spaghetti

Herb and Garlic Roasted Spaghetti Squash

/ Jodi / 50 Comments

Herb and Garlic Roasted Spaghetti Squash.

Simple.
Healthy.
Amazingly Delicious!

I thought I was going to make something a bit more extravagant when I decided to roast some spaghetti squash by simply drizzling with olive oil, sprinkling with coarse ground pepper and salt, and topping with some garlic cloves and fresh herbs.

But when it came out of the oven looking like this….

And I took a teensy taste when scraping the flesh with a fork….

I ended up eating an entire half for my lunch!

I adore spaghetti squash, and have made it a number of ways that I’ve shared here:

Four Cheese Garlic Spaghetti Squash

Parmesan Garlic Roasted Spaghetti Squash

Italian Spaghetti Squash

But this super simple, quick and easy way is my new fave…..   at least for today!

Here is how I made it:

Herb & Garlic Roasted Spaghetti Squash

Ingredients:

  • 1 Spaghetti Squash
  • Extra Virgin Olive Oil
  • 4-6 cloves garlic
  • Salt & Pepper
  • Fresh Herbs

Directions:

Preheat oven to 400 degrees F.

Cut spaghetti squash in half, and scoop out seeds.  Place in cast iron skillet.  Drizzle liberally with extra virgin olive oil, toss garlic cloves and fresh herbs on top (I used fresh parsley and rosemary), and sprinkle liberally with fresh ground pepper and salt.

Roast for 45-55 minutes.

Remove from oven, and scrape flesh with fork to create spaghetti.  Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

 

Four Cheese Garlic Spaghetti Squash

/ Jodi / 48 Comments

Four Cheese Garlic Spaghetti Squash.

I have always enjoyed spaghetti squash, but now that I have discovered this recipe…….. well…. now I LOOOVVVEE spaghetti squash!

This is absolutely the most amazing way to eat it!

Imagine a version of mac ‘n cheese without the macaroni carbs or calories and replaced with healthy spaghetti squash “noodles.”  (Macaroni carbs 78g/cup vs. Spaghetti Squash carbs 7g/cup – Macaroni calories 221/cup vs. Spaghetti Squash calories 31/cup!)

But…… it also has the most amazing flavor, you won’t even miss your macaroni!

When I saw a recipe at Eatwell101 for this amazingness, I knew I had to try.  I tweaked it up a bit, and here is how I made it.

Hope you will give it a try!  You won’t be sorry!

Four Cheese Garlic Spaghetti Squash

Ingredients

  • 1 large spaghetti squash
  • Freshly ground pepper
  • 1 1/2 cups Half and Half
  • 5 cloves garlic, minced
  • 1 tsp. chicken base or 1 chicken bouillon cube, crushed
  • 1/2 tsp dried thyme (or 1 Tbsp. fresh thyme)
  • 1/4 cup finely chopped scallions or green onions
  • 1 cup freshly shredded cheese – I used the following combination:
    • 1/4 cup Mozarella
    • 1/4 cup White Cheddar
    • 1/4 cup Parmesan
    • 1/4 cup Gruyere

Directions

Preheat oven to 400 degrees F.

Cut both ends off of spaghetti squash and cut in half lengthwise.  Scrape out seeds.  Place both halves in a 9×13 baking dish flesh side up.  Sprinkle with freshly ground pepper.

Combine half and half, garlic, chicken base (or bouillon), thyme, and scallions in a small bowl.

Sprinkle half of shredded cheese in the cavities of each halved squash.  Pour half of cream mixture into each squash half.  Top with remaining shredded cheese.

Roast for 40 mins, or until squash flesh is tender when poked with a fork.

Remove from oven and carefully scrape squash from skin with a fork creating spaghetti “noodles.”  Mix well with cheese and cream, and serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

Quick & Easy Chicken Broccoli Stir Fry

/ Jodi / 29 Comments

quick-and-easy-chicken-broccoli-stir-fry-1

Quick & Easy Chicken Broccoli Stir Fry

What a lovely treat it was to make for dinner earlier this week after all of the rich party foods of the holidays.

quick-and-easy-chicken-broccoli-stir-fry-2

After prime rib and tenderloin and rich macaroni and cheese casseroles and haluski and snacks and cookies for Christmas Eve and Christmas Day, followed by the generous bereavement food gifts, the New Year’s Eve snacks and New Year’s Day kielbasa and sauerkraut, it was wonderful to make a clean, quick and simple winner winner chicken and broccoli stir fry dinner with whole wheat pasta.

quick-and-easy-chicken-broccoli-stir-fry-3

This is so simple and so delicious, it is a perfect go-to staple for a weeknight dinner.  I’ll bet it would be great with shrimp too for a change up, but I was really in the mood for chicken.  Chicken is the one protein I actually crave.

Here is the recipe as I adapted slightly from what I found at Damn Delicious.  Hope you will enjoy as much as we did.

Quick & Easy Chicken Broccoli Stir Fry

Ingredients:quick-and-easy-chicken-broccoli-stir-fry-1

  • 2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 lb whole wheat spaghetti
  • 1 lb broccoli, cut into florets
  • 1 Tbsp. olive oil
  • 1 Tbsp. sesame seeds
  • Sauce:
    • 1/4 cup reduced sodium soy sauce
    • 2 Tbsp.  oyster sauce
    • 1 Tbsp. packed brown sugar
    • 1 tsp. ground ginger
    • 2 cloves garlic, minced
    • 1 Tbsp. sesame oil
    • 1 Tbsp. Sriracha Hot Sauce (more or less for your taste)

Directions:

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil and Sriracha; set aside.   Reserve 2 tablespoons.

In a medium bowl, combine reserved 2 tablespoons sauce and chicken; set aside to marinade.  This can be done several hours ahead to tenderize and flavor chicken.

Cook pasta according to package instructions.   In the last 2 minutes of cooking time, add broccoli.  Rinse and drain well.

While pasta is cooking, heat olive oil in a large skillet,  add chicken, and cook until golden, about 4-5 minutes. Stir in pasta, broccoli and remaining sauce until heated through and coated, about 2 minutes.

Serve immediately, garnished with sesame seeds.

Cheers & Hugs,
Jodi

Quick & Easy Vegetable Lo Mein

/ Jodi / 36 Comments

quick-and-easy-vegetable-lo-mein-1

What do you make when you have A LOT of leftover spaghetti?

I made this super quick and easy vegetable lo mein last night while baking cookies for an upcoming cookie exchange.

quick-and-easy-vegetable-lo-mein-2

Are you like me and have a hard time judging how much spaghetti to cook?

Our youngest son came over Sunday, so I made one of his favorite chicken dishes, Pepperoni Chicken.  I wanted to make sure to make enough extra so he could take a meal or two home with him, so I got a teensy bit carried away and made two pounds of whole wheat spaghetti.

After I filled a gallon Ziploc bag about 2/3 full and he started calling “halt” to any more, I realized I still had half of what I made left.

quick-and-easy-vegetable-lo-mein-3

Since I had some leftover cut up veggies, tossing them together and making a quick sauce, made this dinner come together in about 10 minutes!  Can’t beat that – right?

You could really use any vegetables you have on hand.  Here is how I made mine.  Use it as a base recipe to flex to your taste!  I imagine mushroom lovers would totally enjoy them thrown in.  Want a protein?  Add some leftover chicken, pork, beef, or shrimp.  I’ll bet some steamed broccoli or fresh green beans and/or sliced sweet peppers would be great too!  You could even toss in some water chestnuts or peanuts, walnuts, or sliced almonds.

Quick & Easy Vegetable Lo Mein

Ingredients:

  • 1/2-1 lb spaghetti (I used whole wheat)
  • 2 Tbsp oil (olive, sesame, canola or vegetable)
  • 1/2 sweet onion chopped
  • 1 cup shredded or chopped carrots
  • 1 cup chopped celery
  • 1 cup green peas
  • Sauce – Whisk together:
    • 3 Tbsp soy sauce
    • 2 Tbsp teriyaki sauce
    • 2 Tbsp honey
    • 1/2 tsp ground ginger
    • Dash Sriracha hot sauce

Directions:

Heat oil in stir fry skillet.  Add vegetables and cook 3-5 minutes until crisp-tender.  Add spaghetti and sauce.  Cook until heated through 1-2 minutes.

That’s it!  Enjoy!

Cheers & Hugs,
Jodi

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

parmesan-garlic-spaghetti-squash-1

Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

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In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

Best Ever Meatballs

/ Jodi / 35 Comments

best ever meatball

Who doesn’t love a great meatball?!  Perfect little rounded balls of meat and cheese and bread and seasonings can be simmered in a rich tomato or marinara sauce served over a heaping plate of pasta.

They can be served on a soft Italian roll  smothered in melted mozzarella or provolone cheese.

They can be made into great party appetizers when simmered in a sauce of grape jelly or cranberries and chili sauce and eaten from tasseled toothpicks.

They can even be simmered in a cream and beef Swedish Meatball broth served over buttery egg noodles or eaten just as is from a fork for a tiny delectable delight.

best ever meatballs with spaghetti

Sometimes I just crave a nice plateful of spaghetti and meatballs.  When I do, this is my go-to best-ever perfect meatball recipe.  I’ve been known to substitute veal for the turkey or simply divide the recipe’s meats half and half with beef and pork.  It just depends on what I have on hand.

This week’s had turkey, beef, and sausage simmered in a spicy Puttanesca Sauce filled with chunky tomatoes, black and kalamata olives, capers, onions and garlic.  (Trader Joes’s makes a great base sauce that I “doctor up.”)  I served it atop whole wheat thin spaghetti, and we sprinkled with fresh, salty shaved Parmesan cheese.

If you are looking for the best-ever, perfect meatball recipe (that is baked, not fried) – look no further.  Here it is!

Mangia! Mangia!

Best Ever Meatballs

  • Servings: approximately 4 dozen
  • Print

Ingredients:best ever meatball

  • 1 lb ground turkey
  • 1 lb lean ground beef
  • 1 lb ground Italian pork sausage
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp dried parsley
  • 2 cups Italian seasoned bread crumbs
  • 1 1/2 cups tap water

Directions:

Preheat oven to 425 degrees F.

Combine ground turkey, ground beef and sausage in a large bowl.  Add minced garlic, eggs, salt, pepper, cheese, and parsley.  Combine thoroughly.   Add bread crumbs and water, and combine well using your hands.

Shape into meatballs.  You can make whatever size you like, but I make mine about 1 inch in diameter.

Line meatballs in a single layer on a baking stone (I love to use my Pampered Chef Stoneware Bar Pan) or any other shallow baking pan with sides.

Bake for approximately 20 minutes until browned and cooked through.

If you are making with sauce for spaghetti and meatballs, add fully cooked meatballs to sauce and simmer for several hours.

Leftovers make great meatball hoagies when served on fresh Italian rolls and topped with mozzarella or provolone cheese.

You can also use as cocktail meatballs by simmering in a sauce made from 1 32-oz jar of grape jelly or 2 cans of Jellied Cranberry Sauce and 2 12-oz jars of Chili Sauce.

No matter what sauce you like (or don’t) with your meatballs, this recipe will provide you with the best-ever perfect meatball.

Cheers & Hugs,
Jodi

Jodi’s Mediterranean Crockpot Chicken

/ Jodi / 45 Comments

Jodis Meditteranean Crockpot Chicken 1

I love chicken, and I love easy crockpot recipes – especially for days you know you are going to be busy, but want a nice, healthy meal at the end of the day.

Crockpot recipes are often thought more about in the winter and often with heavier, creamier sauces, but I love how light and healthy this recipe turned out that was born out of simply searching the pantry one morning last week for what to throw together.

Jodis Meditteranean Crockpot Chicken

I daresay this is good enough for company, yet simple enough for any ole’ weeknight dinner.

Best of all, you can throw it together in about 10 minutes in the morning and forget about it until dinnertime.

Hope you give it a try and enjoy!

Jodi's Mediterranean Crockpot Chicken

Ingredients:Jodis Meditteranean Crockpot Chicken 1

  • 6 frozen chicken breasts (or your favorite cuts – thighs, legs, whole cut up parts)
  • 1 12 oz. jar Marinated & Quartered Artichoke Hearts ( I used DeLallo)
  • 1 12 oz. jar Sweet Roasted Red Peppers (I used Mancini)
  • 3 oz. (1/4 cup) Capers (I used Roland Capers in Sherry Vinegar)
  • 4 cloves garlic, minced
  • 1 Tbsp Italian Seasoning (oregano, basil, parsley, thyme blend)
  • 1/2 cup white wine (I used a bottle of Sauvignon Blanc that was open, but any kind would do, or you could substitute chicken broth)

Directions:

Layer all ingredients in crockpot in order listed above.  Cook on low for 6-8 hours.  Serve alone or over pasta, rice or with a side of new boiled potatoes. Garnish with some fresh basil leaves minced and freshly grated Parmesan cheese.

Easy – Right?!

Delicious?  You’re going to love it!

Cheers & Hugs,
Jodi

Healthy and Oh So Yummy Italian Spaghetti Squash

/ Jodi / 41 Comments

spaghetti squash 1

I know I often post yummy cookie and dessert recipes (and do I ever have an amazing Cinnamon Chip Brown Sugar Cookie recipe I will be posting later this week that I think has become my ALL TIME FAVORITE cookie ever!  Get READY cinnamon lovers!)…

But I had to share this amazingly delicious, totally healthy, guilt-free recipe for SQUASH (of all things squash!) that has even won over hubby and son despite it’s “healthiness!”  Yahoo!

spaghetti squash 2

It is spaghetti squash – Italian style, and it barely has any calories despite it’s full-flavor and filling-ness.  You can eat oodles of this and not feel a bit guilty!

spaghetti squash

You can serve it as a vegetarian main course or as a side dish with a protein.

We had it as a side with dry-rubbed pork tenderloin on the grill and a fresh salad for Sunday dinner.

Here’s the recipe as I make it.  Hope you will try, and let me know what you think.  I would love to hear how you make it too!

Italian Spaghetti Squash

  • Servings: approximately 6
  • Print

Ingredients:spaghetti squash

  • 1 large spaghetti squash
  • 3 Tbsp olive oil
  • 1/2 sweet onion, diced
  • 3 large cloves garlic, minced
  • 1 large can diced tomatoes
  • 2 Tbsp dried Italian Seasoning (oregano, basil, thyme)
  • Salt and pepper to taste
  • Fresh Parmesan cheese to taste

Directions:

  • Pierce whole squash 3-4 times with a fork, and microwave for approximately 12 minutes.
  • Let cool slightly until manageable to work with.
  • Cut squash in half and remove seeds.
  • Scrape squash with fork forming strands of “spaghetti,” and set aside.
  • In a large skillet saute chopped onion in olive oil and a sprinkle of salt until “sweated” out – 2-3 minutes.
  • Add minced garlic and saute another 1-2 minutes.
  • Add spaghetti squash and saute all together.
  • Add diced tomatoes and seasonings and saute all together.
  • Top with freshly grated Parmesan cheese.
  • Serve immediately.

I hope you enjoy this as much as we do!  It sure is great when you can find a recipe that is healthy, hearty, and full-flavored too!

Cheers & Hugs,
Jodi