Spaghetti Squash and Spinach Saute

Spaghetti Squash and Spinach Sauté

I wanted to try spaghetti squash and they were on sale at the grocery store so I decided to pick a few recipes to try out.  I did three, this one, spaghetti squash with Bolognese sauce, and spaghetti squash au gratin. This was my favorite of the three.  Super simple but still flavorful.

Ingredients:
1 3-4 lb. spaghetti squash
3-4 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon chili pepper flakes
1/2 teaspoon rosemary
2 tablespoons dried parsley
1 large bunch of spinach, chopped
2 teaspoons apple cider vinegar
salt and pepper to taste
3/4 cup freshly grated parmesan cheese

Directions:
Preheat oven to 375*F.  Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts, to prevent the pressure from building up as the squash cooks.  Place the squash on a rimmed baking sheet and bake in the oven for one hour.  Remove from the oven and let rest for a few minutes.  Then cut the squash in half lengthwise.  Scoop out the seeds and discard.  Use a fork to scrape the inside flesh of the squash into long thin strands.  Place the spaghetti squash strands in a large bowl and set aside.
Heat olive oil in a large sauté pan on medium heat.  Add the garlic, chili pepper flakes and rosemary and cook for about 30 seconds.  Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture.  Add the chopped spinach and parsley and toss with the spaghetti squash.  Cook until the spinach leaves have wilted, a few minutes.  Remove from heat and sprinkle on vinegar.  Add the Parmesan and toss to coat.  Add salt and pepper to taste. 


By: Simply Recipes

Baked Zucchini Sticks

Baked Zucchini Sticks

I think it's probably obvious by now that I love zucchini.  I like trying different variations to eat it and have found some winners.  But, this might be my favorite.  They're crispy zucchini fries.  They are delicious!

Ingredients:
3 medium zucchini, sliced into 3"x1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese
cooking spray
1/4 teaspoon garlic powder
salt and pepper

Directions:
Preheat oven to 425*F.  In a small bowl, beat egg white and season with salt and pepper.  In a ziplock bag, place breadcrumbs, garlic powder, and cheese and shake well.  Spray cookie sheet with cooking spray and set aside.  Dip zucchini sticks into egg, then into bread crumb mixture, a few at a time, and shake to coat.  Place the breaded zucchini in a single layer on baking sheet and spray more cooking spray on top.  Bake at 425*F for about 20-25 minutes, or until golden brown.  Serve with marinara sauce for dipping. 


By: Skinny Taste


Quick Marinara Sauce:

Ingredients:
1 teaspoon olive oil
2 cloves garlic, smashed
28 oz can crushed tomatoes
1 small bay leaf
1 teaspoon oregano
2 tablespoons chopped fresh basil
salt and pepper to taste

Directions:
In a medium pot, heat olive oil over medium heat.  Add garlic and sauté until golden.  Add crushed tomatoes, salt, pepper, oregano, basil, and bay leaf.  Stir and reduce heat to low.  Cover and let simmer about 20 minutes.

Green Bean Casserole

Green Bean Casserole

I love green bean casserole for the holidays!  It is one of my favorite side dishes.  I saw this recipe on pinterest and decided to try it.  It doesn't use any of the cream of _______ soup but is still creamy and delicious!  It is my new go-to recipe for green bean casserole!

Ingredients:
2 tablespoons butter
2 tablespoons flour
1/2 cup chopped mushrooms
1 teaspoon salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3/4 cup sour cream
3 cans French style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
1 cup French's fried onion rings

Directions:
Preheat oven to 350*F.  Melt 2 tablespoons butter in a large skillet over medium heat.  Stir in mushrooms and sauté.  Add flour and stir, cook for one minute.  Stir in salt, sugar, onion powder, garlic powder, black pepper, and sour cream.  Add green beans and stir to coat.  Add 1 cup cheddar cheese and 1/2 cup dried onion rings and mix together.  Pour into 3 quart casserole dish.  Spread remaining cheedar cheese on top.  Mix together remaining butter, cracker crumbs, and onion rings and sprinkle over the cheese.  Bake for 30 minutes in preheated oven, or until top is golden and cheese is bubbly.

*Can top with just the crackers crumbs or the onion rings.  I like the crunchy combo. 



By:  Allrecipes

Zucchini Squash Casserole

Zucchini Squash Casserole

This is a great side dish!  We had it for Thanksgiving last year and I think it's wonderful for the holidays. 

Ingredients:
2 medium-sized zucchini, cut in half moon slices
2 medium-sized yellow squash, cut in half moon slices
2-4 Tablespoons chopped fresh basil
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1 cup white cheese (We like the Italian blend)
1/2 cup grated parmesan
salt and pepper to taste

Directions:
Preheat oven to 350*F.  Spray an 8"x8" baking dish with cooking spray.  Wash the squash and cut into slices.  Wash basil and dry with paper towels, then finely chop.
Combine the squash, basil, thyme, garlic, salt, pepper, and Italian cheese until the veggies are coated with cheese and the herbs are well distributed.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes. 
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle with the parmesan cheese.  Bake 10-15 minutes more or until cheese is melted and nicely browned.  Serve hot. 


By:  Kalyn's Kitchen