I really like using squash in my dishes, but the time it takes to roast them in the oven can become really tedious. Today for example, I was famished and had a hankering for something with tomato sauce. What I saw in my head was something like this:
…and I really wanted to make it happen. I knew that I had a spaghetti squash that I wanted to use, but the thought of waiting 60 minutes to roast it and eat was too much to bear. So, I decided that I would microwave it and get the show on the road. I’m not a big microwaver, but after the success I had with using it today, I think it has become my go-to method of cooking squash! Continue reading Spaghetti Squash with Garden Ragu
Whenever I grocery shop, I always stop in the produce section to look at the lovely plump eggplants, just sitting there in their cozy little group. They just seem so…inviting. I want to eat them! I want to cook with them and have them turn out delicious! And most of all, I want to do it in a way that doesn’t batter and fry them into an unrecognizable state.
Eggplants are one of those foods that act just like sponges; they soak up whatever you surround them with. So I decided to surround my eggplant dish with things that taste excellent and at the same time don’t give me post-dinner calorie remorse. It fits into my low-fat diet very well with the additions of the fat-free ricotta and the nonfat greek yogurt; it also makes my tummy happy to know that it is full of delicious veggies and no gluten. Continue reading Eggplant Rollatini!