More Food Talk

I have one more recipe to add to the pile. I used 99% lean ground turkey instead of sausage and used organic tomato sauce instead of tomatoes as D is not a fan of chunky tomato bits. I also added spinach and mushrooms and mixed the spaghetti squash in with everything else at the end. It was really good!

http://www.tasteofhome.com/recipes/Spaghetti-Squash-Supper

" Spaghetti Squash Supper Recipe

• Community Rating (2)
• 

Nutrition Facts

• One serving:
• (1 each)

• Calories:
• 269

• Fat:
• 11 g

• Saturated Fat:
• 4 g

• Cholesterol:
• 30 mg

• Sodium:
• 846 mg

• Carbohydrate:
• 31 g

• Fiber:
• 8 g

• Protein:
• 14 g

Spaghetti Squash Supper

This recipe is a deliciously different way to get your family to eat vegetables. It's a favorite summer meal at our house.—Joyce Hunsberger, Quakertown, Pennsylvania

SERVINGS: 6

TIME: Prep/Total Time: 30 min.

Ingredients:

• 1 medium spaghetti squash (3 to 3-1/2 pounds)
• 1/2 cup water
• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 small zucchini, chopped
• 1 garlic clove, minced
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1 teaspoon Italian seasoning
• 1/4 teaspoon seasoned salt
• Shredded Parmesan cheese

Directions:

Halve squash lengthwise and discard seeds. Pierce skin with a fork or knife; place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 6-9 minutes or until squash is tender. Let stand for 5 minutes.
Meanwhile, in a large skillet, brown sausage until meat is no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook uncovered, for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and simmer for 10 minutes or until heated through.
Using a fork, scoop out the spaghetti squash strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese. Yield: 6 servings. "


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Yesterday I promised to follow up on the Amazing No-Cook Chocolate Hazelnut Bites. They were tasty last night after a couple of hours in the fridge but tonight I think they hit their prime. After about 24 hours of firming up yet softening the crunchy granola, they had a nice fudgey texture, which was ideal to me. So good! As someone who likes very rich chocolate (read: slightly more bitter, slightly less sweet), I found these to be a tad sweet. I wonder if using less sweetened granola next time will do the trick, or using slightly less than a jar of chocolate hazelnut butter. Regardless, D and I liked these a lot and will make them again.