Spaghetti Squash Lasagna (Grain-Free)

As much as I absolutely love reading, I’ve never been a fast reader. In fact, I’m downright and embarrassingly slow when it comes to reading.

Miraculously, I’ve been able to survive college so far without this interfering with my grades (I just have no social life). But this semester, the pressure is on thanks to my upper-level history course.

Who in their right mind assigns a 300+ page book to be read and heavily noted within 6 days on top of “light reading” of another 72 pages???

I’ve done nothing for the past few days except reading.

Thankfully, my dad picked up some spaghetti squash to ease my sufferings.

I don’t really view spaghetti squash as the equivalent to traditional pasta. Rather, I see it as vegetable with its own distinct taste and texture. That being said, I see nothing wrong in pairing it with cheese, meat and sauce to create a meal similar to the traditional lasagna.

Its comforting, yummy layers momentarily makes me forget the “light reading” I now need to attend to…

Spaghetti Squash Lasagna (Grain-Free)

Ingredients:

1 large spaghetti squash

12 oz precooked italian sausage, cut into small pieces

1 (15oz) container of whole-milk ricotta cheese

1 egg

2 and 1/4 cups mozzarella cheese, shredded

Marinara Sauce:

1 (28oz) can of crushed roasted tomatoes and juice

1/2 cup tomato paste (about 1 can)

2 garlic cloves, minced

2 tbsp olive oil

1/2 tbsp garlic powder

1/2 tbsp dried oregano

1 tsp basil

1 tsp onion powder

1 tsp salt

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp fennel seeds

1/4 tsp crushed red pepper flakes

Directions:

Preheat the oven to 400 degrees and line a baking pan with aluminum foil. Cut squash in half, remove seeds, and place face down on pan. Bake in the oven for 50 minutes. Once squash is done, allow to cool and run a fork through the squash to make “spaghetti.” Place in the fridge to cool for a few hours (this prevents lasagna from becoming watery!)

Meanwhile, bring all marinara ingredients together in a pot. Bring to a boil and reduce to a simmer. Let cook for 30 minutes. Remove from heat and set aside to cool.

Combine ricotta cheese and egg in a bowl. Set aside.

Once cooled, pack a THIN layer of spaghetti squash to the bottom of a 9×13 baking dish. Press a paper towel over top to remove excess water.Top squash with half of the ricotta and spread. Top with 3/4 cup mozzarella. Top with half of cut-up sausage. Top with half of marinara sauce. Repeat all layers. Once you get to the sauce again, top with the remaining 3/4 cup of mozzarella.

Cover lasagna with aluminum foil and bake at 400 degrees for 30 minutes. Remove foil and bake for another 5 minutes (or until cheese on top is melted). Let cool for 20 minutes before eating for lasagna to set.

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Sausage-Stuffed Peppers (Paleo)

I think someone needs to slip me some sedatives. I have an issue when it comes to relaxing. Simply, I can’t. I become too antsy and guilty with doing nothing. Surely I can begin some project or be productive in some way during winter break?

Now if I lived in my ideal world, I would cook and bake all day. Unfortunately, I don’t think this would do much for my wallet and jeans So substitute teaching it is! In addition to my other part-time jobs, that is. Consequently, a hectic schedule has ensued.

On the plus side, I’ve become best buds with about 100 kindergartners from subbing in one school all week. Nothing can make you feel like a rock star more than little people coming up to hug you from behind and yell “Miss K, Miss K” from down the hall to get your attention. I’m more of a middle-school person, but I have to say, little people have grown on me… Anyway, it’s been a crazy week with a lot of running around.

In the middle of it, I found time to make some stuffed peppers. I’ve always loved the combo of sausage, onions, and peppers. It’s practically comfort food to me. Confined to a “pepper cup,” it was perfect to eat while cuddled up on the couch after a long day.

Sausage-Stuffed Peppers (Paleo)

Ingredients:

4 green bell peppers

1 lb ground sweet italian sausage

1 onion, chopped

2 garlic cloves, minced

salt and pepper

Optional: mozzarella cheese, shredded

Sauce:

1 (28oz) can of peeled whole tomatoes and juice

1/2 cup tomato paste (about 1 can)

2 garlic cloves, minced

2 tbsp olive oil

1/2 tbsp garlic powder

1/2 tbsp dried oregano

1 tsp salt

1/2 tsp thyme

1/2 tsp rosemary

1/4 tsp crushed red pepper flakes

Directions:

Preheat the oven to 375 degrees. Cut off the tops of the green bell peppers. Chop the removed pepper around the stem into small pieces. Reserve for later. Place bell pepper “cups” on a baking pan and place in the oven for 25 minutes.

Meanwhile, combine the sauce ingredients in a pot and bring to a boil. Lower to a simmer and allow to cook for 25 minutes, stirring occasionally and squashing tomatoes gently with the back of a spoon.

While the sauce cooks, brown ground sausage in a deep skillet. Once mostly brown, add in onion, garlic, salt, pepper, and reserved bell pepper. Cook until onions begin to brown.

Once everything is cooked, spread a thin layer of sauce into a baking pan or 2 bread pans. Place bell peppers in baking dish/ bread pan. Distribute meat mixture evenly between peppers. Pour the remaining sauce on top of and around the peppers. Place in the oven for 25 minutes. If desired, top with mozzarella cheese and place back in the oven until cheese is melted. Serve.

Butternut Squash Hash (Paleo)

Yup! It’s butternut squash season again! Representing in fancy brunch idea 🙂

Butternut Squash Hash (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

2 garlic cloves, minced

1/2 tsp paprika

1/2 tsp cayenne

1/2 tsp crushed red pepper flakes

2 packed cups shredded butternut squash (see note below)

1 cup cut-up sausages (precooked)

5 cups fresh spinach leaves

*Note: To get shredded butternut squash, find a butternut squash with a LONG NECK. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off! 

Directions:

In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup of  spinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!

Zuppa Toscana Sausage Soup (Paleo)

Thankfully, Hurricane Joaquin took a turn away from the East Coast this weekend. Even so, we got a whole lot of rain these last few days. And chilly, rainy days = perfect soup weather 🙂 

Zuppa Toscana Sausage Soup (Paleo)

Ingredients:

1 lb sweet Italian sausage, castings removed

1 large onion, chopped

3 garlic cloves, minced

1/2 tsp crushed red pepper flakes

4 cups chicken broth

2 large sweet potatoes (any color), cubed into bite-sized pieces

salt and pepper

1 can full-fat coconut milk

5 oz fresh spinach

Directions:

In a pot, cook sausages, breaking into pieces with a spatula, until mostly browned. Add in onions, garlic, and crushed red pepper flakes and cook for 10 minutes. Afterwards, add in chicken broth, sweet potatoes, salt, and pepper. Bring to a boil and then let simmer for 20 minutes. Stir in coconut milk and spinach and cook for 10 more minutes before serving.

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Oh breakfast food. How much I love thee.

Unfortunately, I can’t really make you fancy in the mornings as I’m still half asleep and fear burning down the house 😦

And brunch? Please, I can’t wait that long to eat.

So, breakfast for dinner it is. Plus I can eat a lot more at dinner than at breakfast, meaning I have more room for this:

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Ingredients:

1 lb sweet Italian sausage, castings removed

1 large vidalia onion, chopped

1 large green bell pepper, chopped

2 medium-small sweet potatoes (any color), peeled and cubed

1 tsp paprika

1 tsp thyme

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp parsley

salt and pepper

3 eggs

Directions:   

In a large and deep skillet (that comes with a fitted lid), cook sausages, breaking into pieces with a spatula, until mostly browned. Turn heat to low and add in onions and green bell pepper. Cook for 10 minutes. Add in sweet potatoes, spices, salt, and pepper. Cook for another 8 minutes. With your spatula, press and flatten all the ingredients down. Crack 3 eggs on top and cover hash with the lid. Let cook until eggs are done. Garish with some paprika and thyme and serve!