This is my first ever DIY blog post (or any blog post for that matter) and I’m pretty excited. This new do-it-yourself phase is really cranked up and I have totally jumped on board! I love to make/create and enjoy my handy-work at the end. Of course, mothering a 6 month old at the same time gets a bit hectic so I wanted to blog about easy recipes and crafts that make life easier while making it better!
This first post is a recipe that was inspired by a Skinny Taste recipe I found here: http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html While this recipe looks tasty, I am still attempting to lose baby fat pounds that are hanging on tightly! I substituted some ingredients to increase the heartiness and tastiness while keeping the calorie count to a minimum.
This recipe uses spaghetti squash! Spaghetti squash is a great substitute for pasta in the right recipe. It tastes light, sweet, and stringy – a bit different from the grain texture and taste of pasta but much better for you and a great way to lose those love handles while enjoying tasty goodness!!
Here is the recipe and instructions:
- 2 Spaghetti squash
- 1 tbsp Extra Virgin Olive Oil
- 1/4c minced onion
- 1 15oz can of crushed tomatoes (including the juice)
- 1/2c flour
- 2c vegetable broth
- 1 bag reduced fat shredded sharp cheddar cheese (or whatever cheese you prefer)
- 4-5 cups spinach (*I cooked a bag of frozen spinach or you could use fresh)
- Parmesan cheese
- Preheat oven to 375 degrees
- Cut the squash in half lengthwise and remove the seeds (similar to removing seeds from a pumpkin). Place the halves on a baking sheet and bake in preheated oven for 1 hour.
- Remove squash from the oven and maintain the oven temperature.
- While squash is cooling after being removed from the oven, heat oil in a large saucepan on medium-low heat and add in minced onion. Cook for about 2 minutes.
- Add in vegetable broth, entire can of tomatoes (including the juice), and the flour. Whisk continuously and bring the mixture to a boil by raising heat to medium-high. After about 2-3 minutes, mixture should begin to feel thicker.
- Remove from heat when thickened and add in cheese, stirring well until cheese is completely melted.
- While mixture is cooling, separate the strands of the cooled squash by using a fork and place in a large bowl. (*Be careful to avoid the top and bottom ends of the squash where the stem at the top and knot at the bottom are…I was not careful as it was my first time cooking with spaghetti squash and got hard shell pieces into the recipe. I just went crazy forking the squash out!).
- Add in the broth mixture and the baby spinach into the bowl. Mix well.
- Pour into a 9×13 baking dish and sprinkle Parmesan cheese on top.
- Bake for 25-30 minutes until golden.