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Yes! It is from that website. And it is so good! Spaghetti squash pie sounds interesting. Can you elaborate?
Sure! It's basically just a healthy version of that old Midwestern heart attack on a plate called spaghetti pie with a lot more vegetables and no artery-clogging gooey cheese topping. This is NOT my recipe, but for the life of me, I cannot remember where I found it. I made it first a couple of years ago, and it quickly became a family favorite. Saves well for the next day's lunch.
Bake a spaghetti squash in the oven at 400 until cooked through (about 45 minutes depending on the size). In the meantime, place a bag or box of chopped frozen spinach in a strainer and squeeze it dry when thaw. When the spaghetti squash is done, set aside to cool, and place a big pot of water on to boil for pasta. Saute some chopped garlic (3-6 cloves) in olive oil until fragrant and add spinach. Stir to break up the clump of spinach and to warm through. Set aside. When cool enough to handle, tease out the strands of the squash with a fork. Place them in a large bowl with the spinach garlic mixture. Cook about half a package of thin spaghetti (both regular and gluten-free work fine) and place it in the bowl with the squash and spinach. Mix a couple of cups of your favorite Marinara sauce (I like Rao's) with an egg and pour it in the bowl with the other ingredients. Stir gently but thoroughly. Season with salt and pepper and other herbs/spices to taste. Pour it into a casserole dish, top it with finely chopped walnuts -- about a cup whirled quickly in a food processor works -- and bake it in a 350 oven for about 20 minutes. Serve with a dollop of basil pesto and a dusting of Parmesan if desired.
Note: If you are vegan, you can skip the egg. It just helps bind the ingredients in the finished casserole.
Moderator: if this is not an appropriate post, I can put the recipe in a blog and just point people there. Not sure what the protocol is for this thread.
Chinese takeout. Crab Rangoon, shrimp and broccoli for me and beef and broccoli for DH. I've been counting calories and today is the first day I allowed myself to just eat and not worry about the calories. Tomorrow: Back to the grind!
Tilapia with salsa & Mexican cheese, Arborio rice and zucchini. Wish I could figure out what recipes mean when they said the fish should "flake easily with a fork". I can never figure out when it's done or I would make fish more often.
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