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

Curried Spaghetti Squash with Mushrooms and Feta

Ah, Spaghetti Squash. The current superstar of the craze for no-carb, pro-squash maddness, this little (actually, quite big) squash has been making the rounds in recipes for years. I remember discovering it two years ago when I had my first blog, and having no idea what to think of it. On the one hand, I'm a huge fan of foods that get people to try new things and to rethink what they are eating. On the other hand, anything that is touted as a "cure" for anything or a "superfood" (yeah, guys, those don't exist as far as scientific R.D. data is concerned-- sorry!) makes me cautious. Is Spaghetti Squash the answer to all your problems? No. Should you still try it, and enjoy the slightly sweet nuttiness and smooth texture that it provides? Yes.

Spaghetti Squash recipes featured on this blog are not encouraging a low-carb or no-carb lifestyle. Carbohydrates are necessary for things like, oh, breathing and oxygen use. So having an intake of carbs every day is important and smart. But I do like to use Spaghetti Squash because it adds subtle undertones of walnut into any dish and acts very well as a canvas to paint other flavors on. This recipe is one of my favorites, actually, because it brings in mushrooms (which I adore) and green curry paste. If you've never had GCP before, it has citrus notes and a slight spice that pairs wonderfully with the sweetness of spaghetti squash. (I'm also a feta addict, so adding that in here was a no-brainer for me.)

This can honestly be a main or a side. It has a low calorie count, which makes me want to put it as a side, but it is also a substantial amount of food. I would say that if you serve it as a main, add some grilled vegetables on the side and maybe a protein of some sort on top (tofu, tempeh, etc). As a side, it is good to go!

Curried Spaghetti Squash with Mushrooms and Feta

Serves 4 

Ingredients:

• 4c. sliced white button mushrooms
• 2tsp extra virgin olive oil
• 4c. cooked "forked" spaghetti squash
• 3/4 to 1tbl green curry paste (depends on how strong you want it-- I always use 1tbl)
• 1/4c. water
• 1/2c. reduced fat crumbled feta cheese

Instructions:

1. Coat a medium pan with oil, and heat over medium-low heat. Add in the mushrooms and saute until tender, about 5 minutes. Remove from heat and set aside.
2. Combine the green curry paste and water, mixing until a smooth and relatively thin sauce forms. Pour the sauce over the spaghetti squash, tossing to coat.
3. Place 1c. of the spaghetti squash into each of four bowls; top each with 1/4 of the mushrooms and 2tbl feta.

Nutrition Information:
Sodium: 370mg
Total Fat: 5g
      Saturated: 2g
      Trans: 0g
Sugar: 6g
Protein: 8g
Calories: 119