Cheesy Baked Spaghetti Squash

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.

We have delivery Indian, and we like to order it. A lot. Our eyes are always bigger than our stomachs, and we tend to get a lot of naan bread. There’s just nothing as good as fresh, hot naan! The “problem” is that it leaves a lot left over, and I was looking for something new to do with it – out came a naan pizza. I just used what I had on hand in the fridge and it came out well! It makes a great little personal pizza.

Recipe!

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Sesame Udon Noodles

This is a great base recipe to use for a side dish. It is very versatile…add as many veggies as you want, or even add some chicken, pork, or tofu and turn it into a main dish. I just used what I had on hand. It also makes plenty, so can easily serve a crowd or make leftovers for lunch. We loved this one.

Recipe!

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Pineapple Tofu Stir-Fry

This was my first attempt at cooking tofu, and I really liked it. Having read some articles about preparing the tofu first, I froze it and think next time I will skip that step; I didn’t love the spongy texture. I will definitely make it again, but next time will ramp up the garlic, ginger, and red pepper flakes for a little more flavor. This recipe comes from Eating Well magazine. I added a few extra veggies I had in the fridge.