Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta

Spaghetti Squash is my go-to spaghetti substitute. I think it tastes way better and when I don't substitute, I miss it! For this recipe I skipped the spaghetti all together, used spinach instead of peas and left off the basil. It was so good! I ate small slow bites because I didn't want it to end:)

1 spaghetti squash, about 4 lb
8 oz whole wheat spaghetti
4 cloves garlic, minced
1/3 cup olive oil
1 tsp lemon peel
1/3 cup lemon juice
salt and freshly ground black pepper
1 tbsp butter
2 tbsp fresh basil, chopped
2 tbsp parmesan cheese
1 cup freshly made ricotta
parmesan, for serving

1. Preheat oven to 375. Slice the squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet. Fill halfway with water. Roast for 45 minutes to an hour or until squash is fork tender. Set aside and let cool for 5-10 minutes.

2. In the meantime, set a pot of water to boil for the spaghetti.

3. Saute the garlic in a tbsp of olive oil over low heat until tender and fragrant. Add the lemon peel and saute for a minute or two. Add olive oil, lemon juice, and season with salt and pepper to taste. Whisk and bring to a simmer for 2-3 minutes. Add butter and bring back up to a simmer. Remove from heat. Whisk in basil. Taste and re-season.

4. When the squash is done, turn it cut side up on a cutting board and run a fork through its flesh to create spaghetti strands. Use a spoon to scoop out the strands into a large bowl. Cook the spaghetti. Toss with the spaghetti squash. Pour the lemon sauce over the spaghetti/squash mixture and toss to coat. Mix in about 2 tbsp parmesan cheese. Season to taste.

5. Scoop into four plates and top each with 1/4 cup dollop of ricotta.

Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms

This recipe is so satisfing, in a soulful way. I wanted to eat more not because I was hungry, but because it warmed me from the inside. 1 cup is just over 100 calories and is so yummy!

1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon
5 links raw sweet Italian chicken or turkey sausage
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

Directions:

Cook brown rice in water and chicken bouillon according to package directions.

While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion,
sauté one minute, add the celery, salt and pepper to taste;
cookabout 12 minutes, until celery is soft.

Add mushrooms, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.

Makes 10 1/2 cups.

Servings: 14 • Size: about 3/4 cup • Old Points: 2 pt • Points+: 3 pts
Calories: 106.9 • Fat: 3.2 g • Carbs: 16.4 • Fiber: 1.3 • Protein: 3.6 g • Sugar: 1.0 • Sodium: 220 mg (without salt)

Blueberry Banana Oat Muffins

I made these during the Moms visit. They were really moist and packed lots of flavor and may or may not have, but probably did replace these as my new favorite:)

2 c. cooking oats
1/4 granulated sugar (or substitute)
2 egg whites
1/2 c. unsweetened applesauce (w/cinnamon added)
1/3 c. skim milk
1 t. baking soda
1 t. vanilla extract
1 ripened banana, mashed
1 c. fresh blueberries
2 T. sea salt

In a food processor, grind oats until they are a fine powder, similar to flour. Add the baking soda to the ground oats and set aside.

In a mixing bowl, add together the banana, sugar, applesauce, milk, eggwhites, and vanilla. Stir well.

Add oat mixture into the banana mixture and stir just until combined. Fold in the blueberries. Fill greased muffin cups 3/4 full (these don't rise much at all). Sprinkle a small amount of coarse sea salt onto each muffin top.

Bake in a 350 degree oven for 18-20 minutes or until middles are set and they are light golden brown. Yields 12 muffins

I asked my Mom to stir the batter so I sould take a picture of her pretty hands:)