Justin and I have had a bit of a crazy week with family visiting from out of town. At the end of it all, I really just wanted to cook a healthy, homemade meal from scratch. In between baby feedings, that’s exactly what I did.
I used the cheater method to cook the squash: In the microwave. I had never done it before, and it was super simple! All you do is lay it face down in about an inch of water in a microwave-safe dish, then you microwave it on high for about 15 mins. It sure beats taking hours in the oven. I don’t think I’ll cook squash another way again!
Twice Baked Spaghetti Squash
You will need:
1 large spaghetti squash
1 lb of mild Italian Sausage
1 small bell pepper
1 small red onion
1/2 cup baby spinach leaves
1/2 cup mozzarella and parmesan cheese, mixed
Begin by cutting your squash in half. Scoop out the seeds and place one half face down in a microwave safe dish in about an inch of water. Microwave on high for about 15 mins. While your squash is cooking, dice up your veggies and cook the sausage in a large skillet. Add the veggies and saute until all veggies are cooked. While preparing the filling, keep an eye on your squash in the microwave. Your squash is fully cooked when the flesh can easily be pierced with a fork and shreds easily with a fork as well. Scoop out the insides of the squash and transfer to a bowl. Throw in a handful of baby spinach leaves and mix the filling in with the squash. Transfer back to the squash shells and top with cheese. Baked at 375 for about 20 mins (or until cheese is melty and golden.) Serve nice and hot!
Tis the season for a lovely harvest! Justin and I have been so lucky to be able to collect a huge amount of tomatoes this year- and we only planted two plants! We invested in a sweet million and a Druvba (a polish heirloom variety). With so many tomatoes, I decided to make a tasty bruschetta one day!
For this recipe, I used the traditional balsamic vinegar and the Tuscan herbs olive oil from Evoolution. Seriously tasty stuff!
Homemade Classic Bruschetta
You will need:
3 cups minced tomatoes
4 cloves garlic, minced
6 fresh basil leaves (I used parsley, because I didn’t have basil. But I bet basil would make it taste better!)
1 small onion, minced
2 tsp olive oil
2 tsp balsamic vinegar
Mince your tomatoes, onion, garlic and basil leaves and add them to a bowl. Add balsamic vinegar and olive oil and stir thoroughly to combine. Let sit in the fridge for at least an hour before serving with crackers or on a toasted baguette. Enjoy!