Spaghetti (Squash) and Parmesan Asparagus

Can you tell the difference?
I'm not going to lie to you and tell you they are exactly like pasta.  However, the texture and size is pretty darn close. At my house, we've compared and determined that we actually do like squash better than pasta!








If you've never made spaghetti squash, the entire idea can be *REALLY* intimidating.
So, I want to walk you through a gentle introduction to Spaghetti Squash.

First, pick out and purchase a Spaghetti Squash.

Look for a firm gourd.  Start with a small-ish one (that would be about 6" diameter, maybe 10" long)

They come in all sizes, but the smaller they are, the finer your "pasta" will be.

Cut off the stem end of your squash.

Slice the squash in half long ways.

Scoop out the seeds and stringy stuff.  This is very much like cleaning a pumpkin.

Puking Spaghetti Squash??

Spray the raw edges with oil (olive oil, coconut oil, Pam, whatever you use), and lay cut side down on your baking sheet.

I line mine with foil for easy clean up.

Bake at 350 degrees for 30-40 minutes until you can poke a fork through the skin, but it doesn't tear easily...

While that's baking, prepare your spaghetti sauce and asparagus.

But, don't start too soon!  You can even wait until you've pulled the squash out of the oven and let it cool while you cook the asparagus!

When cooling my squash, I flip it cut-side-up to let as much of the steam escape as possible.

I prefer skinny, tender sprigs of asparagus.  The fatter the stalk, the more fibrous it tends to be, and the more bitter it may taste.  I used to hate asparagus, but I've grown to really love it as my go-to vegetable side!




We like Bertolli spaghetti sauces, but you can make your own, if you prefer!  I don't have a favorite recipe - yet!!




For the Asparagus:

I use the Pampered Chef Large Micro-Cooker.  I cut the bottoms off so that they fit nicely inside, then add about 1/4" of water in the bottom.  Clip the lid on and steam in the microwave on high for 5 minutes.

Look!  Fat grass!!

Once steamed, immediately drain the water, then sprinkle the asparagus with a little garlic salt and grate Parmesan cheese over the top.  Put the lid back over it to help the cheese melt.  This can just sit on the counter until you're ready to serve.

While the cheese melts, use a fork to scrape out the inside of your squash into a bowl, colander, or directly to your serving dish!


Yes, it really does look like noodles!

noodles!

Spoon sauce over the "noodles", serve up a side of asparagus, and enjoy!




For weekly food prep, I'll store my single servings in a pint-size mason jar.  I layer beef on the bottom, spoon sauce over the beef, then top to the bring with squash "noodles".  To eat, I dump the whole mess into a bowl and heat in the microwave!  Yum!!

Let's keep in touch!

* indicates required

Email Address *

THE Recipes! Veggie Wraps

Veggie Wraps

1 Tortilla

2 oz Spread

1/2 cup Mixed Greens

1/2 cup Broccoli, chopped

1/2 cup Carrots, chopped

2 oz shredded Cheddar

 

Smear spread over tortilla.

Layer with mixed greens.

Top with Broccoli and Carrots.

Sprinkle with shredded cheddar.

Roll up and enjoy.

Wrap in paper towel to prevent sticking to neighboring wraps.


This is another recipe that was adjusted from the prescribed spread of cream cheese!
Not that there is anything wrong with cream cheese, but I'm really impressed with the Greek yogurt spread!!


This has been a road trip staple for us for the last few years.  They work great for the first day of a backpacking trip, too!
Sometimes I use straight spinach instead of mixed greens, but you really can't go wrong with this wrap.


I think the original recipe also called for ranch dressing and bacon bits, but we try to clean it up once in a while.
Wrapping in a paper towel is a life saver when it comes to easily eating these wraps.  No matter how dry you think they are, they *always* stick to the next one!!

Let's keep in touch!

* indicates required

Email Address *

THE Recipes! No-Bake Chocolate Energy Bites

I made a minor change to the original recipe.  It called for chocolate chips. I used sliced almonds, instead.  These are just decadent any time...




No-Bake Chocolate Energy Bites:

3/8 cup honey

1/2 cup no-stir almond butter

1 tsp vanilla extract

3 Tbsp unsweetened cocoa powder

Up to 4 Tbsp water, as needed

 

1 cup old-fashioned oats (raw)

3/4 cup raw or toasted coconut

1/2 cup flaxseed meal

6 Tbsp Sliced almonds

 

Combine honey, nut butter, vanilla extract, and cocoa powder.  Add water as needed for a sticky consistency.

Add oats, coconut, flaxseed meal, and almonds.

Mix and roll into 1” balls.  Refrigerate.

 

Makes about 20.

Suggested serving size: 3 balls.


I picked up some local honey.  It was amazing...  I used said local honey in my energy bites, and they were out of this world!


Did you try this recipe?
Did you tweak it?
Tell me about it in the comments!

Let's keep in touch!

* indicates required

Email Address *

THE Recipes! Sandwich Wraps

This is a basic substitution with unlimited potential. I love to use the cucumber sandwich spread in place of mayonnaise.

Sandwich Wraps:

1 Tortilla

2 oz Spread (from here!)

3 oz Sliced Turkey Breast

1/2 cup spinach leaves

2 oz shredded cheddar

Smear spread over tortilla.

Layer with spinach leaves.

Top with turkey breast slices.

Sprinkle with shredded cheddar.

Roll up and enjoy.

Note:

Wrap in paper towel to prevent sticking to neighboring wraps.(ask me how I discovered this...)

I try to avoid bread or wraps as an every day food, but if I'm hitting the road for a weekend or so, I won't hesitate to pull some in. They are easy to transport, easy to eat, and scalable!

Of course, you can replace turkey with roast beef or ham. You can adjust your toppings to taste. This is just a wrap that *I* use. 

What will you put in your sandwich wrap? 

Let's keep in touch!

* indicates required

Email Address *

THE Recipes! Spread and Cucumber Sandwiches

NOTE:
There will always be more recipes...

 

First, I want to talk about the most awesome spread I've come across.
It started out as a spread for cucumber sandwiches.  Cream cheese and seasoning...
However, I **really** wanted to make it a little healthier.  One day, at a tea party (yup, I was hosting a tea party!), I served 2 different plates of cucumber sandwiches.  One plate used a base of cream cheese for the spread.  The other plate used a base of plain Greek yogurt for the spread!
Five out of six taste-testers (me and my guests) preferred the Greek yogurt based spread.

 

I now share the results of that experiment with you!

 

 

GREEK YOGURT SPREAD:

 

8 oz plain greek yogurt

1/4 tsp each:
            Lemon pepper
            Onion powder
            Garlic powder
            Sea salt
Combine.

 

 

Seriously, this stuff is better than mayonnaise!
Just for fun, here's the recipe to make cucumber sandwiches! (Which are also yummy on the go)

 

CUCUMBER SANDWICHES:

• Pepperidge Farms Ultra Thin White Bread
• Greek Yogurt Spread
• Cucumbers (peeled and sliced)
• Sea Salt

 If you prefer, remove the crust from 2 slices of bread.

Spread one slice with Greek yogurt spread.

Layer cucumber slices (peeling is optional, and slicing thin is highly recommended).

Sprinkle cucumbers with salt.

Top with the second slice of bread.

Cut into quarters for presentation.

Have you tried this recipe, yet?  Tell me what you think in the comments!

 

Let's keep in touch!

* indicates required

Email Address *