Sun- Dried Tomato and Spinach Spaghetti

Generally, you can tell how much I love a recipe, by how many photos I take of it. Naturally, we are drawn to what we love the most, and want to preserve whatever it may be, for as long as we can. For me, it is this dish!


When I gave up pasta years ago, I found it very hard to substitute pasta with a vegetable, or fruit (spaghetti squash). In my mind there was no substitiution, so we avoided all forms of pasta, or had the occasional cheat. Recently, while in Denver visiting friends, I decided to give it a try, and fell in love with spaghetti squash. When cooked correctly, there are so many wonderful flavors and the texture of squash, that can bring out the flavor in any dish, and making the meal not only that much more healthier, but tastier. Squash will also fill you faster, and is not processed, and is a gluten free substitute.

Ingredients:

• 2 cup of sun-dried tomatoes
• 8 ounces of sliced mushrooms
• 1 3/4 cup of chicken broth
• 1/2 cup of Extra virgin Olive Oil
• 2 garlic cloves diced
• 1/2 tsp of Sea Salt
• 1 teaspoon of pepper
• 2 teaspoons of basil
• 9 ounces to 12 ounces of Fresh washed Spinach
• 1 medium Spaghetti Squash
• Goat Cheddar Cheese to garnish or crumbled goat cheese ( 4 ounces)
• Italian Parsley to garnish
• Add sliced chicken, seasoned with basil, pepper, and salt if desired…..

Directions:

Place the tomatoes in a small bowl, and fill with hot water, enough to cover the sun-dried tomatoes. Let sit for 5 minutes to soften. Saute, garlic in olive oil for two minutes and add mushrooms, continue to saute for 4 more minutes. Add tomatoes, and chicken broth, and spices. Heat on a medium- low for 8 more minutes, and then add spinach. Cook until spinach wilts, and remove from heat. 

At this point you can add the cheese of your desire and let it melt into the mixture. Goat crumble cheese would go lovely in this dish, as well.

Add mixture to Spaghetti Squash (recipe here). 

Serve and enjoy!!!

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Roasted Spaghetti Squash

How to roast a spaghetti squash.

There are many different techniques, and I am sure they are all great and will work. Roasting is pretty standard, and simple.

1 Spaghetti Squash
Salt
pepper
2 tablespoons of olive oil

Preheat oven to 425. Slice squash lengthwise, and scoop out the seeds with a spoon.
Each side drizzle one tablespoon of olive oil, and salt and pepper, slightly.

On parchment paper, place squash face down, and roast.

Once done, and it is soft enough to poke with a fork, take out and cool, Then you can begin to take your fork run along the inside of the squash to make the spaghetti.

Serve and Enjoy!

Asian Pear Spaghetti Squash Pomegranate Salad

    
            
What is that expression.. iimitation is the sincerest of flattery.
These last two post, seem to be inspired by my latest trip to Colorado. Once again, Denver has it right, with the fine dining, and gluten free alternatives, Root Down is an amazing restaurant, with an awesome menu. My recipe here is inspired by a dish that I ate, while at Root Down.   With some simple tweaks, by omitting the Star Anise Vinaigrette sauce because it had rice and making my own little vinaigrette, and using an aged Cheddar I was wanting to create a dish that would satisfy my craving until I can get back for a visit! 


I felt slightly hesitant that my family wouldn't love this dish as much as I did. My husband who does not like Spaghetti squash loves this dish, and had seconds, and will be taking some to work tomorrow. It turned out amazing, even though we were unable to make it precisely the same.


Ingredients


1 Spaghetti Squash
2 Asian Pears (sliced)
4 Tablespoons of Pomegranate
1 cup of Candy Walnuts (paleo Recipe here)
3/4 cup of sliced mushrooms
2 garlic cloves
2 Chicken Breast (if desired, but not needed)
Kosher Salt
Pepper
4 tablespoons of Olive oil 
1 tablespoon of butter
4 cups of Arugula


Dressing
1/2 cup of olive oil
2 tablespoons of Balsamic vinaigrette
1/4 tsp of pink Himalayan salt 
Dash of pepper
2 teaspoons of lemon juice ( fresh squeezed)
Dash of granulated garlic


Pre- heat oven for 425 degrees, and roast Spaghetti Squash 45 minutes to an hour. If you are new to roasting Spaghetti Squash I have a standard recipe here. This is great time to salt and pepper your chicken and bake it covered for 30 minutes or until done. 


While Spaghetti Squash is roasting, roast your sliced pears for 10 to15 minutes. Sprinkle one tablespoon of olive oil or grape seed oil on top, to keep moist.

Start Candied Walnuts. 

Saute diced garlic, and sliced mushrooms in one tablespoon of butter for ten minutes. 


Once Spaghetti squash is roasted, and soft. Take your fork along the inside of the squash, and shave out the squash. 

Layer, the squash on the bottom adding all the other ingredients as you desire them. Add cheese if you chose, we used Kerrygold Dubliner cheese, Toss and serve!

Powerful Antioxidants, and adds so much color to this dish!