THE NON PIZZA, PIZZA. SQUASH.
This is what I think is going on mid-December.
1) Your eyes are glazed from slamming back loads of holiday cookies. Or you’ve sunk so low you’re eating them for breakfast, lunch, afternoon snack and sneaking one more for dinner. What the hay?! Right? Oh boy.
2) You’re singing joy to the world cause you’re drunk on holiday cheer (or eggnog).
3) You’re working out every day cause you don’t want to let the holidays bring you down from all the hard work and efforts you put in eating healthfully and exercising tons. Hmmm.
OK, so if you’re the number 3 person, bravo, but “sometimes one should eat a cookie, or at least some rum infused eggnog or a peppermint martini.” Just sayin.
Today I decided you all probably need to add a little holiday health or just a reminder about your health.
I know some of you don’t even like the word vegetable, but you’re here to learn.
What I don’t know is what people think of when they hear the word spaghetti squash. It’s weird, I’ll admit that. I assume “squash” stands out, but the spaghetti part leaves one guessing.
The yellow football of a squash is mild tasting and once you string it’s guts you can pretty much flavor its insides to whatever your hearts desire (ummm, not so much like tofu but close enough). Oh, and it will never taste like cheesecake but you catch my drift eh?It’s high in fiber (bonus), Vitamin C, low in carbohydrates and low in calories (not that anyone’s counting). It’s good stuff, got it?
While I created this idea all up in my head my aunt Josie helped me figure it out and gave me the basic recipe. Props to her.
So put down the breakfast cookie and mug of I dunno….gingerbread eggnog latte whatever and make this!
Serves: Depends on the size of slices, it can be quartered, halved or eaten with a fork and the pie plate in your lap (ooooh that’s naughty and not portion controlled, use a plate, preferably a WHITE PLATE as this article suggests-re: how the color of your plate effects how much you eat).
Time: Pre-roasting the squash takes 45 minutes ( I roast it on 400 degrees F on a cookie sheet sliced in half). You can do this the day before and save almost an entire half of squash for another meal like this one. This meal takes ~35 minutes.
Pre-heat oven: 400 degrees F
- 1 spaghetti squash (roasted and forked so stringy innards are scoopable)
- 1-2 cups shredded mozzarella cheese (I used part-skim)
- 2 eggs (or 1 egg and 2 egg whites)
- 1-2 teaspoons fresh or dry oregano
- 1/4-1/2 cup of tomato sauce (home made or I like Muir organics or Pomi)
- pepper to taste
- your choice of toppings
- Place 3 cups of squash, 2 eggs and shredded mozzarella cheese in a bowl. Stir to combine. (p.s. you don’t have to beat the eggs, just combine).
- Place all in a pie dish, bake at 400 degrees F for 10 minutes.
- Remove from oven and top this puppy with whatever you desire (ummm, not chocolate). I ran out of spinach yesterday, but sauteed spinach and garlic would’ve been a perfect addition if I don’t say so myself.
- Bake another 25 minutes and tada!!!! Holy smokes it smells like a pizza kitchen in here!
SLICE AND ENJOY!
Go a step further:
- Let’s talk TOPPINGS. I mean, add more veggies to the veggie, hello! Mushrooms, spinach, arugula, tomatoes, butternut squash puree? OMG.
- Try different cheese combos.
- Pesto would’ve been a unique topping all by its lonesome. Pesto Pizza!
- Make it mexican style and add a bean/salsa topping? Ole!
So, when you need a healthy, simple and oh so yummy dinner (or a break from the cookies)….here it is.
OH, and YOUR WELCOME!
What’s your favorite pizza topping?