Southwestern Spaghetti Squash

Spaghetti squash is a great, healthy alternative to pasta if you’re trying to limit your carbs. Why you’d ever want to do that I have no idea, but if you are, this dish is so good you won’t even miss them! If you’re running short on time, cook the squash a day or two before and heat up when ready to serve. If you’re going for a vegetarian and low carb meal (that’s just crazy talk!) you can omit the ham and use vegetable broth instead. Although I think the ham adds a really nice smokiness to the dish and makes it a bit more of a hearty meal for the winter.

Southwestern Spaghetti Squash
adapted from here

  • 1 medium-sized spaghetti squash
  • 3-4 tablespoons olive oil
  • 1 can black beans, drained and rinsed
  • 1 red pepper, diced
  • 1/2 cup cherry tomatoes, halfed
  • 1/4 cup frozen vegetable medley of corn, carrots and green beans
  • 1/2 cup diced ham
  • 1/4 cup chicken broth
  • 1 tablespoon Penzey’s Adobo seasoning
  • 1 teaspoon dried minced onion
  • juice of 1/2 fresh lime
  • salt and pepper to taste

Preheat oven to 375 degrees. Cut squash in half lengthwise (this will take some serious muscle) and discard the seeds. Coat the flesh in olive oil, salt and pepper. On a baking sheet lined with foil, roast squash flesh side down for 50 minutes. Remove from oven and let cool for 20 minutes. Meanwhile, in a large skillet over medium high heat, add remaining ingredients and simmer for 20 minutes. When the squash has cooled, use a fork to scrape up the flesh. Top the ‘spaghetti’ with the bean mixture and serve warm.

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Zucchini Pizza Crust

Last Saturday we picked up our third bag from our farm share only to realize there was more zucchini in it. After making zucchini, banana and chocolate chip muffins, I thought to myself “what else can I do with all this zucchini?” Ding! That’s when I remembered seeing on Pinterest that there was influx of my friends posting cauliflower pizza crust recipes. Why couldn’t I do that with zucchini? Well you already know where I’m going with this. To me it was like the skies opened and all of lives problems were suddenly solved. Yes, it was that serious. A pizza. That was delicious? And healthy? And used up all of my zucchini? Who could really ask for more? Not me. That’s for sure. Oh, annnd my zucchini-hating husband tried a bite and said “That’s pretty good.” Hallelujah!

Zucchini Pizza Crust

  • large zucchini, shredded about 2 cups
  • 2 eggs
  • 1-1/2 cups shredded mozzarella cheese
  • handful of fresh torn basil or 2 teaspoons dried
  • salt and pepper
  • toppings of your choice
Preheat oven to 450 degrees. Toss the shredded zucchini with salt and let it sit in a colander for about ten minutes. Squeeze handfuls of zucchini to remove any excess water. To the drained zucchini add the eggs, cheese, salt and pepper, and mix well. Spread the ‘dough’ evenly into a well greased pie pan or parchment lined baking sheet and bake for 15 minutes or until the crust is browned on the edges. Remove from oven and add toppings. Bake for an additional 5 minutes.

Breadcrumb-less Fried Eggplant

Craving red sauce and don’t eat pasta?  Whip up some of these and pour on the Prego! Don’t judge. I love me some Prego, much to my mother-in-law’s chagrin 🙂

Breadcrumb-less Fried Eggplant

  • 1 medium-sized eggplant or zucchini, sliced about an 1/8″ thick
  • 1/2 cup hazelnut meal/flour
  • 1/2 cup garbanzo bean flour
  • 1 tablespoon Italian seasoning
  • 1/4 cup egg substitute or 1 egg, whisked
  • 2 tablespoons olive (or better yet–Sunflower) oil
  • salt and pepper to taste

Preheat oven to 350 degrees. Lightly spray a cookie sheet with non-stick spray. Set aside.

In a small bowl combine the hazelnut flour, garbanzo bean flour, Italian seasoning and salt and pepper to taste.

In another bowl pour your egg substitute or whisked egg.

Heat oil in a frying pan while you coat each slice of eggplant with egg and then the flour mixture.  I like to coat all the eggplant before frying but you can frying them up as you coat them if you wish.

Fry until golden brown (about 3-4 minutes on each side).

Place cooked slices on cookie sheet. They will cool while you finish cooking the other slices. When all slices are finished cooking, pop the cookie sheet in the oven for 8-10 minutes to reheat and crisp them up.

Serve with your favorite marinara sauce and enjoy!

Guilt-Free Zucchini “Fettuccine” with White Wine and Lemon Sauce

After my Facebook post about this meal I originally made with shrimp (which I recommend) I had to recreate it to share… except I didn’t have any more shrimp.  Here I used chicken. You can use pretty much any protein you’d like. This recipe is good for one person. Double it for two people.

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1/4 c. Diced Mushroom (optional)
1/4 c. Diced Onion
1 Med. Zucchini
1/4 c. Dry White Wine
1 tsp Lemon Juice (fresh is good too)
1 TBS Butter
Salt and Pepper
(3) Cloves Diced Garlic
2 TBS Olive Oil
Parmesan cheese (Fresh grated is good too)
1 Chicken breast cooked and large- diced or about 8 Cooked Shrimp (pick your protein)

Use a cheese slicer (or a knife) to slice your zucchini

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Then use your knife to slice the slices you just made into fettuccine- looking strips. Set aside.

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Melt TBS butter in a saute pan and add your mushrooms and onion.
Add a dash of salt and pepper. When the onions turn translucent, add the diced garlic.

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When the veggies start to brown a bit and the pan is starting to look dry, deglaze the pan with a splash of wine (about 1/4 c) add the lemon juice and simmer for 1 minute.

Add the Zucchini and cooked chicken or shrimp, 2 TBS of olive oil and salt and pepper again. Gently stir and cover. Cook about 2 minutes until zucchini is al dente and protein is reheated! Uncover, add a few shakes of parm. cheese, stir again and enjoy!

YUMMO!

Easy Slow-Carb Egg Scramble

So I’ve been trying to give the slow-carb diet thing a go. I’ve only been on it for about a week and boy has it been challenging! Beans, even though they’re carbs, are allowed on the diet because they’re a complex carbohydrate. Also allowed on the diet: two glasses of red wine a night! Score!

Easy Slow-Carb Egg Scramble

  • 3 eggs
  • 1/2 cup black beans
  • 1/3 cup jarred jalapenos
  • 1/3 cup black olives
  • 1/3 slice provolone cheese, chopped

In a medium-sized skillet, add all ingredients and scramble over medium heat until eggs are cooked thoroughly. Serve. That’s it! Super easy right?

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