Tomato, Basil & Garlic over Spaghetti Squash

My husband accuses me of cooking too much pasta...really, is there such a thing.

So I showed him. I cooked up some spaghetti squash. I felt like I was eating pasta,  he was happy it wasn't a carb, and the kids gobbled it up.

Everyone was happy.

Tomato, Basil, & Garlic over Spaghetti Squash

• 2 cups grape tomatoes, sliced in half
• 4-6 cloves garlic, minced
• ¼ cup olive oil
• 1 cooked spaghetti squash, shredded
• Parmesan, to taste

1. Heat saute pan over medium heat. Add olive oil. Add garlic, stir and cook 2 minutes.

2. Stir in tomatoes and cook 3 minutes.

3. Toss the garlic and tomatoes with the spaghetti squash.

4. Top with fresh basil and Parmesan.

5. Enjoy!

Print recipe for Tomato, Basil, & Garlic over Spaghetti Squash.

This post is linked to Tasty Tuesday.

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Another Reason Why I LOVE Fall!

I've mentioned before that my family loves the fall. But there is one more reason why I love fall--no heating or cooling bills.

After a HOT and steamy summer where the air conditioner ran all day, our windows are finally open and fresh air is blowing inside. This past week, the daytime was sunny and in the low to mid 70's and at night, the weather dipped to the high 40's to low 50's.

No air conditioner or heater needed, just an extra jacket or blanket.

Perfect weather, in my humble opinion.

How's the weather in your neck of the woods? Let us know in the comments.

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How to Cook Spaghetti Squash

It's uncanny how much cooked spaghetti squash looks like pasta. What's even more uncanny is that my kids didn't question that it wasn't pasta. When they asked, "what's for dinner", I honestly said, "spaghetti squash." They didn't even flinch; they just gobbled it up like they do when they eat pasta.

I had never cooked or even eaten spaghetti squash until last week when I found one in our CSA box along with directions on how to cook it. It takes about 45 minutes in the oven. Shred into spaghetti stings, toss with your favorite flavorings and dinner is served. It was easy-peasy.

How to Cook Spaghetti Squash

1. Spaghetti squash is a fall squash, so the rind is quite hard to cut into. Carefully cut the squash in half lengthwise with a sharp chef's knife.

2. With a spoon, scoop out the seeds. Discard the seeds (in your compost) or roast them like you would pumpkin seeds.

3. Place the squash halves cut-side down in a baking dish. Fill the dish with water, about 1/2 inch up the sides of the dish. Cover with foil. Cook 45 minutes in a 375 degree oven.

4. The squash is done cooking when a knife can easily pierce the rind. Carefully turn the squash over and drag a fork in the squash from one side to another creating the 'spaghetti'.

5. Mix the spaghetti squash with your favorite herbs and seasonings and serve.

How do you cook spaghetti squash? Let us know in the comments.

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Slow Cooker Sausage & Lentil Stew

Our schedule and routine has changed quite a bit since school started and I'm relying on my slow cooker to help ease the dinner time madness. I found this recipe that I adapted a bit in my search to use up some lentils in my pantry. My whole family enjoyed the stew. Even my husband who claims that he hates 'stew'.

Serve with a side salad, steamed veggie or homemade applesauce and homemade artisan bread.

Slow Cooker Sausage & Lentil Stew

Adapted from A Year of Slow Cooking

Ingredients

• 1 celery stalk, chopped
• 1 small red onion, chopped
• ¾ cup shredded carrots, or 1 large carrot, chopped
• 2 garlic cloves, minced
• 1 lb Italian turkey sausage
• 2 cups homemade chicken stock
• 1 (14.5 oz) can diced tomatoes with zesty mild green chilies
• 1 cup lentils
• ½ tsp salt
• ¼ tsp pepper

Instructions

Place the Italian sausage in the crock pot. Add the rest of the ingredients. Cook on low for 6 hours. Remove the sausage and slice. Add back to the slow cooker and cook for another hour on low or until sausages are cooked through and lentils should be tender.

Shortcut ideas:

• The night before, chop the celery, onion, carrot and mince the garlic. Keep in one container in the refrigerator overnight. No chopping in the morning before work.
• Remember to thaw chicken stock in the refrigerator overnight if using homemade frozen chicken stock.
• Also remember to thaw the sausage if frozen.
• You can also use leftover grilled sausages in place of the uncooked sausage.

Print recipe for Crock Pot Sausage & Lentil Stew

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Goodbye Summer, Hello Fall Routine

My family had an busy summer filled with the beach, the zoo, the pool, and a flurry of other activities.

But like all good things, summer 2012 has come to an end and luckily, my kids were excited to see it go. My oldest entered 1st grade last week at a new school and she was very anxious to ride the bus for the first time, meet new friends and her new teacher. She is so excited that my former grump-a-lump, I-hate-mornings daughter wakes up to a 7am alarm, gets dressed, brushes her hair, makes her bed, eats breakfast, and brushes her teeth without any nagging. Although today is only day 6 of the school year, so let's hope the new attitude continues onward.

While we love summer, we really look forward to fall. Three of us celebrate our birthdays and my husband and I celebrate our anniversary. And who doesn't love apples, pumpkins, and football? ok, football might be debatable.

But I am most excited about the new routine that THIS fall is bringing me.

My youngest will be in Montessori pre-K Tuesday thru Thursday from 8:30 to 3pm, so I now have 3 days where I can devote more time to our small business and hopefully some dedicated hours to my blog. Her schedule also leaves me Monday and Friday to spend with her, run errands, shuttle her to some activities, exercise, and catch up on housework.

I am craving structure after a loose summer. I want to make the most of our new schedule and be as efficient as I can during the week, so our weekends are free to relax.

How did your family's routine change this fall? Let us know how you are handling it in the comments.


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How to Freeze Basil

I didn't bother growing basil in my garden this year, because we always receive such large quantities from our CSA. I froze the last batch that we received to use later in the fall and winter when I make a lot of soups and casseroles.

It is fairly easy process, but you can't just put the basil leaves in the freezer like I do when I freeze other herbs. The basil leaves will turn black in the freezer. Instead I made a basil puree and froze in 1 tablespoon portions.

How to Freeze Basil

1. Remove the long stems from the basil, leaving just the leaves. Rinse the basil and dry using a salad spinner or squeeze out the excess water with a clean towel.

2. Place the basil leaves in a food processor and start pureeing the leaves. Slowly drizzle extra virgin olive oil into the food processor while it is running. Use approximately 2-3 tablespoons of the evoo for every 2 cups of packed basil leaves.

3. Spoon the pureed basil into an ice cube tray, about 1 tablespoon per cube. Place int the freezer.

4. Once frozen, move the basil cubes into a freezer bag. Label the bag. Use the fresh basil into soups, stews and casseroles.

Related articles:

• Freezing herbs
• Walnut Basil Pesto

How do you preserve fresh basil? Let us know in the comments.


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