Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce

I’ve gotten a few people intrigued by spaghetti squash, and some who haven’t had it in awhile are looking for new ways to use it.  In fact, Katie, from ...and a glass of red wine was asking for a spaghetti squash recipe to make for her brother and fiance.  Unfortunately I couldn’t get this post up on Thursday, since The Bug decided that a 1 hour nap was sufficient, and then proceeded to be a cranky, miserable mess for the rest of the day.  And I think she came up with a faboulous-sounding dinner that incorporates some of my favorites – scallops, mushrooms, and butternut squash.  But maybe she’ll give this a try another time.  I hope you do, too.

And if you aren’t quite ready to make the spaghetti squash leap, try the sauce over some spaghetti or penne or whatever pasta shape you prefer.  It is really yummy!

Baked Spaghetti Squash with Sausage Tomato Cream Sauce

And look, even easy enough that a not-quite-2-year old can help…

Mama and The Bug Cooking Tomato Cream Sauce

And I know I have been on an Italian kick, giving you this and this over the past few days.  Maybe I a using tomatoes and garlic to counteract all of last weekend’s chocolate.  I promise, I’ll be switching it up a bit this week.

Do you have a “go-to” meal that you like to serve to guests?

Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce

Ingredients

Sausage Tomato Cream Sauce1 spaghetti squash (or pasta of your choice)

3 sausage links (I like to use hot turkey sausages, but you can use the meat of your choice, and mild or hot)

Half of a large, sweet onion, chopped

1/4 c red wine

One 15 oz. can or half of a 28 oz. can (about 1 1/2 c) crushed tomatoes (I ALWAYS used Tuttorosso when I am using crushed tomatoes.  It has a little basil in it, so if you use a brand without basil, you may want to add a little fresh or dried)

1/2 t dried oregano

1/2 kosher salt

freshly ground pepper

1/4 c heavy cream

1/4 c grated parmesan cheese

1 T fresh parsley

1/2 c frozen peas (optional)

1/4 c shredded mozzarella cheese

2-3 T grated parmesan cheese for topping

Directions

1.  Cook the spaghetti squash and scrape out the “noodles” (see this post for my oven method and a link to a microwave method).  Preheat or keep your oven set at 400ºF.

2.  Heat a pan over medium heat, and spray with olive oil or cooking spray.

3.  Squeeze the sausage out of the casings into the pan, and cook until is starts to get nice and brown.

4.  Add the onions and saute until translucent and soft.

5.  Add the wine, tomatoes, oregano, salt, and pepper, and simmer until it is hot and the onions are fully cooked.

6.  Stir in the heavy cream, parsley, 1/4 c parmesan cheese, and frozen peas.

7.  Pour enough sauce over the squash noodles (or pasta) until it is as saucy as you like (I like mine less saucy as my husband, so there may be some extra sauce, which you can serve on the side).

8.  Pour the mixture into a glass baking pan or casserole dish (I use the 1 1/2 qt. oval Corningware) that has been sprayed with olive oil or cooking spray.

9. Bake for about 10 minutes, or until hot and bubble, and the cheese is golden brown.

Enjoy!

Baked Spaghetti Squash with Sausage Tomato Cream Sauce closeup

 

 

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Eggplant Parm-lasagna with “Faux”-lognese Sauce and Being Part of the Foodie Blogosphere

I am definitely a newbie when it comes to writing a blog.  Really, I am even a newbie when it comes to recording my recipes.  Yes, I am a scientist, and in the lab I was always very exact with my measurements.  I think that is why I love baking – formulas, measurements, acids, bases, heat, reactions, solids, liquids, and gases.  It truly is a science.  Cooking is definitely more of an art.  I am not an artist, but when I cook, it is more of a little of this, a little of that, unless I am following someone else’s recipe.  So I decided to start making cooking like a science experiment, and my spiral notebook of recipes is my new laboratory notebook.  Just now it say salt and baking soda, instead of sodium chloride and sodium bicarbonate.

But I am also a newbie with really, seriously reading blogs.  I had a couple I checked out pretty frequently in the past.  Mainly Weelicious and Fix Me a Snack, trying to come up with healthy meals and snacks (and even healthier spins on treats) for The Bug.  For awhile, I was determined that no cracker from a box shall cross his lips.  And, while I have made a fair share of homemade Wheat Thins and Cheez-Its, my delusions did not last long.  Especially when we go to the playgroup at my church, and my kid steals Goldfish from all of the other kids.  After he has already eaten his entire bowl of Cheerios, raisins, and freeze dried apples.

But I digress.  So as I have been reading blogs, chatting on Facebook with other bloggers, I started to notice some chatter about “stealing recipes.”  Confessions of a Cookbook Queen even had this gem in her hilarious series “Ryan Gosling, Food Blogger’s Husband” series of pictures.  Well, I stumbled upon a recipe at Pink Parsley for Lasagna-Stuffed Portabellos, and immediately began drooling and planning when I would make this amazing-sounding recipe.  Lasagna without pasta – I’m in!

Friday…  yes, it’s Lent, this is perfect for Friday.  And I am going to Mom’s.  I love mushrooms.  Mom loves mushrooms.  Sam loves mushrooms.  Larry… uhhh…  hates mushrooms.  Grrr!  But I still wanted lasagna, so I decide to change it up a bit to a version that we would all enjoy.

Spaghetti Squash in Pan

Well, we all loved it, so I had to post it.  Except the whole time I have been thinking about it, I’ve been paranoid that Josie (as if I know her well-enough to be on a first name basis) would think I was stealing her recipe.  I don’t want to be rejected by the blogosphere after I just joined it!!  So hopefully if she sees this, she knows that this was done in the utmost respect and appreciation of her recipe, which I will.  You should, too.  But I hope you try and like this one, as well.

None of us were in a pasta mood that night, so we just scooped up the sauce and cheese with some bread.  But this would go fabulously with some pasta (regular or gluten-free), or even some spaghetti squash.  Or even make just the sauce to go with your noodles.  Salting and draining the eggplant (“making the eggplant cry”, like my Grandma always said) really gives it a nice meat-y texture – something good to give to your carnivorous husband (like mine) on Meatless Monday or a Lent Friday.

Eggplant Parm-lasagna on plate

Are you more of a scientist or an artist?  Baker or cook?  Leave some comments below.  I’d love to “chat” some more with you. 

And if you are liking what you are seeing, “Like” me on Facebook, follow me on Twitter, and tell your friends to stop by.

This recipe was shared with:

Hodgepodge Friday 3/9/12 at It’s a Hodgepodge Life

Blogger Secret Ingredient – Parmesan at My Kitchen Adventures

Eggplant Parm-lasagna with “Faux”-lognese Sauce (serves 4)
Adated from Pink Parsley‘s Lasagna-Stuffed Portabellos

Eggplant

2 medium eggplants, sliced in half lengthwise

1 T olive oil

1/8 t oregano and 1/8 t parsley (which I used), or 1/4 t Italian seasoning

salt and pepper

1 c ricotta cheese

1/2 t dried parsley

1/4 c plus 2-3 T (for topping) grated parmesan cheese

salt and pepper, to taste

4 oz. fresh mozzarella, cut in thin slices

about 1 cup “Faux”-lognese sauce, see below, or your pasta sauce of choice

Directions

1.  Preheat your oven to 425ºF.Eggplant shells

2.  Scoop out the flesh from the eggplant, leaving approximately a half-inch thick “shell”.  Reserve the eggplant for the sauce, if making.

3.  Sprinkle a little salt inside the eggplant shells, and flip them upside down on a paper towel to draw out some of the water for about 5-10 minutes.Cheese filling

4.  Blot out some of the water from the shell, and place them cut side down in a glass baking dish sprayed with olive oil or cooking spray.

5.  Bake for about 15 minutes, or until eggplant starts to become soft.

6. While the eggplant is “crying” and baking, make the cheese mixture by combining the ricotta cheese, 1/2 t dried parsley, parmesan cheese, and salt and pepper, to taste, in a small bowl.Stuffing the eggplants

7.  Remove the eggplant from the oven.

8.  Spoon about 2 T sauce into the bottom of each eggplant.  Divide the cheese mixture evenly between the shells, and top with another 2 T sauce on each.

9.  Lay the mozzarella on top of the stuffed eggplants, and sprinkle with the parmesan cheese.Eggplants in oven

10.  Baked for 15-20 minutes, or until heated through and the cheese in bubbly and browned.

“Faux”-logenese Sauce

Eggplant reserved from preparing the “shells”, cut into about 1/4 in. cubes.  If you are just making the sauce, 1 medium eggplant, or about 1 1/2-2 c chopped eggplant will do

1/2 T olive oil

1/2 medium onion, chopped

1 garlic clove, minced

1/2 t dried oregano and 1 t dried parsley (which I used), or 1 1/2 t Italian seasoning

salt and pepper, to taste

1 T fresh basil

Directions

1.  Sprinkle the eggplant cubes with a little salt and let sit for 5-10 minutes (make it cry again).  Squeeze out the excess liquid using a paper towel or kitchen towel.

2.  Heat olive oil in a pan over medium heat.  Add the onion, and saute until translucent and soft.  Add the garlic and cook for another minute.

3.  Add in the eggplant, oregano and parsley, and salt and pepper, to taste.

4.  Simmer until it is heated through, or longer, if desired.  Just before serving or stuffing the eggplants, stir in the basil.

Enjoy!

Eggplant on plate close

Slow Cooker Tomato Veggie Sauce with Sausages – Crazy Cooking Challenge

I am so excited to be participating in my very first Crazy Cooking Challenge from Moms Crazy Cooking.  As you all know, I am new to the blogging world, so just heard about this late last week, but still wanted to join in on the fun.  Since I found out about my little bit of a wheat intolerance, I have only had pasta a few times, and typically use spaghetti squash instead.  Or just forego it altogether.  But I have been looking for a good reason to try some of the gluten free pastas, so the Tomato Sauce Challenge was the perfect opportunity.

The only problem was that I was heading to my mom’s for a long weekend the day after I found out about the challenge, and we already had plans for cooking in and eating out for the weekend.  So the only day I had to shop and cook and blog was Tuesday – yes, the day before the posts go up.  I needed something quick, easy, and would only require a quick trip to the store for a few items I didn’t already have in my fridge and pantry.  I started clicking on some links of the blogs listed on the Crazy Cooking Challenge page, and, although I looked at a few others, the first one I stumbled upon was perfect!  It was Simple Slow Cooker Pasta Sauce from Little Mommy, Big Appetite.  I had most of the ingredients (including a partial bottle of red wine), and I knew that I could easily grab the last few items from the store and get it in the Crock Pot while The Bug was at pre-school.

Sausage on a platterI made a few changes to the recipe, mainly based on what I had in the house.  I had some fresh basil I wanted to use up, instead of dried, so added that in at the end.  Little Mommy suggests mushrooms as an optional addition, but I decided to add in zucchini – mushrooms are not The Hubby’s favorite, but I still wanted to get in some extra veggies.  And, while I wanted meat with dinner, I didn’t want a meat sauce.  So instead of the optional ground beef, I threw in some mild Italian chicken sausages.  You could definitely use pork or turkey sausages.  Or make it vegetarian or vegan by leaving out the meat altogether.

Veggie tomato sauce with chicken sausage on a platter

Well, first of all, I was pleasantly surprised by the brown rice spaghetti.  Pasta may be re-entering our lives, and not just in squash form!  And, since this is what we are really talking about here, the sauce was rich and delicious.  I loved all the veggies, the sausage was super soft, and the red pepper flakes gave it a nice kick that I balanced by topping it with a dollop of ricotta cheese (just because I had some to use up) and parmesan.

Bowl of Spaghetti and Veggie Tomato Sauce with Chicken Susage form top

Bowl of Veggie Tomato Sauce with Chicken Sausage Seconds

I liked it so much that after I finished my spaghetti, I went back for a bowl of sauce and sausage.

This sauce will definitely be entering our regular dinner rotation.  And, most importantly, The Hubby and The Bug approved.  The Bug typically spits out zucchini, and can be hit or miss with meat, but he ate three plates of “noodles”!

This is a little spicy, but nom nom nom!

And in my never ending quest to re-purpose leftovers, I bet this would make a really awesome sausage sandwich, on some nice, crusty bread with mozzarella cheese melted on top.

So if you are reading this and haven’t checked out the Crazy Cooking Challenge, click on the button below to to see the other entries, and click on mine to vote for it as the Ultimate Spaghetti with Red Sauce recipe.  Thanks!

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Also shared with Kelly the Kitchen Kop’s Real Food Wednesday 3/7/2012

Slow Cooker Tomato Veggie Sauce with Sausages

Slightly adapted from Simple Slow Cooker Pasta Sauce from Little Mommy, Big Appetite

Ingredients

1 T olive oil
1 sweet onion, chopped  (I actually used only half because the one I had was enormous)
1 cup shredded carrots
2 small zucchini, chopped (about 1 1/2 cups)
3 cloves garlic, minced
1 T olive oil
1 (28 ounce) can whole peeled tomatoes – I used Tuttorosso Whole Peeled Plum Tomatoes, chopped them into bite-sized pieces, and added the liquid from the can, but not the liquid that squished out from the tomatoes onto the cutting board while I was chopping them.
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce – again I used Tuttorosso
1/2 T dried oregano
1 T parsley
1 t sugar
1 t crushed red pepper flakes (this gives it a but of a kick, so you may want to cut this down, depending on how spicy you like things)
1/4 cup red wine (I used Merlot)
1/2 T Worcestershire
1/2 teaspoon salt, or more
1/2 teaspoon black pepper
2T fresh (or 1/2 T dried, as per the original recipe, but toss this in before cooking)
*1 pound mild Italian chicken sausage (optional, or substitute pork or turkey sausage)

Spaghetti of your choice (regular, whole wheat, gluten-free), cooked as per package instructions.

Optional: Ricotta and/or Parmesan cheese for serving.

Directions

1.  Heat the oil in a pan over medium heat.

2.  Add the onions, carrots, and zucchini and cook until soft, and onions are translucent.

3.  Add the garlic and cook for another minute or two.

Cooking the Veggies

4.  Throw all of the veggies in your slow cooker.

5.  While you are adding all of the other ingredients to the slow cooker, throw the sausages into the pan you used to cook the veggies and brown them a little on the outside.Browning the sausage

6.  Add all of the other ingredients except for the pasta and optional cheese(s) to the slow cooker, stir it up and add in the sausages.Filling up the slow cooker

7.  Cook on low for 4-6 hours (to be honest, I had mine cooking for about 7).

8.  While you are cooking your pasta, take the lid off of your slow cooker to allow the sauce to thicken up a bit.Sauce is ready

9.  Serve over your favorite spaghetti,with a little dollop of ricotta cheese and/or a sprinkle of parmesan, if you like.

Bowl of Spaghetti and Veggie Tomato Sauce with Chicken Sausages

10.  Enjoy!

Spaghetti and Veggie Tomato Sauce with Chicken Sausage ready to eat

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