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!!

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Easy Veggie Saute

There’s nothing quite like the classic flavor of simple sauteed veggies!!!  And nothing quite like the knowledge that you aren’t just making your taste buds happy….you’re also making your body feel better one good choice at a time 🙂  The most labor-intensive part of this is chopping the veggies, haha!  I hope you enjoy, I sure did!!!

 

Here’s what you need:

  • 8 oz package of your favorite mushrooms.  Or you can use two different types 🙂
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Medium Yellow Squash
  • 1 Medium Zucchini
  • 2 Cloves of garlic
  • 2 Tbsp Coconut Oil
  • 1/4 C Chicken Stock
  • 2 Tbsp Amino Acids, or Tamari Soy Sauce
  • 1/2 tsp dried oregano

Here’s how you do it:

  1. Prep! Chop your veggies and mince your garlic!
  2. Get a big pan for sauteeing…a wok would probably work too since its a lot of veggies!!  Add your coconut oil and heat to medium high.
  3. Saute your garlic for about one minute.
  4. Add your other veggies and saute for 2-3 minutes.
  5. Add the liquids and oregano, stir so its all coated, and saute for about 4 more minutes.
  6. Enjoy!!!

Want some pictures?! Yeaaaah!

Veggies, chopped…

Simple Sauteed Veggies

Veggies, cooked and DELICIOUS!

Simple Sauteed Veggies 2

 

Thanks again perfectweightamerica.com 🙂

Tasty Grilled Yellow Squash and Potatoes!

Tasty Grilled Summer Squash and Potatoes last

Wow.  Just looking at that makes me SO hungry!!! I think you guys are gonna like this one.  And believe it or not…this one came completely from me! Well…that and Kirkwood family tradition.  That’s right Mamma K, holla!! Most of the seasonings I used were in almost every dish I ate growing up, especially when it came to grilled veggies!!!! These veggies work greet as a side, or if you take the “add kielbasa” option, it’s a perfect lunch full of flavor!!! And summer squashies are pretty good for you too 🙂

So, here’s what you need:

  • 1 Medium Summer Squash or Zucchini
  • 1 Small Potato
  • 1/2 a Turkey Kielbasa (optional)
  • 1 Tbsp Olive Oil
  • 1/4-1/2 tsp onion powder (I like lots of onion and garlic!)
  • 1/4-1/2 tsp garlic powder
  • 1/8 tsp chili powder
  • 1/8 tsp mustard powder
  • 1/8 tsp pepper (or to taste)
  • Salt to taste
  • Sprinkle of thyme, or your favorite herb

Here’s how ya do it!! It’s pretty simple!

  1. Slice your squash into rounds. Slice your potato into thinner rounds (they took longer to cook)! I then sliced my potatoes into half-rounds so they looked like wedges.  That probably wasn’t necessary.  But potato wedges make happy!  Here, I’ll show you!Tasty Grilled Summer Squash and Potatoes
  2. Put your veggies in a big bowl, add the olive oil and give ’em a toss.  Make sure all the pieces are coated! You can add some oil if you need to 🙂
  3. Sprinkle on your seasonings.  Give them another toss…so everything is coated in all the delicious seasonings now 🙂
  4. Heat your grill or grill pan to medium high.  I used my little pan of course 🙂
  5. If you are wanting kielbasa too…slice it up!
  6. Place the veggies (and meat) on the grill, or in the pan, and grill for about 4 minutes per side. Look at their pretty grill lines!Tasty Grilled Summer Squash and Potatoes 2Tasty Grilled Summer Squash and Potatoes 3
  7. Prick them to make sure they are soft in the middle.  Now, eat them!! Watch the kielbasa, it might cook faster than the veggies and you don’t want it to shrivel too much so its still kinda juicy.  Yummy yummy, enjoy!

Stuffed Acorn Squash (Fall Perfection!!)

Stuffed Acorn Squash 4

I try new recipes at least three times a week, and love them 90% of the time. However, it is very rare that I declare them perfection.  Here it is…I’m gonna do it.  This recipe is PERFECTION!!!  I mean…how often is it that you have been eating the leftovers for three days straight, and you are still disappointed when they run out?!  My husband agrees completely…it has officially been added to the Rodgers Family Favorites 🙂  Weirdest thing is…tomatoes make me want to vomit a little…and this has tomatoes in it…and I didn’t even notice them I loved it so much.  That’s how you know its REAAALLLLLYYYY good! And great thing is…if you watch your labels carefully, this can be totally gluten free 🙂

Recipe adapted from eatingwell.com

What you need:

  • 3 Acorn Squash
  • 1/2 Roll of Pork Sausage (I used Sage Sausage)  Note: original called for 5 oz of bulk turkey sausage, if you want to make it a little liter
  • 1 small onion
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 Tablespoon chili powder (or more if you want a kick)
  • 1 teaspoon ground cumin
  • 1 Carton cherry tomatoes, chopped
  • 1 15 oz can black beans, rinsed
  • 1/2 teaspoon salt
  • Several dashes hot red pepper sauce
  • 1 Cup Cheddar cheese, shredded (or cheese of choice)

And here’s how you do it!

  1. Preheat the oven to 375 degrees.
  2. Cut the squash in half horizontally.  Take a spoon and scoop out the seeds.
  3. Bake squash cut side down in a greased dish for 45 minutes, or until nice and tender.
  4. While your squash is baking, heat and grease a large skillet or pot over medium heat.  Brown your sausage.  You can drain if there is extra grease but I didn’t feel the need to 🙂
  5. Add onion and bell pepper to the pan and cook until softened, stirring occasionally. (3-5 minutes).  Add garlic, chili powder, and cumin and cook for 30 seconds.  Stir in tomatoes, beans, salt, and hot sauce and stir, scraping up any yummy bits off the bottom of the pan.  Turn down the heat, cover, and simmer until the tomatoes “break down,” about 12 minutes.
  6. When your squash are ready, take them out and reduce the heat to 325 degrees.  Fill the squash halves generously with your sausage filling and top with cheese.  Put them back into the oven until your cheese is melty, about 10 minutes.
  7. Eat, be shocked…add to your list of favorites 🙂

Stuffed Acorn Squash 2

Warm gooey cheesy goodness, and pretty stinkin healthy too!!

Stuffed Acorn Squash 3 Stuffed Acorn Squash 1