Spaghetti (squash) Dinner

This past summer I decided to go "grain-free", avoid poor carbs (e.g. rice, potatoes, peas) and significantly reduce my sugar intake. It's been eye opening. I'm sleeping more soundly, feel more alert during the day and the tummy region is happier than ever. I've lost 15 pounds as well which is just the cherry on top. I'm not going to lie, I miss some of the foods in those categories. For example, I had a serious craving for a BLT in August. So I made "BLT Boats". I can honestly say they completely took care of my craving! No bread? Yup.

blt boats

Later, I wanted some cheesy eggplant parm. No worries... I just made Grilled Eggplant Stacks! My husband and I agree, they're even tastier than the breaded/fried version!

grilled eggplant stacks

Recently, I had a *NEED* for a pasta dish. Just some good old spaghetti would do. After all, the tomatoes were so delicious this year.  So I decided to make spaghetti squash. Know what? It was amazing! I really wasn't expecting to like it as much as I did. It was quick, easy and the few leftovers I had were perfect for lunch.

Here's my version:

Ingredients

• Spaghetti Squash
• Fresh Mozzarella
• Fresh Basil Leaves
• Vine Ripened Tomatoes
• Garlic
• Olive Oil
• Salt & Pepper to taste

(optional)

• Sweet Italian Sausage
• Red Sauce
• Chopped Onion

Directions:

Wash the outside of the squash with warm water & soap rinsing well. Cut the squash in half, lengthwise and place face down in microwave safe dish. Cover with wet paper towel and microwave on high for about 15 minutes. (my microwave is not very strong, so you might need to reduce your cook time.)

While squash is cooking, cut fresh mozzarella into cubes, toss in a bowl with olive oil, salt, pepper & fresh chopped basil. Cut tomatoes into bite-sized pieces and add to mozzarella mixture. 

Once the squash is cooked (soft to the touch with a fork), you're ready to "make your spaghetti"! Drag a dinner fork through the squash, top to bottom, and you'll see the strands of "spaghetti" start to form. Add the stringed squash to a serving bowl and toss with a little olive oil. Add the mozzarella and tomato mixture... serve warm!

You can also top with your favorite red sauce & beef or sausage. I did each since I have both meat eaters and a vegetarian in the house.

spaghetti squash with fresh tomatoes, basil and mozzarella

spaghetti squash with fresh tomatoes, basil, mozzarella & meat sauce

Honestly, it's a delicious meal!

Give it a try. Let me know how you like it!

xoxo

-Patti

Autumn Chicken Stew

I've made this disclaimer before... I'm not a cook, chef nor baker. I don't even play one on t.v. That stated, every once-in-a-while I do create a tasty dish. Last night was one of those times. I love putting together a crockpot meal in the morning and knowing after all the sports, religious school classes, errands and homework, my family can grab a home-cooked meal. I hope you give this a try, and let me know how you like it!

(serves 4)

You'll need:
4 skinless chicken breasts (if you can, buy organic. it does make a difference in the taste and quality)
1 slice of bacon (I used turkey bacon, but I think pancetta would be best)
1 lb. small potatoes
3 cups cubed butternut squash (I used frozen, bagged, organic butternut)
1 small apple cubed
1 cup chicken stock
1 medium vidalia onion sliced
3 cloves of garlic (smashed, not finely chopped)
2 T unsalted butter (optional... if using turkey bacon)
sea salt to taste
black pepper to taste
1 tsp. paprika
1 tsp. red pepper flakes

How to:
Rinse chicken and potatoes and place in bottom of crockpot. Add squash, apple, onion, butter and garlic. Season with salt, pepper, paprika, red pepper flakes. Place slice of bacon on top and pour chicken stock over everything. Place lid on the crockpot and cook for 4 hours on high or 7 hours on low depending on your crock pot. I cooked mine on high/4 hours.

Serve with a lovely autumn salad and piece of crusty, hearty bread.

Enjoy!