Although we can find Spaghetti Squash all year round, I usually am drawn to them in fall. There were many recipes that I wanted to try, although as usual couldn’t get to them all.
My obvious favorite from before is this Spaghetti Squash Burrito Bowl. This week I tried two new recipes: Spaghetti Squash Casserole and a Very Vegetable Spaghetti Squash.
The Spaghetti Squash Casserole builds on a previous recipe you can find here. Here’s how I made the casserole this time.
1 Spaghetti Squash
2 cups tomato sauce
baby kale leaves
some sliced yellow squash and zucchini
cheese (pepper jack and parmesan)
salt and pepper
Pre-heat oven to 375 degrees.
Slice the spaghetti quash and remove the seeds and pulp. Drizzle olive oil, sprinkle some salt and pepper. Place on a baking pan and bake for 30-40 minutes. Remove and let cool.
You can find the tomato sauce recipe here.
To make the casserole, layer one cup of tomato sauce, scoop out spaghetti squash strands from one half of the baked squash and layer on top of the sauce. Layer some baby kale leaves on top of the squash. Next add a layer of yellow squash and zucchini slices. Add the remaining tomato sauce. Sprinkle sliced cheese.
Bake in the oven for 30-40 minutes. Broil for another 4-5 minutes. Serve warm with some bread.
The recipe for the very veggie Spaghetti squash is adapted from here. I used sundried tomatoes, olives, artichoke hearts, some kale and fresh basil. Sprinkle some feta cheese before eating.
This was one of the recipes I wanted to try during chickpea week and finally did so this past week. This is based on the recipe found here.
1 medium eggplant, chopped
1/2 orange bell pepper, chopped
1/2 cup chickpeas
10-12 baby carrots, chopped
2-3 Roma tomatoes, chopped
Some chopped onion (I tend to use light onion)
2-3 garlic cloves, minced
Salt and black pepper
Crushed red pepper
Fresh basil and parsley
If using dry chickpeas, soak overnight and steam cook.
Pre-heat oven to 375 degrees.
Heat oil in a pan and add onion, garlic, peppers and carrots. Fry lightly for 3-4 minutes. Add eggplant, tomatoes, chickpeas, and spices and continue frying for another 4-5 minutes.
Transfer to an oven safe bowl. Bake for 30 minutes.
Garnish with some parsley and serve warm with some pita bread or ancient grain naan bread.
I have been meaning to try these chickpea based recipes for sometime now. Although I always have canned chickpeas ready to go, it is always fun to use dry chickpeas: soak, cook and use! And while you do that, don’t forget to snack on the soaked chickpeas! Delicious!
I soaked some chickpeas during the weekend and steamed them Sunday night, so they were ready to go for the weekday lunches. I did not get to try all the recipes I wanted to, but here’s three fun ones.
First up is Chickpea Salad. I made absolutely no change to the original recipe and you can find it here.
Next up is this Quinoa salad. The only change is I added left over avocado. You can find that recipe here.
The last recipe is an old one but a favorite. This time around I did use artichoke. It is good with artichoke or mango. Check it out here!
I normally prefer to use dry beans in my cooking. But this requires plenty of lead time to plan, soak, and cook the beans before you can use them. For this reason, I do keep a few cans of organic beans around. This is especially useful when I am stumped for what to prepare for the next day office lunch. This one is adapted from here. I had no artichoke hearts, instead, I swapped in some mango. Also, I decided to use more chickpeas and less pasta.
1 can garbanzo beans (aka Chickpeas)
1/2 cup whole wheat elbow pasta
1/2 mango chopped
1/2 cup black olives sliced
1/2 cup feta cheese
4-6 sun dried tomatoes sliced
1-2 tbsp sliced red onion (optional)
1 tsp dried oregano
a few red pepper flakes
salt and fresh ground pepper
Cook the pasta according to directions. Drain and set aside to cool.
Drain and rinse the chickpeas.
In a large bowl, toss together the chickpeas, pasta, sun dried tomatoes, red onion, mango, olives, artichokes if using, dried oregano, red pepper flakes, salt and fresh ground pepper. Use oil from artichokes or sun dried tomatoes if using oil soaked varieties. Else drizzle some olive oil.
Chill or serve immediately topped with some fresh feta cheese. Delicious!