Posts tagged ‘Spaghetti Squash’

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June 27, 2012

Cannellini Bean “White Sauce”

Guess what just happened? Something big. HUGE. Something my dad and I have been talking about for years now. On December 2, I will be participating in the Strip at Night Half Marathon! We officially signed up (and payed the pricy fee…) over breakfast this morning. I cannot be more excited. With the start outside of Mandalay Bay, finish at The Mirage and live bands rocking out alongside the entire course, could there be anything more exciting? Oh yeah, I should also mention people getting hitched mid-race, the plethora of running Elvises on top of the usual strip chaos and the fact that it will be just 14 days before I turn 23. Woah. I’m giddy to have another goal to work toward. And, I mean, come on, Vegas? I feel like a screaming teenybopper watching a Justin Bieber concert. My dad’s commitment, after all he’s recently been through, is so inspiring. Although he doesn’t think he’ll be able to complete the full 13.1 (he’s done this Vegas race twice before), just running the first few miles side-by-side with him will make me happy.   

Moving on. Last night I waited for Amanda to get out of work and headed to the gym so we could complete a quick arm circuit together. She then surprised my family with a wonderful meal of ground turkey stuffed peppers and a chickpea salad. Isn’t that just the sweetest? I hope to snag her recipes to share with you all soon. In the meantime, however, I wanted to give you a peak at my cannellini bean “white sauce.” Amanda and I put together a similar sauce a few weeks back for our cauliflower crust so I wanted to give you the recipe before I post our pizza. It’s a cinch. In a food processor simply pulse together (to your desired consistency) a can of cannellini beans, 1/2 cup fresh basil, 1/2 cup fresh parsley, 2 roasted garlic cloves, a small roasted tomato and a tablespoon of olive oil. Season with a little salt and pepper. DONE. How easy is that? I cooked up a spaghetti squash the other night for dinner, mixed in some of the “white sauce” and topped it with some roasted asparagus, as well as a sprinkle of nooch. It was glorious. I put the leftover sauce in the fridge, which has created a delightful hummus-like veggie dipper. What a pleasant surprise.
Do you have a dream race you’ve been wanting to complete?

Sprinkled with Love,
Lauren

Posted in Dinner, Fitness, Hors D'oeuvre, Life Happenings, Lunch, Side Dish, Snack | 4 Comments »

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November 2, 2010

Marvelous Martha Meatballs

Ever since I ended my vegetarianism freshman year, I have been obsessed with turkey meatballs. I was in the mood for a hearty spaghetti and meatball dinner last night to conclude the crazy Halloweekend festivities. I decided to give Martha Stewart’s Light Turkey Meatballs a try, which I altered a bit, and cut down on the carbs by making some spaghetti squash!

Ingredients
3 slices whole-wheat sandwich bread
1/4 cup milk/soy milk
1 package of ground turkey (I use Shady Brook Farms’ 99% Fat Free)
3 scallions, finely chopped
2 small cloves garlic, minced
1 large egg
Coarse salt and ground pepper
**I added in 1/2 cup grated Parmesan-Reggiano cheese (I took my Lactaid pill before I ate…) and 2 tablespoons of Olive Oil**

To start, place bread (I used Arnold’s Flax & Fiber 100% Whole Wheat, so healthy and tasty) in a food processor, or in my unprofessional/broke college kid case…a blender. Put the fine crumbs into a bowl, with the milk. Set aside.

In a large bowl, combine the rest of the ingredients. (Big Y didn’t have any scallions, UGH thanks for nothing! I swear, the closest Big Y to UConn’scampus has an awful array of food. Come on, step it up. I highly suggest you use them though.)

Mix together with a fork and slowly add in the breadcrumb mixture.

Now for the fun part! Roll each ball using about 2 tablespoons of the mixture. Place them onto a greased baking sheet.

Bake for about 15 minutes (or when no longer pink in the middle) at 350°F.

If you like them brown/crispy on the outside, drizzle with olive oil. I placed them in the oven along with my spaghetti squash!

While you heat up your sauce on the stove (no I didn’t make homemade spaghetti sauce this time…sorry to disappoint) you can place the finished meatballs in to simmer for a bit and soak up the tomatoey goodness! Super simple recipe. Light and healthy, especially if you swap out the pasta for spaghetti squash.

Sprinkled with Love,
Lauren

Posted in Dinner | 1 Comment »

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October 17, 2010

Summer Recipe Takes a Fall Twist

I have been itching to create a seasonal dish ever since the leaves started changing color. While searching for the perfect autumn dinner, I discovered a common theme among a lot of recipes: spaghetti squash. An appetizing SkinnyTaste. com recipe, Spaghetti Squash Pesto with Tomatoes, caught my eye as not only delightful and healthy, but simple! I figured it would be the perfect meal to make for my sister, her friend, Steph, and Amy, who all came to visit me this weekend so gave it go.

Ingredients
1 small spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tbsp Parmigiano-Reggiano
salt and fresh pepper
1 tomato, diced

To start, cut the squash in half lengthwise…I had trouble with this so Kru had to come and take over.

As you would with a pumpkin, scoop out seeds and fibers.

Place the halves in a shallow baking pan with 1/4 inch of water. This huge spaghetti squash didn’t quite fit but it worked in the end! Place in the oven for an hour at 350° F.

While the squash is baking, start working on the pesto! It’s so easy.

In a small blender combine basil, garlic, olive oil, parmesan cheese, salt and pepper.

Purée until smooth.

Garlicky goodness!

When the spaghetti squash is done, let cool for a minute or two. Gently scrape your fork’s prongs to shred the pulp into spaghetti-like strands.

Drizzle pesto over two cups spaghetti squash (I doubled the recipe to accommodate my guests.)

Add tomatoes and season with additional salt and pepper.

TO DIE FOR! Let’s just say this recipe made me fall in love with spaghetti squash and I have sworn off pasta forever. It’s such a healthy alternative and a versatile ingredient you must try this season!

Kru and Steph both enjoyed it!

I have always loved pesto. Every summer, my mom makes homemade pesto and it is a tradition I cherish as it coincides with happy memories of beautiful shoreline weather and fun in the sun with family and friends. This recipe revamped a summer favorite into an staple fall meal, starring spaghetti squash. Be on the lookout for more recipes from me using my new favorite vegetable. Until then, try it with marinara sauce:

Sprinkled with Love,

Lauren


 

Posted in Dinner | 9 Comments »

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