Spaghetti Squash and Chard Gratin

I found out about this recipe when Kalyn sent out a tweet about a new post on her blog. I immediately went over to her blog to check out the Spaghetti Squash and Chard Gratin.
I love spaghetti squash (although this love is fairly recent) and I also love swiss chard. I never in a million years would have thought to put the two together.

I put this down on my menu calendar and the next time I went for groceries, I found beautiful swiss chard and a nice sized spaghetti squash.

This recipe takes a little time, but it is completely worth it. Plus, you can roast your spaghetti squash during the day, when you are at home, before dinner time.

There are a few things that I did differently.

I always roast my spaghetti squash whole. I preheat the oven to 400 degrees, poke my squash all over with a fork or skewer, cover a baking sheet with foil and pop the squash in the oven. I usually let it roast for an hour, turning it once or twice. This to me, is way easier than trying to cut through it raw. Once it has roasted, you can slice the thing in half with no problem.

I also sauteed my swiss chard mixture a little too long. It wasn't completely my fault though. Some kind of emergency came up with one of my kids in the bathroom and so, you know how that goes.
I also used chard with red stems and chopped them up and saute them too.
I used greek yogurt instead of sour cream.
I topped my gratin with a combination of Italian seasoned breadcrumbs, grated Parmesan cheese and a little bit of canola oil- to bring the topping together.
Delicious! I tasted it straight out of the pan and it was so good. My kids liked it and so did my hubby. So nutritious too.
Check out Kayln's blog for great pics of this recipe and lots of other great recipes too.


Recipe for Spaghetti Squash and Chard Gratin

One Year Ago-Bulgur and Chickpea Stuffed Squash

Spaghetti Squash Gratins with Chunky Tomato Sauce

It is so funny to me how our tastebuds change as we grow older. Sometimes.
When I was a child I did not like winter squash. My mom would always cook it in big chunks and I could barely swallow it. I hated the flavor and the texture. It literally made me gag.
I just thought it wasn't for me and didn't try it again for a long time.

Last year I decided to give all these sorts of squashy things another chance. I was older, perhaps wiser and so, who knows- it was worth a shot.
I tried this Butternut Squash Risotto and ever since all types of winter squashes and I are now really good buddies. Butternut, Acorn, Spaghetti, Pumpkin, etc. I love them all. That was also the first time I tried making risotto, which is also one of my favorite foods.

I saw this really cute recipe for Spaghetti Squash Gratins and I had a container of ricotta cheese in the fridge, so I decided to try it out.
Ever since I have tried this Spaghetti Squash and Quinoa Bake (which is one of my all-time favorite dishes- it is fabulous), I prefer to roast my spaghetti squash in the oven when I am planning to use it that day.

In this dish the spaghetti squash takes place of noodles. The sauce is easy and delicious, but if you are short on time you could also sub in your favorite jarred pasta sauce. The ricotta-herb topping is very flavorful and yummy. It was also fun for everyone to have their own little individual gratin.

My pictures didn't turn out very well because it was a rainy, dark day and there wasn't really anything I could do about it. This was a delicious dinner. I am so glad it is cooling off because that to me means that it is winter squash season!

Recipe for Spaghetti Squash Gratins with Chunky Tomato Sauce

One Year Ago- Butternut Squash Risotto

CEiMB- Turkey Meatballs with Quick & Spicy Tomato Sauce and Whole-Wheat Spaghetti or Spaghetti Squash

This week's CEiMB recipe, Turkey Meatballs with Quick & Spicy Tomato Sauce and Whole Wheat Spaghetti, was chosen by Amanda over at Oddball Oven Mitt. I really like meatballs (is that wierd, because I don't actually like meat?) Anyway, I was excited about this meal. My 4-year old is always asking me for noodles and red sauce, so she was excited too.
I decided to give everyone a choice and serve cooked spaghetti squash too. I used whole wheat angel-hair pasta and most everyone wanted some noodles and some squash. I followed the recipe pretty closely. I used 93% lean ground turkey because I think it is better for meatballs than ground turkey breast, which is a bit leaner.
One of the things I did change was that I made the meatballs smaller than Ellie called for. My kids like meatballs and I prefer them to be smaller also, so I got about 28 meatballs and then changed the cooking time accordingly. And I didn't add the sauce and meatballs to the pasta. I just served up everyones plate separately and that left enough sauce and meatballs to be distributed to the pasta and the squash.
We really enjoyed this dinner. To see what everyone else thought, check out the Craving Ellie Blogroll!

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti 2006, Ellie Krieger
The spicy kick and multiple herbs in this sauce lend layers of flavor without fat. The carrot, onion and Parmesan add volume and moisture.
Prep Time: 20 min Cook Time: 30 min
Ingredients
Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves
Meatballs:
Cooking spray
1 pound ground turkey meat ( I used 93% lean)
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 teaspoons minced fresh thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
1 box (16 ounces) whole-wheat spaghetti
Directions
Fill a large stockpot with water and bring to a boil for pasta.
Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.
Yield: 6 servings

Coming Tomorrow- Persian Pomegranate-Walnut Chicken

Cookie Carnival-Inside Out Carrot Cake Cookies and the best dish you can make with spaghetti squash or quinoa, (again)!

I have a younger brother who attends a university about 45 minutes away from where I live. Every week my parents make a trip to that city and every week they meet up with my brother for lunch. On many occasions, I send treats, cakes, snacks, or whatever I have made recently with my parents to my brother.
Well, I guess he has come to expect these goodies. This past week he called me and said, "So, what are you making me this week? a cake or something?" I had to laugh for a minute because I really didn't have anything planned, that would be ready for him. I didn't want to disappoint him, so I looked through my need-to-make/want-to-make dessert recipe stack and found this month's recipe for the Cookie Carnival- Inside Out Carrot Cake Cookies. It was fast, it was easy, and it just so happens that my brothers' favorite thing in the whole, wide world is- Carrot Cake!
Can I say that this worked out perfectly to my advantage? Yes.
I have made him carrot cake before-(HERE and HERE) and so I knew these little cookies would be just the right thing. The only difficult part was actually having some left to send to him. These little guys were good. I had to put some in a plastic container and hide them in the fridge.
The cookie batter is super easy and the frosting is just a little cream cheese (I used neufchatel- 1/3 less fat) and honey. Yummy.
His review the next day was that these cookies definitely passed the test.

And I just wanted to add, that if you can get your hands on a spaghetti squash, you should definitely try one of my favorite dishes ever-Spaghetti Squash and Quinoa Bake, which I found on Artsy-Foodie a couple of months ago. Check out Alexa's post about it HERE or my post HERE, when I made it previously.
Phew- that was a mouthful.

Inside Out Carrot Cake Cookies

Coming Next- Tilapia with Quinoa and Black Beans

Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry and Spaghetti Squash Pancakes with Tomato-Basil Jam

Here are 2 more great recipes from The Vegetable Dishes I Can't Live Without by Mollie Katzen. It is always interesting to look through a cookbook and see which recipes just jump out at you. I love this cookbook and the unique way that all types of vegetables are represented. Combinations I never would have thought of are on almost every page.
I had to try both of these because I have really been trying to cook squash more, all types included. I have noticed that butternut and spaghetti squash are still available at the store and wanted to try these 2 recipes out.
This curry featured red curry paste and coconut milk and a unique mixture of vegetables. I served it over rice noodles and really like the sauce as well as all the veggies. I never would have paired eggplant, green beans, and butternut squash on my own, but it really works well in this curry. Deliciously well.
The spaghetti squash pancakes were really easy to make (well, besides the time it took to cook the squash). I also made one of the recommend toppings from the book the Tomato-Basil Jam. I actually preferred these pancakes the next day, cold out of the fridge with no topping and if I made them again, I would add a little more flavoring to the pancakes themselves. Overall, a very good recipe and a nice change from the normal, everyday vegetables we eat all the time. I like variety!

Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry
2 tsp red curry paste
2 Tbls minced fresh ginger
1 14-oz can lite coconut milk
1 1/2 cups vegetable broth
2 Tbls fish sauce or 1-2 Tbls soy sauce
1 Tbls brown sugar (optional)
1 15-oz can diced tomatoes
1 small (5 or 6 oz) Japanese or Chinese eggplant, cut into cubes
2 cups diced kabocha or butternut squash, steamed or blanched until almost tender
2 cups green beans, trimmed and cut into 2-inch lengths
20 to 25 fresh basil leaves


Measure the curry paste and ginger into a large saucepan, then add the coconut milk and broth, and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.
Stir in the fish sauce, and brown sugar.
Add the tomatoes, eggplant, squash, and green beans. Bring to a boil, then reduce heat and simmer, partially covered, for about 10 minutes, or until vegetables are tender. Stir in the basil leaves and serve hot, over rice.


Spaghetti Squash Pancakes
2 cups cooked spaghetti squash
1 cup minced onion
1/4 cup all-purpose or rice flour
1/2 tsp salt
4 large eggs

Place the cooked squash in a medium-sized bowl and separate the strands by combing through them with a fork. Continue to use fork and mix in onion, flour, and salt and then to beat in the eggs.
Place a skillet over medium heat. Spray it lightly with cooking spray, or for richer flavor, melt a little butter. When surface is hot, use a 1/4-cup measure with a handle to scoop batter into the hot pan.
Cook the pancakes for a good 8-10 minutes on each side- until truly golden.
Top with:
sour cream or yogurt
minced parsley


*Tomato-Basil Jam
2 pds tomatoes, peeled and seeded if ripe
1/4 tsp salt
3-4 Tbls light-colored honey
2 Tbls balsamic vinegar
2 tsp cider vinegar
about 5 sprigs fresh basil


Cut the tomatoes into small cubes and place them in a medium-sized saucepan. Cover the pot and place it over medium heat.
When the tomatoes begin to boil, reduce heat and uncover the pot. Let cook for 10 minutes, adding a little water if it seems dry.
Stir in the remaining ingredients and continue to let it cook uncovered over medium heat for another 35 minutes, or until reduced to approximately 1/3 its original volume.
Remove from the heat and dig out basil. Let cool to room temperature and store in fridge.

Up Next- Tuesday's with Dorie- Blueberry Crumb Cake Muffins

Spaghetti Squash and Quinoa Bake

First of all, let me ask- How do you like my new look? I absolutely love it!
I have been wanting to change the look of my blog for awhile now, to make it more personal, but wasn't sure how to go about it. Then I saw a couple of really cute designs- Aggie's Kitchen got a lift, Engineer Baker got a new look, and I also noticed Clumbsy Cookie was looking spiffy. We all owe it to Hannah Craner over at Craner Design Studio .
Hannah is great to work with and super talented, as you can see. I sent her an email and she responded almost immediately. She envisioned exactly what I wanted and was finished within 2 weeks. The first draft that she sent me was so good (here it is), that I said I love it! And I do! So, if your blog needs a facelift or a little spice, contact Hannah and I am sure you will be pleased with her work. I know I am more than pleased.
Now on to the food. This might just be one of the tastiest things I have ever eaten. Alexa's blog, Artsy-Foodie is wonderful. I want to live at her house because everything she creates look so fabulously wonderful. I seriously want to make everything I see over there. Since I now know that I like winter squash of all types (Thank you Butternut Squash Risotto, I am forever in your debt), I couldn't resist trying her Spaghetti Squash and Quinoa Bake. A recent trip to the health food store meant I had a supply of quinoa and well, everything else is readily available. The only problem is the sun. It goes down too early and my pictures just don't do this dish justice! Go check out Alexa's POST, so you can see why I was so drawn to make this beautiful dinner. I used mostly red quinoa, and had so much fun cooking my spaghetti squash.
For instructions on how to cook the squash go HERE. I personally had fun poking my squash all over with a long skewer. The best thing about this bake is how wonderfully the flavors meld together. I loved it! The dill was the perfect herb to just top the whole thing off.
I am definitely going to be making this one again!

Spaghetti Squash and Quinoa Bake from Alexa of Artsy-Foodie
(serves 8) or 4 if you like it as much as we did!
4 cups of cooked spaghetti squash (1 large)
16oz lowfat cottage cheese
1/2 tablespoon olive oil
2 tablespoon mild pepper, chopped fine ( I used a jalepeno, seeded and membranes removed)
1/2 cup onion, finely chopped
1 teaspoon salt
2 cups cooked quinoa (for instructions on how to cook quinoa go Here)
1/2 cup egg whites
4 large eggs, beaten
1 cup shredded cheese (mexican blend)
2 teaspoon dry dill
Preheat oven 375F
Pre-oil a deep ceramic baking dish (large lasagna dish).
Heat the oil in a pan over medium flame. Add the pepper and onion. Saute, stirring often, until caramelized (about 10-15 minutes).
Mix all the ingredients in a large bowl. Transfer to the pre-oiled dish and bake for 1 hour 20 minutes or until the bake is set and the top is golden. If you would like to reduce the cooking time to an hour, use two deep pie dishes instead of the large lasagna dish.

Up next- Pecan-Topped Pumpkin Bread