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 Walnut Alfredo Sauce seemed appropriate and quick to make. The result? Combined with a green salad on the side, it was a a satisfying and delicious meal. Here's how to put this meal together.
Baked Spaghetti Squash
Prep time: 10 minutes Baking time: 30-40 minutes Post-bake time: 12 minutes
1. Preheat oven to 400 degrees.
2. Cut squash in half lengthwise. (I use a cleaver.)
3. Scoop out the seeds and set aside. (Check out this Roasted Pumpkin Seeds recipe)
4. With a fork, poke a few holes in the skin of the squash and place both halves cut side down in large baking pan. Fill bottom of pan with water about an inch high and place in oven.
4. Roast from 30 to 40 minutes. (You may want to test it with a fork, as the squash will be mushy if you roast it too long.)
5. When squash has cooled enough to handle, scrape away the meat from the shell, teasing the strands. Serve with a sauce or mixed with other ingredients.
Walnut Alfredo Sauce
Prep time: 15 minutes Serves: 6
1. Cook the meatballs according to package directions.
2. Spoon the squash into 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: