Fake Spaghetti

27 09 2011

Chloe shared her thoughts on meal planning yesterday, so I thought I’d piggyback on her post 🙂

I used to plan my meals for the week on Saturday or Sunday using one of the templates on this website. Then I’d go grocery shopping on the absolute worst day to go: Sunday. Everything was picked over, and I often left the store without checking everything off my list. But since joining a CSA, my meal planning has shifted a little.

Every week, I anxiously await a Tuesday email telling me what I can expect in my box-o-goodies the next day. I generally start formulating my meals in my head the minute I get that email, jotting down notes on a scrap of paper, and then I pick up whatever else I need on Tuesday or Wednesday after I’ve got my share of veggies. The stores are fully restocked by then which makes for a happy Steph 🙂

Last week however, I didn’t really do my regular planning because I had meals scheduled with some friends later in the week. By the time the weekend rolled around, I had a bunch of veggies that I needed to eat, and no real plan. But after catching up on some blogs, I was inspired by Gretchen’s pasta dish and decided to make my own version, using spaghetti squash as a stand-in for the pasta.

I had a huge spaghetti squash and two pints of mushrooms, cremini and shitake. I also had a bag of onions to use up as well. So, on Sunday at halftime (don’t want to talk about the game!) I ran to the grocery store for some red peppers, parmesean cheese and light cream. I had a “pasta” dish to make!

Spaghetti Squash with Roasted Red Peppers and Mushroom Cream Sauce


2 red peppers
vegetable oil, for brushing
3-5 garlic cloves, minced (I split this between the sauce and the squash)
1 medium onion, chopped
1 pint mushrooms (I used 1/2 cremini, and 1/2 shitake) sliced
half pint light cream (or heavy, or milk, your choice!)
1 tablespoon parmesean cheese
Salt and pepper
olive oil
1 spaghetti squash

How to:

First, roast your peppers. Wash and de-seed them, and then cut them in half.

Brush them in vegetable oil, and place on a foil-lined pan under the broiler until they are blackened.

Take them out, put in a plastic bag, and let them sit for 10-15 minutes. After they’ve cooled, take the peppers out of the bag, and peel off the skin. Voila! Roasted peppers! Cut into strips and set aside.

While they are roasting, prep your squash. Cook according to Emily’s tutorial when the peppers are done roasting.

While the squash is cooking, prepare the sauce. In a pan, saute the onions in some olive oil on medium low, until soft and slightly brown. Add the garlic, and saute until fragrant. Add the mushrooms, and allow them to cook thoroughly. When all the veggies are cooked thoroughly, add the cream. Bring to a boil, and then immediately turn the heat down and allow to simmer and thicken. Stir in the cheese.

yummy cream sauce!!!

When the squash and sauce are done, you’re all set! To serve, top the squash with some pepper strips and sauce. Stir to combine. Enjoy!!

Question of the day: Have you ever cooked with spaghetti squash? What did you make?

Feta Makes It Betta!

12 08 2011

You all had some crazy fainting stories! Thanks for sharing!

Though I don’t have a fainting story to share, I will share the recipe for the yummy dip I took to Blush N Brush.

I found the recipe for an Eggplant, Yogurt, and Feta spread on the foil lid from my Oikos Greek yogurt a few months ago. I immediately saved it, knowing that I’d love it. Feta cheese? Greek Yogurt? Yes, please!

I’ve received some beautiful purple eggplants in my CSA box for the past few weeks, and I had just about everything else I needed, so I decided it was time to make the dip!

These are from the market, but mine were just as pretty!

I stopped at the store to pick up some mint and feta cheese, and I was ready to go! I roasted the eggplant, prepped the rest of the dip, and stirred it all together once the eggplant had cooled. Pretty easy! This was perfect finger food to nibble on before we started our painting, and would be great at a party, served with some soft pita wedges. I hope you enjoy!

Eggplant, Yogurt and Feta Spread

by Oikos Organic Greek Yogurt


2 medium sized eggplants, peeled and chopped
1 cup Plain Yogurt
3 tablespoons lemon juice
1 can chickpeas, drained and rinsed (15.5 oz can)
1 cup crumbled feta cheese
1/4 cup fresh mint leaves, chopped
Olive oil
Salt and pepper

How to:

Preheat oven to 350°. Peel and chop the eggplant into 1/2 inch cubes. In a bowl, toss eggplant with a few tablespoons of olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast for 20 minutes. Let cool.

In a large bowl, combine yogurt, lemon juice, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Add roasted eggplant, chickpeas, feta cheese and mint. Stir to combine.

Enjoy with some pita bread!

Jealous Tomatoes

29 07 2011

So, I got these guys in my CSA box last week.

Aren’t they purty? They were getting a little jealous of all the beautiful tomatoes I saw at the market over the weekend. They were annoyed that I wasn’t giving them the proper attention and having a photoshoot with them!

Well, I had special plans for them.

I saw Jenna’s recipe for Gnocchi with goat cheese, grape tomatoes, and basil, and immediately starred it in my Google Reader. Tomatoes + Basil + Goat Cheese? Yes please. I mean, what doesn’t taste good with goat cheese? Especially when the recipe calls for a “log” of it (6oz).


Anyhow, I realized I had everything I needed, except for the gnocchi, but I did have some angel hair pasta. Hmmm…

I wanted a bit more protein in my meal too, so I looked in my pantry and pulled out some cannelini beans. I also found some walnuts while in there, which I thought would be a nice addition too. There’s a lot more in my pantry…but yeah, its a little very disorganized and not exactly blog worthy.

What else from my CSA needed to be used up before Wednesday? A squash! My take on Jenna’s pasta dish was formulating very clearly in my head at this point.

So, I present to you, Steph’s Angel Hair Pasta with tomatoes, basil, squash, white beans, walnuts and goat cheese! (That’s a mouth full, so if you just want to call it angel hair pasta with veggies and goat cheese, that’s cool too)


angel hair pasta (I had about 1/4 of a box left)

1/2 cup reserved pasta water

1/2 pint of grape tomatoes, halved

1 tomato, roughly chopped

1 yellow squash, sliced into 1/8 in rounds

1 can cannellini beans

1 small log of goat cheese

handful chopped walnuts (optional)

handful fresh basil, torn

EVOO, for sauteeing squash

salt and pepper, to taste

How to:

Cook pasta as directed on package.

While you are waiting for you water to boil and pasta to cook, saute the squash in a little EVOO. Turn off the heat, and add the tomatoes and beans.

When the pasta is done, drain the water, reserving about a half cup of the water. Dump the pasta into the pan with the squash and tomatoes.

Add the water and cheese to the pasta and veggies. Stir well to melt the cheese.

Stir in basil and walnuts.

Season with salt and pepper.


Question of the day: What’s your favorite food combo?