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!

Strawberry and Goat Cheese Salad

With less than five weeks until the wedding I am trying to bring healthy lunches to work. This week I am bringing one of my favorite salads. My friend Dre makes this salad and I love it because I love strawberries and goat cheese. It might sound like an odd combination of ingredients but I enjoy the sweet strawberries, creamy cheese, and the crunchy almonds.

You will need:
Lettuce
Goat Cheese
Strawberries
Almonds
Reduced Fat Poppy Seed Dressing

Step 1:
Mix ingredients together and add the salad dressing.

Vegetable Risotto

Today I was at Whole Foods buying ingredients to make Guacamole, when I realized I hadn't even thought of what I was making for dinner.  So I wandered the aisles until I came up with a plan.  I decided to make a vegetable risotto because the produce at Whole Foods is so good.  I chose some of my favorite veggies and add in goat cheese to make the risotto creamy.

1 1/2 cups Arborio Rice
1 small Red Pepper
1 Zucchini
1 large Portabella Mushroom
1 large carton Chicken Broth
1/4 cup Parmesan
2 ounces Goat Cheese
2 tablespoons Butter
2 tablespoons White Wine











Step 1:
Melt 1 tablespoon butter in a pot over medium heat.  Then add the risotto and stir.  Stir frequently until the risotto browns slightly.  Then add just enough chicken broth to just submerge the risotto.  Let simmer.

Step 2:
In a skillet melt 1 tablespoon butter over medium heat.  Mix in 2 tablespoons white wine, then add the red peppers, mushrooms, and zucchini.  Stir frequently until all of the liquid has been absorbed, and the vegetables have browned.

Step 4:
Once the risotto has absorbed the broth (it takes about 10 minutes), add more broth.  As in Step 2, add just enough broth so that the rice is completely submerged.  Stir to make sure that no rice sticks to the bottom of the pan.

Step 5:
Repeat Step 3.

Step 6:
Once the risotto has absorbed the third addition of broth, add more broth until the rice is submerged.  Stir.

Step 7:
Once most of the broth is absorbed stir in the vegetables, goat cheese, and parmesan.  Stir together.  Serve once the liquid has absorbed and the cheese has melted.

Veggie Pizza

Pizza is a really quick meal to make for dinner.  It can also be a lot of fun.  I always search my fridge for any possible toppings and then make a few different types of pizza.  You can find good fresh dough at Trader Joes and Whole Foods.  Last night I made two different types of pizza, one with a red sauce and one with pesto.  I always have some low fat pesto in my fridge.

Step 1:
Preheat oven to 400 degrees.  Spray a baking sheet with non-stick spray.  Then dust with flour.  Stretch the pizza dough out on the baking sheet.

Step 2:
Top the pizza with your favorite toppings.  The toppings I used are listed below.

Pizza with Marinara Sauce

You will need:
Fresh Pizza Dough
Marinara Sauce (I used the leftover from Monday)
Mozzarella (I used Low Fat)
Spinach
Fresh Sliced Tomatoes

Pesto Pizza

You will need:
Fresh Pizza Dough
Reduced Fat Pesto
Mozzarella
Fresh Sliced Tomatoes
Ricotta Cheese
Artichokes
Caramelized Onions





Step 3:
Bake the pizza for 15 minutes.  Then turn the boiler on for a minute or two until the crust and cheese browns.

Spaghetti Alla Rustica

When I was attending grad school in Manhattan, I spent my weekends hostessing at Centolire.  Every once in a while the manager let me order lunch off the menu.  I loved their Spaghetti alla Rustica.  The sauce was simple and delicious with just the right amount of onion and cheese.  I was able to find the recipe online and made a few changes and cut down on the amount of butter eliminate the use of olive oil.

This meal can be made in 20 minutes, and only requires a few inexpensive ingredients.  I paid only $10 for all of the ingredients and made enough for four or five people.  The restaurant in New York charges $18 a plate for this meal.

I am going to save the leftover sauce to use in two more recipes this week: pizza; and a goat cheese and marinara crostini.

You will need:
1 large red onion, thinly sliced
1 tablespoon butter
2 tablespoons white wine
3 cups canned crushed tomatoes (1 large can)
1 teaspoon sea salt
1 pound spaghetti
5 tablespoons grated Parmesan
Fresh Basil

Step 1:
Put a pot of water on to boil.  Then melt the butter in a large skillet over medium heat.  Add the wine and the onions.  Cook the onions for about 5 minutes, stirring constantly.  Add the pasta to the water once it boils.

Step 2:
Once the onions are soft, add the crushed tomatoes and the salt.  Heat the sauce until it starts to bubble.  Let bubble, allowing the sauce to reduce, until the spaghetti has cooked.

Step 3:
Stir the cheese into the sauce.  Drain the spaghetti and toss the spaghetti in the sauce.  Top with chopped fresh basil and enjoy.

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.

Butternut Squash and Ricotta Ravioli

One day Charles came home from work and told me that he had eaten butternut squash for lunch and that he really liked it. Well he probably said that he thought it was nice - Brits talk about food differently. Anyway, he wanted to know if I could make him squash. I said yes. Then he said, that he likes butternut squash without the nuts. The squash he had didn't have any nuts, so they must have been taken out. In my head I debated whether I should a) explain that there are no nuts in squash or b) let him think I slaved over a meal by taking nuts out of butternut squash.

My favorite butternut squash meal is my friend John's butternut squash ravioli that he makes from scratch - pasta and all. I look forward to having it every year at our Friendsgiving (which is the Thanksgiving edition of our weekly Sunday Night Dinners). I don't have the supplies needed to make pasta from scratch yet, and I don't really have that much time on my hands either. So this is my version of butternut and ricotta ravioli. I use fresh lasagna sheets instead of making the pasta from scratch to cut down on the prep time.

You will need:
2 cups roasted butternut squash (cut in half, remove seeds, bake at 350 degrees with a drizzle of butter, after 45 minutes finish by sautéing in 2 tablespoons butter and 1/4 cup brown sugar to caramelize - simmer for 5 minutes) make ahead or let chill.
1 cup ricotta cheese (you can use part skim)
1 package fresh lasagna sheets (must be fresh pasta - can be found at Whole Foods)
2 tablespoons butter
2 tablespoons brown sugar
Parmesan to sprinkle on top
Flour to dust countertop to prevent pasta from sticking
Serves 4

Step 1
Combine squash and ricotta

Step 2
Carefully remove the lasagna sheets from the packaging. Take 1 sheet and run it under hot water for 20 seconds or so. You want any flour (used to prevent the sheets from sticking) to wash off, and you want the pasta to get sticky again. Once the pasta is sticky, place it on the floured countertop.

Step 3
Assemble the ravioli. Place teaspoons of the filling 2 inches apart and 1 inch from the edges. Then fold the pasta over. Cut in between the raviolis. Press the edges with your fingers, removing any air bubbles, and then seal edges with a fork.

Step 4
You can either freeze the ravioli - or cook it. Cook in boiling water for about 3 minutes or until the ravioli floats. While the ravioli is cooking, combine equal parts butter and brown sugar until just melted. Top the cooked ravioli with the brown sugar sauce and a sprinkle of parmesan.