Spaghetti Squash Bake

I don’t know if you’ve noticed or not but there’s lots and lots of winter squash in the grocery store lately. I have always been a little curious about the spaghetti squash and if it’s really like spaghetti on the inside. Well, it does pull apart and the strands of squash do look a lot like spaghetti but the texture is softer. I decided to bake it together with some veggies and meat, making a low carb casserole type dish.

You’ll  need:

A spaghetti squash

Red bell pepper

Italian parsley

Half of a large onion

Minced garlic

1lb of sausage

2 strips of bacon

Cheddar cheese

Cut the spaghetti squash in half and place flesh-side down on a baking pan. Drizzle the pan with olive oil and roast the squash for 20-30min at 350 degrees. This will soften the squash and make scooping out the flesh a lot easier.

Scoop out the seeds first. Then with a fork, begin to peel the squash away from the skin.

In an skillet, brown the sausage. Then add the chopped red bell pepper, garlic, parsley and onion and sautee for 10 min. Cook the bacon until crisp.

In a baking dish, combine the squash and sausage, veggie mix.

Top with cheddar cheese and bacon bits.

Bake at 350 for 20min or until cheese is bubbly.

Plate and salt and pepper to taste.

I threw on a few slices of fresh avocado at the last minute. This is a tasty and healthy one dish meal.

Spicy Italian Dipping Sauce

I wasn’t really sure what to call this yummy concoction, so I’ll take your suggestions. Basically, this what you get when you sit down at an Italian restaurant. I love bread and olive oil with balsamic vinegar and cracked pepper. Adding this pesto-y herb blend really takes it up a notch. I could literally make a meal out this with fresh sourdough bread and a glass of Cabernet. Seriously, what else does a girl need?

You’ll need:
Fresh Italian Parsley
Fresh Sweet Basil
Fresh Rosemary
Fresh garlic
Fresh lemon
Olive oil
Kosher salt
Dried Thyme
Cracked red pepper
Cracked black pepper

Sourdough bread (or whatever you choose as your vehicle of consumption)

Wash and pat dry all your fresh herbs. Chop them up a little, removing the bottom part of the stems from the herbs. For the rosemary, I peeled the leaves off the stem entirely.

Place into your food processor. Squeeze the juice of half of a large lemon in. Add a teaspoon or two of cracked red pepper, depending on how much spice you like. A few shakes of dried thyme, a teaspoon or two of kosher salt and a couple grinds of cracked black pepper.

Blend until your get a good consistency. The natural water in the herbs will make it moist, no need to add extra oil in this step.

Drizzle olive oil over your herb mix and plate with bread. Perfect to serve as an appetizer or if you’re like me… Add a glass of cabernet and call it a meal.