spaghetti squash vs. carnivore casserole

I’m not typically one to make new year resolutions. Instead I like to use the dawning of the new year simply as a time of reflection. Recently I’ve been reading a considerable amount about the power of the plant. Articles talking about how tiny microgreens and blue-green algae are total nutritional powerhouses and the overall health benefits of a more plant-based diet. This got me to thinking and thinking got me to deciding that 2015 should be the Greco family’s “Year of the Vegetable”. Don’t get me wrong, I’m not totally giving up meat. I still fully plan on curing and smoking another slab of bacon when the weather warms up and I’ll never say no to a pastrami sandwich from The Deli King of Clark, but I feel like we could all benefit from a little more of nature’s candy and a little less of nature’s inhabitants.

Since I’m already such a veggie lover this undertaking really shouldn’t be that great of a personal challenge, no the trick will be getting my family to switch to the green side. Of course knowing full well the reaction it would get, I didn’t discuss this plan with them. Instead I’ve decided to be stealth about it; add a few more veggies to soups here, some greens braised there, fresh fruit smoothies in the morning with a few carrots added in “just added for color” and lentils and beans more often for some good ‘ol fashioned non-meat protein. My plan was coming together nicely, I was subtly reducing their meat consumption while upping their vegetable intake and they were none-the-wiser. But then I got greedy. I few too close to the sun. I messed with the bull without expecting the horns. I was drunk with power and made a casserole of spaghetti squash, kale and smoked mozzarella… and I expected them to eat it. I was wrong.

My son ate most of his but not before declaring it “seriously not worth making again”, my daughter on the other hand couldn’t even muster than much of an endorsement. Instead she made a wild-eyed retching pantomime, waved her arms frantically and ultimately consumed about two forkfuls before flat out stating that she was DONE! I however thought it was delicious. Seriously… really, really good. And my husband agreed with me. (Of course I was angry with him at the time, so there’s a strong possibility he just may have been trying to get on my good side.) Anyway I honestly thought it was delicious and totally worth a repeat performance, but there’s a chance I may be alone on this one.

So the moral of this story is never be afraid to try something different and… You can lead a horse to water, but you can’t make a carnivore love spaghetti squash casserole.

Baked Spaghetti Squash with Kale and Smoked Mozzarella
This was really delicious. Really.

spaghetti squash2

1 4 lb. spaghetti squash
1 tbsp. olive oil
1 large onion, diced fine
4 garlic cloves, minced
9 oz. frozen chopped kale, defrosted
1 tsp. salt
1/2 tsp. black pepper
1/2 cup plain Greek yogurt
2 eggs, beaten
2 cups spaghetti sauce (homemade or jarred)
16 oz. fresh smoked mozzarella cheese, shredded
1/2 cup fresh parmesan cheese

  1. Preheat oven to 375°F. Cut the squash in half lengthwise, remove all seeds and place on a rimmed baking sheet face down. Add some water to the bottom of the baking sheet and bake for 40 minutes or until tender. Remove from oven and allow to cool. Keep the oven on.
  2. Heat oil in a large skillet over medium heat, add the onions and minced garlic and saute for 4-5 minutes or until onions are translucent. Add the chopped kale, salt and pepper and continue cooking another 2-3 minutes, until kale is tender. Remove from heat.
  3. Once squash is cool enough to handle, use a fork to shred the squash into large bowl. In a medium bowl whisk the eggs. Add to the eggs the Greek yogurt and 1/4 cup of the parmesan cheese. Add the egg mixture to the squash strands and stir to combine.
  4. Pour 1 cup spaghetti sauce into a large baking dish. Spoon some spaghetti squash mixture over the sauce and spread evenly. Then add a layer of sautéed kale and onions over the squash, then half of the shredded mozzarella cheese. Top with another layer of squash, then kale, another cup of spaghetti sauce, the remaining mozzarella and finally the last of the Parmesan cheese.
  5. Bake for 35-40 minutes, or until bubbling and nicely browned on top.
  6. Allow to cool for 15 minutes before serving.*

*I’ve found that the longer the spaghetti squash is allowed to sit and cool, the less watery it ends up.

modernized tetrazzini

Some people love leftovers while others cringe at the very idea. I happen to be a leftover lover. A delicious meal with a fraction of the work, um yes please! In my mind what’s even better than a no hassle dinner of leftovers is turning those leftovers into something entirely new and delicious. Think shepherd’s pie with leftover mashed potatoes (remind me to give you that recipe, it’s one of my families favorites), pea soup with leftover glazed ham or ice cream with leftover egg nog. Yum!

I’ve already told you that one of my all-time favorite meals is roasted chicken, but with warm weather (finally) upon us I’d much rather crank up the grill than the oven. Thankfully my husband received a “beer can chicken” rack last Father’s Day and has recently started putting it to good use. Have you ever cooked chicken this way? It’s ridiculously good and strikingly easy, especially if you have a rack. Anyway back to the leftovers— we made and enjoyed a beer can chicken last Sunday and ended up with a container of leftover meat after dinner. Chicken salad, chicken soup, chicken a la king… nope Chicken Tetrazzini.

Chicken tetrazzini seems to be one of those classic dishes that has gone the way of tuna noodle casserole (complete with crushed potato chips sprinkled on top) and sloppy joe’s. It’s typically made with some diced chicken and mushrooms, tossed with spaghetti, smothered in a heavy butter/cream sauce and baked until the cheese on top is bubbly and toasted. Tasty I’m sure, but not exactly a 2013 idea of nutritious. But if you make a few lower fat substitutions and really punch up the flavor with a bit of onion and spices, hello perfectly acceptable and surprisingly kid-friendly modern day dinner!

Sometimes those oldies really are the goodies. Perhaps next week I’ll try to modernize franks n’ beans…

Welcome to the Future Chicken Tetrazzini
This recipe is great with either leftover chicken or turkey. I typically use fusilli pasta or rotini, but you could also use spaghetti if you prefer.

NEW:tetrazzini2

1 tbsp. unsalted butter
1 1/2 cups chopped onion
1/4 tsp. black pepper
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. garlic powder
a pinch cayenne pepper
8 ounces sliced baby bella mushrooms
1/2 cup brandy
2 1/2 cups chicken broth
2/3 cup flour
1 cup grated Parmesan cheese, 1/4 cup set aside
4 ounces low-fat cream cheese
8 ounces thin pasta (fusilli, spaghetti), broken in thirds
3 1/2 cups cooked chicken, diced large
plain panko, for topping

  1. Preheat oven to 350°F. Melt butter in a large stockpot over medium-high heat. Add onion, black pepper, salt, thyme, garlic, cayenne and mushrooms; sauté 5 minutes or until mushrooms are tender. Add the brandy and cook 2 more minutes.
  2. Add the broth to the pan and gradually add flour. Use a whisk to incorporate the flour into the liquid and cook 3 minutes, stirring constantly. Add 3/4 cup of Parmesan cheese and the cream cheese, stirring with a whisk until cream cheese melts.
  3. Remove from heat and add the pasta and chicken and stir until blended. Grease a medium high-sided ceramic baking dish and pour in the tetrazzini mixture.
  4. In a small bowl mix together the panko crumbs and the remaining 1/4 cup Parmesan. Sprinkle the mixture evenly over the pasta and bake for 25-30 minutes or until the top is lightly browned and bubbly. Remove casserole from oven and let stand 10 minutes before serving.

*adapted from cooking light