Spaghetti squash is one of the easiest vegetables to make. It’s also versatile and can be used as the star of the meal, as a side by itself or mixed into any kind of dish. This dish is simple and easy but does take a bit of time. Well worth it though!
A tip if you want to do it this way, prep the squash ahead of time and store it in the fridge until your ready to make the dish.
What you’ll need:
1 spaghetti squash
1 medium onion, sliced
2 sweet bell peppers, sliced
fresh spinach, about 2 generous handfuls
2 cloves garlic, minced
1 lb ground sausage
1 cup beef broth
1/2 cup red wine vinegar
S & P
Grated Parmesan cheese, optional
Green or yellow squash, optional
What to do:
Preheat the oven to 375 degrees.
Slice the spaghetti squash in half lengthwise. Scoop out the seeds. Season with salt and pepper and lightly brush it with olive oil.
Roast the squash for 1 hour until soft.
Take the squash out of the oven, shred it with a fork out of the shell and set aside. It should look like spaghetti.
While the squash is in the oven, in a cast iron skillet (or your choice of sauté pan), brown the sausage and set aside.
Add just enough olive oil to coat the bottom and heat on medium.
Add the onions and peppers and sauté for 5 minutes.
Add the garlic and mushrooms and sauté another 2-3 minutes.
Add the broth and red wine vinegar and simmer for 10-15 minutes.
Add the squash and sausage and simmer another 10 minutes, stirring occasionally.
Add the spinach, stir to incorporate and simmer until spinach wilts.
Serve on a plate or a bowl topped with Parmesan cheese.
Sure; why not? Now, I must say there is a turkey going along with this in my house. I have a great way to prepare a bone in leg of lamb that would be a great addition to your thanksgiving feast! You can roast it or smoke, you choose.
Smother it in harissa! Make your own right at home. It’s spicy, but delicious at that.
Start with the main ingredient, dried chilies. Use any kind you like. I got these ones from the owner of an authentic Mexican restaurant so they can really be any type.
What you’ll need:
4 oz dried chilies
4 cloves of garlic
tomato paste or sauce
2 Tbls olive oil
These amounts are for about a 5 lb leg of lamb.
What to do:
Soak the chilies in boiling water for 1/2 hour. Reserve the water for the sauce. Remove any stems and seeds.
Toast the herbs in a small pan over the stove
Grind all the spices in a coffee or herb grinder.
In a food processor, combine all the ingredients and process until smooth.
Add reserved water if necessary. It depends on the consistentcy you need.
This recipe is certainly a keeper. I will definitely be making this again. My husband even asked me to and that’s coming from someone who doesn’t typically like tofu. With tofu, it’s all about the spices and the amount of them you use. It’s also about the quality. I used Nasoya Extra Firm Tofu which is organic and non GMO.
Here’s what you’ll need:
1 package (14 oz) extra firm tofu
3 large leaves Swiss chard
1 cup mushrooms, sliced
1 red pepper, chopped
1 can black beans
1 tsp garlic powder
1 tsp chili powder
1 tsp turmeric
1/2 tsp season all salt
1/4 tsp black pepper
Cheddar “cheese”, shredded
1 tsp olive oil
Optional (shown in my pic):
Sprouted Grain Bread
What to do:
Heat a large sauté pan on medium and add the olive oil.
Add the mushrooms, pepper and Swiss chard and sauté about five minutes starring every minute.
While you wait, remove the liquid from the tofu. Place 2 paper towels under and 2 above and press lightly. Repeat as necessary. You’ll need several paper towels to absorb it all.
Mix the spices in a bowl.
Add the beans to the sauté pan and the whole block of tofu in the middle.
Break the tofu into small pieces while mixing everything together.
Add the spices and mix. Sauté another 5 minutes.
Add the “cheese” on top and melt. (Check out Daiya)
Do you have an abundance of vegetables from your garden and not sure what to do with them?? Well, find the biggest zucchini or yellow squash you have and stuff it with a mix of vegetables, quinoa and little cheese and call it a day! This will take about 1/2 hour to prep and 1/2 to cook.
I can’t take credit for this coming from my own garden; it actually came from my sisters. Great job Em! I was unsuccessful this year, however, I did benefit from others 🙂
In my version, I used a number of vegetables and white quinoa. You can honestly use whatever you have available if you don’t have exactly what’s in this ingredient list.
What you need:
1 large zucchini
1 orange pepper
1/4 sweet onion
4 cloves of garlic, minced
5 collard green leaves
1 cup quinoa
1 cup vegetable broth
1 cup water
2-3 Tbls olive oil
Grated Parmesan cheese
Sea Salt and Black Pepper
Chop the carrots, onion, pepper, collard greens and tomato.
Heat the olive oil in a large sautee pan on medium high heat. Preheat the oven to 375.
First add the carrots and let simmer for 3 minutes. Then add the onion, garlic, pepper, and collard greens and simmer another 5 minutes (or until veggies are soft) stirring every minute. Add the S&P also. Lastly, add the tomato.
Add the broth, water, and quinoa. Mix well and reduce to medium heat. Simmer with the lid on for 10 minutes.
While that’s cooking prepare the zucchini. Slice in half lengthwise, remove the skin and scoop out the center.
Remove the lid, stir and simmer another 2 minutes or until the liquid has been dissolved and the rings show on the quinoa.
Stuff the mixture into the zucchini, top with parm and bake for 20-30 minutes. It really depends on how big your zucchini is. It will look and feel soft.
This is the best pic I have of this meal and the only one. I hesitated on posting it, however, it was sooooo delicious I couldn’t pass it up. What you see is a bubbling result of fresh, quality ingredients that was finished in no time at all! This is the perfect meal to make […]