Month: February 2012

Butter and Herb tossed Spaghetti Squash

I feel like I’m getting old when

1. People gave me weird looks when we were talking about asparagus being on sale ($1/lb compared to $4/lb!)
2. The highlight of my week was using my electronic heating pad and snuggling in bed
3. Getting upset because I forgot to buy eggs when I was at the grocery store

Anyways, I’ve REALLY been wanting to make Butternut Squash Soup so I went by the store to pick one up. Keep in mind, I’ve never seen one IRL before and I grew up eating only Vietnamese food so all squashes look the same. Somehow, I come home with a Spaghetti Squash instead so while a little sad, I’ve been wanting to make Spaghetti Squash too so it worked out.

I feel like I’ve been eating tomato sauce a lot lately so I decided not to go that route. I also happened to have tons of fresh herbs around so I decided to throw in some butter and call it a day. The smell of fresh herbs is so wonderful and my apartment smells so bomb right now. I’ve really been rampant on doing these veggie dishes, but they’re so good I haven’t been craving meat.

Wait, I know what you’re thinking, what is spaghetti squash????????

Spaghetti squash looks like a normal squash when raw, but after cooked, it will come apart into strands resembling spaghetti.

Picture courtesy of Cookin Canuck

Though it does NOT taste like noodles, it is another great low carb alternative. When cooked correctly, it should still be slightly crunchy and taste great with sauces or anything else that goes with pasta.

Spaghetti squash is SUPER easy to cook – you just cut it in half and throw it in the oven! If you’re lazy, just pour some sauce on top and you are done. For this recipe, all I did was cut up some fresh herbs and throw it in some butter and bam, complete.



Baked falafals

As much as I love fried foods, I just can’t bring myself to fry many things because 1. Its so much more fattening 2. It takes longer since I don’t own a fryer. So I decided to try out baked falafals! To keep it even healthier, I added less oil than most recipes and used egg white substitutes. I also did not eat this with pita bread and just made lettuce wraps with tomatoes and tzatziki sauce. Although a bit drier than most falafals, I still like them a lot. I tend to slab on the tzatziki sauce anyways so it compensates for the dryness. Also, I didn’t make my own tzatziki, just used a premade one from the store – and its only 35 calories for 2 tbsp! Tzatziki is made out of Greek yogurt and cucumbers so it is a great source of protein too. Overall, a pretty low caloric meal and I would make it again.

But side note, I HAVE been cooking different meats this past week – things I always make with no measurements so I’m just working on measuring and having a set recipe to share  (and one of them, the pictures didn’t turn out pretty enough to make it here lol).


Zucchini, Eggplant and Basil Stuffed Mushrooms

I’ve been doing a lot of vegetarian dishes lately mainly because I’m too lazy to defrost meat and I always eat over the amount of protein I’m suppose to eat. I had leftover tomato sauce from the cauliflower pizza and I knew I wanted to do some type of stuffed portabella mushroom. I didn’t want to do the obvious spinach + cheese stuffed mushroom so I decided to brainstorm what I could put in it. I found an eggplant stuffed mushroom, zucchini stuffed mushroom and I’m like, what the heck, lets combine both! I added a generous amount of fresh basil too because I love love love fresh basil.

I originally was going to use a regular portabella mushroom but decided to portion control it and use baby bellas. I love portabellas because they have this meaty taste which is why its used as a meat alternative all the time. You can easily use button mushrooms if you want to do this as an appetizer but I do love my baby bellas.

This makes for a great entree or appetizer.