Cheesy Spaghetti Squash
Makes 4 servings
- 1 medium spaghetti squash (approx. 2-3lbs)
- 2.5 TBSP minced garlic
- 1 tsp avocado oil or olive oil
- 5 oz fresh spinach chopped
- ½ cup heavy cream
- 1 TBSP cream cheese (optional but delicious!)
- ½ cup freshly grated parmesan cheese plus extra for topping
- salt and pepper to taste
- grated or sliced mozzarella for topping to taste
Instructions
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.
While the squash roasts, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it’s HOT!
Recipe from Peas and Crayons
Harissa & Persimmon Chicken
Makes 4 servings
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Harissa Yogurt Marinade
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1 cup full-fat Greek yogurt, substitute plain full-fat yogurt
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2 tablespoons honey
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1 tablespoon olive oil
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1 teaspoon lemon juice
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2-4 teaspoons harissa paste, to taste
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1 teaspoon kosher salt
Chicken Skillet
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3 large chicken breasts
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1 tablespoon olive oil
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2 tablespoons white cooking wine, optional
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2 large shallots, quartered
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4 fuyu persimmons, sliced
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1 teaspoon fresh mint
Instructions
In a small bowl, whisk together all the marinade ingredients. Place the chicken breasts in a shallow dish or Ziploc bag, cover with the marinade and toss to coat. Let marinate for 1 hour at room temperature. (You can also marinate the chicken in the fridge overnight).
Preheat the oven to 425°F.
Heat a large cast iron skillet over medium high heat. Add in just enough oil to coat the bottom of the pan (about 1 tablespoon).
Sear the chicken breasts for 3-4 minutes on each side or until there is a golden brown crust. [You can shake off excess marinade before searing but don’t wipe it all off as that’s what gives you the flavorful crust.]
Pour in the wine to deglaze the pan, then toss in the sliced shallots and persimmons.
Transfer the skillet to the oven and bake at 425°F for 10-15 minutes or until the chicken is fully cooked through. [Smaller, thinner breasts will only have to bake for 5-10 minutes, but thicker breasts will need 15-20 minutes.]
If desired, you can switch to broil for 2-4 minutes to get some more color and char on the chicken and persimmons.
Use an instant thermometer to check when the chicken is done so that it doesn’t get overcooked! Chicken breasts should be cooked to an internal temperature of 165°F, but I like to pull them out around 160-162°F because they’ll continue cooking as they rest.
Remove from the oven and let rest for 10 minutes before slicing. Garnish with fresh mint and an extra drizzle of honey (or harissa for extra spice).
If desired you can make a quick pan sauce with the drippings. Remove the chicken and persimmons from the pan and place the skillet back on the stove over medium heat. Bring the leftover liquid to a simmer and reduce down until it thickens enough to coat the back of a spoon (about 2-3 minutes). Add the sliced chicken back in and toss to coat in the sauce.
Recipe from Barley and Sage
Iced Roselle Tea
Makes 4 servings
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1/4 Cup Heaping Dried Whole Roselle Petals hibiscus sabdariffa
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4 Cups Filtered Water
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1/4 Cup Sugar
Instructions
Over medium heat, add water (and optional sugar) to the saucepan.
Once water is boiling add in roselle flowers and lightly stir.
Cover and steep for 10 minutes. (This allows the tea a strong brew that won’t be weakened when poured over ice.
Strain out roselle petals.
Allow the tea to cool and transfer to a refrigerator-safe container.
To serve, pour over ice.
Recipe from Daily Tea Time