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| Korean Beef Bowl |
Do
you ever feel you're in a bit of a rut, cooking the same old dinners
week after week?
Me,
too!
So,
a month or two ago, I started actively looking for some new recipes
to try.
Recipes
without LONG lists of ingredients...
Recipes
that are easy to prepare...
Recipes
that are healthy and tasty...
Recipes
that are flexible, that can be changed up a bit, depending on what's
in the fridge.
I've
shared one already – Korean Beef Bowl. This is seriously good and
you can have it on the table in twenty minutes. Click here
for the recipe.
Today's
suggestion is Cheesy Baked Spaghetti Squash from Dinner With Julie. Think lasagna without the
noodles. Think spaghetti squash plus sauce plus cheese. That's it.
Julie doesn't even really give a recipe, just some guidelines.
First,
prep your spaghetti squash, either in the oven or in the microwave.
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| Spaghetti Squash Lasagna |
Microwave:
Preheat whole squash 1 minute. Halve lengthwise, remove seeds and
membranes. Place cut side down in casserole dish. Add 1/4 – 1/2
cup water. Cook on high for 12 minutes. Test to make sure it's fork
tender. Drag your fork through the inside of the squash in multiple
directions until you have a pile of strands. Leave
the strands in your squash “boats”.
Oven:
Cut
your squash in half and remove seeds and membranes. Bake in oven at
375 for 30 minutes. Use your fork to stir up the strands.
While
your squash is cooking, prepare a meat sauce. It could be as simple
as browning some chopped onion and lean hamburger and then adding a
jar of spaghetti sauce. Or, it could be like my latest version – a
mysterious mixture of vegetables, black beans, cooked taco meat from
the freezer, three tomatoes and the tail end of a jar of salsa. : )
Pile
a generous layer of sauce on top of each squash boat (allow one per
person) and then heap on some grated mozzarella.
Bake
at 375 for half an hour. That's it! Enjoy!
