This past fall, we received some spaghetti squash in our CSA basket. I honestly was not sure what to do with it, though I figured I could bake it. Right? Fortunately, about the same time, Emily posted about how to cook it. I was very relieved and jumped right in. I went a little light on the garlic for TB’s sake, but if I were making it for myself, I would have loaded up. I topped ours off with some pasta sauce I had canned.
When I switched to a “menu formula,” I wrote that on Thursdays we would have a stir fry or saute. While generally, I am sure this sounds boring, I assure you, it can be quite the treat. I also thought I should share some of our combinations in order to help spark some ideas for you.
I made this version about a month ago by sauteing eggplant, zucchini and tomatoes (all came with our CSA) and then adding edamame. I kept the seasoning VERY simple in order to allow the fresh from the garden (ok, CSA) taste shine through. In other words, I used salt and pepper. I dished it up over quinoa. Unfortunately, I failed to get a pretty photo of that, so the one of it mixed up for my son will have to do. 
If you are looking for a cheap, vegetarian meal, this Spinach-Walnut Pesto by Rachel Ray is a great recipe to try. My sister-in-law shared it with me a few years back and we enjoy it when we are home in the summer. During the season when we are abroad, we eat a basil pesto a lot. This spinach-walnut flavor has a delicious flavor that is different. I like to top it with a little extra Parmesan cheese and some fresh tomatoes.
Enjoy,
Fellow Basketball wife, Anadia, shares this recipe with us. She tells me that she merged several recipes and adapted until it worked for her family. I’m so glad she is sharing, as I know she has some skills-in-hiding.
The Players
5 skinless, boneless chicken breasts
2 cups frozen spinach cubes
2 tablespoons sour cream
1/2-1 cup shredded mozzarella (depends on your cheesy level, ours is fairly low)
5 slices bacon
Salt, pepper and garlic powder to taste
5 toothpicks
The Fun
1. Preheat oven to 375.
2. Clean, butterfly cut (carefully as not to slice completely through) and season-to-taste chicken breasts.
3. Warm spinach over low-heat, thawing but not completely cooking, three to four minutes. Mix-in sour cream and mozzarella.
4. Spoon two-four (depending on breast size) tablespoons of spinach mix into each breast, securing with a toothpick.
5. Wrap each chicken breast with a slice of bacon. Bake covered for an hour. Uncover and bake another 10-15 minutes to crisp bacon.
*Ricotta may be substituted or replace one spoonful of mozzarella.*
I am mildly embarrassed at how long this photo has been on my computer. We made lasagna prior to going dairy free. The one on the right is made with ground beef, but in the one on the left, I substituted lentils for the ground beef. It was very tasty! The photo makes my mouth water. I have a vegan lasagna to post very soon– with a recipe. Well, really, I combined three separate recipes to make the vegan dish, and it was worth it!
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