Take Back the Kitchen with Alma Schneider

Take Back the Kitchen Spaghetti Squash with Parmesan and Pecans.jpg
Spaghetti Squash with Parmesan and Pecans
If you are new to spaghetti squash, it’s in season right now and is a great alternative to pasta. I had an abundance of the squash from my local CSA (community supported agriculture) and created the following recipe with just a few staples I had in the house. You can add any sauce you like but this one is simple and flavorful. Enjoy!

Ingredients:
One medium sized spaghetti squash
1/3 cup chopped, toasted pecans
1/4 cup grated Parmesan
1-2 tsp olive oil
salt and fresh ground black pepper

Steps:
Pre-heat oven to 350 degrees.
Take the spaghetti squash and cut in half lengthwise. Remove the seeds with a spoon.
Bake for about 30 minutes or until tender and let cool. You can aso microwave for about 6-8 minutes.
Scrape the inside flesh out with a fork and set aside. It should be about 3 cups of flesh.
In a medium sized frying pan, heat up the olive oil and saute the squash until heated through, about 5 minutes.
Add salt and pepper to taste and top with pecans. Sprinkle with grated parmesan and serve.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Day 3 – The Girdle Chronicles


Making Spaghetti Squash…
It’s day three of my self-imposed weight loss and fitness plan and today we decided to try our hand at concocting some nutritious eats for dinner. And so, after a 15 year hiatus, I brought back a dish I used to make back before I had kids…spaghetti squash. While I have to preface this by saying that making spaghetti squash can be a total hassle, it is easy to do and it’s filling if you add some protein like turkey meatballs and tomato sauce. So here’s my simple recipe for spaghetti squash.
Spaghetti Squash & Turkey Meatballs
Ingredients
1 – Spaghetti Squash
1 Pot
Directions: Boil water with spaghetti squash in it. It’ll take at least 30 minutes for the spaghetti squash to get soft. After a half hour, drain the pot and cut the spaghetti squash in half – length wise.
Once the squash is cut in half, clean out the middle of it with a fork – remove the seeds and discard them. Once the seeds are cleaned out, you can then start scraping the squash with a fork and suddenly, little strands will start to appear that look surprisingly like spaghetti! (but it’s crunchy). Put all the strands back in the pot and then place either homemade or ready made tomato sauce (I used Ragu light – I know, I’m such a great chef) and turkey meatballs.
How to make turkey meatballs:
One container of ground turkey
Two eggs
1/2 cup of breadcrumbs
Parmesan cheese
Directions: Mix everything together, roll the concoction into small meatballs and then place on a broiler pan. Then broil the turkey balls in the oven for 20-25 minutes. Once the balls are broiled, you will then put them in with the spaghetti squash. Also – you can also turn the turkey into a meat sauce – crumble up the turkey balls and put them in the spaghetti squash and tomato sauce and bam! You have spaghetti squash with turkey meat sauce.
Add a little parmesan cheese, and there you have it…spaghetti squash with turkey meatballs. While I don’t have the exact Weight Watchers point count, I do know that it’s pretty low since the squash is like 0 points. Anyway, if you have a better recipe, please feel free to share it.
Will let you know in the morning if I’m any thinner. And with that, I’ve completed day three of my diet.
More to come tomorrow!
Related Post:
The Girdle Chronicles Day 1