Spaghetti Squash can be used in many recipes. For this one I sauted
the squash in butter. I added spinach, oregano,basil and rosemary, some lemon juice, salt and pepper.
1-1/2 – 2 cups spaghetti squash
3/4 cup washed and chopped spinach
1/2 teaspoon lemon juice
1/4 tsp. dried rosemary, thyme, basil
1- 2 tsp. parmigiana-reggiano cheese
1/2 to 1 cup chopped left over chicken
Salt and pepper
1. Melt 1 tablespoon butter in a 12″ skillet.
2. Add cooked spaghetti squash to skillet and saute 3-4 minutes.
3. Add spinach and saute 30 seconds to 1 minute, until spinach wilts.
4. Add lemon juice, rosemary, thyme, and basil.
5. Heat until warm. Remove from skillet, add parmigiana-reggiano cheese
6. Add chicken to skillet and saute for a few seconds until warm.
7. Remove chicken from skillet and place on top of spaghetti squash.
Adapted from Robin Miller Take 5
Pillsbury Pizza crust
2 Garlic cloves, minced
Frozen spinach, 10 oz.
Procuitto, 2 oz.
Gouda Cheese, 1 cup, shredded
- Preheat oven to 450 degrees.
- Spread pizza crust on an oiled pan
- Brush olive oil on pizza crust. Sprinkle minced garlic on crust.
- Thaw spinach according to package. Place spinach between sheets of paper towels and press to remove excess water.
- Place spinach on pizza crust.
- Top with olives and cheese.
- Bake 12-15 minutes until crust is golden brown.
Spinach salad combined with cheese and crackers and some fruit is perfect for a light lunch and easy to transport.
What you need:
1 clean mason jar
Balsamic salad dressing – 1 -2 Tbs.
Carrots – shredded
Peppers – red, green or yellow, chopped
Olives – I like kalamata but didn’t have any so I used green olives
Spinach – washed and torn
1. Put the salad dressing in the bottom of the jar.
2. Add the hard vegetables – carrots, pappers and olives.
3. Place the spinach on top.
4. When ready to eat shake the jar or put in a bowl.