Went skiing last week for a couple of days and visited with my friend Victoria (you remember her – she’s the one who I talk with about solving all the world’s problems 😉 ). This time we planned out each others complete financial retirement plan. The good news is neither of us will be eating cat food when we are old! Yeah!
I was supposed to only be there for 2.5 days but we had a huge snow fall and I didn’t want to drive home till the roads had been cleared so I got to stay an extra day. Was a real bonus day as we got to just hang out and play games, read and talk. Oh yes and the other thing we always do when we get together…..Cook!.
I blogged my friend Zannats spaghetti squash recipe a couple of weeks ago and we thought we would make a version of it for dinner one night. Here’s what we added and how it was prepared (using ingredients already in the fridge) – Healthy, satisfying and tastes great – the trifecta!
1 spaghetti squash cut in half
1 chicken sausage removed from casing and crumbled (can leave this out to keep vegetarian)
6-8 mushrooms chopped
½ chopped red pepper
1 can of white kidney or navy beans
½ tsp Italian spices
Parmesan cheese grated
1 tomato diced
Trim the ends off the squash first, then cut squash in ½ and take out the stringy centre. Coat lightly with some olive oil and place cut side down on a tray covered with parchment paper and bake at 350 degrees F for about an hour till slightly browned and fairly soft.
Using a fork, scoop some of the squash out to make room for the mixture (should scoop out like strands – hence the name “spaghetti” squash). Add the strands of squash to the bean and chicken mixture along with some grated or shredded Parmesan. Mix well and pack into the semi hollowed out halves of squash shell and top with mozzarella. Put back into a 350 degree (F) oven till cheese is melted and lightly browned.