Ricotta, Tomato, and Spaghetti Squash Gratins

So, returning to CO was rough.

After all, I was coming from the beautiful weather back in CA, which somehow manages to be about 40F warmer than CO despite the fact that it is almost December. Maybe because CO is just so dang cold right now. And SO windy. 

Thanksgiving was amazing, and I had lots of fun with friends and family. I can't wait to return in about three weeks! I can't believe this semester is almost at an end already. Finals start on December 15th, and then break starts on the 19th! It's mind-blowing how quickly it has passed overall (even though the days seem long).

Next semester I have a really cool Nutrition and Aging class, which I'm looking forward to. It will overall be a much easier semester, and I should have a lot more free time. I've also been cleared and approved in terms of adopting a dog (EEEEEE!!!) and hopefully training it as an therapy animal.  Keep your fingers crossed!

Going back to the cold: I've been living off of hot dishes and coffee like no other. I'm very cognizant of the fact that winter weather often makes us cuddle up inside and drink lots of hot chocolate, along with indulging in the rich food of the holiday. Because of that, I practice two things: 1) Moderation and 2)Lightened-Up Cooking. I'm all for having a big slice of Grandma's homemade carrot cake that she only serves at Christmas, or partaking in that package of cookies that you got from your BFF for Hanukkah. But I'm also all for avoiding the emotional eating that often comes with the holidays, only made worse by reduced exercise. So I figure that if I have moderation in what I eat (80% healthy, 20% indulgent) and lighten up some of my favorite dishes, then I'm all set.

Today's dish, which is perfect for the idea of lighter fare that is still warm and satisfying, is a type of Gratin that I made last winter as well. It's a delectable combination of sweet, nutty spaghetti squash and hearty tomatoes, topped with a creamy and slightly salty ricotta-parmesan topping. Plus, when you add on some spicy red pepper flakes... Yum!!! And who doesn't love those cheesy crusts on top of baked gratins, right?  

(If you find spaghetti squash intimidating, or have never heard of it before, google is your best friend-- until that one who I mentioned above give you the cookies. Then, obviously, they deserve that BFF status because COOKIES. It is one of my favorite squashes, and works wonderfully in this dish.)
  Ricotta, Tomato, and Spaghetti Squash Gratins
Adapted from Cooking Light                 Serves 4

 
Ingredients:

• 4c. cooked spaghetti squash
• 1/2tsp olive oil
• 2 garlic cloves, grated
• 1/2tsp salt, divided
• 1/2tsp black pepper, divided
• 1/4tsp ground red pepper
• 2 (28-oz) cans whole tomatoes, drained very very well and cut into bite-sized pieces
• 1tbl balsamic vinegar
• 2tsp Italian seasoning, divided
• 1 (15-oz) carton low fat ricotta cheese
• 1/4c. (1 oz) grated Parmesan cheese
• Red pepper flakes (optional, but oh so good)

Instructions:

1. In a large sauce pan, heat the olive oil over medium heat. Add in the garlic and cook, stirring constantly, for 1 minute. Add in 1/4tsp salt, 1/4tsp black pepper, red pepper, tomatoes, vinegar, and 1tsp Italian seasoning. Bring to a boil over high heat, and reduce the heat to simmer for 25 minutes, stirring occasionally. Take off of heat. Drain out half of the liquid. In a large bowl, combine 1/2 of the sauce and the spaghetti squash. Set aside.
2. Preheat oven to 400F
3. In a medium bowl, combine the remaining salt, Italian seasoning, and pepper, along with the ricotta and Parmesan. Mix well.
4. To make gratins, place 1c. of the squash-tomato mixture into each of 4 medium (12-oz) ramekins. Top each with the remaining tomato sauce. Divide the ricotta mixture evenly among the tops of each ramekin, spreading the cheese to the edges. Bake for 50 minutes, until brown and bubbling. Serve with red pepper flakes, if desired.

Nutritional Information:
Sodium: 453mg
Total Fat: 16g
      Saturated: 9g
      Trans: 0g
Sugar:15g
Protein: 16g
Calories: 310

Greek Orange Parfait

Sometimes, the simple things in life are the best.

When I was a kid, I would order a "cheeseburger, no burger, just the cheese and buns" at fast food places when we traveled. This led to a lot of confusion on the part of the makers, who more often than not ended up just giving me the cheeseburger (Which, of course, I wouldn't touch, meaning that my parents had to sneakily peel off the beef, pickles, or whatever else the joint put on there before I could see it). But I loved that "no-burger" burger, because it was simple. The cheese and the bun were like perfect partners, each distinct and flawless (at least, to my little kid mind!).

Around times like this, with Thanksgiving and the holidays coming up, I'm taken back to the idea of appreciating simple things. I feel like we all lead such busy lives that the little things sometimes get overlooked and forgotten. The snow (even if I complain about it here in CO!). How amazing is the snow, right? Or warm socks after a cold walk, a sharpened colored pencil, a letter in the mail. The fact that I have a roof over my head, the opportunity for an education, and a family that loves me are such simple things, but so meaningful. I am so very blessed. And so very privileged. 

 

I tried to go along with the mood of simplicity today, just because it seems fitting for the post. I like simple things, and cooking isn't excluded from that. This is a super easy "recipe"-- if you can even call it that. All you need is your favorite nonfat Greek yogurt and a Cara-Cara orange (which have a darker interior; other oranges would also work). Not only that, but it is much healthier and lacking the saturated fat and empty calories of my "no-burger" burger days.

The bright, natural sweetness of the orange pairs wonderfully with creamy, slightly tangy Greek yogurt in this parfait. I used 8oz nonfat vanilla Greek yogurt and cut up pieces of a whole Cara-cara orange. I threw on a totally optional touch of cinnamon, too. Since all you do is just layer the yogurt with the orange segments, I see no need for directions in this recipe (and, coincidentally, the wide variability in the nutritional information for different yogurt brands means that any nutritional information provided would probably be unrepresentative). Instead, just throw this guy together and enjoy the wonderful flavors of simplicity, put into a tiny little parfait cup. 

Cinnamon and Maple Baked Apples

 
IT'S FAAAALLLLLLLLLLLLLLL (!!!!!!)

Therefore apples apples apples apples apples apples apples apples apples apples apples apples and pumpkins pumpkins pumpkins pumpkins pumpkins pumpkins pumpkins pumpkins! And cinnamon, and stews, and brown sugar caramel lattes to warm up frozen fingers at 7AM as college students travel to their morning classes.

I have a lot of energy and so much to say, but I'll keep it simple:
 
These apples are amazing.

You should eat them.

You brain will thank you.

That is all.
 

Cinnamon and Maple Baked Apples

Serves: 2 (can easily be changed to serve however many you want) 

Ingredients:

• 2 small Gala apples, washed
• 2/3c. water
• 1/3c. reduced sugar orange juice (such as Trop50)
• 1/4c. reduced sugar maple syrup
• Cinnamon for dusting

Instructions:

1. Preheat oven to 350F.
2. Meanwhile, core the apples (being careful not to go all the way through to the bottom, because they need to hold the maple syrup), creating a cavity. Make sure all seeds are removed.
3. In a small, shallow oven-safe baking dish, combine orange juice and water. Set the apples, core-side up, in the baking dish. Fill each apple with 2tbl of the maple syrup (if the syrup overflows into the pan because the cavity is too small, no worries-- that just means more flavor in the cooking liquid!)
4. Bake for approximately 1 hour, or until apples are quite tender. Remove from oven, and let cool for at least 7 minutes. To serve, sprinkle with cinnamon and top with 2tbl of the whipped topping. If you want an extra citrus punch, pour the cooking liquid over the apple too.

Nutrition Information
Sodium: 90mg
Total Fat: 0g
      Saturated: 0g
      Trans: 0g
Sugar: 32g
Protein: 0g
Calories: 154