Herbed Spaghetti Squash

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A new found fall-favorite! I have been obsessed with all things squash lately...and I stumbled across some great looking spaghetti squash in the store yesterday and just couldn't pass it up! If you like squash...you will LOVE this variety. Called spaghetti squash because when it is cooked..the fibrous strands of squash peel away from the outside and look almost noodle-like. This is a GREAT healthy alternative to pasta! Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene! Not to mention it is super low in calories (averaging only 42 calories per cup). Making this a guilt free way to trick yourself into thinking you are having a carb-loaded dish! I challenge you to be adventurous and PLEASE pick one up next time you're at the store - you will not be disappointed! 

Herbed Spaghetti Squash
 Recipe brought to you by Dash of Love
(modified from a recipe by Emeril Lagasse)

Ingredients:

1 medium spaghetti squash – about 2 ¼ pounds

2 ½ tablespoons margarine

1 cup finely chopped mixed soft herbs – I like to use a mixture of basil, chives and parsley

1 clove garlic – finely minced

Salt & pepper – to taste

Directions:

*Preheat oven to 375 degrees

*Using a sharp knife, cut the squash in half lengthwise and place it (cut side down) in a baking dish. Add enough water to the pan to come up ½ inch up the sides of the pan. Cover with foil and bake for 45 minutes.

*Turn squash over, cover with foil again, and bake for another 15 minutes. Remove from oven and allow to cool slightly.

*Using a spoon, remove the seeds and discard.

*Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

**Enjoy this herbed spaghetti squash on its own as a side dish OR add some of your favorite red sauce or pesto to turn this into a healthy pasta alternative!

**Serve back in the squash halves for a festive meal!   

Curry Chicken Salad

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Chicken salad has always been one of my favorite foods but any store bought versions are just dripping in full fat mayo and oil...so I have always made my own. This chicken salad is packed with tons of flavor and not to mention...its healthy! Greek yogurt, low fat mayo and red grapes make this recipe an exciting and exotic twist on a classic.

Curry Chicken Salad

Ingredients:

3 cups boneless skinless chicken breast – cooked and cut into small pieces

2 tablespoons curry powder (or more if desired)

¼ cup light mayonnaise

¼ cup non-fat plain greek yogurt

2 teaspoons mango chutney

1 teaspoon minced ginger

1 cup seedless red grapes – halved

½ cup thinly sliced green onions

½ cup celery – finely chopped

Salt & pepper – to taste

Directions:

*Combine mayonnaise, greek yogurt, mango chutney, ginger, salt & pepper.

*Add in remaining ingredients

*Serve on its own, in a whole-wheat pita, in your favorite sandwich bread or atop a bed of greens.

Grilled Bread Salad

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The warm, fresh out of the oven, french bread that sits by the register at your local supermarket is a tough thing to pass up. Who doesn't love warm carbs? I always find that I take it home, have a slice with dinner and then the rest of the loaf turns into a hard slab before I use it all! Slightly stale bread can be turned into a great side dish with minimal effort. This recipe calls for ciabatta bread, but I have made it with ordinary crusty day-old french bread and it turns out great! This salad can be turned into a substantial meal simply by grilling some chicken or fish and tossing it in - or serving it on the side. This salad is also great with just some ordinary drained, canned tuna mixed in!

Grilled Bread Salad

 Recipe brought to you by Dash of Love

(modified from Fitness magazine – June 2010)

Ingredients:

3 medium tomatoes - cut into 1” chunks

1 small fennel bulb - halved, cored and very thinly sliced

½ small red onion - thinly sliced 

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

Salt & pepper – to taste

4oz loaf ciabatta bread – thickly sliced

1 large garlic clove – halved lengthwise

3oz crumbled goat cheese

½ cup fresh basil – roughly torn

Directions:

*Combine the tomatoes, fennel and red onion in a large bowl.

*Whisk together 2 tablespoons of the olive oil and vinegar, salt and pepper in a small bowl.

*Pour half the dressing over the salad and toss well. Set aside remaining dressing.

*Heat a grill (or grill pan) to medium-high.

*Brush the ciabatta with remaining olive oil. Grill 2-3 minutes per side (or until lightly toasted).

*Transfer ciabatta to a plate and rub with the halved garlic clove. Let cool slightly and cut into 1” cubes.

*Add the goat cheese, basil and bread to the salad. Pour remaining dressing over the top.