I’m sure you’ve heard of spaghetti squash. It’s all over healthy food blogs, paleo blogs, and Pinterest. Some people tout it to be very pasta-like which isn’t true. It’s harder and a little crunchy in texture and has an almost nutty flavor. But, it saves you lots of carbs and calories -since it’s only 35 calories a cup- and is far more nutritious. I personally prefer whole wheat noodles if I’m going to skimp, but the boyfriend likes spaghetti squash a lot. So I would suggest trying it to see what you think.
How To Cook Spaghetti Squash: Two Ways
Cut in half and remove seeds (I usually save and toast them)
Spread olive oil on fleshy, internal side
Poke a few holes in the outer skin
Place outer, skin side down on a plate (for microwave) -or- baking sheet (for oven)
Microwave on high for 15 mins -or- bake in oven at 375F for 30-45 minutes until softened
Let sit for 5 minutes to cool
Scrape out flesh in strands with a fork
Serve in squash half for a neat presentation or in a bowl or plate
I usually use half for its intended meal and half to just drizzle with olive oil, herbs, and whatever I have on hand later for lunches. The portion I save I just drizzle with olive oil to keep from drying out and put in a tupperware container. You can also chose to cook only one half at a time and cover the uncooked half with plastic wrap and put in the fridge.
I am by no means a baker or big on making desserts. It’s too much of a science for me. I’ll forget things in the oven. I’ll add too much or too little when measuring out ingredients. I’ll forget something crucial at the store. The list goes on and on and usually disaster ensues.
I personally think I prefer cooking meals over most desserts because it’s so much easier to fix mistakes and taste as you go. (Not that I haven’t indulged in a finger or spoonful of batter in the past… or present.) I would also rather drink my desserts rather than eat them, but in celebration of Valentine’s day -and the fact the boy is a fan of chocolate- I figured I would do some research into healthier dessert options.
These are ten dessert recipes that require no baking and I hope to try and attempt… eventually. (Aside from the truffle recipes. Those I just included because they’d make a good homemade VDay gift.)
While we didn’t get another snow day- the weather this morning was definitely cold enough for it. (29F– Brr!) So, it was time to make another big pot of soup. I hate the cold, but I love soup. Some days I feel like getting to warrant making soup is the only plus of the cold.
Vegetable Purees are one of those types of “soups” I make all the time. I guess they’re not really soups, but they are soup-like and make a good quick meal or side. They’re also so easy once you know the formula. Just sauté whatever allium you want -leek, onion, garlic. (comparison here) Add your primary vegetable and heat to soften. (preferably roast it first if it’s a root or hearty veggie, way more flavor that way) Use a 1/2 broth, 1/2 water ratio– just enough to cover your veggies. Add seasonings and/or herbs. Boil for a few minutes. Add a cream/thickening ingredient if you wish (greek yogurt, cream, milk, flour). Heat through. Puree. Done.
Last Friday in Houston we had what I believe was our first freeze of the season. I woke up to heavy frost on the roofs, ice on the doorknob outside, and a newsfeed of icepocalyptic proportions. This, of course, constituted freeway closures and most people didn’t go into work or school. It may take a blizzard up north to constitute a snow day- but a little ice and some cold puddles means we will shut our city down.
By Sunday we were back in the 70s, the sun was shining, and I brunching on the patio at Canopy while watching their valet back into a car. (He literally backed right into another car that he had just parked barely three feet away from the patio full of patrons and then went to get another car like nothing happened. Brunch and a show!) Then later I enjoyed an ahhhmazing bacon Bloody Mary and played a pathetic game of corn-hole at BAC. I was hoping the warm, patio weather would stick around, but by Tuesday it was another “snow day.” So I decided to play around with making a healthy version of corn chowder to help me face this roller-coaster of polarvortexas we were experiencing.
My healthier rendition of corn chowder hit the spot AND I got to use the immersion blender I got for Christmas. (Dude– get one.) Definitely an easy, cheap meal that is low in calories (264), fat (0g – not a typo), carbs (3g), and sodium(406g). One that will make the weeknight dinner rounds again. (more…)