Monday, January 28, 2013

Spaghetti Squash and Mediterranean Pasta Sauce

One of our favorite meals is Mariana Sauce over spaghetti squash. This past summer we grew spaghetti squash in our flowerbed. It was the hugest squash plant I have ever seen.
We had a fun squash harvest and ........

As you can see.....
My husband had the most fun of all! 
The great thing about winter squash is, if kept in a cool place it will keep through the winter.  So, tonight we are going to enjoy a yummy spaghetti squash from our garden.
Squash is packed with vitamins and a great alternative to spaghetti noodles. While I love traditional spaghetti, occasionally it is a good switch with lower carbs and calories to boot. 
Preparation is very easy.  First you cut the squash in half lengthwise. Place each piece right side up on a cookie sheet and cover with tin foil. Bake for about an hour. Check to see if the squash is done by piercing the inside with a fork. If it is tender then the squash is done.
When the squash is done, I take a fork and flake out the squash and it comes out resembling spaghetti noodles.  Then I top it with my favorite Mediterranean Pasta Sauce and mmm mmm good. Enjoy :)
Mediterranean Pasta Sauce
  • 1 medium onion, diced
  • 1 clove garlic, finely chopped
  • 1/8 cup red wine
  • 1 can diced tomatoes
  • 1/8 cup sun dried tomatoes, diced
  • 1/8 cup capers
  • 2 TB.sugar
  • 1 tsp. salt
  • 1/4 tsp.pepper
  • 1 tsp. Italian seasoning
Over medium high heat saute the onion until caramelized, then add garlic and saute for a minute stirring constantly. Add red wine and stir the red wine making sure to mix the caramelized onion mixture well. Add the remaining ingredients. Turn heat down to low, put lid on pan, and let simmer for 20 minutes, stirring occasionally.

This sauce is excellent served over spaghetti squash or whole grain angel hair pasta with a sprinkle of shredded Parmesan over the top.

Friday, January 11, 2013

Pizza Night is Back!

Pizza nights are a great American tradition. Our family has enjoyed quite a few over the years. Of course now, I must look at the facts concerning this delightful dish. Your standard take out pizza is loaded with saturated fat, white flour, and sugar.  Since all three of those ingredients affect my body by causing too much inflammation, that means I will have to say no.
In an attempt to bring pizza night back to our home, I tried to make whole wheat pizza crust. Yes I said "tried" because it did not turn out so well. We seriously needed a hammer and chisel to cut it.
Recently, I received a box of Stonefire Authentic Flatbreads to try. Guess what??? I used the wholegrain flatbread to make pizza and it worked! Yippee! Many times whole grain choices are pretty disgusting, but, The Stonefire Wholegrain Naan is soft, fresh, and delicious. It was super easy too. All you need to do is spread pizza sauce over the bread, add your favorite toppings, and bake. I chose an organic pizza sauce and topped it with Kalamata olives, sun dried tomatoes, red onions and Parmesan cheese.
Typically I like to make our meals from scratch and I would love to find a great recipe for pizza crust (hint hint). But, sometimes it's nice to have an alternative for quick easy meals. This is one alternative I am sure I will have again. Even though I am on a strict eating plan, I don't have to miss out on pizza night anymore :)