Creamy Parmesan Spaghetti Squash

My husband had long ago decided that he did not like spaghetti squash.  No sir. Didn’t like it.   And then he tried this.

He changed his mind.  😀  I love it when I can change peoples’ minds about a food.  It makes me feel like such a success 😀  I’ve left my print on the world!!  Ohhh hey…that would be a good show for Food Network.  “I Didn’t Like….”  A competition to see which chef can change a picky person’s mind.  Ha!  I’m a genius.  Someone should hire me, haha.

This was a fantastic side dish for steak!!  It had that creamy, garlicy, cheesy satisfaction without the carb-filled pasta.  So tasty and quite healthy!!!  Yes it has a bit of cheese…but Parmesan is one of the best health wise! 🙂

One more fun thing about this recipe!!  I have never been too good at making sure spaghetti squash get cooked all the way.  Just being honest here.  Well, because of this wonderful book, Everything Gluten Free Slow Cooker Cookbook, I finally NAILED IT!  That’s right.  I cooked the spaghetti squash in a crock pot!!!  I love my crock pot, it helps me time things!!!  Yaaaay!!  I hope that thought will be a great tip for your kitchen too!!!!  You simply pierce the squash a few times, put it in the crock pot, and pour in a small amount of water, about 3/4 C and cook on low for 7 or 8 hours 🙂

Adapted from http://ahealthymakeover.blogspot.jp

 

So, here’s what you need:

  • 1 Large or Medium Spaghetti Squash, cooked and shredded
  • 1 Tbsp Butter or Coconut Oil
  • 1/2 Red Onion, Minced
  • 4 Garlic Cloves, Minced
  • 3/4 C Vegetable or Chicken Broth, Preferably Low Sodium
  • 1/3 C Unsweetened Almond Milk
  • 1/2 Grated Fresh Parmesan…my 1/2 C was generous 🙂
  • 2 Tbsp Fresh Parsley, Chopped
  • Salt and Pepper to taste

 

And here’s how you do it!!!

  1. Get your spaghetti squash cooked!! If you want to try my new method, start the morning of, poke a few holes and place in a crock pot with about 3/4 C of water.  Cook on low about 8 hours.  Cut in half and shred squash with a fork.  You can also cut in half and  bake cut side down in a 350 oven for about 45 minutes to an hour or even microwave about 12 minutes if you’re in a hurry!
  2. Melt butter or coconut oil over Medium heat.  Saute onions until beginning to soften, about 5 minutes.  Add garlic and cook about a minute more.
  3. Toss in the cooked spaghetti squash and stir so your tasty garlicy bits are incorporated throughout.
  4. Add the broth and almond milk and stir in.
  5. Add the parmesan and stir in.  If it is too runny, let it reduce for a few minutes.
  6. Add parsley, salt, and pepper, stir, and serve hot aaaaaaand delicious!!

So simple, and yet such delicious, classic flavors!  Perfect mid week side dish!

 

Pour your water into the crock pot!

Creamy Spaghetti Squash 1

 

Stab the squash and place it in.

Creamy Spaghetti Squash 2

 

And cook on low for 8 hours (or high for 4).  Cut in half, remove the seeds, and shred with a fork.

Creamy Spaghetti Squash 3

 

Now this is where things got crazy and the pictures had to pause.  Hahaha.

Melt your butter in a pan over medium heat and saute your onions until beginning to soften, about 5 minutes.  Then add garlic and saute for about a minute more.  Toss in your cooked squash and stir.  Add liquids and stir.  Then add parmesan and stir.  Lastly, salt, pepper, and parsley.

Creamy Spaghetti Squash 4

Now serve!!  This is one of those great things that could be a main dish or a side dish!  It’s just…all around glorious!!  I hope you enjoy!!

Simple Warm Lentil Salad

This is what I made to stand beside my Marinated Garlic Herb Chicken Breast.  If you read that post, you will know that it was a week night, and I didn’t want to spend tons of time on dinner, but still wanted to treat Mr. Rodgers to something tasty.  Well, the chicken was SUPER easy.  I didn’t want to spend tons of time on the side dish either…and this was perfect!  Filling and hearty to compliment the lightness of the chicken 🙂  Try it out!

 

So, here’s what you need:

  • 1/2 lb Lentils, uncooked
  • 2 Tbsp Butter
  • Tbsp Minced Onion (The dry stuff.  You can use a real onion too, I just didn’t have one!  Probably about 1/2 an onion)
  • 1 1/2 C Frozen Mixed Veggies
  • 1/3 C Chicken or Beef Broth
  • 1/2 T Dried Chives
  • 1/2 T Savory Seasoning
  • 1/2 tsp Herbamare 
  • Red Pepper Flakes to taste

 

And here’s how you do it:

  1. Follow the directions on your lentil bag to get them started cooking.  Set your timer for just a couple minutes less than the recommended cooking time.
  2. In a large pot melt your butter.  Toss in the onion and mixed veggies and saute until tender.  
  3. Add the lentils and stir to combine evenly.
  4. Add the broth and seasonings, stir, and cook for an additional 5 minutes.
  5. Scoop on your plate, and top with a delicious protein.  🙂

 

Simple.  Warm. Comforting.  Delicious.  And fast 🙂

 

Lentils and Veggies

 

Lentils!  Such a wonderful food!  I love them and I didn’t even know what they were a year ago!  🙂  Check your package and cook them just a couple minutes shy of the recommended time.

Lentils and Veggies 2

 

Measure a cup and a half of frozen veggies.  You can use fresh if you want!  But as I mentioned before…the groceries were low so I was using things from the caverns of the freezer and pantry. 🙂   Usually I prefer the flavor of fresh veggies, but for a busy night when you can’t spend time chopping and slicing these work great!!!  

Lentils and Veggies 3Melt the butter in a large pan.

Lentils and Veggies 3.5Add your frozen veggies and minced onion and cook until they are tender.

Lentils and Veggies 4Add lentils and seasonings.  If you don’t know what Herbamare is…here ya go…its a tasty version of salt, and it’s pretty healthy!!

Grilled Chicken Chickpea Salad 1

 

Add your beef broth and cook for about 5 more minutes.  Scoop on your plate, top with a protein, and devour!!!!  Yummy!!!Lentils and Veggies 5