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Spaghetti Dinner with Veggies

January 18, 2017 by Zucchini Runner in Food, Main Dish | 5 Comments

Our favorite homemade spaghetti dinner, is made entirely of non-processed plants! No grains, no flours – just all things straight from the ground! We have found a delicious homemade marinara sauce too (why mess with a classic?), which really sets this spaghetti dinner apart. I have come a LONG way from my college days of buying boxed noodles and a jar of Prego sauce.  If you make this for your family, they will not miss the pasta – I promise.

I’ve used spaghetti squash in place of noodles in past posts before, like the Lentil Balls with Spaghetti Squash recipe. And in all honesty, we use spaghetti squash as our noodles more than we use traditional noodles, so to us it is a no brainer. But I’m trying to get better at sharing the every day recipes with everyone.

To me, spaghetti squash “noodles” (ssoodles?) taste SO much better than pasta. They have more flavor and I can sit down with an entire plate of spaghetti squash, eat the entire thing and be hungry 2 hours later. And just to drive that point home, here is a little nutritional comparison between spaghetti squash and organic, gluten-free spaghetti noodles. Note the serving size; as I couldn’t find a perfect quantity comparison, but I’m guessing a whole pound of spaghetti squash is a LOT. (And, a pound is 16 oz. so if anything these stats are weighted in favor of the gluten-free noodles, and it still doesn’t help them!)

Data pulled from My Fitness Pal.

Hopefully I’ve convinced you to at least give the plant noodles a try!

Tonight’s dinner will be spaghetti squash noodles topped with homemade marinara, served with a side of steamed green veggies.

Marinara

First, the sauce. This is key, and can be made ahead of time and frozen, as it makes a TON. Head on over to Wellness Mama for the original recipe. But below is our slight spin on it:

Ingredients

3 boxes of Pomi brand tomatoes (2 boxes of chopped, 1 box of strained – this is our way of saving time on the ‘fresh tomato’ version)
¼ c. olive oil
2 medium onions, diced
8 cloves of fresh garlic, finely minced
⅓ cup fresh basil leaves, finely chopped
½ tsp. dried thyme
1 tsp. dried oregano
2 bay leaves (remove when done)
1 tsp. dried parsley
1 tsp. Real salt
1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
8 oz. package of baby portobello mushrooms (this is our addition, also adds 8g of protein)

Instructions (We follow Wellness Mama’s instructions exactly.)

  1. Pour the olive oil into a large stockpot over medium heat.
  2. Add diced onions, garlic and grated carrots.
  3. Saute for 6-8 minutes or until onions are translucent and tender.
  4. Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and salt.
  5. Simmer on low heat for 2 hours or until cooked down and starting to darken.
  6. Add carrot piece and mushrooms for the last 30 minutes. (The carrot helps to absorb acidity.)
  7. Remove bay leaves and piece of carrot.
  8. Use fresh or store in the fridge up to 1 week. Or freeze for up to 6 months.

Spaghetti Squash Noodles

In the last 45 minutes of cooking the marinara, cut spaghetti squash in half and scrape out the seeds. Fill a baking pan with 1/4 inch water, place spaghetti squash cut side down over water. Bake in oven uncovered at 375° for 30 minutes or until a fork easily pokes through the outer skin.

Once the squash is done, remove from oven and scrape out squash insides using a fork. (See previous recipe for more detailed instructions and a couple photos.) You will need to hold the squash with an oven mit as it will be HOT. At this time, you can season the squash with a bit of salt and pepper if you’d like. Top with your finished marinara and enjoy!

Steamed Veggies
We start these once we know the squash is done, it stays warm for a long time on it’s own if you leave it face down in the pan. Combine the following in a steamer pot, or a stock pot with a little water on the bottom:

2 c. frozen peas
2 c. frozen green beans
2 stalks fresh bok choy
1 medium sweet onion, chopped

Steam for 7-10 minutes or until bright green and heated through. The onions should be translucent too. Top with a little liquid aminos and serve as a side with your spaghetti with marinara.

What is your biggest struggle when trying to incorporate more plants into your daily life?

Potato Curry Soup

December 14, 2016 by Zucchini Runner in Main Dish, Side Dish | 4 Comments

I threw this soup together last week for Mr. Zucchini Runner and I, and we both thoroughly enjoyed it! It’s a perfect winter, warming soup and is very filling. It also has very basic ingredients!

img_1063

Ingredients

3 pounds organic, red skinned potatoes
1 medium brown onion, chopped 
4 c. water + 2 vegetarian bouillon cubes (or just use 4 c. veggie broth)
1/4 c. coconut milk powder or 1/2 c. culinary coconut milk
4 tsp. curry powder blend
3 large carrots, chopped (~1 heaping cup)
20 cherry tomatoes, each one quartered
1 c. frozen peas 
2 tsp. salt

Add the carrots, peas and tomatoes last.

Add the carrots, peas and tomatoes last.

Instructions

  1. Fill a stock pot half full with water and place on the stovetop, over high heat. Wash all the potatoes and then as you chop each one, toss it into the pot of water. The water should just be heating up as you are finishing up the last few potatoes, so drop them in carefully.
  2. Once the potatoes and water come to a boil, reduce heat to medium and watch carefully, to ensure it doesn’t over boil.
  3. Cook for about 10 minutes or until the potatoes are fork tender.
  4. Strain potatoes and set aside. Give the stock pot a quick rinse to remove all the leftover starch.
  5. Chop the onion, carrots and tomatoes (I did this while the potatoes were cooking).
  6. Add a couple tablespoons of water to the stock pot and set heat to medium.
  7. Add chopped onions; stir and cook until onions become translucent. Add a few more tablespoons if the onions look like they are sticking.
  8. Add water + bouillon cubes (or veggie broth), coconut milk or powder and curry powder blend. Stir well and bring to a boil.
  9. Add cooked potatoes and stir well to combine.
  10. Using an immersion blender, cream together everything in the pot. (I left out the carrots, peas and tomatoes because I wanted some solid veggies in the soup.)
  11. Add the remaining veggies and salt, stir well and cook for additional 15 minutes, or until the carrots are tender.
  12. Serve immediately. Tastes great the next day too!

Have you ever cooked with curry before?

Below is a slideshow with some more detailed instructions.

This slideshow requires JavaScript.

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