Stuffed Spaghetti Squash

I subscribe to one philosophy when I'm cooking, which is that if you don't put anything bad into the dish, it probably won't taste bad. Likewise, if you only put tasty things into a recipe, odds are it's going to wind up pretty tasty. That's how I cook.

This philosophy proved true last night when I concocted a version of a recipe that I've seen floating its way around the interwebs lately - stuffed spaghetti squash.

My old roommate used to cook spaghetti squash all the time, but I'd never tried it myself until last night. For those of you who aren't familiar, it's a big, hard-skinned squash that you can roast and then scoop out the insides. They look just like spaghetti and have a mild taste.

Many people serve the "spaghetti" as a side dish, but I'd seen these stuffed versions and I was intrigued.

I started by browning some spicy "Italian-style" chicken sausage. (Had I been by myself, I would have omitted the sausage, but SK is mid-western and prefers his meat with a side of meat.)

 While that cooked, I split the squash in half and laid the two halves face down on a baking sheet with a little water on the bottom. I roasted them in a 375-degree oven and got to work cutting my veggies.

Tomato, Zucchini, Red Pepper. There's also Onion, Garlic, Spinach and Mushrooms off to the side.

 As I cooked all the vegetables together in a saute pan, I removed the squash (It was about 30 minutes) and scooped the "guts" into a separate bowl.

Then I tossed the cooked sausage, scooped squash, and spinach into the saute pan with the veggies and mixed it together with some bread crumbs and "quatro formaggio" mix from Trader Joes. (Don't be like me. Use an appropriately sized pan.)

Once the mixture is combined - you guessed it -- stuff it back into the squash "shell."

Then, CHEESE! (I used shredded mozzarella.)

I baked them in the oven (which I left on, so it stayed at 375 degrees) for 20 minutes until the cheese melted.

As you can see, this makes a LOT of food. It turned out completely delicious, but those shells are enormous. I could only finish half of one.

Give this one a try - you won't be disappointed! What I like most is that it's infinitely adaptable - I've seen Southwestern versions, pizza versions -- anything you want!

xoxo,

b

Pseudo-Foodie Shame, or Menu Tuesday

So Steve is out of town this week on a business trip. Which means I am cooking for one -- one of my least favorite things to do.

I don't consider myself to be a gourmet by any means. I like to cook, and I love to eat. But while I've gotten a pretty decent system in place cooking for two (that usually grants me leftovers for lunch the next day), I still haven't gotten the hang of cooking for just myself.

Last time Steve went away, I talked a big game. I was going to cook every night for myself. I would make meals that he wouldn't touch, vegetarian meals, "lady food", you get the idea. I was pretty smug.

Do you know what I ate every. single. night. that Steve was gone?

QUESADILLAS.
(Albeit extremely delicious cheesy ones.)

This was the night I put extra effort in and actually cut up the avocado.

 
Granted, I love quesadillas. And technically the meal was vegetarian, so Steve would have protested. But the points that I gained in taste I certainly lost in plating, technical difficulty, and originality.

Some nights when I'm alone I get a little classier (read: even lazier.)

Peach, brie, wine, bread. Turns out woman can live on wine and cheese alone.

This week I am determined to do better. I've been to the grocery store (including a trip to suburban Mecca, Costco), planned my menus, and am holding myself accountable. So for this week:

* Monday: Skinnytaste Turkey Stuffed Peppers*

*Tuesday: Cheese Tortellini with Spinach, Peas and Brown Butter*

*Wednesday: Ginger Fried Rice*

*Thursday: Roasted Chicken Thighs with Zucchini and CousCous*

Friday I'm taking the bus to NY so dinner will probably be a sandwich or salad picked up at Union Station.

Next week I'll let you know how I did!

xoxo,

b