Recipes

vegelicious

Tonight’s dinner was vegelicious. That word will probably make it into Webster’s 2013 edition.

What was on the menu you ask? Spaghetti squash with chunky veggie sauce on top.

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Here’s Jeremy’s directions on preparing the spaghetti squash (that was his job).

  • Rinse the squash to eliminate any dirt, Walmart-producer-work disease, etc.
  • Poke several holes into the hollow middle using a knife.
  • Boil the squash for 30-45 minutes, probably the higher end of the range for larger squashes.
  • Let the squash cool. Most people would probably drain the water and let the squash rest and cool on a cutting board or something. Jeremy left it in the warm water on the stove while we went to the gym. It was still warm when we came back 1+ hours later.
  • After the squash is cool, cut it in half. Remove seeds. (They can be roasted just like pumpkin seeds – never done that before).
  • Using a spoon, scoop out the “flesh” of the spaghetti squash. Discard the outer shell.

You can eat the squash as it is, but I decided to make a chunky veggie sauce to put over top. One of my favorite dishes at Ruby Tuesday is their spaghetti squash with marinara sauce. If my memory serves me right, theirs is 280 calories for a generous portion that is probably packed with sodium.

Okay, on with it. Here’s a general idea of how I made the sauce. Like most sauces, I just put in a little of this and a little of that until it tasted the way I wanted it to.

  1. Put olive oil in a skillet and heat. 
  2. Sautee 1/4 cup of red onion and one teaspoon of minced garlic.
  3. Add salt and pepper and some butter.
  4. Add julienne cut baby bell peppers (bag of yellow, orange, and red is less than $3 at Walmart). Probably add a total of 4 peppers at this time.
  5. Let the garlic, onions, and peppers cook down til the onions start to lose their color and opaqueness.
  6. Go ahead and add more onions and peppers. I like to stagger when I add vegetables so you get a variety of texture, and in turn, a variety of flavors. I estimate using a total of 1/2 cup red onion and 2/3 cup loosely packed cut bell peppers.
  7. At this point, I start seasoning with garlic powder and Mrs. Dash original season.
  8. Add one regular size can of diced tomatoes, including the juice.
  9. Add more salt, garlic powder, Dash, chili powder, red pepper flakes, parsley, etc. to suit your tastebuds.
  10. When you achieve the flavor you like, add one medium sized diced tomato. I like the mix of the fresh tomato and canned tomatoes in this sauce.
  11. And when you feel like the fresh tomatoes have heated, you’re done!

Note: I split the sauce into two saucepans at the end to add sauteed mushrooms to Jeremy’s and artichoke hearts to mine. We were both very satisfied with this meal!

Portions: When Jeremy scooped out the squash flesh, he split it equally between our plates and it nearly covered the entire plate. We both put the entire saucepan of our sauces onto the dish and ended up eating half and saving the rest for another meal. Therefore, it looks like one small-medium spaghetti squash provided us with four portions.

It was a delicious and totally vegelicious way to please our stomachs after our first day back at the gym. 

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