Cut a spaghetti squash in half lengthwise and throw it in the oven on 375 for about 45minutes to an hour. Scrape it out and serve it with WHATEVER SAUCE YOU LIKE!! This is only half of the squash, so you can see it makes a lot. I used a canned spaghetti sauce to which I added chives, fresh basil, onions, garlic and a smidge of Chinese 5 spice. The 5-spice accents the nuttiness of the squash. I’m absolutely in love with this stuff.
Quick and easy. After I cooked them, I layered the pasta with the sauce in an oven safe bowl and topped with some parm and cheddar. Baked at 300 for about 10 minutes. Baked spaghetti!
From Gondolier. Requested it without the melted provolone. Was delicious!
I wrapped different combinations of fillings made with ’cheese’, spinach wilted with garlic, Gimme Lean beef & portobello. I used wonton wrappers to roll them. Bake covered at 350 for 40 minutes, remove from oven and sprinkle with rice mozzarella. Put back in the oven until the cheese melts.
1 pkg potato gnocci
1 can stewed, diced tomatoes
2 cloves garlic, minced
1-2 green onions, sliced thinly
3/4 cup chopped fresh spinach
Dashes of basil, thyme & oregano
1/2 tsp chili paste (optional)
Saute the onion and garlic in olive oil and add rest of ingredients. Simmer for about 10-15 minutes.
Boil gnocci according to package directions and toss with sauce!
Kristen and I whipped this up lastnight for a late dinner. Whole-wheat linguini tossed with tomatoes, basil, scallion, garlic and portabella. The tomato mix was sauteed and reduced with olive oil, so the mushrooms really carried the olive oil flavor. It was absolutely delicious! Served with a little sourdough garlic bread.
Stuffed w.fresh spinach, red pepper, panko, parm, basil & thyme. Topped off with a little cheeze! Bake at 350 for 20-25 minutes.
After this, I promise no more posts about egg rolls or ravioli. I’m just having fun using the wrappers in different ways! Same ravioli from yesterday’s post, just took the rest that was uncooked and fried it. Like little crab rangoons you get from the chinese restaurant! Dip in marinara. Good party food!
These are huge, about the size of a Post-It note. They turned out more like potstickers than ravioli because the wrappers are so thin and they’re not very sexy, but the taste was all there! They’re stuffed with portobello, scallion, garlic, basil and a bit of soy milk.
I suppose I got on a bit of an eggplant kick this weekend. This time, the eggplant was in a store bought sauce and I only chose it accidentally because I was looking for vegan AND low sodium. This sauce won out. I added Gimme Lean sausage and meatless ground to it to make it meaty and served it over whole-wheat penne. Sprinkle with a little oregano.
