Ricotta Baked Spaghetti Squash

This was so tasty that I kept sneaking bites before calling my family for dinner.  And it doesn't dirty many dishes!  I made this with ground turkey, but I imagine cooked, shredded chicken would also be a good protein to use.  This is good served with roasted carrots (you can even do maple or honey roasted carrots).  The carrots can roast in the bottom of the oven while the ricotta/spinach mixture is cooking.  

Ricotta Baked Spaghetti Squash

Ingredients:

1 whole medium spaghetti squash

Olive oil

1/2 lb ground turkey (or 1 cooked, shredded chicken breast)

Garlic powder, if desired

1/2 cup part skim ricotta

3/4 cup jarred bruschetta (I got some at Trader Joe's, but marinara also would work)

2 frozen cubes of garlic (or 2 cloves, minced)

3 cups fresh or frozen chopped spinach

Kosher salt and pepper to taste

1 cup cottage cheese

Pinch of red pepper flakes

Juice from 1/2-1 whole lemon, to taste

Handful of fresh basil, chopped

1 cup shredded Monterrey Jack cheese (Mozzarella would probably work too)

Directions:

1. Preheat oven to 400 degrees.  Cut spaghetti squash in half.  Remove seeds.  Line a baking sheet with foil.  Place cut side up on baking sheet.  Brush with a small amount of olive oil and season with salt and pepper.  

Roast 25-30 minutes, until it feels tender when poked with a fork.  Allow to cool until it can be handled.  Remove squash strands from shells and break up clumps into strands.

2. Meanwhile, brown ground turkey in a skillet, seasoning with salt, pepper, and garlic powder, if desired. (Or cook and shred chicken.)

2. Spray a 9x13 glass pan with cooking spray.  Pile the ricotta, bruschetta, and garlic in the middle of the pan.  Surround with chopped spinach.  Lightly spray with cooking spray and season with salt and pepper.  Bake for 15-20 minutes.

3. Remove from oven and turn oven off.  Stir ricotta mixture and spinach all together in pan.  Add in cooked ground turkey (or shredded chicken).  Add cottage cheese, red pepper flakes, fresh lemon juice, basil and spaghetti squash strands.  Stir to combine everything together.  

4. Spread mixture evenly in the pan.  Top with shredded cheese.  Turn oven broiler on high.  Place pan a few inches below heat coils and broil for 4-5 minutes, until cheese is bubbling and starting to brown.

Source: adapted from Lillie Eats and Tells

Monster Cookie Bars

Monster cookies have been a family favorite for many years.  After Halloween this year, I wanted to make some cookie bars loaded with Reese's Pieces, a couple varieties of M&M's, chopped peanut butter cups, chocolate chips and chocolate chunks.  I wanted a sturdy enough batter to handle all the mix-ins, and for it to have a peanut butter/oat flavor.  While our favorite Monster Cookie recipe doesn't have flour, these bars do, which I think helps them hold up to lots of mix-ins.  

The bars pictured above have peanut M&M's, dark chocolate M&M's, chocolate chips and chocolate chunks.  They bake up pretty thick, so can be cut into smaller squares for each serving.  They are delicious while still warm, but I really like them after they've chilled in the fridge overnight.

Monster Cookie Bars

Ingredients:

2 cups all-purpose flour, spooned and leveled

2 cups old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup butter, softened

1 cup creamy peanut butter

1 1/2 cups packed brown sugar

1/2 cup sugar

2 large eggs

1 tablespoon vanilla

Mix-ins of choice (chocolate chips/chunks, M&M's, Reeses pieces, chopped peanut butter cups, etc.)

Directions:

1. Preheat oven to 350 degrees.  Line a metal 9x13 pan with parchment.  

2. In a large bowl, whisk together flour, oats, baking soda, and salt.  Set aside.

3. Cream together the butter, peanut butter, and sugars for about 2 minutes, scraping down the sides of the bowl as needed.  Add eggs and vanilla and mix for 1 more minute.

4. Add dry ingredients and mix until just combined; don't over mix.

5. Stir in desired mix-ins.  I don't measure these, but just add until it looks good.  Save some mix-ins to sprinkle on top.

6. Spread the mixture into the prepared pan.  Top with additional mix-ins so it looks pretty on top!

7. Bake for 25-30 minutes, or until bars are lightly golden brown and set.  Don't overbake or they will dry out.  Cool in pan.  

Source: adapted slightly from twopeasandtheirpod.com

Lemon Lentil Soup

This is so good that I'm posting it, terrible picture and all.  As I've been heating up bowls of this leftover soup, I'm amazed every bowlful how good it is.  (I think the leftovers might even be better than the day it's made after the flavors have had more time to meld together.)  It's a very humble soup, and I'll be honest, the rest of my family aren't big fans.  But I love it, so I'm saving the recipe here for future use.  The lemon flavor is very subtle, but it complements the spices well.

Lemon Lentil Soup

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon curry powder

1/2 teaspoon dried thyme

15 oz diced tomatoes, lightly drained

1 cup brown or green lentils, picked over and rinsed

4 cups vegetable or chicken broth

2 cups water

1 teaspoon salt, or more to taste

Freshly ground black pepper, to taste

Pinch of red pepper flakes (if desired)

1-2 cups kale, chopped and tough ribs removed

1-2 tablespoons lemon juice (from about 1/2 a lemon)

Directions:

1. Heat the olive oil in a large pot over medium heat.  Once shimmering, add the chopped onion and carrot.  Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder, and thyme.  Cook 30 seconds, stirring constantly.  Pour in the drained diced tomatoes.  Cook 2-3 minutes, stirring often.

3. Add the lentils, broth, and water.  Add salt, red pepper flakes (if using) and season generously with black pepper.  Raise heat and bring to a boil, then partially cover pot and reduce heat to maintain a gentle simmer.  Cook for 25-30 minutes, or until lentils are tender but still hold their shape.  

4. Optional step to thicken the soup base: Use an immersion blender to blend a portion of the soup.  (Or transfer 2 cups of soup to a blender, place dish towel over lid to protect from steam, and puree until smooth.  Pour pureed soup back into the pot.)

5. Add the chopped kale and cook 5 more minutes, or until greens have softened to your liking.  Remove from heat and stir in 1 tablespoon lemon juice.  Taste and season with more salt, pepper and/or lemon juice as desired.  

Adapted slightly from: www.cookieandkate.com