Lasagna – noodles + Spaghetti Squash= my new favorite comfort food.
It sure is dreary here in California, nothing but rain and wind for the last few weeks. Thinking of the glass half full, I’ve used this week to turn out my cold-weather favorites before Spring rolls in. Different soups and roasted vegetables have been on the menu lately as has this gem: baked spaghetti squash. Similar to baked spaghetti or lasagna, I combined the squash strands with my ricotta filling and topped it with crunchy herbed breadcrumbs. Easing into the seasons has never been so delicious!
1 large spaghetti squash
1 recipe DK’s Spaghetti Sauce
3/4 cup bread crumbs. (Store-bought or get crazy and make your own!)
1 bunch parsley
1 tbsp. garlic powder
1 bunch spinach leaves
1 clove garlic, thinly sliced
1 onion, thinly sliced into 1/2 moons
1 tsp. dried thyme
1 tsp. red pepper flakes
1 pound firm tofu, pressed
1/2 lemon, juiced
2 tsp olive oil
1 clove garlic (or more!), minced
1/4 cup nutritional yeast flakes
handful basil leaves, chopped
handful parsley, chopped
small handful chopped oregano , or 1 tsp dried oregano
salt, pepper to taste
Mash tofu with fork or potato masher until crumbled. Add remaining ingredients and mix completely to combine. Let sit while you prepare the rest of the ingredients.
Wash and chop the spinach and carrots. Bring a large pot of water to a boil, place the whole spaghetti squash in the boiling water for 10 minutes until skin softens. Remove from water, halve and place back in the water for an additional 10 or so minutes until the inside is fully cooked. (This to me is the easiest way to prepare it. I know you can also use a microwave to cook the squash but I don’t have timing info as I don’t own one!)
Remove the cooked squash and let cool while you prepare the filling. In a large skillet heat 2-3 tbsp. of vegetable broth or oil. I like using broth in place of oil, it works beautifully! You can also use 2 tbsp. vegetable broth and 1 tbsp. oil. Add the thinly sliced onions with 1/4 tsp. salt and cook for 10-15 minutes. Add the sliced carrots, sliced garlic and cook until tender. Add the spinach, thyme, red pepper flakes and cook an additional 5 minutes.
With a fork, remove the strands of squash. Keep the squash halves and place the strands in a large bowl. Add the cooked vegetables and 2-3 cups sauce. The mixture should be wet but not soupy. Depending on the size of your squash, you might need to add less/more. Place a large scoop (about 1/2 cup) of the filling in the bottom of one of the emptied shells. Layer a 1/4th of the ricotta filling ontop. Place another 1/2 cup of squash filling and another 1/4 of the ricotta filling. Do the same with the other squash half.
For the crunchy topping combine the bread crumbs, finely chopped parsley and garlic powder. Sprinkle the crumb topping on top and bake at 375 for 45-60 minutes until hot.
Serve with a glass of red wine because baby… it’s cold outside!
Serves 4. 520 calories, 16g fat, 15g fiber, 24g protein. High in manganese, niacin, vitamin A, vitamin C
I’m off to Phoenix for the weekend, see you with a new breakfast recipe next week!
I recently made this version for a ‘Healthy Holiday’ recipe presentation. Colorful, delicious, and a great idea to take to a party.
Winter Flat bread
This recipe was inspired by http://www.ChefChloe.com ’s creation
1 butternut squash, peeled and cubed
1 apple, peeled and sliced thin
1 large handful arugula (or baby spinach)
1/2 onion, sliced into half moons
3 red potatoes, diced small
Pre-made pizza crust (I used whole wheat)
Sage Cream (recipe follows)
Rosemary & Sage Cream
1 can cannellini beans, drained and rinsed
2-3 garlic cloves
1 large lemon, zested and juiced
3 sprigs fresh rosemary
handful fresh sage
3 tbsp. olive oil
3 tbsp. vegetable broth
1/8 tsp. red pepper flakes
1 tsp. salt
In a food processor or blender, combine the beans, juice, garlic and puree until smooth. Add the herbs and spices. While the blade is running, pour in the oil and broth. Depending on how spreadable you like it, you may need to add more/less broth.
Preheat oven to 400 degrees. Toss potatoes, squash and onions with 1 tbsp oil and salt/pepper. Roast for 20-30 minutes.
Prepare dough according to directions (do not cook). Spread the rosemary-sage spread on top of the dough. Top with the potato mixture, sliced apples and arugula.
Bake at 375 for 20-25 minutes until crust is completely cooked and golden brown.
Check out Chloe’s blog- it’s great! I’ve also made these bean sliders from her site.
Soup seemed like the best idea to use up my thanksgiving leftovers. Thus came two soups: cream of butternut and whirled pea soup. I don’t know which one I prefer better, the creamy, nutty taste of the butternut or the spicy split pea. Try them both! Or try hosting a soup party. We did this once and it was a lot of fun and a perfect to get friends together before the holidays. Have everyone bring over a soup or an appetizer and dig in.
Cream of Butternut Soup
1/2 cup cashews
1 cup warm water
1 butternut squash, cubed
5 stalks celery, diced
1 yellow onion, diced
2 cloves garlic, minced
2 tbsp. sage, (fresh or dried), chopped
1 tsp. curry powder
1/4 tsp. salt
1/2 tsp. pepper
4 cups vegetable broth
Tempeh bacon for garnish, optional
Begin by placing the cashews and warm water into a blender. Puree until mixture becomes smooth, set aside. Heat a small amount of broth or 1 tbsp. oil and saute onion and garlic until translucent. Add carrots and squash and cook until tender, about 10 minutes. Add vegetable broth, curry powder and sage to the pot. Cover, reduce heat to low and simmer for 20-30 minutes. With an immersion blender or stand blender, puree soup until creamy. Return back to pot and whisk in cashew cream. Continue to stir over low heat 5-10 minutes until cashew cream is incorporated and thickens the soup. Ladle into bowls and top with crumbled tempeh bacon.
W.P. Whirled (Split) Peas Soup
Split Pea and Seitan Soup
1 package dried green split peas (I’ve also used yellow. Use what you have on hand)
1 package seitan or homemade seitan
2-3 4 0z. cans chopped green chilies
4 carrots, sliced
3 celery ribs, sliced
1 yellow onion, chopped
2 garlic cloves, minced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/8 tsp. ginger
1/8 tsp. cayenne pepper
1 tsp. dried oregano
salt and pepper
4 cups vegetable broth or water
In a stock pot, heat 1 tbsp. oil or broth and cook garlic cloves and onion until translucent. Add carrots and celery, stir and let cook an additional 5-10 minutes. Add peas, water or broth, spices and simmer for 1- 1 1/2 hours until peas are cooked and soup has thickened. Stir, add chopped seitan and cook an additional 20-30 minutes until seitan is heated through.
* For a creamier soup like pictured here: before adding the seitan, puree the soup in batches in a blender. Return to the stove and add seitan. Cook an additional 20-30 minutes.