Cooking Spaghetti Squash

It occurred to me as I was rereading the previous post (Honey Garlic Chicken in the Pot) that maybe one of you would also like to add Spaghetti Squash to your dinner. And really, why wouldn't you? It is de-light-ful.

Since discovering squash and how much I like it, I have looked at dozens--literally dozens--of recipes for cooking it. Of course, what you do with it all depends on what you want to do with it, follow?

For me, I'm a "Squash stands alone" kinda girl. That being said there are (again) dozens of ways to cook what the internet has dubbed "the perfect squash". I feel, personally, that only one recipe should ever be given the "perfect" label, but that's me. I don't think things are perfect, I like to add my own little flare.

So while there are many, many perfect recipes out there for perfectly cooking a perfect Spaghetti Squash, I will share my favourite.

Here's what you need:

Water didn't make it into the picture, but we all know what that looks like

• Squash
• Knife
• Olive oil
• Salt and Pepper
• Water, less than half a cup
• Baking dish

And to make it even more perfect, here's what to do--in pictures! Yay

Cut in half lengthwise and remove the guts

Add a bit of Olive oil and rub all over the inner surface

Add salt and pepper

Place cut side down in baking pan and add a bit of water, just enough to cover the bottom of the dish*

Put the dish in the oven at 400F for about 45 minutes. When a knife pierces the flesh easily it is done. To remove the good stuff from the skin use a fork to scrape out the guts. It'll come out in strings, much like Spaghetti, hence the name....

*The water is optional, I just find it makes the squash more tender and juicy. mmmmm

This can be used in place of pasta spaghetti for most things, it's lighter than pasta and a healthy alternative.

We'll be using it as a side to go along with the chicken. Don't tell the kids....

That's my taste on it.

Honey Garlic Chicken in the Pot

Sometimes it is hard to find something that everyone likes, especially when you have children. Have you ever noticed that something that was good last week, is completely unacceptable this week? How does that even work?? I get that tastes change over time, but a week? Ugh!

As I seem to be on quite the crock kick, I'm going to continue with that and share the Honey Garlic Chicken in the pot. I'm sitting here right now, smelling it as the crock does its thing, crossing my fingers all the while that my littlest angel falls asleep. Here's hoping.

What you need:

• Bunch of Chicken, today I'm using 8 drumsticks
• 2/3 cup low sodium soy sauce
• 1/2 cup honey or a bit more depending on your tastes
• 1/2 cup ketchup
• 2 1/2 generous tsp minced garlic (about 6 cloves crushed)
• 1/2 yellow onion, chopped. 
• 1 tsp white vinegar
• 1/2 tsp crushed red chili peppers

What to do:

• Lay out your chicken at the bottom of your crock
• Mix all the other stuff together
• Pour it over the chicken
• Cover and cook on low for 4-5 hours or until done

Dump it all into the Crock

Cover and cook

Could it be any easier than that? I mean really?

Serve with rice or egg noodles or spaghetti squash disguised to look like noodles. Not saying I am, but I totally am. 

This recipe is a modification of several that I found on pinterest. 

That's my taste on it. 

Lasagna Soup -- In the Crock Pot.

If you are anything like me, the idea of making a pasta sauce or a tomato sauce or a red sauce from scratch is beyond possible. You can do everything right, find the freshest produce, use the best quality seasoning, let it simmer and simmer ... and simmer. Then....

Nothing but disappointment. Bland tomato-flavoured glop. Booo.

If you aren't like me, then I'm sure your sauce is delightful. But like I said, ages ago, this is for the people that are like me.

Anyway, here it is Lasagna Soup. I pulled this recipe off of Facebook some time ago, sadly I didn't catch where it came from or who originally posted it. I wish it was mine, perhaps I'll make some changes to it, 'cause why wouldn't I? Plus, it's in the crock pot. 15 minutes of my time in the morning and dinner is ready for that evening. Win-win.

Here's what you need:

• 1-2 lbs raw ground beef, thawed
• 1 onion, chopped (totally optional, you can replace with onion powder if you don't have an onion)
• 10 3/4oz can tomato soup
• 14 1/2oz canned tomatoes, chopped or diced
• 15 oz can tomato sauce
• 2 chicken bouillon cubes
• 2 beef bouillon cubes
• 4 cups water
• 1 1/2 tsp oregano
• 1 1/2 tsp basil
• 1 tsp parsley
• 2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp pepper
• 8 oz Ricotta Cheese (I always forget this, and it's just as good without it)
• 8 lasagna noodles, uncooked broken into pieces *
• Shredded Mozzarella Cheese

* Be sure that your lasagna noodles are not the oven ready type. I used those and they turned to mush. Super sad face.

Here's what to do:

• Combine onions, tomato soup, canned tomatoes and tomato sauce and put in the crock pot.
• Add all of the spices, water and bouillon cubes.
• Give it a good mix.

Everything but the noodles and meat.

• Spread the broken uncooked lasagna noodle pieces all over.
• Crumble raw ground beef over top.
• Cover. Cook on low for 7-8 hours or High for 4-5 hours. 
• Depending on your pot, it may not even take that long.

With the meat, ready to be covered.

• About half an hour before the soup is done, stir in the Ricotta Cheese.
• Serve with shredded Mozzarella Cheese on top.

Try with ground turkey or replace the meat with tofu for a vegetarian option.

So the pictures are less than amazing, but I assure you the soup is fabulous.

I'm glad to be back and happy to be posting!

That's my Taste on it. I'd love to hear yours.