Sometimes I don't so much as plan dinner as it plans me. I look at what food items I need to use up, and often figure out a way to combine two or three to make the main dish.
That scenario played out last night. Knowing I'm a fan of Aidell's sausage, my dear hubby had brought home a package of their Carmelized Onion Chicken Meatballs. In the meantime, we'd had a couple of small spaghetti squash in the fridge that I wanted to use.
It wasn't a leap to combine the squash and meatballs with a sauce. I wanted to keep the dish healthy, and the sauce I'd used for Zucchini Alfredo seemed appropriate and quick to make. The result? Combined with a green salad on the side, it was a a satisfying and delicious meal.
Enough sauce for four servings Takes less than 15 minutes to make the sauce
To cook spaghetti squash
1. Cleave squash in half and scoop out seeds.
2. Place cut side down in a microwaveable pan with a bit of water in the bottom.
3. Cook on high until the "spaghetti" strands can be teased apart with a fork. Remove all of the spaghetti and place in a microwaveable container and heat until serving temperature.
4. Spoon the spaghetti in a serving bowl or individual pasta bowls. Place hot meatballs on top, and pour over the warm sauce.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out.
Good cooking to you,
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: