More Food Talk

I have one more recipe to add to the pile. I used 99% lean ground turkey instead of sausage and used organic tomato sauce instead of tomatoes as D is not a fan of chunky tomato bits. I also added spinach and mushrooms and mixed the spaghetti squash in with everything else at the end. It was really good!

http://www.tasteofhome.com/recipes/Spaghetti-Squash-Supper

Spaghetti Squash Supper Recipe

Spaghetti Squash Supper Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 269
  • Fat:
  • 11 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 846 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 8 g
  • Protein:
  • 14 g

Spaghetti Squash Supper

This recipe is a deliciously different way to get your family to eat vegetables. It’s a favorite summer meal at our house.—Joyce Hunsberger, Quakertown, Pennsylvania

SERVINGS: 6

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 medium spaghetti squash (3 to 3-1/2 pounds)
  • 1/2 cup water
  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 small zucchini, chopped
  • 1 garlic clove, minced
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon seasoned salt
  • Shredded Parmesan cheese

Directions:

Halve squash lengthwise and discard seeds. Pierce skin with a fork or knife; place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 6-9 minutes or until squash is tender. Let stand for 5 minutes.
Meanwhile, in a large skillet, brown sausage until meat is no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook uncovered, for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and simmer for 10 minutes or until heated through.
Using a fork, scoop out the spaghetti squash strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.

Yesterday I promised to follow up on the Amazing No-Cook Chocolate Hazelnut Bites. They were tasty last night after a couple of hours in the fridge but tonight I think they hit their prime. After about 24 hours of firming up yet softening the crunchy granola, they had a nice fudgey texture, which was ideal to me. So good! As someone who likes very rich chocolate (read: slightly more bitter, slightly less sweet), I found these to be a tad sweet. I wonder if using less sweetened granola next time will do the trick, or using slightly less than a jar of chocolate hazelnut butter. Regardless, D and I liked these a lot and will make them again.

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