Spaghetti Squash with Hearty Tomato Sauce

This is one of my favourite recipes to use all the veggies that need to get eaten from the fridge. I have included everything from portabella mushrooms to kale. The staple veggies I always use are onion, peppers and sweet potato. I make it a little bit different each time, this is my latest version.

2 medium spaghetti squash, halved
1 tbsp olive oil
1 medium red onion, diced
2-3 cloves garlic, minced
1 cup sweet potato, grated
1 yellow pepper, diced
1 red pepper, diced
1 small zucchini, diced
2 ripe tomatoes
1/4 cup julienne- cut sun dried tomatoes (from package not oil)
1 – 398 mL can tomato sauce
2 handfuls fresh spinach, chopped
5 leaves fresh basil, chopped
Small handful fresh Italian parsley, chopped
1/2 tsp sea salt
1 tsp pepper
1/8 tsp crushed red pepper flakes (if desired)
10 cocktail sized bocconcini, halved
Freshly grated Parmesan cheese – to taste

Cut spaghetti squash in half lengthwise and scrape out seeds and pulp. Place face down in a shallow dish with a small amount of water. Cook on high in the microwave for 8-10 minutes. Alternatively, heat oven to 375 F and cook squash for 40-45 minutes. After cooking, allow to cool.

Over medium heat, in a large frying pan or wok, heat oil. Cook onions and garlic for 2-3 minutes. Add sweet potato and cook for about 5 minute stirring frequently. Adding peppers, zucchini and tomato, continue sautéing for 4-5 minutes.

Turn heat to low. Add tomato sauce, spinach, salt, pepper, parsley, basil and red pepper flakes. Stir well. Allow to simmer for 15 minutes, stirring occasionally. Tasting as you go, add additional salt, pepper and red pepper flakes as desired. (If you are a garlic lover, add one of the cloves at this step for a stronger garlic taste)

While sauce is simmering, using 2 forks, scrape the spaghetti squash loose. Keep half of the squash in the skin and transfer half to a bowl.

Turn heat to low and stir in bocconcini, covering with sauce completely. Allow sauce to sit for an additional 5 minutes so that the cheese can begin to melt. Do not stir, as bocconcini cheese pieces are meant to stay mostly intact.

Scoop sauce directly into spaghetti squash ‘bowls’, layering sauce and remaining squash. Top with Parmesan cheese and fresh parsley.

Makes 4 portions.
5 Weight Watchers points plus per serving (before Parmesan cheese)

Creamy Butternut Squash Pasta

In the dark, winter months sometimes rich, comfort food is what I crave. Here’s a dish that quickly became a favourite. It’s healthy, hearty and satisfies. Plus, butternut squash is full of antioxidants, vitamin A and dietary fibre!

4 cups butternut squash peeled and cubed
2 cups cauliflower, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup crumbled goat cheese
1/2 cup freshly grated Parmesan cheese
1 tsp basil
1/2 tsp oregano
Salt and pepper to taste
Cherry tomatoes, halved
Fresh parsley

Peel and cube a medium sized butternut squash, removing seeds and pulp. Cut cauliflower and onion into medium sized pieces. In a large pot steam all of the vegetables together for 10 minutes or until soft.

Remove from heat and allow to cool slightly. Using a blender or an immersion blender combine steamed vegetables and 1/4 cup water and puree until it is smooth and creamy.

Transfer mixture into a sauce pan over medium-low heat. Add fresh garlic, basil, oregano, salt and pepper and allow to simmer for 5 minutes. Add goat’s cheese and Parmesan cheese and stir constantly until cheese has melted and is mixed in.

Serve over pasta. Top with cherry tomatoes and fresh parsley.

makes approx 5 cups of sauce
2 weight watchers points plus per cup of sauce

Dragon Bowl Peanut Stir Fry

One of my favourite vegetarian restaurants is The Coup in Calgary, AB. They make one of the most delicious stir fry dishes, and they call it a Dragon Bowl. This is my take on it…

Home Made Peanut Sauce
3 tbsp natural peanut butter
2 tbsp honey
2 tbsp soy sauce
2 tbsp water
A dash of Tabasco sauce
1 clove garlic, minced
1 tsp grated fresh ginger

Mix peanut butter, honey and soy sauce together. Slowly add water into the mixture until the sauce is smooth. Add tobasco, garlic and ginger and stir until thoroughly combined.

Steamed Vegetable Stir fry
2 medium carrots chopped
1/2 red onion chopped
Red pepper, cut into strips
Yellow pepper, cut into strips
2 cups broccoli florets
1 cup snap peas halved
Bean sprouts
2 lime wedges
Peanuts
1/2 cup uncooked brown rice

In a sauce pan bring 1 1/2 cups water to boil. Add rice, turn heat to low and cover. Cook approx 35 minutes until water has been absorbed and the rice is tender.

In a large sauce pan using a steamer, bring a small amount of water. Add carrots and onion to the steamer first. Cook until slightly softened. Add the peppers, broccoli, snap peas and steam all vegetables together for 4-5 minutes. Remove from heat.

Layer the ingredients in a bowl, starting with the rice, then vegetables and spoon the peanut sauce over top. Then top with fresh bean sprouts, peanuts and a wedge of fresh lime. YUM!

11 weight watchers points plus value for peanut sauce recipe
3 ppv for 1/2 cup cooked brown rice

Portabella Mushroom Pizza

2 portabella mushroom caps
2 tsp pesto
6 mini bocconcinis halved
6 cherry tomatoes halved
1/4 cup diced red pepper
1/4 cup kale chopped
1 diced green onion
6 tbsp grated mozzarella
Fresh basil, chopped
Balsamic reduction (optional)

Turn oven on to 400 F. On a greased pan, bake mushroom caps for 3-4 minutes on each side to soften.

Remove from oven. Spread 1 tsp pesto on each cap. Then top with red pepper, green onion, kale, cherry tomato and bocconcini halves. Sprinkle mozzarella on top.

Bake for 10 minutes or until cheese is bubbling.

Remove from oven and top with fresh basil. Drizzle with balsamic reduction.
Serve hot. Pairs well with a spinach salad.

WW points plus value 6