Vegetables

Roasted Spaghetti Squash with Bolognese

I’m not big on resolutions, but I do like goals. One of mine for 2014: eat more vegetables, more consistently. This recipe was borne out of a desire to do just that, especially during lunch, when salads leave me feeling unsatisfied and searching for sugar two hours later.

I first made this easy bolognese with family over the holidays, and loved that it was hearty and filling on a cold day. Even my crunchy-vegetable-hating brother seemed to like it. At home, I took the recipe a step further by substituting spaghetti squash for traditional pasta. I had never cooked spaghetti squash myself, and it was surprisingly easy.

I divided the mixture into 6 portions and froze half for easy lunches down the road. Great with a green salad or even a cup of soup!

Roasted Spaghetti Squash with Bolognese

Serves about 6

1 medium spaghetti squash
1/4 cup olive oil
1 small onion, diced
3 garlic cloves, minced
1 celery stalk, diced
1 carrot, peeled and diced
1 cup diced mushrooms (I used half a package)
1 pound lean ground beef (or turkey)
1 can crushed tomatoes
1 can petite diced tomatoes
1 1/2 tablespoons dried basil
1/3 cup (or more) shredded Parmesan cheese (Omit if observing a Paleo diet)
Salt and pepper to taste

Preheat oven to 375 degrees. Wash spaghetti squash rind, halve lengthwise, and scoop out seeds and pulp. Place rind side up on a baking sheet and roast for 30 minutes or until fork-tender. When cool enough to touch, shred the squash with a fork, working the width of the squash. Place shredded squash in a colander; drain and discard excess liquid. (Make ahead: can be made ahead and stored in the refrigerator.)

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add vegetables and garlic and saute until onions are translucent and vegetables are tender, about 8-10 minutes. Add ground beef and cook, breaking up meat, until meat is fully cooked, about 10 minutes. Add tomatoes and basil; reduce to a simmer.

Toss squash, sauce and cheese in a large bowl. Season to taste.

Sausage, Mushroom and Wild Rice Soup

It’s Daylight Savings Time (or is it the end of Daylight Savings Time? I can never keep them straight), and that means it will be dark before I even leave work. And when that happens, I lose interest in cooking at night. Just give me some takeout (or worse yet, junk food) and a glass of wine, and I’ll curl up on the couch with the cat and fall asleep. And then I have no leftovers for lunch the next day. Rinse and repeat…

There are worse problems, but this cycle isn’t great for my wallet or my health. I try to nip it in the bud by cooking more on the weekends and stocking up for the week. I love soup and salad at lunch, which leave me feeling full but not heavy. This one is economical, and easily adaptable to your tastes and preferences. Omit the Half & Half to make it dairy-free, or try substituting chicken for the smoked sausage.

Sausage, Mushroom and Wild Rice Soup

Serves 4

5 cups low-sodium chicken broth
1 cup wild rice (or wild & long grain rice blend)
2 tablespoons olive oil
1 small yellow onion, chopped
2 celery ribs, chopped
8 oz. sliced cremini or white mushrooms
8 oz. reduced-fat smoked sausage, cut into bite-sized medallions
1/2 cup Half & Half
Freshly ground pepper and salt

In a medium saucepan, combine broth and rice. Cover partially and simmer for 20 minutes.

Meanwhile, heat oil in a large Dutch oven. Add onion and celery and cook 2-3 minutes. Add sausage and mushrooms. Cooking, stirring occasionally, until sausage is browned and vegetables are semi-tender. Add rice and its broth to the sausage and vegetables. Simmer, uncovered, until rice has “bloomed.”

Add Half & Half and heat through. Season with salt and pepper to taste.

Creamy Sausage and Pumpkin Pasta

I’m a sucker for all things pumpkin, and I loved the idea of combining it with sausage for a spicy kick. This 2-pot dish came together in under 20 minutes, perfect for a weeknight.

The original recipe called for fennel, which is not my thing; cubed, roasted squash would also be a good addition. I prefer saucier skillet dishes rather than baked, but do what you like. Don’t overseason: the flavors will intensify as the dish cooks.

Creamy Sausage and Pumpkin Pasta

Inspired by Leave A Happy Plate
Serves 4-5

1/2 lb whole wheat shell or other short pasta
1/2 lb spicy ground pork sausage
1/2 cup 1% or 2% plain Greek yogurt
2/3 cup pumpkin puree
2/3 cup Half and Half
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
Red pepper flakes, if desired
1/2 cup shredded Parmesan

If you like baked pasta, preheat the oven to 350 degrees.

Cook pasta according to package directions, omitting salt and oil, stopping 1 minute early. Drain.

In a large oven-proof skillet, brown and crumble sausage. Drain on paper towels.

Meanwhile, in a small bowl whisk togther yogurt, pumpkin, Half and Half, seasonings and Parmesan.

Toss pasta and sausage in the skillet. Pour sauce on top, stirring to combine. If baking, top with additional Parmesan, if desired, and place in the oven and bake for 20 minutes. Otherwise, heat on the stove over medium-low heat until heated through.