Spaghetti Squash Nests with Sausage, Mushrooms and Tomatoes
1 large (2 1/2- to 3-pound) spaghetti squash
3 tablespoons extra-virgin olive oil, divided
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
1 cup sliced mushrooms
1 cup halved cherry tomatoes
2 links cooked Italian chicken sausage (about 6 ounces total), sliced
4 teaspoons balsamic vinegar
4 teaspoons grated Parmesan cheese
4 teaspoons chopped fresh basil
1. Preheat oven to 425°F
2. Trim squash ends and cut the squash crosswise into 4 equal rounds. Scoop out the seeds and discard. Place the rounds on a rimmed baking sheet; drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. Combine mushrooms, tomatoes, sausage, the remaining 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Spread in an even layer around the squash.
4. Roast until the squash is tender, 30 to 40 minutes.
5. With a fork, shred the squash in the center of the rings into long strands. Divide the mushrooms, tomatoes and sausage among the squash nests. Drizzle with vinegar and sprinkle with Parmesan and basil.
Nutrition per serving (1 Nest) Calories 260; Fat 16g; Carbohydrates 21g: Protein 11g; Sodium 462mg.
Recipe from: Eating Well Magazine, January/February 2021. Article: Weeknight Mains.
Spinach and Feta Stuffed Sweet Potatoes
Makes 4 servings
2 sweet potatoes
½ tablespoons olive oil
½ teaspoon garlic, minced
4 cups spinach
½ tablespoon lemon juice
1/8 cup sun dried tomatoes, chopped
½ 15-ounce cannellini beans or chickpeas
2 ounces crumbled feta
1. Preheat oven to 400°F/205. Use a fork to poke holes around the sweet potatoes to allow steam to escape as they cook.
2. Once fully heated, place the sweet potatoes in the oven on a large baking sheet. Let cook about 45 minutes to an hour (depends on how big the sweet potatoes are) or until tender to the touch.
3. While the potatoes cook prep your filling: Warm the olive oil in a large skillet. Add the garlic and cook for a 1-2 minutes on a medium-low until golden and fragrant, stirring the whole time to keep from burning.
4. Add the spinach and lemon juice to the pan. Cook uncovered, about 2-3 minutes until the spinach is wilted.
5. Stir in the sun-dried tomatoes, beans and feta and stir. Cook a few minutes to heat through then set aside away from the heat until the sweet potato finish cooking.
6. After removing the potatoes from the oven slice an opening down the lengthwise. Spoon the filling into the potatoes, top with more feta if desired and serve.
Nutrition per serving (1/2 potato): Calories 162; Saturated Fat 10g; Carbohydrate 24g; Protein 7g; Sodium 341mg.
Recipe adapted from: https://www.asaucykitchen.com/wp-json/mv-create/v1/creations/449/print