Twice-Baked Spaghetti Squash with Sausage and Kale

Last weekend, while I was out at the toddler cooking class I teach once a month, my husband got together with a group of guys for a Sausage Festival. I’m not being gross. They literally hung out for several hours making sausage. I kinda wish I could have been there, because this is one aspect of food production I have never personally experienced…and, though it’s not terribly glamorous, it’s pretty interesting! So before I dive into this tasty Twice-Baked Spaghetti Squash with Sausage and Kale–which, of course, uses the sausage from the Sausage Festival–here’s a little glimpse into the process.

Apparently it all starts with pork shoulder, cut into chunks.

Then the pork goes through a grinder…


And gets mixed with a blend of spices–in this case, parsley, garlic, fennel, and red pepper flakes.

 

And finally, the part everyone knows and loves: filling the casings with the meat to make links!


Pretty floral apron optional.


As far as I’m concerned, the best part about the Sausage Festival is that we now have homemade sausage to last until Kingdom Come. The guys made both links and bulk sausage, so I was only too happy to use some of the bulk kind up in this hearty, Mediterranean-style Twice-Baked Spaghetti Squash.

It all starts with yourr basic giant yellow squash, baked and scraped to get those signature squiggly strings so reminiscent of pasta. In the meantime, you’ll brown some sausage and wilt some kale in a bit of garlic-infused olive oil on the stovetop. Toss these yummy goodies–plus some sun-dried tomatoes, parmesan, and cannellini beans–with the squash strings. Refill the shells, top with a sprinkle of mozzarella, and bake one more time for the finished product!


As a one-dish meal, this Twice-Baked Spaghetti Squash is full of nutrients from the kale, beans, tomatoes, and squash, makes a ton, and reheats well. I think you’ll enjoy it, even if you don’t have the luxury of homemade sausage.


Print Recipe
Twice-Baked Spaghetti Squash with Sausage and Kale
A hearty, mostly veggie dinner with flavors of the Mediterranean. Leave off the sausage for a vegetarian version!
Prep Time 15 minutes
Cook Time 50 minutes
Servings
as a main dish
Prep Time 15 minutes
Cook Time 50 minutes
Servings
as a main dish
Instructions
  1. Preheat oven to 400 degrees. Prick both spaghetti squash all over with a fork and microwave each one for about a minute, to soften.
  2. Slice squash in half lengthwise and scrape out seeds. Place squash halves cut side down on a greased baking sheet. Bake in preheated oven for about 35-40 minutes.
  3. While squash bakes, prepare the rest of the filling. In a large pan, cook the sausage over medium heat until browned and crumbled. Remove from the pan and place on paper-towel lined plate.
  4. Using the grease left behind by the sausage (or supplementing with olive oil), saute garlic and kale until kale begins to wild and garlic begins to brown. Season with salt and pepper, to taste. Add cannellini beans, sun-dried tomatoes, and parmesan and cook an additional minute or two. Place mixture in a large mixing bowl, along with cooked sausage.
  5. When squash has finished baking, remove from oven and scrape most of their contents into the mixing bowl, leaving a small border of flesh. (Be careful, squash will be hot!) Mix squash strings, sausage, and kale mixture thoroughly.
  6. Divide the mixture among the four squash halves and sprinkle with mozzarella. Place back on the baking sheet and return to the oven for an additional 10 minutes, or until cheese has melted and filling is warmed through. One serving equals half of a squash boat.
Recipe Notes

A Love Letter to Food Original Recipe.

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Maple Pumpkin Pots de Creme

 

Who’s ready for Thanksgiving? Know what you’re making? Need a last-minute dessert? These Maple Pumpkin Pots de Creme could be the impressive after-dinner sweet your gathering needs.

I was chatting with a friend the other day and told her all I have to do for the big day is provide a salad for my husband’s family’s get-together. “How did you get off so easy?” she asked. I hadn’t thought much about it, but she’s right: since I don’t host Thanksgiving, I don’t have to worry about cleaning my house, don’t have to provide a slew of side dishes, and I certainly don’t have to get up in the wee hours to put a turkey in the oven.


Still, since I so enjoy cooking–and the many delicious flavors of the holiday season–I’m actually happy to make additional dishes for Thanksgiving. Though pots de creme (a velvety, creamy pudding, if you’re not familiar with the term) is traditionally made with chocolate (recipe here if you happen to need one!), this unique boasts the flavors of pumpkin and maple syrup. It’s not unlike a crustless pumpkin pie, just creamier and richer. And it’s surprisingly simple to make, with just seven easy ingredients.

So even though I don’t technically have to make a dessert for the big feast, I don’t mind if I do!

Print Recipe
Maple Pumpkin Pots de Creme
A simple, creamy pumpkin custard sweetened with maple syrup!
Servings
ramekins
Ingredients
Servings
ramekins
Ingredients
Instructions
  1. Preheat oven to 325 degrees. In a heavy saucepan, whisk together half and half, maple syrup, and pumpkin. Bring to a simmer over medium heat.
  2. In a large bowl, combine egg yolks, cinnamon, nutmeg, and salt.
  3. Slowly add hot pumpkin mixture to egg yolk mixture, whisking constantly. For easy pouring, transfer to a large measuring cup with a pouring spout.
  4. Set out six ramekins and divide pumpkin mixture between them. Place ramekins in a 13 x 9-inch baking dish, then carefully pour hot water into the space between ramekins until it reaches halfway up their sides.
  5. Cover dish tightly with aluminum foil and bake 40-50 minutes, or until a knife inserted in the center comes out clean. Chill at least two hours before serving. Dollop with whipped cream, if desired.
Recipe Notes

Adapted from Epicurious.

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Shaved Brussels Sprout Salad with Pomegranate and Chicken

Remember those Arby’s commercials that ran awhile back promoting roast beef sandwiches on the premise that they were “Good Mood Food”? These ads always drove me nuts, because even before I was a nutritionist, I could tell you that eating processed red meat on a processed white bun slathered with overly sugary barbecue sauce was not going to be put me (or anyone else) in a good mood. In fact, the opposite is true.

Basically every time I eat fast food–no matter how tasty it sounded when I was really hungry–I always end up feeling super gross afterward. It’s one big reason why, in our family, fast food restaurants have become a last-resort destination reserved primarily for road trips. In the words of my husband, “I’m so hungry I could eat at Arby’s.” (Then again, I totally get that for some families, eating out at more expensive restaurants isn’t financially feasible. We all have to make the best choices we can with the resources we have.)

Thankfully, the American people apparently also saw right through this ad campaign, naming it one of the worst of 2011. (Luv’s diapers’ “Poop! There is is!” topped this list–though I find this one kind of disgustingly charming, don’t you?) We all know that, except under certain circumstances like after a REALLY rotten day at work or a beloved cat dying, junk food leaves us full of regret, not good vibes. So thanks but no thanks on the feeble attempt at deception, Arby’s.

Healthy food, on the other hand, does actually have the power to lift our spirits. Research around the Mediterranean diet shows that this eating plan centered around fruits, vegetables, legumes, whole grains, olive oil, and seafood is linked with lower risk of depression. And I for one can say that I feel far better about myself when I’ve made healthy food choices.

That’s where this Shaved Brussels Sprouts Salad with Pomegranate and Chicken comes in. My kids and I had this for dinner the other night as an easy, light meal while my husband was out of town. Often, without my husband to feed, I go easy on myself by heating up something frozen or getting pizza. But once this salad was made, I realized it had hardly taken any time and, with its bed of greens, lean chicken, crunchy almonds, pops of juicy pomegranate, and olive oil-based dressing, I actually felt really good about eating it. Plus, I had some awesome healthy leftovers for lunch the next day. I’d say that’s the REAL Good Mood Food.

With Thanksgiving right around the corner, this shaved Brussels sprout salad could also make a nice healthy side dish (without the chicken, perhaps) for the main event. I’d love to hear how eating it makes YOU feel!

Print Recipe
Shaved Brussels Sprout Salad with Pomegranate and Chicken
A delicious, colorful salad that serves as a light dinner or hearty side dish.
Prep Time 15 minutes
Servings
as a main dish
Ingredients
For the dressing:
Prep Time 15 minutes
Servings
as a main dish
Ingredients
For the dressing:
Instructions
Make the salad:
  1. In a food processor fitted with a shredding blade, shred Brussels sprouts. (I like to leave some larger bits for textural variety.) Pour into a large serving bowl.
  2. Add diced apple, pomegranate arils, cranberries, almonds, chicken, and goat cheese to Brussels sprouts and toss to combine.
Make the dressing:
  1. In a small measuring cup, whisk together all dressing ingredients. Pour over salad and toss to combine.
Recipe Notes

Adapted from Spend With Pennies.

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Amazing All-Purpose Tahini Sauce

In the past, I’ve gone to great lengths to avoid using tahini. It’s just so expensive, I thought, and what on earth would I do with an entire jar of sesame paste? Sure, I like hummus like any red-blooded Millennial, but I just couldn’t see making that much of it from scratch.

Little did I know that tahini can be used for other things besides hummus.

A few weeks ago I came across this helpful post on Babble that set me straight. Twenty-eight ways to use tahini that AREN’T hummus? The mystery! The intrigue! Turns out the sesame flavor and smooth texture of tahini lends itself to salad dressings, pestos, and even…brownies? While that particular suggestion may be going a bit too far for my tastes, the idea did broaden my horizons. When I ended up buying a jar at Trader Joe’s (for only around $3–far cheaper than I expected) it was with plenty of options on my radar.

This amazing all-purpose tahini sauce started its life as a dressing for a to-die-for roasted cauliflower salad over at Budget Bytes, but in my house, it’s turned into so much more. This week I put it on baked salmon, dipped pita in it, and have been seriously considering its possibilities as a sandwich spread. (With a bit of deli turkey, sprouts, and cucumber, it sounds like Mediterranean perfection.) I could see it working well on grilled chicken, as a veggie dip, or on falafel.

And, if you’re really adventurous, I suppose you could even use it in brownies.


Print Recipe
Amazing All-Purpose Tahini Sauce
A tangy sauce that works perfectly on fish, chicken, or just for dipping!
Servings
(makes about 1 cup)
Ingredients
Servings
(makes about 1 cup)
Ingredients
Instructions
  1. In a measuring cup, mix all ingredients until well combined. Keep covered in the refrigerator.
Recipe Notes

Adapted from Budget Bytes.

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Apple Cinnamon Energy Bites

Energy bites are one of those trendy foods that seem to be popping up everywhere. These golf ball-sized snacks with vaguely nutritious connotations have appeared at bakeries near my house, and my husband and I saw several varieties on display at a cafe on our vacation in England a couple weeks ago. As a bit of a food traditionalist, I tend to shy away from anything that strikes me as super hip (see also: kombucha, golden milk lattes, anything with matcha). So until recently, I definitely had not jumped on the energy bites bandwagon.

Then again, I never realized how ridiculously easy they are to make, or that they don’t even require turning on the oven–two factors that pretty much seal the deal for a snack-slash-breakfast item to add to my repertoire.

This particular Apple Cinnamon Energy Bites recipe was inspired by a mailer I received from my grocery store. Anyone else feel like grocery stores are seriously stepping up their marketing game these days? We’ve long since left the territory of mere boring newsprint circulars. My local store now sends me books of custom-curated coupons that include glossy, colorful sheets of recipes. Though I don’t generally pay much attention to the recipes in these mailers (I tend to gravitate immediately to the 50 cents off of cream cheese, thank you) this one caught my eye. Something about the small size and roundness of these bites made them seem so delightfully poppable, like donut holes, but healthier. Inspired, I even went out and bought flax seed meal just so I could try these. (Ironically, however, I went to a different store than the one that sent me the recipe. Ha.)

Once mixed and molded–with some ingredient adjustments based on my preferences–these energy bites turned out remarkably tasty with a texture I could eat all day–smooth and chewy for the most part, but with snappy crunches of chopped pecan. Everyone in my family was a bit surprised by how they were a bit sticky to handle, but that didn’t stop us from finishing these off in 24 hours. I’ll definitely be making them again for a nutrient-packed after-school snack for my kids (and myself). And maybe from now on I’ll keep my eyes open for more successful recipes on grocery store mailers.

Where do you get new recipes from? Tell me in the comments!


Print Recipe
Apple Cinnamon Energy Bites
A tasty mix of chewy and crunchy gives these apple cinnamon bites their appealing texture. And did I mention they're no-bake?
Instructions
  1. In a large bowl, combine all ingredients from oats through cinnamon. Using a box grater, grate green apple (complete with peel) directly into the bowl and mix.
  2. Cover and refrigerate for at least 30 minutes. Using your hands, form mixture into 1.5-inch balls. Store in an airtight container in the refrigerator.
Recipe Notes

A Love Letter to Food Original Recipe, inspired by a Fry's Foods mailer.

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