Cozy up with Home Cooking
Spaghetti Squash Shrimp Scampi
Active Time 20 Mins Total Time 1 Hour Yield Serves 2 (serving size: about 2 cups)
Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. If you’ve cooked it before, you’ve likely cut it in half lengthwise to form two “boats.” And while that method works just fine, it disregards the way the strands grow inside the squash—in circles around the width of the squash. When you cut the squash lengthwise, you cut each strand in half, which makes for shorter, and often soggy, “spaghetti.” Try this instead: Cut the squash into rings to preserve the length of the strands. See our step-by-step guide below.
- 1 (2.5-lb.) spaghetti squash Cooking spray
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 8 ounces large raw shrimp, peeled and deveined
- 5 ounces fresh baby spinach
- 3/8 teaspoon kosher salt
How to Make It
Preheat oven to 375°F. Trim off squash ends. Cut remaining squash into 1 1/2-inch rings; scoop out and discard seeds and membranes. Arrange rings on a foil-lined baking sheet coated with cooking spray. Coat rings with cooking spray. Bake at 375°F for 45 minutes or until just tender. Cool slightly. Cut through each ring and open slightly to reach strands; carefully scrape out spaghetti-like squash strands.
Heat butter and oil in a medium skillet over medium-high. Add pepper and garlic; cook 30 seconds, stirring constantly. Add shrimp; sauté 2 minutes or until almost done. Add spinach, tossing until spinach wilts. Add squash strands; sprinkle with salt. Toss gently to combine.
Thai Chicken and Vegetable Curry
Active Time 15 Mins Total Time 40 Mins Yield Serves 4 (serving size: 1 1/4 cups curry and 1/2 cup quinoa)
Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. These vegetables make the meat almost secondary; just 12 ounces will go far here. If you can’t find baby kale, you can use spinach or lacinato kale cut into 1-inch pieces. Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry. To cook the quinoa, simmer 1 cup uncooked quinoa in 2 cups water for 14 minutes or until the liquid is absorbed.
- 2 teaspoons olive oil
- 12 ounces skinless, boneless chicken breasts, cut into 1-in. pieces
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 pound diced peeled sweet potatoes (about 3 cups)
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 1 1/2 tablespoons Thai red curry paste
- 1 (5-oz.) pkg. baby kale (about 5 cups)
- 1 cup light coconut milk, well stirred
- 1 cup unsalted chicken stock (such as Swanson)
- 2 cups hot cooked quinoa
- 3 tablespoons fresh cilantro leaves
How to Make It
Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan).
Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes.
Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves.
Pumpkin Sweet Potato Black Bean Chili
Active Time 15 Mins Total Time 45 Mins Yield Serves 6 (serving size: 1 cup)
The ultimate vegetarian chili powered by fall flavors. Sweet potato, black beans, and plenty of aromatics simmer in a velvety, pumpkin-infused tomato broth that is ultra rich and comforting. A pinch of cinnamon and dash of chipotle chili powder add a robust flavor profile that will warm you up from the inside out. Add any pumpkin-flavored beer you like. As far as toppings, the sky is the limit. We swoon over a hearty dollop of 2% Greek yogurt, fresh cilantro, and green onion.
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 1/2 cups peeled and diced sweet potato (about 1 large sweet potato)
- 2 teaspoons brown sugar
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cinnamon
- 1 (12-oz) pumpkin beer
- 1 (15-oz) can black beans, drained and rinsed
- 1 (14.5-oz) can petite diced tomatoes
- 1 cup cup vegetable broth
- 3/4 cup pumpkin puree
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make It
Heat olive oil in a Dutch over medium heat. Add onion; cook 2-3 minutes, until tender. Add next 7 ingredients (garlic through cinnamon), stir, and cook 3-4 minutes.
Pour in beer, stir and scrap any bits off the bottom of the pan. Stir in remaining ingredients. Bring to a boil, reduce to medium heat and simmer for 30-35 minutes, stirring often to prevent burning, until sweet potato is tender.
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Recipes from http://www.cookinglight.com