Sausage and Pepper Stuffed Spaghetti Squash

I've made several different types of stuffed spaghetti sauce since they came into season. This has been our favorite. I made this recipe vegan. I also reduced it to only feed 2 people. Use the marinara sauce from my previous post.

• 1 medium spaghetti squash, cut in half and seeded
• 1/4 cup water
• salt and pepper to taste
• 1/2 package Tofurky Italian Sausage, cut into half moons
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, chopped
• 1 cup Marinara Sauce (not pictured)
• 2/3 cup Daiya mozzarella shreds

Brush the insides of the squash with oil. Season with salt and pepper and roast skin side up on aluminum foil covered cookie sheet at 400F for about 30 minutes.

While the squash cooks brown the sausage half-moons in a non-stick skillet. Set aside. Using the same skillet add water to pan and steam the onion about 5-7 minutes.

Add the red pepper and cook another 2-3 minutes.

Toss in the garlic and cook about 1 minute.

Add the sausage and marinara sauce to the pan. Cook until heated through.

Once the squash are ready use a fork and fluff up the threads.

Top the squash with the sausage marinara sauce.

Sprinkle cheese over the sauce.

Bake 10-15 minutes until cheese is melted and sauce is very hot.  Or you can place under a broiler for 2-3  minutes until cheese has melted.

Serve at once with your favorite wine.

Enjoy!

Marinara Sauce

I love a good Marinara Sauce to use over pasta, in casseroles, mixed in with meatballs, etc. I got the idea for this sauce from a few different ones on the web. I usually keep a few jars of spaghetti or marinara sauce on hand so that when I need a quick meal I have a go too. However, I love it when I have the time to make a thick hearty sauce. This is it. I also love being able to control the amount of oil, sodium and sugar get from a sauce.

• 1 medium sweet onion, chopped
• 1 small red bell pepper, chopped
• 3 large mushrooms, chopped
• 4 garlic cloves, minced
• 2 cans diced tomatoes
• 2 cans fire-roasted diced tomatoes
• 2 cans of tomato paste (6oz can)
• 1 cup red wine
• 2 teaspoons Organic Coconut Palm Sugar
• 3 tablespoons Italian Seasoning
• 1/2 teaspoon ground black pepper
• Salt to taste

Dice vegetables into uniform sizes.

Saute the vegetables in 1/4 cup water until soft.

Add all of the tomatoes and tomato paste. Stir well. 

Add the wine and sugar, stir well.

You can blend with an immersion blender if it's too chunky for you. But I like it chunky.

Serve over spaghetti, add to noodles with other veggies and cheese to make a casserole or submerge some vegan meatballs in that amazing sauce!!

Green Chile Chicken Stew

Another green chile stew using the Hatch chiles I roasted earlier this year and froze. These babies are HOT. I used about 1/2 to 3/4 of one chile and man o' man this was spicy. Please use canned green chiles if you aren't into spicy food. Those are very mind and have a good flavor.

• 3 cloves garlic, minced
• 1/2 sweet onion, chopped
• 1 package Gardein Teriyaki Chick'n Strips, save the sauce packet for later
• 3 cups no chicken broth
• 1/2 roasted Hatch green chile or a 4 ounce can of green chiles
• 2 carrots, thinly sliced
• 1/2 cup frozen whole kernel corn
• 2 medium Yukon gold potatoes, diced into small bite-sized cubes
• 1/4 teaspoon black pepper

Heat soup pot over medium heat. Add 1/4 cup water and sweat the garlic and onion about 2-3 minutes.

While these sweat, cut the chick'n strips into bite sized pieces.

Add chick'n and stir well.

Add the chickenless broth and the remaining ingredients.

Simmer over medium heat until vegetables are tender, about 25 minutes. Serve hot!

Enjoy!

Quinoa & Chicken Enchilada Bake

If you follow my blog you know I love casseroles, one-pot wonders and Tex-Mex foods. This one has most of those bases covered. Quinoa is pronounced KEEN-wah and is one of the superfoods that are easy to find today. I like to buy mine in bulk for a local grocery. I have tried several recipes (a few are on here) for soups, stews, casseroles, etc. Look for more, we really enjoy it.

• 1/4 cup water
• 1 small sweet onion, finely chopped
• 1 clove garlic, minced
• 2 1/2 cups cooked quinoa (I used tri-color)
• 1 package Gardein meatless Chick'n Strips, cut into bite-sized pieces
• 1 can black beans, rinsed and drained
• 1 can chopped green chiles
• 1 tablespoon chili powder
• 2 cans enchilada sauce
• 1/2 cup Daiya cheddar shreds
• 1 cup Daiya PepperJack shreds
• Garnish: sour cream, avocados, etc.
• Note: next time I would add 3/4 cup corn kernels, 1-2 teaspoons cumin and chopped cilantro

Heat oven to 350. Spray 8 or 9-inch square baking dish with cooking spray. Cook quinoa according to package directions to get 2 1/2 cups.

Heat small skillet over medium high heat. Heat water til steaming/boiling, add onion and garlic and sweat until onions are soft. Remove from heat.

In a large bowl add quinoa, chicken, black beans, chiles, chili powder and enchilada sauce. Stir well.

Add the cheddar cheese and stir well.

Pour mixture into your prepared baking dish. Top with Pepper Jack cheese.

Bake 10-15 minutes until hot and bubbly.

Garnish with your favorite items and serve.

Pumpkin & Black Bean Chili

This chili was delicious, thick and full of flavor. The pumpkin was just a sutle undertone and didn't overpower the chili at all. This chili is also very mild flavored and can be spiced up with some Franks hot sauce or the addition of chopped jalapenos. I served this with Green Chili Cornbread.

• 1 package Beyond Meat  beefy crumbles 
• 1 medium sweet onion, diced 
• 3 garlic cloves, minced 
• 15oz can pumpkin puree (not pumpkin pie filling) 
• 2 cans diced tomatoes, undrained 
• 2 cans black beans, drained and rinsed 
• 2 cups no-chicken broth, I used Better than Bouillon  
• 1 teaspoon dried parsley
• 2 teaspoons chili powder 
• 1 teaspoon oregano 
• 1 1/2 teaspoons cumin 
• sour cream and shredded cheddar for garnish

Sweat onion and garlic in 1/4 cup water in a large soup pot.

Add crumbles and stir well. Cook for 2-3 minutes.

Add the rest of the ingredients (except for sour cream and cheese.). Stir well. 

Cover and bring to a boil. Reduce heat and simmer for 25-30 minutes. Be sure to stir occasionally so the bottom doesn't scorch. 

Spoon into bowls and garnish with shredded cheese and a dollop of sour cream. Serve with cornbread (or some good crackers.)

Enjoy!

Dirty Rice with Beans & Andouille Sausage

This dish is so filling with the rice, beans and veggies. The leftovers heated well and the addition of few splashes of Frank's Hot Sauce made it over the top amazing! You can find vegan Andouille Sausages by Tofurky at most well stocked stores.

• 1 package Tofurky Andouille Sausage, sliced into coins (1/4-1/2" thick)
• 1 1/2 cups Jasmine rice
• 1 1/2 cups water
• 1 1/2 cup vegetable broth  
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium yellow bell pepper, chopped
• 1 medium red bell pepper, chopped
• 4 ribs celery, diced
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 (16 ounce) can Dark Red Kidney Beans, drained and rinsed
• 4 green onions, thinly sliced
• salt and pepper, to taste

Brown sausage coins on both sides and set aside. Prepare the rice as instructed according to the package, using 1 1/2 cups water and substituting the remaining amount of water what you would use with the 1 1/2 cups vegetable broth.

In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onion and sauté for 5 - 7 minutes, or until tender. Add the garlic, celery, green bell peppers, Cajun seasoning and thyme and sauté for 2 more minutes.

Add the kidney beans, and stir well. Heat for a few minutes until the beans are warmed through.

Add the cooked rice and sausage to the sautéed vegetable mixture. Taste for seasoning and add salt and pepper, if desired.

Add green onions as garnish. Serve immediately.

Enjoy with hot sauce and a cold beer.