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Monday, October 8, 2012

Sun. Oct 7th

Spaghetti Squash with Spinach, Goat Cheese & Almonds

Daily Tidbit:  Spaghetti Squash is a great food for those who are limiting pasta, but like the idea of recreating a similar dish with less carbs and calories.  Tonight was my first attempt at making such a dish and it was easy and fast and delicious (pictured above)!  Spaghetti Squash also offers various Vitamins and Minerals, as well as Omega 3 & Omega 6 Fatty Acids surprisingly, check it out:



Newman's Own Vanilla Almond Cereal with Walnuts

Breakfast: Newman's Own Vanilla Almond Cereal with Walnuts
1 cup Newman's Own Vanilla Almond Cereal
1 cup Fat Free Milk
2 tbsp Plain Chopped Walnuts
5 oz. Orange Juice
Regular Coffee, black


Veggie Loaded Lasagna, top view
Veggie Loaded Lasagna, side view
Acorn Squash

Lunch: Veggie Loaded Lasagna
Veggie Loaded Lasagna (what is pictured above plus another piece 1/3 the size - recipe below)
1 cup Acorn Squash, simply microwaved a whole Acorn Squash until soft, cut in half, seeded and topped with 1/2 tbsp Butter & 1 tbsp of Brown Sugar
Plain Green Tea, hot


Snack:  3 cups Popcorn (cooked by simply adding plain kernels to a brown paper bag, folding it and microwaving for 2 minutes, 30 seconds), Water with Lemon


Spaghetti Squash with Spinach, Goat Cheese & Almonds

Dinner: Spaghetti Squash with Spinach, Goat Cheese & Almonds

As pictured (recipe below)
White Wine


Dessert:  Apple, Fat Free Milk, Water




Amy's Veggie Loaded Lasagna Recipe:
In oven safe dish layer the following:

1/4 cup Organic No Salt Added Marinara, brush to cover bottom of dish
1 Large Eggplant, diced and sauteed in Cast Iron Pan with 2 tbsp EVOO
2 cups cooked Pasta (I used little Shells) & 1 cup cooked Sweet Peas 
Then drop dollops of Cheese Mixture: 1 cup Part Skim Ricotta Cheese + 1 Egg + 1/4 cup Parmesan Cheese, on top
Then drop more dollops of Organic No-Salt Added Marinara on top
Top everything with 4 oz. shredded Part Skim Mozzarella Cheese
Bake at 350 covered for 20 minutes, remove cover and bake another 20 minutes to get cheese on top brown and bubbly and serve!

Amy's Spaghetti Squash with Spinach, Goat Cheese & Almonds Recipe:

Cook Spaghetti Squash:  Clean whole Spaghetti Squash and poke several times on both sides with a sharp knife.  Place on plate and put into microwave at full power for 6 minutes.  Turn and microwave another 6 minutes.  Let sit for 10 minutes.

Meanwhile take 1 box of frozen Spinach and place on stove in hot pan and cover for 5 minutes, allowing it to thaw and heat.  Once hot, add 1 tbsp EVOO and 2 tsp crushed Garlic to pan, along with some Red Onion slices and mix everything together, set to Low Heat and cover for 10 minutes.

After Spaghetti Squash has sat for 10 minutes, cut lengthwise in half and scoop out seeds, yes it will still be hot.  Using a fork, scrape lengthwise down the Squash in the flesh and spaghetti-like pieces will come up.  Add 1/2 - 3/4 of the Squash to the pan with the Spinach, mixing everything together and then add 1/4 cup Goat Cheese to create a creamy cheesy sauce for the dish.  Once mixed together and all melty and yummy, add to plate and top with 2 tbsp toasted Almonds & a tiny bit of Shredded Cheddar Cheese and serve!

We loved this dish!  It was just like eating pasta, except it was all Veggies!  A great meal for a cold rainy day.  I didn't add any salt, but with the strong flavored Goat Cheese I didn't think it was necessary, but adjust this to your taste.  Enjoy!


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