So what do you think of this
Spaghetti Squash Parmesan?
Healthy? Yes please. Tasty? Yes sir!
I served it with this Herbed Quinoa.
So let's start with the fixins for this Spaghetti Squash Parmesan.
Bake 30-40 minutes. I baked mine about 25-30 minutes.
Take the squash out of the oven and set right side up.
It actually starts smelling good right about now.
Pour the tomato mixture on the squash.
Salt and pepper these babies up real good!
And finish with the parsley.
Okay, let's get started on this Herbed Quinoa. Here's the fixins.
Now for the quinoa dressing, chop up the herbs and zest the lemon.
Now mix the herbs into the quinoa.
Your children HATE liver and onions and would rather have hamburgers.
Third Symphony is haunting and beautiful and soul nourishing.
But so is AC/DC's Whole Lotta Rosie.
Anyhoo, getting back to the the Spaghetti Squash Parmesan....PLATE 'ER UP with the quinoa.
Such a nice, light, vegetarian meal.
And the quinoa is so fresh and lemony.
Spaghetti Squash Parmesan
Adapted from aol Kitchen Daily Submitted by dlyfe
1 spaghetti squash cut lengthwise into halves seeded
2 tablespoons sliced green onions and tops
1 large tomato, chopped
1 teaspoon minced garlic
1- 2 tablespoons margarine
1/4 cup reduced-sodium vegetable broth
1 teaspoon dried Italian seasoning
1/3 cup fat-free Parmesan Cheese
Fresh parsley, chopped
1 salt and pepper to taste
Preheat oven to 400 degrees F.
Arrange squash skin side up in a shallow baking dish. Pour in 1/2 inch hot water and bake covered with foil 30 to 40
minutes or until squash is soft. Take squash out of dish flip over. Using a fork fluff squash into strands.
Melt margarine in a pot and cook green onions and garlic 3 to 4 minutes. Pour in broth and add Italian seasoning and tomatoes and bring to a boil. Pour half the mixture into each half of the squash and combine well. Top with cheese and season with plenty salt and pepper. Add parsley for
www.foodnetwork.com Giada De Laurentiis recipe from her cooking show, check it out!
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
For the quinoa:In a medium saucepan, add the chicken stock, lemon juice and quinoa.
Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing:In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
Have a good Saturday night!!!
Talk at ya soon!