Ingredient: Baby spinach Leaves

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna
Print Recipe
Servings
2
Servings
2
Spaghetti Squash Lasagna
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cut squash in half and the remove seeds. Spray a baking sheet with olive oil cooking spray. Spray the cut sides of the squash as well and place cut side down on the baking sheet. Bake at 375 degrees for 30 minutes. The shell should give slightly when pressed with a finger. Turn right-side up and allow to cool a bit.
  2. Heat 2 teaspoons of the olive oil in a medium fry pan. Add the onion and cook for 1 -2 minutes. Crumble the sausage into the pan and add the garlic. Cook 5 - 7 minutes until the sausage is cooked, stirring often.
  3. Add the tomato paste and raise the heat to medium high. Stir to coat the sausage mixture. Cook for 3 minutes adding chicken broth as needed to prevent scorching.
  4. Add the marinara sauce to the pan and reduce the heat to low. Simmer 15 minutes, stirring occasionally. Remove from heat
  5. In a small pan heat the remaining teaspoon of olive oil. Add the spinach and Italian herb blend. Cook stirring frequently until the spinach is wilted. This should take 2 - 3 minutes. Remove from heat and allow to cool.
  6. Combine the ricotta, egg, garlic powder, and 2 tablespoons of the Romano cheese in a small bowl. Stir in the cooled spinach.
To Assemble
  1. Use a fork to loosen the squash threads slightly. Divide the ricotta mixture between the two squash halves. Spoon the sausage mixture on top of the ricotta. Sprinkle with the remaining tablespoon of Romano Cheese. Top each half with the Italian cheese blend.
  2. Bake uncovered at 375 degrees for 20 - 25 minutes. If you prepared and assembled ahead of time increase the cooking time to 30 minutes or so. The mixture should be bubbling slightly.
  3. Turn oven to broil and cook until the cheese is light golden, about 2 -3 minutes. Remove from oven and allow to rest 5 minutes before serving.
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Frittata with Spinach and Chicken Sausage

Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Frittata with Spinach and Chicken Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
  2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
  3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
  4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
  5. Add the chopped spinach and cook until the spinach is wilted.
  6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
  7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
  8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
  9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
  10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
  11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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Spaghetti Squash with Spinach and Bacon

Combine these tasty ingredients to create a side dish that goes with anything.
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Spaghetti Squash with Spinach and Bacon
Print Recipe
Servings
2
Servings
2
Spaghetti Squash with Spinach and Bacon
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook the Spaghetti squash in the microwave until it gives when touched. You can also bake or boil it. Times will vary based on the size of the squash. A squash weighing under 2 pounds takes 7 - 10 minutes or so in the microwave.
  2. When the squash is cool enough to handle, cut it in half. Scoop out the seeds. Using a fork, scrape the flesh. It should come out in thin ribbons. Remove all the flesh and set aside.
  3. Heat a large fry pan over medium heat. Add the bacon and cook until just beginning to crisp. Remove the bacon and let it drain on paper towels. Remove all but a teaspoon of the drippings from the pan.
  4. Add the peppers and garlic to the pan. Cook for 2 minutes until the peppers begin to soften and the garlic is fragrant. Add the spinach and cook for several minutes until it is wilted.
  5. Add the squash to the pan and cook and stir everything for another 3 minutes or so. If things seem too dry, add a little chicken stock.
  6. Return the bacon to the pan along with the herbs. Toss to combine. Add the tomatoes and continue to cook until everything is heated through. About 3 minutes.
  7. Serve as a side dish with grilled chicken, pork or fish.
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