Category Archives: Recipes

Creamy Black Bean Soup

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IMG_0423Happy New Year! I hope everyone had a safe and FUN holiday! I know I did! Even though it was super cold over Christmas (I’m talking Northern New England kind of cold) it was beautiful and the skiing was great! Now that the holiday rush is over… everyone is SICK! Turns out that flu shot you got this year was the wrong strain of flu and now you’re screwed (and sick as a dog). So between the cold weather and all my friends being sick, I thought it would be nice to make some feel better soup!!

This black bean soup recipe is one of my favorites. It’s so easy and its ready in no time. A few other bonuses… its vegan (shhhh don’t tell anyone because they won’t be able to tell, its so delicious!!!) it’s dairy free (if you’re crazy enough to leave off the dollop of sour cream) its gluten free and its filling! Seriously, this soup is a meal on its own! So if you’re feeling a little under the weather, throw on a pot of this soup, you’ll be enjoying it in no time!! Cheers to 2015!

Creamy Black Bean Soup (Serves 8-10)

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 14.5oz can diced tomatoes and their juices
  • 1 4oz can diced green chilies
  • 1 tablespoon dried thyme, crumbled
  • 4 16oz cans black beans, drained and rinsed
  • 2 cups (or more) canned low salt vegetable or chicken broth (if you don’t want it to be vegan/vegetarian)
  • Sour cream, sliced green onions and diced avocado for garnish

Directions:

  1. Heat oil in a large heavy stock pot over medium heat. Add onion, bell pepper and garlic and saute until onion is translucent, about 10 minutes.
  2. Mix in tomatoes with their juices, chilies, and thyme.
  3. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes more. Add beans and 2 cups of broth.
  4. Puree soup in batches or using an immersion blender, blend until smooth. Return soup to pot and bring to a simmer.
  5. Thin with additional broth if necessary until soup reaches desired consistency. Season to taste with salt and freshly ground pepper.
  6. Garnish with sour cream, green onions and avocado.

Chocolate Peppermint Bark

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IMG_1159Happy Monday! Hope you had a wonderful weekend and got all your Christmas shopping done… because Christmas is a week from Thursday, Oh My! Trying to find the perfect gift for co-workers, friends or neighbors is difficult, which is why I think food is always a safe bet! Delicious, homemade, baked with love, treats! I mean seriously, who doesn’t love a gift they can eat? Its better than an ugly pair of socks or an awkward Christmas tree ornament you’ll feel obligated to hang on your tree for the next 10 years.

Double Boiler

After reading this hilarious article, 2014 Hater’s Guide to The Williams-Sonoma Catalog, I learned just how expensive chocolate peppermint bark is when you purchase it from the designer brand Williams Sonoma… $30 per tin!!! That’s right, I can almost fill my car with gas for the same price. Unless their bark has flecks of gold in it or it was literally made by elves in the North Pole, there is NO reason you should pay that much for candy.IMG_1147 I took it as a challenge to make an equally delicious, wait no, an even BETTER bark than WS, and I’m pretty sure this recipe takes the cake. Creamy, rich, chocolate ganache sandwiched between two layers of silky white chocolate and topped with crunchy peppermint candy. Are you drooling yet? Forget the cookies, Santa wants peppermint bark this year! Enjoy! IMG_1163

Chocolate Peppermint Bark (Makes 30-35 pieces)

Ingredients:

  • 20 ounces good white chocolate, coarsely chopped, divided
  • 15 peppermint candy canes, crushed, divided
  • 12 ounces good dark chocolate, coarsely chopped
  • 6 tablespoons heavy cream
  • 1 teaspoon peppermint extract

Directions:

  1. Turn a 9×12 inch baking sheet bottom side up. Cover securely with foil.
  2. Melt half of the white chocolate (I used Ghirardelli) in the top of a double boiler over just barely simmering water, stirring frequently. If you do not have a double boiler you can use a Pyrex bowl over a pot of boiling water, see picture above.
  3. Spread the white chocolate evenly on to the prepared pan. Sprinkle with 1/4-1/3 of the crushed peppermints evenly over the white chocolate. Chill until firm, about 15 minutes.
  4. Meanwhile, melt dark chocolate, heavy cream and peppermint extract together in the top of a double boiler like you did with the white chocolate. Quickly pour the dark chocolate over the chilled white chocolate layer; spread evenly. Chill until firm about 20 minutes.
  5. Finally, melt the remaining white chocolate in the double boiler, stirring frequently. Spread white chocolate over the layers of chocolate. Sprinkle with remaining peppermint pieces; chill until very firm about 1 hour. Cut or break into small pieces and serve!

Zucchini “Latkes”

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FullSizeRender-3It’s starting to feel a lot like the holidays around Park City. Every night I notice a new house lit up with festive twinkly lights. You know it’s almost Christmas when you spend your whole weekend dodging cars on the highway with Christmas trees loosely tied to the roof. If only we had a few inches of snow to blanket the ground, it would really feel like winter. For those people celebrating Christmas, there are still have two weeks to deck the halls and plan menus. Hanukkah, however, starts Dec. 16, and in the words of Adam Sandler, “Instead of one day of presents, we have eight crazy nights.” That also means eight nights of food… Yikes! Time to get planning on that menu of yours! One of the most classic Hanukkah dishes is potato latkes, delicious little potato pancakes topped with sour cream or other yummy toppings of your choice.

IMG_1085This year, I wanted to put a fresh twist on this classic dish and lighten it up with a fewer carbs and calories. Growing up my mother used to make zucchini fritters in the summer with fresh zucchini from our CSA. She would top them with plain Greek yogurt and applesauce. I took her recipe for fritters and added my own twist by incorporating leeks and green onions for a little something extra.

IMG_1075One thing I refuse to change is topping them with yogurt and applesauce. So, if you’re looking to mix it up a little this year and wow your family, substitute these fritters for your traditional latkes, just be sure to make a double batch, because everyone will be asking for more. From my mountain kitchen to yours, happy holidays to all!

For more recipes from Ski Boots in the Kitchen click Here or like me on Facebook and Instagram.
Originally posted by Ski Boots in the Kitchen on Dishing PC

Zucchini Fritters (Makes 10 fritters)

Ingredients:

  • 2 medium zucchini, shredded
  • 1 teaspoon coarse or Kosher salt, plus extra to taste
  • 2 scallions, split lengthwise and sliced thin
  • 1/2 cup thinly sliced leek (split lengthwise and sliced thin)
  • 1 large egg, lightly beaten
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Olive or another oil of your choice, for frying
  • Non-Fat Greek yogurt & apple sauce for serving

Directions:

  1. Preheat the oven to 200 degrees to keep fritters warm.
  2. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
  3. In a large bowl toss the shredded zucchini with 1 teaspoon coarse salt and a set aside for 10 minutes. Wring out the zucchini by pressing it against the holes of a colander with a wooden spoon to remove some of the water. This is an important step as it will keep the fritters from getting soggy.
  4. Return the shredded zucchini to the bowl. stir in scallions, leeks and egg. season with salt and pepper. In another dish mix together flour and baking powder. Sprinkle flour mixture over zucchini and mix well.
  5. Heat 2 tablespoons of oil in a large skillet. Drop a spoonful of the zucchini mixture into the skillet, (don’t over crowd the pan with too many fritters) using the back of a spatula flatten the fritter slightly. Cook them over medium-high heat until the edges of the fritter are golden brown, about 3-4 minutes. Flip and fry on the other side for the same amount of time until golden brown.
  6. Transfer to a baking sheet and keep warm in the oven while you finish the rest of the batter.
  7. Top with a dollop of yogurt and apple sauce, enjoy!

White Chicken Chili

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IMG_0408I am very excited to share that I am now writing a weekly column for a new magazine and food blog in Park City called Dishing PC. They are a food-lovers guide to great dining around Park City and the Wasatch front. If you are looking for fun food related activities, recipes or happenings around town, check out there website! This recipe for white chicken chili is my first post for them! I hope you enjoy!

Winter puts me into a soup and chili frenzy, I could literally eat the stuff for every meal! Especially on those super cold days, there is nothing better than warming up with a big bowl of chili after a long day skiing or riding on the mountain, right? In my eyes, a key component to enjoy that bowl of chili… is keeping the cooking a prep time to a minimum! I want more time cruising around the mountain or enjoying an apres drink with friends, not cooking in the kitchen! Fear not, this creamy chicken chili recipe is quick, easy and super delicious, so you can get that last run on the mountain or linger for one last apres drink! This chili gets part of its creaminess from pureeing some of the beans with the chicken stock which gives it a thicker and healthier base. In under an hour you have a yummy dish that will feed and please a crowd! Happy eating!

White Chicken Chili (Serves 6-8)

Prep & Cook Time: 50 minutes

What You’ll Need:

  • 1 pound boneless skinless chicken breasts, cut into 1/2- inch cubes
  • 1 medium onion, chopped
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 3 15.5oz cans great northern beans, rinsed and drained (keep 1 can separate)
  • 1 can 14.5oz chicken broth
  • 2 cans, 4oz each, chopped green chilies
  • 1/2 pound mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • shredded cheese for serving

What You’ll Do:

  1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Meanwhile, in a blender, blend 1 can of beans and 1 can of chicken broth until smooth, add to chicken and onion mixture. Add the two remaining cans of beans, mushrooms, chilies and seasonings to the pot and bring to boil. Reduce heat; Simmer uncovered for 30-40 minutes.
  2. Remove from heat and stir in sour cream and cream. Be sure to do this after you have removed the chili from the heat or it will curdle.  Top with shredded cheese and more sour cream if you desire. Enjoy!

For more delicious recipes check out Ski Boots in the Kitchen blog at www.skibootsinthekitchen.com or follow me on Facebook and Instagram

Paleo Cornbread Minus the Corn

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IMG_0513Good Morning! It’s another chili morning here in Park City- I was all ready to post another soup recipe because that is basically what I have been living off the last two weeks. Soup and more soup. Don’t worry I have an awesome black bean soup coming your way soon.. but first I thought you’d enjoy a little something to go along with your soup, chili or stew… and what better than “cornbread”?

Ok, so I was pretty skeptical about this recipe, how can you make CORNbread, you know… without the corn? Well turns out its possible and its also pretty delicious! The first time my friend Kim made this recipe for me I had no idea it didn’t have any corn in it. 10 minutes later I had successfully eaten half the plate and asked for the recipe to make some more! There’s really only one way for you to understand just how epic these muffins are – you must make them for yourself! Almond flour can be found at your local natural food store or Whole Foods- make sure the ingredients say “blanched almonds” it really does make a difference!  IMG_0511Paleo Cornbread Minus the Corn (Serves 4-6)

Recipe from Our Paleo Life

Ingredients:

  • ½ cup Almond Flour
  • ¼ cup Coconut Flour
  • ½ tsp Sea Salt
  • ½ tsp Baking Soda
  • 3 eggs
  • 2 Tbsp Ghee, melted (clarified butter- can be found in the baking section at Whole Foods or other specialty stores)
  • 2 Tbsp Coconut Oil, melted
  • 2 Tbsp Honey
  • ½ cup Unsweetened Vanilla Almond Milk

Directions:

  1. Preheat the oven to 325F
  2. Grease a muffin tin or baking pan (8×8) for a baking pan lining it with parchment paper or other non-stick covering is easiest.
  3. Blend all the dry ingredients in a bowl.
  4. Using a hand whisk, add all the wet ingredients to the dry ingredients and blend well.
  5. Using a spoon fill muffin tins 3/4 full or pour the batter into the prepared baking pan and bake for 20-25 minutes for muffins or 25-30 minutes for baking pan, or until a toothpick inserted in the center of the bread comes out clean.
  6. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Sausage, Apple & Pecan Stuffing

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First, let me just say that stuffing might be my favorite part of Thanksgiving- that and cranberry sauce. I could probably eat stuffing and cranberry relish alone for dinner for a month and be happy- I would also be very fat. Second, let me say that stuffing is NOT a very pretty item to photograph. Its down right gross looking and I’m sorry. But I promise this recipe for stuffing is not gross and will become your favorite, guaranteed! I have made this dish two years in a row for our annual Friendsgiving and I always get so many complements on it! The combination of the maple breakfast sausage, the crisp apples and crunchy nuts make it super delish! If you have guests with nut allergies no worries- the recipe is equally as delicious with out the nuts! Happy cooking!

Sausage, Apple & Pecan Stuffing (serves 8-10)

Ingredients:

  • 1 12oz bag of Pepperidge Farm Cubed Herb Stuffing Mix
  • 5 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped parsley
  • 2 cups chicken broth
  • 1 12oz package maple breakfast sausage, casing removed
  • 3/4 cup shredded Parmesan cheese
  • 1 large granny smith or fuji apple pealed and cubed
  • 1/2 cup chopped pecans (optional)
Directions:
  1. Remove sausage from its casing and cook in a medium skillet, using a wooden spoon to break it into small pieces, set aside. Grease a 9×11 baking dish and set aside.
  2. In a large pot, melt butter over medium-high heat. Add onions and celery, and cook 5 minutes. Add sage, thyme and parsley and cook another 2-3 minutes. Remove from heat.
  3. Add dry stuffing, sausage, Parmesan, apple and chopped pecans and mix lightly to combined. Add chicken broth and mix again being careful not to over mix or make the stuffing soggy.
  4. Spread stuffing into greased baking dish cover with foil until you are ready to heat and serve. Before serving bake in a 350 degree oven for 15-20 minutes or until heated all the way through.

Sausage and Kale Soup

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IMG_0398We have had some unusually warm weather the last few weeks- sunny and 60 degrees. It makes for wonderful hiking and golfing weather but not so great for the mountains trying to make snow. Then, last Saturday morning I woke up to this….IMG_0303I’m like… are you freakin’ kidding me? I don’t have clue where my winter boots and warm jackets are! I was just walking around in shorts and a T-shirt yesterday- now I have to deal with this? Don’t get me wrong, I am pretty excited for ski season and winter to get here but can’t there be some kind of gradual transition? All or nothing seems a little harsh. Anywho! With the cold weather and snow I decided it was time to pull out the soup recipes.

I love me some warm soup on a cold day- for lunch or for dinner its a great way to warm up without having to spend too much time cooking. Throw it all in the pot, et voila- dinner is done! Kale is one of my favorite greens to make salads with in the summer months, its so crisp and full of vitamins. Adding some fresh kale gives the soup a delicious flavor and brings some color into the mix. A little spicy Italian sausage and tender potatoes all topped off with creamy Parmesan cheese- yup, we’ve got a winner!! Oh and did I mention its gluten free? Even better! Serve it up with some crispy bread (not gluten free.. but delicious) and enjoy!

IMG_0399Sausage and Kale Soup (Click for printer friendly version)

(Serves 6-8)

Ingredients:

  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 pound mild Italian sausage
  • 1 pound small new potatoes, sliced into thin circles
  • 1 bunch of kale, trimmed and chopped (ribs removed)
  • 1 8oz container Baby Bella mushrooms, sliced
  • 8 cups (64oz) chicken stock
  • 1 cup dry white wine
  • 1/2 teaspoon crushed red pepper (or more depending on your spice tolerance)
  • 1/2 cup heavy cream
  • 3/4 cup shredded Parmesan cheese, plus more for garnish
  • salt and pepper to taste

Directions:

  1. Heat a large saucepot over medium heat and add the oil, onions and garlic. Saute for 3-4 minutes, then add the sausage to the pot. Brown the sausage and break it apart with a wooden spoon into small pieces until it is cooked through.
  2. Once the sausage is brown, add the potato slices, chopped kale, mushrooms, chicken stock, wine, and crushed red pepper. Bring to a boil, reduce heat, and simmer for 20-25 minutes. Once the potatoes are tender it’s ready.
  3. When ready to serve, stir in the cream and Parmesan cheese (if you do this step too early the cream will curdle) Then taste and season with salt and pepper as needed. Serve in bowls garnished with extra Parmesan cheese and fresh bread. Enjoy!

Recipe adapted from A Spicy Perspective

 

Butternut Squash, Brussels Sprout & Apple Stuffing

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Happy Friday! Today is a very special day- not just because its Friday and the weekend is just a few hours away. Today is Ski Boots in the Kitchen’s 2nd Birthday!! Happy Birthday blog! I made you some delicious stuffing to celebrate! Thank you to everyone that has followed me, made my recipes and enjoy this journey with me, it’s been so much fun! In celebration of our 2nd birthday we have a super awesome, shiny and new Ski Boots in the Kitchen logo created by my amazing sista Anabelle McLean!SBITK_Logo I don’t know about you but I am excited for some fall activities this weekend! I went out and bought a couple pumpkins to carve and I am planning on making my favorite Stew in a Pumpkin which was my very first post on the blog two years ago! If you have not tried this stew, please stop what you are doing and get your yourself to a grocery store STAT and start cooking. It is the best fall recipe… possibly ever!

I thought you’d enjoy some of the wildlife I’ve been seeing around Park City lately. All the deer and moose are out trying to fatten up before winter and I am doing the same in my kitchen! I have already started to think about the holidays and delicious recipes to share with your family and friends this Thanksgiving, Christmas and Hanukkah! This recipe for stuffing is an awesome way to get all your veggies- butternut squash, apples and cranberries add the perfect sweetness, while the pecans give the stuffing a lovely crunch! This recipe is so tasty, it will definitely become a new family favorite! Hope you have a great weekend! Cheers!

Lasagna-Stuffed Spaghetti Squash Butternut Squash, Brussels Sprout and Apple Stuffing (Click for printer friendly version)

(Serves 6-8)

Recipe from Food52

  • 1 pound butternut squash, cubed
  • 1 pound brussels sprouts, halved
  • 1 medium gala apple, cut into a 1/2 inch dice
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
  • 1 1/2 cups vegetable broth (plus extra as needed)
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts (optional)
  • Sea salt and pepper to taste

Directions:

  1. Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.
  2. Heat other tbsp oil in a large pot. Saute the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
  3. Add the roasted vegetables, cranberries, pecans, and seasonings, gently toss to combine. Add the vegetable broth and stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot.

Thai Chicken Stuffed Sweet Potatoes

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IMG_0082Lately, I have been really into stuffing delicious things, such as squash or potatoes, with other delicious things, like chicken, sausage and/or wild rice! I don’t know why I have been so into this lately, maybe because there is so much fresh produce- acorn and spaghetti squashes and there are always vitamin packed sweet potatoes at the market!

I have also been eating more of Paleo-ish diet (although I still enjoy bread, pasta and cheese on a regular basis- I have been eating it less and trying to come up with alternative recipes!) These Thai chicken stuffed sweet potatoes are a perfect week night meal. First, using rotisserie chicken is my favorite trick for cooking with chicken- pick one up at the store and the hard part is done! Also putting the sweet potato in the microwave for a few minutes before popping it in the oven helps shorten the baking time. The almond butter and chili garlic sauce gives the chicken a little nutty/ spicy kick and the water chestnuts give the dish a delicious crunch! Fast, easy and flavorful this will become one of your favorite new meals! Enjoy!

Thai Chicken Stuffed Sweet Potatoes (Click for printer friendly version)

(Serves 4) (Paleo & Gluten Free)

Ingredients:

  • 4 medium, round sweet potatoes

  • ½ cup canned full fat coconut milk

  • ¼ cup smooth almond butter

  • 1 tablespoon gluten free soy sauce

  • 1 tablespoon chili garlic sauce (or sriracha)

  • 1 teaspoon sesame oil

  • 1 teaspoon honey

  • ½ teaspoon red pepper flakes

  • 1 minced garlic clove

  • pinch of salt

  • 1 tablespoons of sesame oil, to grease the pan

  • 2 ½ cups chopped cooked chicken (I used rotisserie chicken)

  • 1 red bell pepper, chopped

  • 1 8oz can sliced water chestnuts, drained

  • ¼ teaspoon garlic powder

  • salt and pepper, to taste

  • 4 green onions- white and green parts, chopped

  • small handful of cilantro, roughly chopped

  • handful slivered almonds, toasted

Directions:

  1. Preheat oven to 400 degrees.

  2. Poke a couple holes with a fork in each sweet potato. Place them in the microwave for 4 minutes. Remove them from the microwave and wrap each potato in foil and place in oven and bake for about 30-45 minute, until potato is soft when pierced with a fork. (Microwaving them ahead of time reduces the time you have to cook them in the oven!)

  3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, almond butter, soy sauce, chili garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed.

  4. Place a small amount of sesame oil in a large sauté pan over medium heat. Add red bell pepper and water chestnuts and sauté for about 3 minutes. Add the chopped chicken, sprinkle with garlic powder and a bit of salt and pepper. Saute for another 3-5 minutes then add green onions and the sauce and mix well with the chicken (reserve ¼ cup of sauce to drizzle over the top of the potatoes).

  5. Cut all 4 sweet potatoes down the middle, fill with the chicken mixture, topped with extra sauce, cilantro and almonds.

Slightly adapted from PaleOMG.

 

Lasagna-Stuffed Spaghetti Squash

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photo 1-50Happy Friday! Man-oh-man its been a crazy few weeks! Sorry I have been MIA! The fall foliage in Park City has been popping the last week- bright orange, red and yellow aspens! It’s breathtaking!

I have really been embracing the fall weather with lots of fall inspired dishes and drinks! One of my favorite fall drinks is this Rum and Cider – it’s super refreshing! I am also getting ready to make my absolute favorite fall recipe- Stew in a Pumpkin! You serve the stew right out of the whole pumpkin, it’s a real crowd pleaser!

I feel like one squash that gets over looked in the fall is the delicious spaghetti squash! Everyone is so focused on pumpkins and acorn squash that they forget about spaghetti squash. I was trying to think of a health alternative to the classic lasagna and wanted a fun option for all those gluten and grain free people!

Plus its always fun to have a little “boat” of food on your plate- it makes you feel like a kid again! If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage. Happy eating!

Lasagna-Stuffed Spaghetti Squash (Click for printer friendly version)

(Serves 6-8ppl)

Ingredients:

  • 5 pounds spaghetti squash (2 medium-sized squash)

  • 1 small yellow onion, diced

  • 1 teaspoon olive oil

  • 1 (about 1lb) package Jennie-O hot Italian Turkey Sausage, decased (can substitute 1lb classic Italian sausage, decased or ground beef)

  • 1 large portobello mushroom, cut into cubes

  • 1 small zucchini, diced  (about 1 cup)

  • 2 cups loosely packed fresh spinach

  • 1 1/2 cups marinara sauce

  • 2 cups ricotta

  • 1/4 cup roughly chopped parsley

  • 1 cup shredded mozzarella

Directions:

  1. Preheat the oven to 400 degrees. Using a sharp knife, poke 5-10 holes in the spaghetti squash, evenly on all sides (This step is very important or the squash might explode). Put each squash on a paper towel in the microwave (individually) and cook on high for 8-10 minutes, turning half way through.Remove the squash from the microwave and allow it to cool for 5 min. **(If you prefer to roast the squash in the oven see directions below).

  2. Meanwhile, in a large skillet, heat olive oil in the pan over medium heat. Stir in onions and cook until translucent about 5 minutes. Add decased Turkey sausage and cook until well browned, stirring and breaking the turkey into small crumbs. Add mushrooms, zucchini and marinara sauce, stir to combine and simmer for 10 to 15 minutes, or until the vegetables are tender. Add spinach and stir, cover and remove from heat and allow the spinach to wilt.

  3. Once the squash has cooled enough to handle, cut it in half. Carefully scoop out the seeds and discard them. Using a fork, shred the inside of the squash, leaving about 1/2 inch of squash in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl mix together ricotta and parsley.

  4. Place the cleaned spaghetti squash shells face up in a roasting pan. Divide half of the ricotta mixture between the shells, using a spoon to spread it evenly along the bottom of the shell. Divide 1/2 the tomato sauce between the shells over the ricotta. Top with another layer of ricotta and rest of the tomato sauce. (There may be some extra tomato sauce left over but it makes for great leftovers!)

  5. Sprinkle shredded mozzarella cheese over the top of the squash and bake for 15-20 minutes until the cheese is bubbly and browned in spots. (For a more golden top, place the squash under the broiler for a minute or two.)

**To roast the squash in the oven, cut the squashes in half and scoop out the seeds. Lay the squash halves cut-side down in a roasting pan or other baking dish and add about an inch of water. Roast for 45-60 minutes until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.

**If you’re looking to make this a vegetarian dish, substitute 3 portobella mushrooms and 1 cup of zucchini for the Italian sausage.