Spaghetti Squash

Summer has started, which means life just got even busier.  Plus the wedding is just 3 1/2 weeks away.  I have never been busier.  There are lots of last minute wedding projects to tackle (seating arrangements, hunting down RSVPs, music selection, dance classes, confirming with vendors, etc...).  Plus I am trying to go to as many CircuitFit classes as I can.  (If anyone is trying to get into shape I very very highly recommend CircuitFit.)  Last night was a very busy night.  I have a long commute to work, so I don't get home until 6:30pm at the earliest.  Then I went to a CircuitFit class from 7-7:45 and Charles and I had to meet a friend for drinks at 8:30.  With lots to do and only 2 hours to do it, I decided to make Spaghetti Squash for dinner.  I am trying to cook all of my own meals if I can, I think that this is the best way to lose weight/not gain weight which is my goal.  You don't know how much butter, oil, etc... goes into your meal at a restaurant.  When you cook for yourself you are in complete control.

Spaghetti Squash is one of the easiest meals I make.  Charles and I LOVE squash of all varieties.  I think Spaghetti Squash is the most fun, because it is just like spaghetti.  Last night the first thing that I did when I got home was to start cooking the squash.  Then I went to CircuitFit.  When I got home from CircuitFit the squash was cooked, which meant that by 8:30 I had showered, changed, and eaten dinner.  I am pretty proud of myself for being so speedy!

Total Time: 1h 15minutes
You will need:
1 Spaghetti Squash
1 jar of your favorite Tomato Sauce
2 tablespoons Olive Oil
Parmesan

Step 1:
Preheat your oven to 350 degrees.  Cut the squash in half the long way.  Scoop out the seeds.

Step 2:
Pour a little Olive Oil in the bottom of a baking dish.  Then brush the inside of the squash with Olive Oil.  Place in the dish and then into the oven.

Step 3:
After about 40 minutes flip the squash over.

Step 4:
After an 1 hour and 15 minutes the squash will be done.  I like to cook it extra long so that it isn't crunchy at all, and is more spaghetti like.  Once the squash is cooked, heat some spaghetti sauce.  As the sauce heats scoop out the squash with a fork.  The squash meat separates into strands just like spaghetti.  Then pour the sauce on top, and sprinkle with cheese.  Enjoy!

Spaghetti Squash

One last post about my favorite fall food. Spaghetti squash is not as sweet as butternut or acorn, and as the name suggests the meat of the squash looks like spaghetti.

This is a very simple recipe and only uses a few ingredients which I usually have on hand. Squash can last a long time in a refrigerator, a lady at the farmers market told me that the squash they sell in stores in the spring were actually harvested in the fall. Once a month I go to the farmers market and stock up on squash. They come in handy when I want to make a low maintenance meal. Also this meal is really inexpensive to make, under $20, and can serve 4.

You will need:
1 Spaghetti Squash, cut in half with seeds removed
Pesto (I use reduced fat)
2 cups chopped Tomatoes
1/2 cup sliced Mozzarella

Step 1:
Brush the inside of the squash with pesto. Place inside facing down on a baking sheet at 350 degrees.

Step 2:
After 30 minutes take the squash out of the oven and flip over. Put 1 cup of tomatoes (or whatever fits) in the middle of the squash. Top the tomatoes with a tablespoon of pesto. Return to the oven.

Step 3:
After the squash have cooked for another 15 minutes top the tomatoes with the mozzarella. Return to oven for 15 minutes.

Step 4:
Take the squash out of the oven. Scoop the tomato/pesto/mozzarella from the center and into a large bowl. Then take a fork and scrape the inside of the squash from top to bottom. This is when the squash looks like spaghetti. Scoop the squash spaghetti into the bowl. Once all of the meat of the squash has been removed mix the squash spaghetti, tomatoes, pesto, and mozzarella together and serve.

Acorn Squash stuffed with Risotto

This might sound fancy, but it is one of my easiest and quickest recipes. The active prep time is only about 15 minutes, the inactive prep time is about 45 minutes.

You will need:

2 Acorn Squash (cut in half, seeds removed)

4 teaspoons Butter

2 tablespoons Olive Oil

Risotto (either Trader Joe's frozen or any boxed cheesy risotto)

1/2 cup Mascarpone Cheese

4 tablespoons Parmesan

Step 1:

Heat oven to 350 degrees. Pour 2 tablespoons Olive Oil on a baking sheet. Place the 4 squash halves on the baking sheet with the inside of the squash facing down. Place in oven.

Step 2:

After 30 minutes flip the squash over. Put 1 teaspoon of Butter in the center of each squash.

Step 3:

Cook the Risotto according to the directions. Add 1/2 cup Mascarpone cheese, this will make the Risotto extra creamy.  Feel free add sauteed mushrooms, asparagus, peppers, or other vegetables to the risotto.

Step 4:

Once the Risotto has cooked and the squash has been baking for an hour, remove the squash from the oven. Spoon Risotto into the center. Top with 1 tablespoon Parmesan.