden brown.

Fresh herbs really made this thinly sliced squash so aromatic and delicious. 

For a different and healthy version of Friday Pizza night I made these stuffed baby portobello pizzas. Even the kids loved them since the were stuffed with Italian sausage two kinds of cheeses and fresh pizza sauce.

Use a wet cloth to clean your mushrooms. Don't rinse under the sink since mushrooms are like sponges and will absorb all of the water and become soggy while baking.

Using your fingers, pop out the stems.

I used a sweet Italian sausage for the kids but we prefer spicy Italian sausage. Simply brown the sausage in a skilled and spoon into your carved out mushrooms. Spoon on pizza sauce and sprinkle Italian cheeses such as mozzarella and Parmesan.

I use my baking stone which I looveee! It keeps oil locked in the pours of the stone so I don't need to brush my mushrooms with any additional oil. If you don't have one brush the tops of your mushrooms with a bit of oil. Put into a pre-heated oven at 400F. and bake for 20-25 minutes until the cheese is golden brown.

Serve these healthy little pizzas with your sauteed  Italian squash and enjoy your weekend!

This post is linked to:

Tasty Tuesdays

Making and Storing Herbed Butter and Italian Stuffed Portobello Pizzas

Posted by admin

Fresh herbs aren't easy to find or grow year round, even here in  the desert. It gets so hot here during the
summer that even the cactus start to look like they are going to give up and melt away by the end of August. It's difficult for me and my lack of a green thumb to keep plants alive indoors for any extended period of time, even ones as hardy as most herbs are. Right now is the time to plant many herbs and greens here in the Arizona desert even though the gardening season is coming to an end in most other regions.  Just one more reason I love the Fall.







So since I adore cooking with my  fresh  herbs I needed to find a way to preserve them a bit longer. One way is by simply dropping a small handful of fresh herbs into a small bottle of olive oil and using as a salad dressing. Another way to keep fresh herbs around for cooking is by chopping them up and mixing them into softened butter and refrigerating or freezing for future use.


So make a big batch of fresh and  creamy  herbed butter and freeze in ice cube trays and you will have little herb balls of joy to throw into your saute pan whenever you want a fresh pop to your dish.

Make this herbed butter now and it would be perfect for a quick baste on your 

Thanksgiving turkey, potatoes and other side dishes.

Start with fresh, creamy salted Organic butter. The salt will help preserve your herbs.

 Let it sit on the counter for an hour or so until it softens.

Choose any selection of your favorite herbs. I went with an Italian theme this time.

In the bowl of your small food processor, combine softened butter and herbs. You can mix them up or just add one herb to each small batch of butter.

Pulse the butter until its smooth and creamy.

Using a small spoon, fill an ice cube tray with your herbed butter.  I used small ice cube trays which hold about 1 teaspoon of butter. Then larger ice cube trays hold about a tablespoon. Cover with wax paper and freeze. If you are not going to use the butter within a short period of time I suggest taking the butter out of the freezer after a few hours and popping the frozen butter cubes into a freezer safe bag. They should keep in the freezer for months and in the fridge for several weeks.

When you are ready to use your butter simply add one of the cubes to your pan or baking dish and watch as the aromatic butter turns golden brown.

Fresh herbs really made this thinly sliced squash so aromatic and delicious. 

For a different and healthy version of Friday Pizza night I made these stuffed baby portobello pizzas. Even the kids loved them since the were stuffed with Italian sausage two kinds of cheeses and fresh pizza sauce.

Use a wet cloth to clean your mushrooms. Don't rinse under the sink since mushrooms are like sponges and will absorb all of the water and become soggy while baking.

Using your fingers, pop out the stems.

I used a sweet Italian sausage for the kids but we prefer spicy Italian sausage. Simply brown the sausage in a skilled and spoon into your carved out mushrooms. Spoon on pizza sauce and sprinkle Italian cheeses such as mozzarella and Parmesan.

I use my baking stone which I looveee! It keeps oil locked in the pours of the stone so I don't need to brush my mushrooms with any additional oil. If you don't have one brush the tops of your mushrooms with a bit of oil. Put into a pre-heated oven at 400F. and bake for 20-25 minutes until the cheese is golden brown.

Serve these healthy little pizzas with your sauteed  Italian squash and enjoy your weekend!

This post is linked to:

Tasty Tuesdays

Crock Pot Barley Pilaf with Summer Squash, Sugar Snap Peas and Fresh Berries with Citrus-Mint Dressing

This is another recipe that I came up with out of necessity for a few reasons.

One.  It's to stinking hot to even consider turning the stove on. The thought of it makes me tired and cranky.

Two.  My budget is less than glamorous at the moment and so I'm having to get really creative with my meatless dinner recipes so as not to have a full on revolt happening. Four meat loving kids and a hungry husband can be dangerous unless I come up with something filling and flavorful for dinner.

Three.  I have a big bag of barley in my pantry that has been staring at me for the last several weeks asking me why it's been neglected.





Well, necessity is the mother of invention right? And this one turned out so very good that I decided to share it with you lovely people. Barley is a whole grain and very healthy. When I think of barley my mind goes straight to barley soup made with mushrooms, carrots and maybe beef. I can't even imagine eating soup while it's 118F degrees outside so I went with my usual flawless plan; a crock pot, more veggies and a bit of fruit to sweeten it up. Bravo!



Throwing the barley and dried mushrooms (best invention ever) into the crock pot with home made chicken stock was simple and sweat free. I tossed in some summer squash and sugar snap peas, raw and threw together a simple mint vinaigrette using my cute little hydroponic mint plant really pulled this together into a sweet dinner. Even the kids liked it!



TIME    4 HOURS (CROCK POT)        SERVES 6

Ingredients:

1 cup dried barley
3 cups chicken broth (preferably home made)
handful of dried mushrooms (I used shitake)
1 teaspoon salt
3 summer squash (yellow)
large handful sugar snap peas
large handful fresh blueberries
4-6 fresh strawberries, sliced
1/2 cup slivered almonds or nut of choice
chopped lettuce to serve on (I used a head of red leaf because it was cheaper)


Place barley, broth, salt and dried mushrooms in crock pot. Cook on med-high heat for about 4 hours checking after 3 hours.

Meanwhile, chop squash into small bite size pieces, slice strawberries and sugar snap peas. When barley is done spoon on top of chopped lettuce and sprinkle veggies and fruits and nuts over top. Serve with Citrus Mint Dressing.  (A Strawberry Vinegraitte would be nice too)


FOR THE DRESSING

1/4 cup fresh mint leaves from your cute little indoor herb garden
1 clove garlic or shallot
1/3 cup freshly squeezed lime or orange juice depending on your fancy
1/4 cup EVOO or  grape seed oil
if you prefer you could use vinegar instead of citrus. I've used both.
1/3 cup white wine or champagne vinegar

Blend all ingredients in a blender until combined. You can whisk if you'd like but I find the ingredients tend to separate much faster.

This post is linked to:

Fresh Food Friday
Seasonal Saturdays
21st Century House Wife
Tasty Tuesday's

Crock Pot Barley Pilaf with Summer Squash, Sugar Snap Peas and Fresh Berries with Citrus-Mint Dressing

Posted by admin

This is another recipe that I came up with out of necessity for a few reasons.

One.  It's to stinking hot to even consider turning the stove on. The thought of it makes me tired and cranky.

Two.  My budget is less than glamorous at the moment and so I'm having to get really creative with my meatless dinner recipes so as not to have a full on revolt happening. Four meat loving kids and a hungry husband can be dangerous unless I come up with something filling and flavorful for dinner.

Three.  I have a big bag of barley in my pantry that has been staring at me for the last several weeks asking me why it's been neglected.





Well, necessity is the mother of invention right? And this one turned out so very good that I decided to share it with you lovely people. Barley is a whole grain and very healthy. When I think of barley my mind goes straight to barley soup made with mushrooms, carrots and maybe beef. I can't even imagine eating soup while it's 118F degrees outside so I went with my usual flawless plan; a crock pot, more veggies and a bit of fruit to sweeten it up. Bravo!



Throwing the barley and dried mushrooms (best invention ever) into the crock pot with home made chicken stock was simple and sweat free. I tossed in some summer squash and sugar snap peas, raw and threw together a simple mint vinaigrette using my cute little hydroponic mint plant really pulled this together into a sweet dinner. Even the kids liked it!



TIME    4 HOURS (CROCK POT)        SERVES 6

Ingredients:

1 cup dried barley
3 cups chicken broth (preferably home made)
handful of dried mushrooms (I used shitake)
1 teaspoon salt
3 summer squash (yellow)
large handful sugar snap peas
large handful fresh blueberries
4-6 fresh strawberries, sliced
1/2 cup slivered almonds or nut of choice
chopped lettuce to serve on (I used a head of red leaf because it was cheaper)


Place barley, broth, salt and dried mushrooms in crock pot. Cook on med-high heat for about 4 hours checking after 3 hours.

Meanwhile, chop squash into small bite size pieces, slice strawberries and sugar snap peas. When barley is done spoon on top of chopped lettuce and sprinkle veggies and fruits and nuts over top. Serve with Citrus Mint Dressing.  (A Strawberry Vinegraitte would be nice too)


FOR THE DRESSING

1/4 cup fresh mint leaves from your cute little indoor herb garden
1 clove garlic or shallot
1/3 cup freshly squeezed lime or orange juice depending on your fancy
1/4 cup EVOO or  grape seed oil
if you prefer you could use vinegar instead of citrus. I've used both.
1/3 cup white wine or champagne vinegar

Blend all ingredients in a blender until combined. You can whisk if you'd like but I find the ingredients tend to separate much faster.

This post is linked to:

Fresh Food Friday
Seasonal Saturdays
21st Century House Wife
Tasty Tuesday's

Butternut Squash Souffle with Sauteed Collard Greens

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I came across this recipe for butternut squash souffle in Cooking Light Magazine and couldn't think of a better way to use the squash sitting on my counter. I've never been in love with souffles in general, foamy eggs are not my thing. I did however want to try my hand at the art of souffle. This was so much better than I expected! A very mild butternut squash flavour with just a hint of nutmeg on your taste buds as an afterthought (I added the nutmeg to the recipe)  The texture was perfect, light and creamy and I thought that it resembled more of a creme brulee than a souffle'.  I was in heaven! It's a good thing all of the kids loved it too so I could actually savour each and every bite while I patted myself on the back for actually cooking a perfect souffle with 4 kids running around. It didn't poof up as a souffle made entirely of eggs but it divine I tell you, D-vine!

In all honesty, it was far simpler than I thought. I do suggest baking the squash well in advance, especially if you have children. Thankfully, for once, I had the foresight to stick the squash in the oven around 2 p.m. It took almost an hour to cook then I set it on the counter to cool for a bit while I leisurely did other things around the house and the rest of the prep-work for dinner.

I threw together a quick collard green and black eyed pea saute to accompany the souffle and it was a wonderfully light and flavourful dinner.





* TIPS: I suggest using a blender of food processor to blend the squash mixture instead of a hand held or stand mixer so it will be as blended and smooth as possible.
Also, like I mentioned before, this recipe is not a lot of work but the baking time is lengthy. Don't rush yourself,  make sure you bake the squash well ahead of time, it will sit on the counter and wait for you. It is easier to scoop out the flesh when it's a bit cooled also.



I doubled this recipe to feed my family of 6 and had a small amount of left overs for baby Mona and the little boys the next day.

TIME   90 MINUTES TOTAL    SERVES 4-6
Ingredients


1 butternut squash (about 2 3/4 pounds) to yield about 2 cups pulp


1/2 cup 1% low-fat milk


1/3 cup (1 1/3 ounces) shredded fontina cheese


1/4 teaspoon salt


1/4 teaspoon Nutmeg


1 large egg


1 large egg white

Cooking spray

8 cups finely chopped Swiss chard or collard greens
1 cup cooked or 1 can black eyed peas.
3 cloves garlic, minced
2 cups water

* Note, I don't have a small souffle dish so I used my medium casserole dish.
Preparation


Preheat oven to 375°.






Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Scoop out pulp from shell. Set aside 2 cups pulp, reserving remaining pulp for another use.


Combine  squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into 1-quart souffle dish coated with cooking spray. Place souffle dishes in a 9-inch  square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 40 minutes or until puffy and set.


While squash is baking, heat oil in a deep saute pan or dutch oven. Add garlic cook for 1 minute, add greens cook 2-3 minutes more. Add 2 cups water and 1/2 teaspoon salt and let simmer for 10 minutes. Serve immediately.

PRINT THIS RECIPE!

My make-shift souffle dish sitting in a dish of water ready to be put into the oven and

make my house smell wonderful.

Unpretentious, non-poofy sweet souffle.

Served with quick side of Collard Green and black-eyed peas.

I'm sending this over to Hearth and Soul for 'Food prepared from scratch, seasonal and healthy'.

Butternut Squash Souffle with Sauteed Collard Greens

Posted by admin

Follow my blog with bloglovin



I came across this recipe for butternut squash souffle in Cooking Light Magazine and couldn't think of a better way to use the squash sitting on my counter. I've never been in love with souffles in general, foamy eggs are not my thing. I did however want to try my hand at the art of souffle. This was so much better than I expected! A very mild butternut squash flavour with just a hint of nutmeg on your taste buds as an afterthought (I added the nutmeg to the recipe)  The texture was perfect, light and creamy and I thought that it resembled more of a creme brulee than a souffle'.  I was in heaven! It's a good thing all of the kids loved it too so I could actually savour each and every bite while I patted myself on the back for actually cooking a perfect souffle with 4 kids running around. It didn't poof up as a souffle made entirely of eggs but it divine I tell you, D-vine!

In all honesty, it was far simpler than I thought. I do suggest baking the squash well in advance, especially if you have children. Thankfully, for once, I had the foresight to stick the squash in the oven around 2 p.m. It took almost an hour to cook then I set it on the counter to cool for a bit while I leisurely did other things around the house and the rest of the prep-work for dinner.

I threw together a quick collard green and black eyed pea saute to accompany the souffle and it was a wonderfully light and flavourful dinner.





* TIPS: I suggest using a blender of food processor to blend the squash mixture instead of a hand held or stand mixer so it will be as blended and smooth as possible.
Also, like I mentioned before, this recipe is not a lot of work but the baking time is lengthy. Don't rush yourself,  make sure you bake the squash well ahead of time, it will sit on the counter and wait for you. It is easier to scoop out the flesh when it's a bit cooled also.



I doubled this recipe to feed my family of 6 and had a small amount of left overs for baby Mona and the little boys the next day.

TIME   90 MINUTES TOTAL    SERVES 4-6
Ingredients


1 butternut squash (about 2 3/4 pounds) to yield about 2 cups pulp


1/2 cup 1% low-fat milk


1/3 cup (1 1/3 ounces) shredded fontina cheese


1/4 teaspoon salt


1/4 teaspoon Nutmeg


1 large egg


1 large egg white

Cooking spray

8 cups finely chopped Swiss chard or collard greens
1 cup cooked or 1 can black eyed peas.
3 cloves garlic, minced
2 cups water

* Note, I don't have a small souffle dish so I used my medium casserole dish.
Preparation


Preheat oven to 375°.






Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Scoop out pulp from shell. Set aside 2 cups pulp, reserving remaining pulp for another use.


Combine  squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into 1-quart souffle dish coated with cooking spray. Place souffle dishes in a 9-inch  square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 40 minutes or until puffy and set.


While squash is baking, heat oil in a deep saute pan or dutch oven. Add garlic cook for 1 minute, add greens cook 2-3 minutes more. Add 2 cups water and 1/2 teaspoon salt and let simmer for 10 minutes. Serve immediately.

PRINT THIS RECIPE!

My make-shift souffle dish sitting in a dish of water ready to be put into the oven and

make my house smell wonderful.

Unpretentious, non-poofy sweet souffle.

Served with quick side of Collard Green and black-eyed peas.

I'm sending this over to Hearth and Soul for 'Food prepared from scratch, seasonal and healthy'.

Seasonal Stuffed Acorn Squash with Cranberries and Pecans

I love the holidays as much as the next person but I learned early on that while the Winter holidays can be a time for fun and family they can easily turn into a time of stress and chaos. I choose fun!
In fact, I've actually put my foot down on all of the over-spending, over-indulging and over-eating madness. It's easy to get caught up in all the holiday rush and fluff what with every single store that you go into decked out in holiday propaganda starting the day after Halloween! * Boooo!  I've found that the more you think you need, the more unhappy and stressed you are.

So, I decided to do what I can, when I have time and only if it is something we love doing. I happen to love cooking, more specifically I love cooking foods that are good for you that are still delicious. Fall foods happen to be one of the most flavorful with the least amount of effort and additions IMO.  Rather than cooking one BIG, unnecessary holiday meal this year with four attention-hogging, albeit beautiful children running amuck,  I decided to cook all of our favorite Thanksgiving dishes separately and as complete meals over the couple of weeks before T-Day. 

Squashes, potatoes, yams, cranberries, leafy greens and oh-yes... Turkey.  Taking the time to actually ENJOY each one rather than stuffing ourselves into a food induced coma. Tonight was squash night, and oh what a night it was! A complete  meal that was so so so simple, beautiful and flavourful my whole family Oooo'd and Awwww'd at the goodness of it. Goodness is too a word, look it up ;).

TIME   30-45 MINUTES       SERVES 4-6  You Will Need:
2 acorn squash
1 cup cooked wild rice ( I use leftover rice)
1/4 teaspoon sea salt
1 TBSP olive oil
1/2 Vidallia onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped
1/2 cup cranberries
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon fresh thyme, chopped

Optional additions:
1/2 cup dried apricots, diced  OR 1/2 cup diced fresh apples
Ground Turkey, cooked
*Calorie Saver:  Skip the cheese and bread, these are so seasonally delicious and savory with fresh ingredients you really don't want to cover it up with cheese!


Putting it all together:
Cut the acorn squash in half  to make a bowl. Scoop out seeds and membranes with a spoon, discard. I microwaved them in a large, deep plate for 15 minutes. You can bake them if you'd rather at 400F for 15 minutes.
Meanwhile, in a cast iron skillet oil over medium-high heat, add onion and celery, saute 4-5 minutes. Transfer to a large bowl. Add cooked rice, nuts, fruits and spices. Stir to combine. Scoop filling into partially cooked acorn bowls. Place on a foil lined baking sheet and bake at 400F for 20 minutes.

Seasonal Stuffed Acorn Squash with Cranberries and Pecans

Posted by admin

I love the holidays as much as the next person but I learned early on that while the Winter holidays can be a time for fun and family they can easily turn into a time of stress and chaos. I choose fun!
In fact, I've actually put my foot down on all of the over-spending, over-indulging and over-eating madness. It's easy to get caught up in all the holiday rush and fluff what with every single store that you go into decked out in holiday propaganda starting the day after Halloween! * Boooo!  I've found that the more you think you need, the more unhappy and stressed you are.

So, I decided to do what I can, when I have time and only if it is something we love doing. I happen to love cooking, more specifically I love cooking foods that are good for you that are still delicious. Fall foods happen to be one of the most flavorful with the least amount of effort and additions IMO.  Rather than cooking one BIG, unnecessary holiday meal this year with four attention-hogging, albeit beautiful children running amuck,  I decided to cook all of our favorite Thanksgiving dishes separately and as complete meals over the couple of weeks before T-Day. 

Squashes, potatoes, yams, cranberries, leafy greens and oh-yes... Turkey.  Taking the time to actually ENJOY each one rather than stuffing ourselves into a food induced coma. Tonight was squash night, and oh what a night it was! A complete  meal that was so so so simple, beautiful and flavourful my whole family Oooo'd and Awwww'd at the goodness of it. Goodness is too a word, look it up ;).

TIME   30-45 MINUTES       SERVES 4-6  You Will Need:
2 acorn squash
1 cup cooked wild rice ( I use leftover rice)
1/4 teaspoon sea salt
1 TBSP olive oil
1/2 Vidallia onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped
1/2 cup cranberries
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon fresh thyme, chopped

Optional additions:
1/2 cup dried apricots, diced  OR 1/2 cup diced fresh apples
Ground Turkey, cooked
*Calorie Saver:  Skip the cheese and bread, these are so seasonally delicious and savory with fresh ingredients you really don't want to cover it up with cheese!


Putting it all together:
Cut the acorn squash in half  to make a bowl. Scoop out seeds and membranes with a spoon, discard. I microwaved them in a large, deep plate for 15 minutes. You can bake them if you'd rather at 400F for 15 minutes.
Meanwhile, in a cast iron skillet oil over medium-high heat, add onion and celery, saute 4-5 minutes. Transfer to a large bowl. Add cooked rice, nuts, fruits and spices. Stir to combine. Scoop filling into partially cooked acorn bowls. Place on a foil lined baking sheet and bake at 400F for 20 minutes.

Summer Squash Medley with Shrimp

I hate cooking during the summer months. My appetite is also diminished when it's so hot out. I love coming up with simple, light summer meals like this one. The little peppers and parsley are from our garden, our tomatoes didn't make it in this heat. I haven't bought jarred dressing in years. It is so simple to quickly throw together a basic dressing and much healthier. You only need a few ingredients. If you keep extra virgin olive oil and red wine or other vinegar as staples in your pantry your set!



You will need:

2 summer squash
1/2 small red onion, sliced
yellow/orange sweet peppers
2 tomatoes, sliced
large handful of baby spinach
small handful fresh parsley, chopped
cooked shrimp, tails removed
1 cup cooked pasta
Lemon, garlic dressing (recipe to follow)


Putting it all together:

Cook pasta according to package directions, drain & cool.
Wash all veggies under cool running water. Using a food processor or veggie peeler, slice squash thinly, lengthwise.
Combine all veggies, shrimp and pasta in a large bowl. Drizzle with dressing, toss to coat.

Simple lemon, garlic dressing:

In a measuring cup combine juice from 3 lemons, fresh ground black pepper and minced garlic. Whisk as you drizzle in 1/2 cup of EVOO. Store in an airtight container. This will keep in a cool place for a few weeks.

Summer Squash Medley with Shrimp

Posted by admin

I hate cooking during the summer months. My appetite is also diminished when it's so hot out. I love coming up with simple, light summer meals like this one. The little peppers and parsley are from our garden, our tomatoes didn't make it in this heat. I haven't bought jarred dressing in years. It is so simple to quickly throw together a basic dressing and much healthier. You only need a few ingredients. If you keep extra virgin olive oil and red wine or other vinegar as staples in your pantry your set!



You will need:

2 summer squash
1/2 small red onion, sliced
yellow/orange sweet peppers
2 tomatoes, sliced
large handful of baby spinach
small handful fresh parsley, chopped
cooked shrimp, tails removed
1 cup cooked pasta
Lemon, garlic dressing (recipe to follow)


Putting it all together:

Cook pasta according to package directions, drain & cool.
Wash all veggies under cool running water. Using a food processor or veggie peeler, slice squash thinly, lengthwise.
Combine all veggies, shrimp and pasta in a large bowl. Drizzle with dressing, toss to coat.

Simple lemon, garlic dressing:

In a measuring cup combine juice from 3 lemons, fresh ground black pepper and minced garlic. Whisk as you drizzle in 1/2 cup of EVOO. Store in an airtight container. This will keep in a cool place for a few weeks.

Spagetti Squash and Stuffed Meatballs

If you love pasta but don't love the calories this one is for you! Spagetti squash is simply delicious and easy to prepare. This recipe has far less fat, carbs and  calories than traditional spagetti and meatballs. I think it tastes much better too, bonus! Fresh herbs, as always make a big difference in how wonderful and fresh this tastes. Again, growing just a few herbs in your backyard, patio or kitchen will make a world of difference in your recipes. I throw them in almost everything.

You will need:

1 lb. lean ground turkey

1 small yellow onion, chopped

1 egg white

1 cup (5 oz.) of formed mozzerella (for stuffing meatballs)

1/4 cup whole wheat bread crumbs ( 1 slice stale bread)

1/4 cup fresh, chopped parsley

1/4 cup fresh, chopped basil

1/4 cup fresh, chopped oregano

1 tsp EVOO

2 garlic cloves, minced

1/2 cup sun dried tomatoes, chopped (optional, adds great flavor)

1 - 32 oz. can crushed tomatoes

1 medium spagetti squash

Putting it all together:

Preheat oven to 400°. Cut squash in half lengthwise and scoop out seeds. Place face up in a deep baking dish with 1 cup of water. Bake for about 30-40 minutes until a fork easily scrapes squash into "strings".

Meanwhile, to prepare meatballs, combine turkey, onion, garlic, parsley, bread crumbs, egg white and sun-dried tomatoes in a bowl. Scoop a spoonful size into your hand and push a small, 1 inch piece of chopped mozzarella into center of ball, form meat around cheese. Continue with all of the mixture placing them on a baking sheet. Bake at 400° for about 8-10 minutes.

While making meatballs combing crushed tomatoes, basil and oregano in a medium saucepan. Cook covered over med-low heat. (don't use jarred pasta sauce, they contain a ton of sugar and usually preservative/additives).

I let my squash rest a bit while the meatballs are cooking so it is easier to scrape out the flesh. Use a large fork and scrape the meat of the squash onto a large serving plate. It will look like spaghetti noodles, hence the name. ;-)

Serve meatballs and sauce on top of spaghetti squash. Sprinkle with more herbs and Pecorino cheese if you wish.

Serve with a big salad or green veggies to complete the meal.

PRINT THIS RECIPE



Calories: 342
Fat: 23
Carbs: 16
Protein: 22
Sodium: 915
Sugar: 4
Cholesterol: 126

Spagetti Squash and Stuffed Meatballs

Posted by admin

If you love pasta but don't love the calories this one is for you! Spagetti squash is simply delicious and easy to prepare. This recipe has far less fat, carbs and  calories than traditional spagetti and meatballs. I think it tastes much better too, bonus! Fresh herbs, as always make a big difference in how wonderful and fresh this tastes. Again, growing just a few herbs in your backyard, patio or kitchen will make a world of difference in your recipes. I throw them in almost everything.

You will need:

1 lb. lean ground turkey

1 small yellow onion, chopped

1 egg white

1 cup (5 oz.) of formed mozzerella (for stuffing meatballs)

1/4 cup whole wheat bread crumbs ( 1 slice stale bread)

1/4 cup fresh, chopped parsley

1/4 cup fresh, chopped basil

1/4 cup fresh, chopped oregano

1 tsp EVOO

2 garlic cloves, minced

1/2 cup sun dried tomatoes, chopped (optional, adds great flavor)

1 - 32 oz. can crushed tomatoes

1 medium spagetti squash

Putting it all together:

Preheat oven to 400°. Cut squash in half lengthwise and scoop out seeds. Place face up in a deep baking dish with 1 cup of water. Bake for about 30-40 minutes until a fork easily scrapes squash into "strings".

Meanwhile, to prepare meatballs, combine turkey, onion, garlic, parsley, bread crumbs, egg white and sun-dried tomatoes in a bowl. Scoop a spoonful size into your hand and push a small, 1 inch piece of chopped mozzarella into center of ball, form meat around cheese. Continue with all of the mixture placing them on a baking sheet. Bake at 400° for about 8-10 minutes.

While making meatballs combing crushed tomatoes, basil and oregano in a medium saucepan. Cook covered over med-low heat. (don't use jarred pasta sauce, they contain a ton of sugar and usually preservative/additives).

I let my squash rest a bit while the meatballs are cooking so it is easier to scrape out the flesh. Use a large fork and scrape the meat of the squash onto a large serving plate. It will look like spaghetti noodles, hence the name. ;-)

Serve meatballs and sauce on top of spaghetti squash. Sprinkle with more herbs and Pecorino cheese if you wish.

Serve with a big salad or green veggies to complete the meal.

PRINT THIS RECIPE



Calories: 342
Fat: 23
Carbs: 16
Protein: 22
Sodium: 915
Sugar: 4
Cholesterol: 126