Lentil Spaghetti Sauce on Spaghetti Squash

I love spaghetti squash.   Its stringy like spaghetti with its own flavor.  It is a bit plain in flavor, however it is good on its own, so you can dress it up with any sauces you like.  Plus the calorie count in spaghetti squash is next to nothing!  So feel free to fill that plate full of  "spaghetti".

Spaghetti squash is simple to cook.  Cut the squash in half, scrap out the seeds and the guts.  Then lightly rub some olive oil over the insides and wrap in foil.  Place down on a cookie sheet and roast for about 45 minutes to an hour in the oven at 400 degrees.  You will know the squash is done when your knife slides all the way through with ease.  The little spaghetti like strings will also easily detach from the squash.

The sauce I made last night for dinner was amazing.  I don't know if I will ever eat regular spaghetti sauce again.   It was hearty and had a lot of flavor and healthy ingredients.  It taste amazing over spaghetti squash, rice or even just by itself.  

Lentil Spaghetti Sauce

Ingredients:

• 1 large yellow onion, diced
• 1 large green pepper, diced*
• 2 generous tablespoons of olive oil
• 2-3 cloves garlic, minced
• 1 1/2 cups lentils, rinsed
• 4 cups vegetable broth
• 1/2 teaspoon cracked pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons dried basil (I used fresh mmm)
• 2 teaspoons dried oregano
• a pinch of sea salt
• 1 (28 ounce can) crushed tomatoes
• 1 (28 ounce can) whole or diced tomatoes, undrained
• 1 (6 ounce can) tomato paste
• 1 teaspoon vinegar
• 1/4 cup fresh minced parsley (optional)

*feel free to add whatever other diced vegetables you like in your pasta sauce: mushrooms, zucchini, etc. I used 2 small zucchinis and a green pepper.  Feel free to add as much or as little vegetables as you like, they do not effect the flavor :)

Directions:

1. Heat the olive oil in a large stock pot. Add the diced onion, green pepper, any other vegetables and a pinch of salt. Saute until the onion becomes translucent, about 5 to 10 minutes. Add the garlic, basil, oregano, red pepper flakes and cracked pepper; stir for 1 minute. Add the lentils and the vegetable broth. Bring to a boil and simmer, covered, for about 20 minutes.
2. Add the tomato paste, crushed tomatoes and the can of whole tomatoes- breaking the whole tomatoes with your fingers into pieces. Bring to a boil and simmer, uncovered, for 45 to an hour (stirring every few minutes.)
3. Before serving, stir in the 1 teaspoon vinegar.  Add the optional fresh parsley and serve over your favorite pasta, pasta alternative, or rice.

Bry 

Roasted Pork Chops, Broccoli and Veggies

Fresh Tomato and Squash Tart

Servings: 8

• 2 large fully ripened fresh Florida tomatoes, (about 1 pound)
• 1 large zucchini (about 8 ounces)
• 1 large summer (yellow) squash (about 8 ounces)
• 1 large potato (about 6 ounces), peeled
• 1/4 cup chopped onion
• 1 cup shredded reduced fat Swiss cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 2 eggs, lightly beaten (or you may use 1 whole egg and 1/4 cup egg substitute)

Preheat oven to 400ºF. Butter a 9-inch pie plate or shallow casserole. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Cut zucchini, summer squash and potato in half lengthwise; thinly slice crosswise. In a large bowl, combine zucchini, summer squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well mixed. Arrange half of the tomato slices on bottom of pie plate. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender and glazed, about 40 minutes.

Roasted Broccolini with Red Pepper

Servings: 6

• 1 1/4 pounds broccoli florets, (about 8 cups)
• 3 1/2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1/8 teaspoon dried crushed red pepper flakes 

Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

  

Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

 ~Bry