littlebylittlemore

I know, I know it’s been a while since I wrote anything. Life has been busy! I have started countless posts, but never seem to have the time to finish them. *sigh* For now, I decided to share a quick recipe that I LOVE. I make it for lunch usually because not many people in my family have a love for spaghetti squash quite to the level that I do, and I don’t want to waste any of it on people who can’t appreciate it! This is a delicious vegetarian meal or you can add leftover chicken to it for extra protein. You also could chop up lunch meat- like turkey or ham- and add that to it. It is truly a simple recipe, so have fun with it!

I love ALL squash. I love zucchini in my eggs or spaghetti sauce or chili; I love steamed yellow squash with butter and salt; and I am crazy about acorn squash- baked in the oven with butter and brown sugar. Oh MY Goodness! And don’t even get me started on the amazing flavor of Hubbard squash.. Wow! But spaghetti squash is probably my favorite.

It is so simple to cook, and it is delicious no matter what you put with it. I feed it to my family once a month or so as a vegetarian meal by replacing noodles in spaghetti with it. They all seem to like it that way. But my FAVORITE way to eat spaghetti squash is with sautéed veggies and some goat cheese. It is a flavor explosion in your mouth, and it is sooooo healthy!  I used onion, garlic, asparagus, peas, and tomatoes, but you could easily swap or add to those with other veggies like sweet bell peppers, mushrooms, or thinly sliced carrots. There is freedom.

So without further ado, I give you my delicious recipe. Hope you enjoy!

Spaghetti Squash with Sautéed Veggies and Goat Cheese 

Serving Size: 4

Ingredients:

• 1 Spaghetti Squash (cooked and deseeded)
• 1 Tbs olive oil
• 1/2 cup chopped onion
• 1 Tbs Garlic finely chopped
• 2 cups of chopped fresh asparagus or sweet bell peppers or both(I used asparagus)
• 1 cup of frozen peas
• 1 cup of halved grape sized tomatoes
• 1/2 cup of mushrooms (if you want)
• 1 cup of chopped COOKED chicken, ham, turkey, or whatever meat you have (if you want)
• 1/4 cup of crumbled goat cheese
• freshly shredded parmesan cheese- to taste
• salt and pepper- to taste

Directions:

1. Cook your spaghetti squash till it’s soft and deseed it. I usually am in a hurry, so I poke holes all over and then microwave it for 10 minutes or until soft. You could also cut it in half, deseed it, and then boil it until soft.  Or you could cut it in half, deseed it, and bake it in a large baking pan with 1 inch of water at 35o degrees for a half hour or so.
   

   
2. In a large frying pan, drizzle olive oil and heat over medium heat.
3. Add onions and garlic. Sauté until warm and onion starts to get transparent. 
4. Add chopped asparagus and peas. Sauté until green becomes vibrant, and they are a little softer (about 2 mins) 
5. Add tomatoes, mushrooms (if desired), and your precooked and chopped meat (if you want).
6. Add salt and pepper to taste.
7. Continue cooking about a minute or two more- or until everything is heated through.
8. Transfer into bowls.
9. Add equal amounts of goat cheese crumbles to each bowl and grate parmesan over each bowl.
   

   
10. ENJOY your healthy and delicious meal!

I know I sure did! Mmm!