Roasted, Buttered Spagetti Squash with 2 Bean Croquettes aka Veggie Meatballs {12 Weeks of Winter Squash}

Let's cut to the chase and just call it what it is shall we? In the words of my very outspoken 8 year old "Are you trying to tell me these are meatballs?"  and then under his breath  "I know these aren't real  noodles, it's spaghetti squash."  The jig is up. At least my kids know what spaghetti squash is, I suppose I should be thankful for that, even if it's not quite as good as the 'real thing' in there eyes.





Let's clear the air right now, if you don't like beans in general, you probably won't like these croquettes. I call them croquettes or in Italian, crocchettes because that's what they are.  Not "meatballs"  (motion finger quotes here). The texture is not firm like meat, however they are dense, 'meat like' albeit  a bit mushier and very flavorful and satisfying. The marinara, fresh Parmesan and creamy spaghetti squash make this healthy meal hard to remember that you are 'missing' meat.  In fact, I much prefer these to the taste and texture of ground beef. Hands down!

 Although typically croquettes are deep fried in most countries, I always choose to bake mine. Partly because it's much healthier and mostly because deep frying things scares the bejesus out of me. (Picture a grown woman who isn't afraid of much of anything shrieking "Eeeeeek! at the top of her lungs every time the grease splatters.)  Not pretty. 

So, even though this 'spaghetti' dinner didn't fool my kids, all but 1  of them loved it. 1 out of 4 aint bad folks.
This may or may not have to do with the fact that Santa Clause is making out his naughty and nice list.

Coincidence I say. Sheer coincidence.

PREP TIME    40 MINUTES      COOK TIME 60 MINUTES        SERVES    6

Ingredients

1 medium size spaghetti squash
2 tablespoons butter
1 can garbanzo beans (chick peas) drained and rinsed
1 can cannelini beans, drained and rinsed
1 red bell pepper
1/2 cup cooked quinoa (or 3/4 - 1 cup fresh bread crumbs)
1/2 cup freshly grated Parmesan
1 egg
1 small handful fresh parsley
 1 big handful chopped baby spinach
3 cloves garlic
1/2 cup yellow onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and pepper to taste
non stick spray

3 cups crushed tomatoes or sugar free marinara
freshly grated Parmesan for topping



Preheat oven to 375F. Poke several holes in the skin of the spaghetti squash to allow steam to escape while cooking. (I made a rookie mistake once and didn't do this and it EXPLODED all over me, not pretty.) Place squash in a baking pan and cook for 30 minutes to soften skin. Carefully remove from oven, let cool for 30 minutes.

{You can try cutting the uncooked squash but it isn't easy and will dull your knives.}

When cooled, cut lengthwise in half and place cut side up in baking dish with a tab of butter in each half. Bake an additional 30 minutes at 375F. Remove and let cool while you make the meatballs.In a food processor, add beans, onion, garlic and red bell pepper. Pulse till just combined. Do not over process or mixture will be soggy.

Scoop mixture into a medium size bowl. Add cooked quinoa, egg, spinach, cheese, parsley and spices. Mix to combine.

Scoop small, golf ball size pieces into wet hands and shape into balls. Place 1/2" apart onto foil lined, greased cookie sheet. Bake at 375F for 30 minutes until browned.

Using a fork, scrape out the spaghetti squash into a large pot. Top with marinara and cook covered on medium-low for 15 minutes or until warmed through.  Adding 2 bay leaves if using crushed tomatoes.

Serve meatballs on top of spaghetti squash. Top with freshly grated Parmesan cheese. Serve with a simple salad.


Bon Apetite!

We are on Week numero Cinco of #12WeeksofWinterSquash my friends. This pasta, is my submission. I strongly encourage you to check out the other recipes for this fun roundup, I hear Heather is making a Pumpkin Fry Bread as we speak!

Roasted Delicata Squash and Apples {12 weeks of Winter Squash}

Are you in charge of bringing a side dish to a Thanksgiving dinner this year? I usually am known as the one who will bring a healthy and "amazing" dish. My sister-in-laws always seem so impressed and amazed at the "unique/interesting/lovely" appetizers I bring to the collection of mashed potatoes, green bean casseroles and Holiday ham.  I'll let you in a little secret though if you promise not to tell………

I usually spend a total of about 30 minutes on most of  the side dishes and appetizers I bring to just about any party but most especially Holiday dinners. 

Shhhhhhh, our little secret!

It doesn't have to look or taste like you threw something together though and it most CERTAINLY doesn't need to come out of a box or a can! Fresh fruits and veggies always have a way of shining all on their own with very little need of help in the way of additives, sauces or a ton of spices.

This side dish is sweetened with a touch of honey, which you can't really tell is in there but compliments the earthy flavors of the squash and apples and will help the kiddos eat their healthy veggies happily. {o.k. I had 1 out of 4 kids who didn't like it but hey, those aren't bad odds!)

I adore squash in all of it's varieties but this is the first time (I made this dish at least twice before posting as usual) that I've had delicate squash. I am now in love. Love at first taste actually. This is hands down the easiest of ALL squash to prepare. Simply cut the ends off, slice in half lengthwise with ease thanks to the very light skin, scoop out the small bit off seeds and roast. 

Bam!

This side dish will go alongside some other fabulous squash dishes my fellow squash loving bloggers have made for week 3 of 12 weeks of winter squash. Only 12?!!! 

SERVES    6           TIME    30 MINUTES        

Ingredients

1. 1 tablespoon unsalted butter, melted 
2. 1 tablespoon chopped fresh thyme
3. 1 tablespoon honey
4. 3 garlic cloves, sliced
5. 2 small delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
6. 2 fugi (or similar) apples cut in half lengthwise, cut into 1/2 inch pieces, any seeds removed
7. 1 small red onion, cut into 12 wedges
8. 1/2 teaspoon salt
9. 1/2 teaspoon freshly ground black pepper
10. 3 tablespoons chopped fresh flat-leaf parsley

1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat. Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan from oven; coat pan with cooking spray. Spread vegetable mixture evenly on baking sheet. Bake at 475° for 20 minutes or until tender, turning once. Sprinkle with chopped fresh parsley.

If not serving immediately, cover with foil. 

Other Thanks Giving Day Sides and Appetizers from Simply Healthy Family

Stuffed Acorn Squash with fresh Cranberries and Pecans

Spiced Cranberry Chutney with Apricots, Cherries and Pecans

Pepita Pesto Stuffed Mushrooms

Do you share my love for winter squash? Join the party and link up and share a yummy squash recipe you made this week! Don't got squash? No bigs. Just link up next week!

Golden Beet Ragout ~ Italian Inspired Comfort Food

Beets. The infamously dreaded root vegetable. I must admit that I pass them by at the grocer and the farmers market more often than not. Mostly, I think, it's that I'm not sure what to do with the little guys other than pickle them and put them in my salad. 

Thanks to a little contest sponsored by McCormick Gourmet asking that we come up with a recipe using 4 ingredients, one of which is beets I decided to dive in and come up with something different, pleasing to the eye and palatable even for beet haters from way back.

Go me.

Like I mentioned, pickling beets is my favorite way to enjoy this shunned veggie but I decided to try roasting them this time and then throwing them into my ragout at the last minute.

Success.

*post note to self.   Do not cut red beets on your wood cutting board next time. They bleed like a stuck pig and stain like crazy.

In the end, I decided to go with these pretty golden beets for this Ragout. Not only would they not 'bleed' into the rest of the ingredients, which wasn't really a big deal since I was using tomatoes but I could ease the kids into trying them since they looked more like sweet potatoes or squash which they like. 

So as I racked my ever increasingly boggled mind as what to make for this contest, I decided upon a humble ragout. 'Ratatouille' is one of my favorite movies you know. Not only is the little rat cute and can think on his toes but he made this poor man's dish a fashionable meal. 

The contest was to come up with a dish that used 4 ingredients: Beets, Arborio rice {which I can't pronounce to save my life}, balsamic vinegar (yum) and dried rosemary. Then incorporate other ingredients if you so please.

No problemo. 

If you have time, I'd much appreciate if you'd stop by and quickly Pin and/or 'like' my submission. 

Means the world to this simple girl.

SERVES    6       TIME    90 MINUTES      
Ingredients

1 cup dried (or 1 can) of Great Northern Beans (AKA Navy beans)
3 small beets *see notes
1 28 oz. can crushed tomatoes
1 small yellow onion, chopped
3-4 cloves garlic
2 teaspoons dried rosemary
1 teaspoon salt (I use Pink Himalayan)
cracked black pepper to taste1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
2 cups vegetable broth (preferably organic or home made)
*optional fresh rosemary for garnish

2 cups cooked Arborio rice *see notes 



Putting it all together

Pre-heat oven to 450F. Scrub beets with warm water. Trim the roots and stems off. cover each loosely with foil and place in a baking dish. Bake for 60-90 minutes depending on how big your beets are.
Cook rice according to package directions. See notes for helpful hints on cooking arborio rice.

In a dutch oven or large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-5 minutes till browned. Add garlic, cook 1 more minute reducing heat if necessary. Slowly pour in broth while scraping the bottom of the pot with a wooden spoon to release browned bits (don't be afraid of browning on your pot, it really adds flavor).

Remove beets from oven and let cool. The skins should come off very easily using a blunt knife or spoon. Discard skins. Chop beets into small, bite size pieces.

Add beets, tomatoes, cooked beans, salt, pepper and rosemary. Stir in balsamic vinegar. 

Serve with hot rice.

notes.

Choose beets that are smaller that the size of your fist. The larger they are, the more bitter and "earthy".

Arborio rice is different to prepare than any other rice but it's worth it. Packaged rice should give you instructions but I buy bulk.  If you do as well, bring 1 1/2 cups water & 1 cup rice to a boil while stirring! (I suggest using a wooden spoon as it is non-conductive and less abrasive). Cover and recuce heat to medium. You will need to check the rice about every 3-5 minutes and stir carefully. When the water is not quite all the way absorbed (be careful, you don't want it to completely absorb as you will have sticky, gooey rice) you will slowly add 1 cup more of water and gently stir. Cook over medium heat while continuing to stir every 3-5 minutes, covered, and adding 1 more cup just before the liquid is completley absorbed. Do this 3 times for a total of 3 extra cups of liquid.

You can do this. Yes, it is worth it. Arborio rice is much loved in making risotto and goes marvelously with this ragout.

Pumpkin, Chickpea and Red Lentil Stew {slow cooker}

We have to create our own sense of Fall here in Phoenix. Sadly, it's still in the upper 90's most of the day, cooling down to a brisk 85F by dinner time. *sighhh

No worries. Flavors of the season can still make me feel like it's actually Fall outdoors and if I close my eyes and breath in deeply, inhaling the scents of pumpkin, and spices coming from the kitchen I can almost imagine the oranges, yellows and reds of changing leaves.

Then I open my eyes, look out the window and remember cacti don't have leaves. Oh well. Bring on the stew!

This was the first of many delicious, full of flavor comforting autumn foods we will enjoy this season.
It did in fact have more broth than the picture showed but I must not have put enough in this bowl. I love slow cooker meals as they are a life saver during the busy school and work weekdays. With 4 kids we have practices, cub scouts and dance lessons most every evening. It's so nice to walk in the door to a hot, home made dinner we can all sit down to together.

Is there anything better than slow cooked pumpkin in mild spices? The ginger was amazing in this and I think I will add a bit more next time, maybe a pinch of cinnamon too. This dish is full of good for you protein and is a very filling dinner. The kids all loved it!

Makes: 6 servings

Prep 25 minutesCook 8 hrs to 10 hrs  (low) or 4-5 hours (high)

ingredients

• 1                     pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
• 1
  1 cup dried chickpeas (garbanzo beans),  soaked overnight, drained and rinsed
• 3
  medium carrots, sliced 1/2 inch thick
• 1
  cup chopped onion (1 large)
• 1
  cup red lentils, rinsed and drained
• 2
  tablespoons tomato paste
• 1
  tablespoon grated fresh ginger
• 1
  tablespoon lime juice
• 1
  teaspoon ground cumin
• 1/4
  teaspoon salt
• 1/2
  teaspoon ground turmeric
• 1/4
  teaspoon ground black pepper
• 4
  cups chicken or vegetable broth
• 1/4
  cup chopped peanuts
• 2
  tablespoons chopped fresh cilantro
• 
  
• Plain nonfat yogurt (optional)
• 
  

directions

1.In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.

2.Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.

Apple Cider-Squash Penne with Swiss Chard, Toasted Walnuts and White Balsamic Cranberry Grilled Chicken.

It's been unusually cold and rainy here in Phoenix. Enough so that we had to dig through our closets and find our thick, cozy sweaters and dust them off accordingly. Even thought it has been in the low 40's when I wake up and head to work around 6 a.m. I still feel a bit silly piling on my mismatched layers of sweaters and jackets. It doesn't help that the only pair of mittens I own are both left handed. Odd.  and the only scarf I own is way dated and thread bear. I have to wrap it tightly around my neck several times to keep warm, which isn't easy to do wearing 2 left handed mittens.

So needless to say, I have been on a bit of a soup binge for the last couple of weeks. I love soup and have to get my fill before the temperatures jump to 80 next week. True story. Love Phoenix.

 I have the only kids in the Universe who aren't fans of spaghetti and meatballs. Maybe if I used a sugary pasta sauce instead of a home made marinara? 

They did love this pasta that I whipped up using one of the many boxes of healthy pasta that Barilla was kind enough to send me. This one is a "White Fiber" pasta and I dolled it up by roasting an  squash  and then blending it up with some apple cider. 

Just sweet enough to be a yummy dinner that everyone liked.

image source

Prep time     20 minutes           Cook time    50 minutes       Serves    6 

Ingredients:1 package Barilla White Fiber Penne Pasta1 small acorn or butternut squash2 chicken breasts1 small bunch Swiss or rainbow chard (preferably Organic)1 handful walnuts, chopped1 apple (Fuji, Macintosh, gala) diced1 cup apple cider or juice1/2 cup chicken broth (or water)3 tablespoons white balsamic vinegar divided. (I used a white balsamic-cranberry)1 tablespoon extra virgin olive oil divided1 teaspoon saltfreshly cracked pepper to taste (I used white pepper)

Putting it all together: 

Preheat oven to 400F. 

 Using a sharp paring knife, cut skin off of squash. Cut squash in half lengthwise and scoop out seeds and strings.  Cut into 1 inch pieces and place on grill pan  Bake at 400F for 30 minutes until a fork pierces flesh easily and squash is browned. Remove from oven, set aside to let cool slightly.

Cut chicken into thin strips. Place in small bowl and add 1 tablespoon white balsamic vinegar, 1 teaspoon oil and a dash of cracked pepper.  Grill for 5-7 minutes on a hot grill pan, turning once. Remove, set aside. 

Meanwhile, wash chard and remove stems. Chop stems into 1/2 inch pieces, set aside. Chop leaves of chard into small pieces.  In a hot skillet add 1 tablespoon oil. Add chard stems, cook 2 minutes. Add leaves, cook 5 more minutes stirring occasionally. Add chopped apples. Cook 3-5 minutes. Add 2 tablespoons white balsamic vinegar, toss to coat.  Cover and remove from heat. 

Cook pasta according to package directions. 

Place half of the cooked squash in a blender. Add apple cider, broth and salt. Blend till smooth and creamy adjusting liquid to desired consistency.  Drain pasta. Return to pot, turn off heat. Add squash mixture, toss to coat. Add chard, apple and squash pieces to pasta, toss to combine. 

Top with chicken.  Adjust salt and pepper to taste.

Pasta can be a great source of good carbohydrates to fuel your body for exercise. When I make pasta I like to add lots of veggies, fruits and healthy toppings like nuts and good cheeses such as

 Romano and Parmesan. 

Barilla sent me a nice variety of their healthy pastas. I've cooked with Barilla Plus a few times before in my Pasta with White Clam Sauce.   They are offering to send a box full of a variety of their healthy pastas and an apron to TWO lucky Simply Healthy Family readers.

Barilla Pasta is a nutrient-rich, complex carbohydrate that is a good source of thiamin, folic acid, iron, riboflavin and niacin. It’s low in sodium and naturally cholesterol free.
Barilla PLUS offers a taste, color and texture as good as traditional Barilla pastas, and is a good source of protein, ALA omega-3 and fiber. It delivers 44 percent more protein and almost twice as much fiber than traditional pasta.

This time around I used the White Fiber pasta which they claim tastes just like regular pasta but with 3 X's the fiber and provides 30% of the DRV for whole grains all from natural ingredients.  Our family loved it!

With Barilla White Fiber, eating well can be fun for the whole family. Available in
three varieties, Mini Rotini, Mini Shells and Mini Penne, Barilla White Fiber looks
and tastes just like regular pasta, letting your whole family enjoy their favorite pasta
meals, while also providing them with a hidden boost of the fiber and whole grains
they need.

In order to win:

Leave a comment below telling me what your favorite healthy pasta dish is.

Not required to win, but greatly appreciated:
Follow Simply Healthy Family by signing up to recieving healthy recipes by email or adding Simply Healthy Family to your favorite reader or following me on GooglePlus.


TWO winners will be chosen at random on Thursday, January 31st. Winners will be notified by email so make sure you leave a valid email address in your comment.

One extra entry by Pinning an image from this post. Leave me a link so I can follow you!

10 Healthy Soups to Keep You Warm and Happy and Well.

We're knee deep into winter  (o.k. I'm not because I live in Phoenix, but the rest of you look pretty cold and miserable ;)    and we are all exhausted from the Holiday's and need some time to rest and relax. I know I ate more than my fair share of Holiday ham, mashed potatoes, cookies and pie and oh yeah, there was that surprise dinner at my dear sister in laws home of Prime Rib, caramelized onion and green beans with home made Au jus and horse radish, Mmmmmmmm.








Totally worth the calories (I have to tell myself that to avoid overwhelming guilt).  But now that it's all over I'm ready for simple meals that take very little time and yet offer a fulfilling and  healthy  end to a cold and exhausting day.

How about you?



I have been sick for almost TWO whole stinking weeks. That's two week of my life completely wasted away and gone. I  h.a.t.e.  admitting I'm sick which is why I think this cold got the best of me and turned into the world's worst bronchitis with a side of pneumonia and a dash of a sinus infection.  If I were a smart girl I would have rested and taken better care of myself while it was a mild cold and not pushed myself through the Holiday celebrations and gluttony with feverish joy........


Denial does nothing for warding off the flu, or in my case coal miners lung.



On a positive note,

I work in the medical profession and know a good lung transplant doctor and also have a good friend on the transplant team. Maybe I could talk them into doing me a solid and performing quadruple lung transplant on me. If that doesn't work out I have another friend in the Pharmacy who might be able to score me a hard core sedative so I can just sleep through the rest of this thing.


On a less positive note,

Being sick and having to call in to work 4 days in a row whether you're dying or not is a sin not easily forgiven when you work in a hospital.... full of sick people. Try getting sympathy from a group of nurses and doctors who are patching up holes in peoples spleens before breakfast.


No dice.




Back on a positive note:

Here is my list of our families favorite soups. We can not get enough of these during the 2 months of winter we have here in Phoenix and not feeling guilty after 'indulging'  is an added bonus. I hope you try some of these 'lightened' up soups, bisque's and stews. I know you'll love them too.

Potato Leek Soup with Crumbled Bacon

Try this healthier version of a classic creamy soup with Potato Leek Soup Make Over.  It's healthier but definitely not lacking in flavor, you'll be surprised at one of the ingredients used to add depth and flavor.

Sauerkraut and Sausage Soup

Want to try something new and incredibly delicious? Of course you do! This sauerkraut soup was a huge hit with my family and is one of our new favorite go to 'comfort foods'.  Cooking the sauerkraut actually makes it taste a bit sweet!  Trust me, even your picky eaters will love this one.

Harvest Turkey Soup with Jamaican Spices

This Harvest Turkey Soup is super simple to make with whatever veggies you have on hand. Use any variety of squash, sweet potato and fresh or frozen veggie you like. If you don't hoard frozen turkey like I do then chicken breast will do.

Simple Pozole in Broth

Pozole is one of my most cherished meals. I've only made it a couple of times from scratch because to make it authentically requires a lot of prep work and an attention span that I seem to have temporarily traded in for  breaking up major LEGO disputes, tending to owie after owie and wiping noses. Basically just keeping 4 kids alive all day is my full time job right now.

Almond Chicken Soup

Sweet potato and almond butter give this soup a creamy, decadent texture.

Zuppa Toscana

Zuppa Toscana is probably the only thing other than salad that I've had at Olive Garden.

There's just something so comforting in the slight spiciness of the Italian sausage and the perfectly thin cut potatoes with the skin still hanging on. The bits of kale floating around in the soup add just enough hardy green veggie to the soup without going over the top.  

Potato-Blu Cheese and Broccoli Soup

The blu cheese was a fabulously unexpected addition to this classic comfort soup.  The fresh thyme really brought out all the flavors of the vegetables. Crispy bacon sprinkled on top of the potato soup had everyone scraping their bowls for the very, last drop.

Sopa de Almejas {Mexican Clam Soup}

Traditionally, a good Mexican meal starts with a nice bowl of soup as a first course, just after the appetizers. It can be a simple broth, accompanied with lemon or lime to be squeezed into it, some radish, onion, chili peppers and cilantro leaves for flavour. Or a more elaborated recipe, using seafood, meat, pasta, legumes and vegetables.

Cauliflower Yam Bisque

I make this quick and hearty bisque by using two of my favorite kitchen tools:

My Kuhn Rikon pressure cooker and my handy immersion blender.

Thai Chicken Lemongrass-Coconut Soup
{Tom Kha Gai}

Nothing makes me feel instantly warm and happy like this classic Thai soup. It gets it's zing from classic Thai ingredients like: Coconut milk, lemongrass, fresh ginger, lime juice, chile paste, basil and cilantro.

Last but not Least!.......

Gazpacho {Chilled tomato based soup}

This is a powerhouse of vitamins and protein! 

So many good things for you in this zesty little glass of juice.

Perfect Miso Soup

Miso is an excellent source of several vitamins and minerals including, zinc, copper, vitamin K,  magnesium and B-12.

Honestly, I couldn't spend enough time telling you about all of the health benefits of this delicious and naturally salty soup.
Best of all, it's probably the simplest to make!

Brussels Stew

This is in all respects a 'peasant stew'.  Peasant stew can be defined by using just a few simple ingredients that are already in your cupboard or ice box. That's what happened here. I had purchased a big stock of Brussels and needed to use up the last bit. Poooor Brussels. 

What are your favorite soups that get you through these cold winter months and help you recover from sickness?