I’m becoming awfully fond of spaghetti squash…I don’t think we’ve encountered a recipe yet that we haven’t liked. This one was a winner for sure, and definitely satisfied my craving for some good old fashioned comfort food. I got this one from Skinnytaste, and spiced it up a bit…we loved it. The original recipe called for two squash, but that was too much for us. I did not cut the sauce for one squash, and it was still fine (but a smidge soupy). It was also ridiculously low calorie and made a ton, so there are plenty of leftovers for lunch.
This one of my favorite ways to make lasagna. The recipe calls for Swiss chard, but you can really use any leafy green you want. Spinach or kale might be really good. Honestly, I would almost double the greens – they cook down, and the contrast from the pumpkin is nice, but 2lb makes very little finished product. The original recipe, which came from Food and Wine and which I have copied here, called for heavy cream…I just use 2% milk for everything and it turns out great. I’ve also amended the recipe to add a hard gouda along with the parmesan, which goes well with the nutty flavors of the dish, but you can feel free to omit that, or replace it with any other kind of cheese you like.
This is a new recipe we got from Eating Well magazine, and it’s pretty good. It needed some extra pepper, but I think there’s a lot of potential to season this to your tastes, and I would make it again. The recipe suggests to use plain yogurt for garnish, but I actually added a couple of generous spoonfuls to the soup for some added tang.