Lasagna Stuffed Spaghetti Squash

What a weekend!  Started off Saturday by having a blast at a Halloween themed 5k with one of my friends and sorority sisters from undergrad.  We both went as villains from Batman, Harley Quinn & Catwoman.  And we also proved that villains can, in fact, outrun superheros (we both outran a few Batmans, Wonderwomans, and Supermans).

As for today, managed to study a little bit at the gym.  You know that scene in Legally Blonde, when Reese Witherspoon is reading on the elliptical?  Yehp, one of those kind of days.  International Women's Rights on the stationary bike and reading a little bit on Malala Yousafzai and her Nobel Peace Prize.  Such an inspirational young woman that I wish more young adults looked up to!

We've been eating a LOT of spaghetti squash over the past year.  Usually just as a replacement for noodles.  But tonight, I decided to try a variation on it and just "stuff" the squash and serve it.  It received a 2 thumbs up for being "healthy".

Ingredients:

• 1 spaghetti squash, cut in half & de-seeded
• 1 tsp extra virgin olive oil
• 1 tsp italian seasoning
• 1 Tbsp minced garlic
• 1 small red onion, chopped
• 1 lb extra lean ground turkey
• 1 cup chopped baby spinach
• 1 28-oz can crushed tomatoes
• 1 cup shredded mozzarella (regular or dairy/lactose free)

Directions:

1) Heat oven to 400F.  Rub EVOO over insides halves of squash. Sprinkle the 1/2 of the italian seasoning over the insides. Place face down in baking dish.  Bake for 40 minutes until flesh is tender.

2) While the squash is cooking....  In a saucepan over medium-high heat.  Saute the onions, garlic, and ground turkey.  Add the italian seasoning.

3) When the ground turkey is done, add in the chopped spinach.

4) After the chopped spinach is wilted, add in the can of crushed tomatoes.  Let sauce simmer over low heat while the spaghetti squash finishes roasting.

5) After 40 minutes, pull the squash out of the oven.  Now it's time to stuff!

6) Place 1/4 cup of the cheese in the "bowl" created in the inside of the squash.  Then add in a couple of "heaping" spoonfuls of the sauce.  After the sauce, add another 1/4 cup of cheese atop the meat sauce.

7) Set the oven to "broil".  Place the stuffed squashes in the oven and broil for about 3-4 minutes.  Regular mozzarella cheese will brown on top and dairy free cheese will turn quite gooey.

8) Cut the section in half and serve. 

Italian Sausage In White Wine

Thursdays, my favorite weeknight next to Friday :-)  At least this semester since I don't have class on Thursday evenings.  Life like a normal working adult, what?!  So after work today, I came home, worked on a bit of clinic work (law clinic, no, I did not switch over to med school), then opened the fridge.  Our regular shopping organization has gone down the trash lately.  Which is ok.  It was just nice over summer being able to stop at the grocery store for whatever sounded good for dinner.  We have to get back in the groove of things and plan meals out, but we've both been quite a bit busy lately.  I ramble... sorry.  Anyways, I purchased some spicy italian sausage earlier this week, which I would normally make with onions and peppers.  But... no peppers in the fridge.  Did a little digging around online and my pantry and decided to combine beans, carrots, onions, wine, and sausage.  Legit.  

Also, other reasons Thursdays are awesome - it's "How to Get Away with Murder" night :-)  And today is awesome because it's the opening game for the Red Wings 2014-15 season.  I should probably be studying or something, shouldn't I?  Bah, I'm a "3L" and we've all heard it, 3Ls don't study anymore.  

Ingredients:

• 1 lb italian sausage (spicy or mild) - grilled/cooked and sliced (I recommend cooking on an inside grill while cooking veggie and wine mixture)
• 3 carrots, sliced OR 20 baby carrots, sliced
• 1 medium onion, chopped
• 1 Tbsp garlic
• 1 Tbsp dried tarragon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can white kidney beans - rinsed and drained
• 1 cup dry white wine
• 1/2 tsp chicken bouillon
• Cooked pasta, rice, spaghetti squash, quinoa, etc

Directions

1) Place a deep skillet or saucepan over medium-high heat.  Spray with cooking oil or add EVOO.

2) Once the pan is heated up, add the carrots, onions, and garlic.  Also add the salt, pepper, and tarragon.  Cook until onions are translucent and carrots are becoming tender.  Should be about 8-10 minutes.

3) Add the beans into the pan mixture.  Stir for about 1 minute.  Now add the wine ad chicken bouillon into the pot.  Let simmer for 5 minutes.

4) Once the white wine has reduced down (it should smell less like alcohol burning), it's time to add the sliced sausage into the pan.  Simmer with the sausage for about another 5 minutes, just to make sure all of the flavors and juices are get a moment to blend into one another.

5) Serve the mixture on its own or over pasta, rice, etc.  Enjoy dinner in about 20 minutes or less from the time you started cooking.

Quinoa Oatmeal with Dried Fruit

Brrrrr.....  this morning was one of those rise n' shines where I just wanted to cuddle under the blankies all morning.  Not so much an option.  Husband had to go run an errand earlier this morning, puppy was bright eyed and bushy tailed, cats tearing up the house like no one was home.  And to top it off, there's a bag full of schoolwork needing to be completed.  We have a quiz in Evidence on Monday... who takes quizzes in law school?  I guess no sleeping in.  Also, my new running shoes came in the mail yesterday, so I've been really, really antsy to try them out, but haven't had the time nor has Mother Nature been cooperating.  Looking at the forecast, I think the treadmill at the local Y is going to get some miles later today and hopefully with a pair of happy feet!  You may also find this ironic, since I have a food blog, but our fridge is looking... sparse.  No eggs, barely any veggies, no almond milk.  I found myself digging through the pantry for some breakfast food and Pinterest came to my rescue with breakfast recipes for oatmeal and quinoa. I gathered what my pantry had to offer that seemed semi-breakfast acceptable and into the pot it went.  Out came an energizing breakfast that will be sure to put a pep into my step on that treadmill in a few hours.

3 Servings

Ingredients:

• 3 c. water
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 c. old fashioned oats
• 1/2 c. quinoa
• 1/8 c. raisins
• 2 tsp agave syrup
• 1/8 c. dried cherries
• 1/4 c. chopped prunes
• 1/4 c. slivered almonds 

Directions:

1) Place a pot over medium-high heat.  Add the water, sugar, cinnamon, vanilla, and salt.  Bring to a rolling boil.

2) Add the oatmeal, quinoa, and dried fruit.  Also add in about 1 tsp of the agave syrup.  Bring to a boil.  Let boil for about 5 minutes.  

3)  Reduce heat to low and let the pot simmer for about another 10-15 minutes until the water has become thick and the oatmeal and quinoa have puffed.

4) Serve the quinoa and oatmeal in bowls.  Top with slivered almonds and a drizzle of agave syrup.