For the pasta lover looking to stay healthy, Spaghetti Squash Cassarole !!!

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Hey there everyone, sorry I haven’t been blogging for awhile.. I lost my mojo not for cooking but maybe a little for blogging! I have been back to working out and eating healthy and successfully knocking off the pounds with some good low carb recipes.  All recipes that I am wanting to share with you.. This dish Spaghetti Squash I am going to show you next, was great dish and turned out delicious! My husband is a huge pasta  fan and this was a definite winner and replacement for your typical pasta dish.

Spaghetti Squash Casserole

You will need:

 

– 1 med-large sized spaghetti squash

– 1  small red pepper chopped

– 1 med sized onion

– 3 cloves of chopped garlic

– 1/2 tsp chili flakes

– 1 can of diced tomatos

– 1/2 cup of cottage cheese

– 1/4 cup freshly grated parmesan cheese

– 1 cup mozzarella cheese

– 1/4 cup whipping cream

– 2 tbsp olive oil

– Kosher Salt and Pepper

– 2 lbs of chicken boneless skin less cubed

– 1 pkg of mushrooms white or cremini sliced

What to do:

Turn the oven on and pre heat to 350.

Split your squash in 2.

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When split clean out the inside area with the seeds.

 

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On a cookie sheet place your squash insides out, drizzle with Olive Oil and season with Salt & Pepper. Place in the oven and bank for 1 hour or until squash is tender!

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When the squash is cooked. On the stove top in a large casserole dish I used my enamel dutch oven add some E.V.O.O.and your hot chili flakes. Turn on to med-high. Then add your cubed chicken brown for a few minutes then add your onions & garlic.

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When browned add the red pepper, mushroom

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Next add your can of tomato’s

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Now it’s time to clean out your spaghetti squash by taking a fork to the insides of the squash from top to bottom.

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Add this to your casserole dish or dutch oven.  Then add your cream, cheeses & cottage cheese. Mix together!

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Cover the top of the casserole with the mozzarella cheese!

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Put the dish in the oven at 350 with no cover for 30-45 minutes. Now it’s ready to serve!!

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Thanks for reading.. Next up Low Carb Cabbage Roll Soup!

Until next time Happy Cooking & Enjoy!!

I am open for requests or suggestions.. If you have an idea that you would like to see me blog about please email me at schoonerpixie@hotmail.com. I can also be found online on facebook at https://www.facebook.com/SchoonerpixiesKitchen.

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Roasted Vegetable Cheesy Quinoa Mac

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Hey there, I have been working hard at this eat clean reset but have been enjoying it, trying out new dishes that are healthier not only for but for my family too. Was looking around for a great side dish recipe and thanks to a referral to https://www.facebook.com/jasonsfunctionaltrainingstudio, I found some great dishes and decided with a little tweaking of my own to share this dish with you first!

I served this dish with a main course of baked chicken thighs from Blue Goose.

http://www.bluegoosepurefoods.com/#home

Blue Goose is raised with out the use of antibiotics and animal by-products.

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Preheat the oven to 400 degrees put  salt & peppered chicken on a bakers rack (which helps the chicken from baking in it’s own fat) Bake in oven for 40 minutes until skin is crisp. For those of us that are watching our calorie intake remove the skin. 😉

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You will need:

  •  3 cups Cooked Quinoa (cooked According To Package Instructions)
  • 1 cup broccoli florets, chopped into small chunks
  • 1/2 red bell pepper, diced
  • 4 raw carrots, sliced thinly
  • Handful baby spinach
  • 1/2 cup corn peas
  • 1/4 cup olive oil
  • 1 garlic clove, mince
  • 3 Tbsp. whole wheat flour
  • 1 1/2 cups milk
  • 2 cups shredded cheese (I used half skim mozza as it is lower in fat and half cheddar)
  • Kosher Salt and pepper, to taste
  • 2 Tbsp. Panko breadcrumbs (optional)

Roasted Vegetable Cheesy Quinoa Mac

Cook your Quinoa as per the directions on the box. I cook mine in a rice cooker with chicken stock!

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Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Place prepared veggies on the baking sheet.

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Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds.

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Whisk in flour and cook 1 minute

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Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat

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 Stir in cheddar cheese until well distributed and melted. Add salt and pepper and additional spices as desired.

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Mix veggies, cooked quinoa, and cheese sauce together.

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Place mixture in a baking dish or ramekins and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 2-4 minutes, or until the top is golden brown.

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After broiled it is ready to be served and enjoyed.. Guilt free and healthy!

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Thanks so much for checking out my blog! I love to share my recipes with you all with the hopes that you make an attempt to cook them for yourself or for your family and friends. If you have any comments or any ideas on a new recipe I should try out I would love to hear from you. I can be found on face book at https://www.facebook.com/SchoonerpixiesKitchen or by sending me an email to schoonerpixie@hotmail.com. I look forward to hearing from you!

Until next time Happy Cooking & Cheers!