Well, it’s certainly been far too long since I last shared a recipe. But don’t worry folks, I’ve been stocking up the photos on my camera and recipes in my Moleskine. I’ve got tons of stuff to share! The holidays were brutally busy this year, so blogging had to take a back seat. Fortunately, eating and cooking remained a huge priority. The waistband of my jeans is proof of that.
So as most of us do over the holidays, I overindulged a bit (a lot). Because of this, I’m trying to focus on recipes that are a bit healthier. And I do usually cook pretty healthy, so by “healthier” I mean minimal usage of the gluten-free “frankenfoods” (i.e. fake pasta, bread, etc.). Anyway, for dinner tonight I decided to make something that’s been concocting itself in the back of my mind for a week or so. These ingredients together just sounded like they would be so delicious, so I went for it! And I was pleasantly surprised. You can make pretty much any dish “Caprese” and I will
probably eat it.
Also, if you like this recipe, I’ll bet you’ll LOVE my Guiltless Alfredo Spaghetti Squash Bake! It’s become a regular dish in my house…perfect for a low calorie (but doesn’t taste low-cal) weeknight dinner.
1 large spaghetti squash
2 cloves garlic
4 roma tomatoes
1 small handful fresh basil
1 overflowing handful fresh baby spinach
2 tbsp extra virgin olive oil
3/4 cup + 1/4 cup shredded mozzarella cheese
salt & pepper to taste
Preheat your oven to 375. Cook the spaghetti squash one of two ways:
1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through.
2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes.
Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside.
Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash.
Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella.
Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish.
Sprinkle the remaining 1/4 cup of mozzarella over the top.
Bake at 375 for 30-40 minutes or until cheese on top is lightly browned.
Top with additional fresh basil, and serve!
Pair with whatever wine you like best, because life is short 🙂