The Mothership

This can be a stand alone dish or a side dish  Ingredients: 1 spaghetti Squash Olive oil Salt, dried oregano leaves, and powdered garlic 1-2 big slicing tomatoes, sliced into at least 6 slices  1b of ground beef or meat substitute  Salt, Oregano and garlic 5-8oz. Of a spicy cheese, shredded Fresh basil Chopped red onion Warm oven to 425. Slice squash vertically and remove seeds of squash so it is in two halves. Brush some olive oil on the inside of each half. Season with salt and garlic powder. Place squash with insides facing down on cookie sheet. Bake for 40 minutes till squash is aldenté and able to pull out in shreds.  Towards the end of the squash cooking, begin cooking your ground beef; or I used a meat substitute. I sauté the meat in the pan, adding salt, garlic, pepper, and oregano till fully browned. Set aside Grease a 7x11 glass pan. Slice tomatoes into 12 or so slices. When the squash is finished baking, let it cool for a few minut...

I really do like spaghetti squash...I do.  But the texture to just eat it plain is hard for me.  So I keep playing with a casserole type of variation with it every so often.  I am trying to only buy grass fed beef - so I buy it as long as the budget allows.  We don't eat a ton of red meat, but when we do we think it is important to be grass fed. I usually prepare my squash before I need it to cook and just set my oven with an automatic start time because...LIFE! Squash it up! Ingredients: spaghetti squash, halved and un-seeded olive oil salt & garlic powder 1 lb of ground beef 1 zuchinni, chopped into bite size 1 yellow pepper, chopped 1/2 an onion, chopped cumin 1 bar of monteray jack cheese, shredded dried oregano cherry tomatoes, halved spinach Recipe! Baste your halved squash with olive oil and sprinkle eat half with salt and garlic powder. Place face down on a greased cookie sheet. Cook squash in your oven for about 1 hour and 15 min...

Thanks to my sister-in-law for the inspiration behind this meal:) I made this for a family member who is a vegetarian.  I used soy grilled strips that had the consistency of chicken, called "fake chicken."  Everyone enjoyed it, and it had the same texture as lasagna.  In my opinion, this was even easier than a conventional lasagna, and has less calories and more nutrients. I think if you used sausage this would have even more flavor and serve those that want the meat.  If you make it with sausage you will need to brown the sausage before adding it to the rest of the mixture.  Also, I don't think cheese is necessary, but gave it that extra umph. If you want "cleaner" lasagna, look no further Recipe: 1 Spaghetti Squash Olive oil Garlic Salt Olive oil 2 or 3 garlic cloves, minced 1 red pepper, chopped 1 onion, chopped 1 zucchini, chopped  2 medium whole tomatoes, chopped fresh spinach (about a handful or two) salt dried oregano basil f...

A butternut squash is always so tasty and makes such a large amount that I wanted to make a dish that would be easy to prepare ahead of time, cook up in the evening in one pot, and also used the majority of the squash. Another plus: it's also made from whole foods and is easy to bring together at the end of the day, which is what I always need. I'm not sure why, because dinner is at the same time every night, but yet dinner sneaks up stealthily to a mom of hungry children. This makes a lot, so I hope you like leftovers:) Oh, and you'll need a large skillet with a lid.  *You could chop the squash and asparagus in the morning and just put in the fridge in a air tight container till ready to cook.  *I omitted the nuts for some of the kids. You can stir them in, but I just chopped some for the week and will sprinkle them  to the top of each serving. *Did I mention there will be leftovers? So I didn't put the full amount of spinach in. I figured I would add more to each serv...