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Vegetarian, low carb and insanely flavorful. Bake this NOW.
Preheat oven to 450 F. Salt and pepper the inside of the squash, then place the halves face down on a baking sheet or roasting pan that you’ve sprayed with cooking spray.
Roast the spaghetti squash for 45-60 minutes until very tender. Remove it from the oven and let it cool when the flesh of the squash is very easily pierced with a fork.
Meanwhile, make the sauce: Heat a large pan to medium heat and add the carrot, celery, and onion with a drizzle of olive oil and a sprinkle of salt. Let the veggies soften for 5 minutes. Add the garlic and chili pepper and cook with veggies for 2 minutes until fragrant. Add all of the spices to the pan and stir for 2 minutes. Then, add the wine and allow it to reduce by half.
Add the tomatoes and their juices to the pan and taste the sauce. Add more salt if you’d like! Allow the sauce to simmer for at least 10 minutes, adding water a few tablespoons at a time if it becomes too thick.
Prepare the squash: Scoop the insides of the squash into a large bowl, reserving the shells. Add the butter and salt and pepper to taste to the squash, and tear with two forks to form “spaghetti”.
Preheat the low setting of your oven’s broiler.
Put the squash “shells” into a baking dish. Evenly mound the “spaghetti” back into the squash halves, and top with sauce and the cheese. Put the dish into the oven and reheat the mixture and melt the cheese for 5-10 minutes until the cheese is bubbly. Make sure to keep an eye on it so it doesn’t burn.
Serve with a small spoonful of prepared pesto (recipe in my TastyKitchen recipe box) and some crusty bread.
Weeknight dinners can be a monumental task for families on the run. Late meetings at work, sporting events, or last minute shopping trips, there are tons are reasons not to have a homemade meal. But savvy cooks know the slow cooker can be a home cook’s best friend. This recipe is a spin on the traditional Philly Cheese Steak Sandwich. By using chicken breasts, the meal is instantly lightened.
My kids really like this recipe because they say It taste just like pizza. Besides getting rave reviews at home, this was another popular side we used to have on the TaylorMade Menu in the cafe. This is a lovely way to use stale bread or when you have fresh farmers market tomatoes. You can use any kind you like; I have made this recipe with all kinds—red, yellow and orange tomatoes, grape tomatoes, heirloom tomatoes, etc.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!