I'm bacccckkkk! Its been awhile since I've posted anything but I wanted to try to start this back up again. A few updates... I changed jobs, I moved (bigger kitchen!), and I have really made the push for a healthier lifestyle. Never a believer in "NO CARBS" or any sort of diet with crazy restrictions, not to mention living with someone who is trying to gain weight, I am dedicated to cooking foods that are delicious AND healthy, not one or the other. To start, I have been taking recipes (mainly from Skinnytaste.com, Real Simple, Food Network and Eating Well) and modifying them where I see fit to make them even more delicious without comprising the benefits of eating lean, fresh, homemade meals.
My goal, which I set November 1st, is to lose 7.5 lbs by March 1, 2014 - the idea being that while I could shed the weight in this time, keeping it off, especially during mac n' cheese season, was going to be the real challenge. So here I am, 12/16, down a whopping 2.5 lbs. With the holidays and my deadline approaching, its time to step it up...
Here is my first and delicious attempt at spaghetti squash lasagna boat, recipe modified from Skinnytaste.com
Finger-Licking-Good-Pastaless-Lasagna
Ingredients: 2 large spaghetti squash, 1 can of crushed tomatoes, 1 small red onion chopped, 3 cloves of garlic minced, 12 oz. package of Al Fresco Sweet Italian Chicken Sausage - cut into small pieces, 1 cup part-skim shredded mozzarella cheese, about 2 tbsp each of chopped basil and freshly grated parmesan, 1 tsp. of red pepper flakes, salt and pepper to taste.
Ingredients: 2 large spaghetti squash, 1 can of crushed tomatoes, 1 small red onion chopped, 3 cloves of garlic minced, 12 oz. package of Al Fresco Sweet Italian Chicken Sausage - cut into small pieces, 1 cup part-skim shredded mozzarella cheese, about 2 tbsp each of chopped basil and freshly grated parmesan, 1 tsp. of red pepper flakes, salt and pepper to taste.
(1) Preheat oven to 400ºF
(2) Cut spaghetti squash in half lengthwise and scoop out seeds and stringy membranes. Season lightly with salt and black pepper; bake about 1 hour, cut side down, until tender and golden
(3) In a large deep pot, heat olive oil and add onions and garlic; sauté on medium for about 5 minutes, until soft. Add the sausage and cook until browned. Add the crushed tomatoes, red pepper flakes, and salt and pepper to taste. Simmer (covered) for about 30 minutes
(4) Remove spaghetti squash from oven and allow to cool (about 10-15 minutes)
(5) Remove the flesh of the spaghetti squash with a spoon or fork into a strainer lined with paper towel to absorb the excess water
(6)Toss the spaghetti squash with about 1/2 of the sauce/sausage mixture
(7)Scoop half of the squash back into the shells, distributed evenly, and then sprinkle on a light layer of mozzarella cheese
(8)Scoop remaining squash into the shells, top with remaining sauce, and then cover with a slightly more generous layer of mozzarella cheese and grated Parmesan
(9)Bake for 25 minutes at 400ºF - I used a broiler to get the cheese extra crispy
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| Spaghetti Squash - Roasted |
(4) Remove spaghetti squash from oven and allow to cool (about 10-15 minutes)
(5) Remove the flesh of the spaghetti squash with a spoon or fork into a strainer lined with paper towel to absorb the excess water
(6)Toss the spaghetti squash with about 1/2 of the sauce/sausage mixture
(7)Scoop half of the squash back into the shells, distributed evenly, and then sprinkle on a light layer of mozzarella cheese
(8)Scoop remaining squash into the shells, top with remaining sauce, and then cover with a slightly more generous layer of mozzarella cheese and grated Parmesan
(9)Bake for 25 minutes at 400ºF - I used a broiler to get the cheese extra crispy
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| Spaghetti Squash Lasagna Boat |
