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!   

Butternut Squash Pizza

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One of my favorite fall food items (pumpkin will always be #1 in my heart) is butternut squash. Such a versatile ingredient that smells almost as delicious roasting as it is to eat. One of the best ways I have found to use butternut squash is to make pizza with it! Here is a recipe that you can modify a thousand ways to suit your pizza craving. Lots of veggies and a whole wheat crust are great ways to enjoy this fall-time fave.

Butternut Squash Pizza
modified from allrecipes.com

Ingredients:
1/2 butternut squash
1 cup onion - thinly sliced
2 teaspoons chopped fresh rosemary
salt+pepper - to taste
Olive oil
1 pizza dough crust (homemade or store-bought)
1 tablespoon cornmeal
Any thinly sliced roasted veggies you like (zucchini, eggplant, asparagus, tomato, etc.)
Thinly sliced prosciutto (if desired)
1/4 cup grated asiago or parmesan cheese (or mixture of both)
Crumbled goat cheese

Directions:
1. Preheat oven to 400 degrees
2. Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper and olive oil (toss to coat)
3. Roast any other desired veggies in a separate pan with olive oil, salt & pepper
4. Bake for 20 - 30 minutes (until onions are lightly browned and squash is tender). Slightly mash this mixture.
5. Increase oven temp to 450 degrees
6. Place pizza crust on baking sheet (sprinkle cornmeal on baking sheet if using homemade)
7. Top pizza crust with squash and onion mixture. Top with other roasted veggies, sliced prosciutto, and cheeses.
8. Bake for 10-15 minutes until lightly browned.

Katy's Chicken

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While living in Houston, TX during my husbands hockey season, some of the girls and I would rotate cooking dinner for each other while the boys were on the road. I love my ethnic food and so this dish that my friend Katy prepared was so delicious that I stole the recipe and have made it MANY MANY times since then. This recipe is SO incredibly easy because it requires very few ingredients, virtually no prepping, and no standing in the kitchen while it is cooking! It sounds simple, but the chicken comes out with such great flavor and tenderness that it seems as if it took a lot of time and effort to prepare. I have included her original recipe for authenticity (and the fact that fatty chicken thighs are just so tasty!) but have also included the variations (in red) that I have used to make this a much lighter meal (with still packing GREAT flavor!). 

Katy's Chicken (Filipino Chicken Adobo)
recipe modified from: Katy Irmen

Ingredients:
1.5 - 2lbs chicken thighs (1.5-2 lbs boneless skinless chicken breasts - cut into bite size pieces)
1/2 cup soy sauce (use low sodium soy sauce)
1/2 cup apple cider vinegar
2 tablespoons light Karo corn syrup (you can omit this ingredient altogether or add splenda or agave syrup instead) 
4 crushed garlic cloves
(I also add 2 tablespoons grated fresh ginger)
6 cups cooked rice (substitute brown rice - Niko Niko is my favorite)













Directions:
*Cook rice according to package directions
*Combine all ingredients (except rice) in a medium-large pot and let chicken marinate for 30 minutes to 1 hour.
*Bring pot to a rapid boil, then lower heat.

*Let simmer on medium-low heat (covered) for 30 minutes - then remove cover and continue to simmer until chicken is cooked through (usually an additional 15-30 minutes depending on size of chicken pieces)
*Spoon chicken and some sauce over rice and enjoy!

Moussaka

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Now I am definitely not Greek...but I have LOVED Greek food for as long as I can remember. Recently a lovely Greek restaurant Kafe Neo opened up near our home. Definitely love their amazing happy hour...but one thing I tried on their menu was just amaaazzziing. Pure greek comfort food. Moussaka. Kind of like a Greek lasagna but with no pasta. It wasn't until my plate was almost gone that I realized why it was so amazing. It was covered in bechamel sauce (basically just flour, milk and a LOT of butter)! I was determined to find a way to make this dish at home but without the rediculous about of fat and calories and the guilt I went home with that night. My mom was the one who actually found this recipe for me...and I modified it even more to make sure I could polish off half the pan without regret. This meal is perfect for a cool fall or winter night! It does take a while to make...but definitely worth it!

Moussaka
recipe modified from: Rachel Ray magazine 

Ingredients:
2 eggplants - sliced 1/4" thick
4 zucchini - sliced 1/4" thick
1/4 cup olive oil
1 bunch green onions - finely chopped
3 cloves garlic - finely chopped
1 lb lean ground turkey
1 teaspoon all-spice
2 teaspoons cumin
1 tablespoon oregano
2 8oz cans crushed tomatoes
5 oz. shredded gruyere cheese
1 pint fat free small curd cottage cheese (I like to use a bit more)
salt & pepper - to taste

Directions:
*Preheat oven to 500 degrees
*Place sliced eggplant and zucchini in a large strainer, sprinkle with salt & let sit for 30 minutes. Rinse salt off and pat dry.
*Arrange eggplant and zucchini on cookie sheets and drizzle with olive oil. Roast for approximately 20 minutes.
*Transfer veggies to the bottom of a 9x13 baking dish
*Lower oven temp to 350 degrees
*In a large skillet, heat olive oil. Add green onions and garlic and cook for 2 minutes.
*Add ground turkey and spices (all-spice, oregano, and cumin) and cook through. Drain juices.
*Add crushed tomatoes and simmer for about 10 minutes. Season with salt & pepper.
*Spoon meat sauce over veggies
*Top with 1/2 of the cheese
*Using a food processor (or hand mixer if you don't have one) puree the cottage cheese.
*Spoon cottage cheese puree on top of moussaka. Top with remaining gruyere cheese.
*Bake for about 20 minutes (until hot throughout)
*Transfer to broiler for about 3-5 minutes until browned and bubbling.
*Let sit at least 10 minutes before serving.