Tag: breakfast recipes

Baked Spaghetti Squash and Cheese

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

I’m really excited to share this recipe with you, I think you are all going to love this dish. I was craving something cheesy, without all the carbs from macaroni and came up with this.

I basically swapped the pasta from my Skinny Macaroni and Cheese recipe with spaghetti squash and was really impressed with the results.

No, spaghetti squash does not taste like pasta, it’s slightly sweeter and of course a vegetable rather than a grain, but we all loved this dish. Even my husband gave it a thumbs up – I think we all found our favorite way to east this squash.

It can be prepared ahead, then baked just before ready to
serve. I reheated leftovers in the microwave for lunch the next day and it was just as good as when I first made it.

If you are looking for a dish that is gluten-free, low-carb, vegetarian and comforting, give this a try. Serve this as a main dish, or as a side dish. I think this would even freeze and reheat well, if anyone tries this let me know!

By the way, serving spoon is from Such A Time Designs[1].

Baked Spaghetti Squash and Cheesegordon-ramsay-recipe.com
Servings:• Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 165 • Fat: 8 g • Protein: 10 g • Carb: 16 gFiber: 2 g • Sugar: 6.5 g
Sodium:
278.5 mg (without salt)
 

Ingredients:

  • 5 1/2 cups cooked spaghetti squash (from about 2 small)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup minced onion
  • 1/4 cup flour
  • 2 cups skim milk
  • 1 cup fat free chicken broth
  • 8 oz Sargento 2% reduced fat mild cheddar
  • salt and pepper, to taste
  • 4 cups (about 4 oz) baby spinach
  • 1/8 cup grated parmesan

Directions:


Preheat the oven to 375ºF.

Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.

Add milk and chicken broth and continue whisking, raising heat to
medium-high until it comes to a boil and becomes smooth and thick,
about 2 minutes stirring; season with salt and pepper.

Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes.

Makes 7 cups.

References

  1. ^ Such A Time Designs (www.etsy.com)

Burns Night recipes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

  1. This Scottish shortbread recipe is simple and delicious. If you’re having the family over for afternoon tea, this biscuit…

  2. Kedgeree was once a Victorian breakfast favourite but these days it makes a great simple and healthy dinner, combining…

  3. Great served with haggis and neeps & tatties for Burns Night, or with your Sunday roast. The horseradish adds an extra…

  4. These delicious pastry parcels are a great haggis dish to serve as finger food or with a main meal for Burns Night.

New recipes

  • Tatties classic mash

    These tatties are delicious with bangers, steak, or as a…

  • Mashed neeps

    Mashed neeps (turnips) are a classic Burns Night dish.…

  • Cranachan

    Cranachan is a traditional Scottish dessert made from…

Your favourite Burns Night recipes

Celebrate Burns Night on January 25th 2012, with our traditional Burns Night recipes like Cock-A-Leekie soup, haggis, neeps & tatties and whisky desserts. We’ve even got vegetarian versions of Burns Night recipes. Here’s a menu idea to get you started:

 

 Psst! See our Burns Night menu ideas

  • If you want to celebrate Burns night but can’t eat meat, then try this tasty vegetarian haggis with your neeps…

  • This traditional British dish with anchovies is perfect for breakfast or light lunch. And with less cream, it’s…

  • Keep away the cold with this classic winter warmer. A fruity combination of whisky, apple juice and cinnamon,…

  • An extra special festive treat from Slimming World. Ready in just 20 mins and it’s good for you! This boozy…

  • Celebrate Burns Night on January 25th in style with our traditional menu of Cock-A-Leekie soup, haggis, neeps &…

  • Impress your friends with this fresh fish recipe from Woman’s Weekly. It’s full of vitamins and omega-3 which…

  • Rolled oats, grated cheese, flour and butter mixed together and rolled out flat, stamp out rounds or star…

  • goodtoknow user Victoria Threader has created these delicious Scottish-themed cupcakes, using whisky…

  • Traditionally, cock-a-leekie soup is eaten to celebrate Burns Night. Why not serve as a starter to haggis or…

  • This spicy, Scottish-inspired, winter warmer is ideal for Burns Night celebrations. Ready in no time, it leaves…

  • These sweet and fruity oatcakes make brilliant low-fat nibbles for snacking on at work or pop a few in the…

  • A rich, traditional winter dessert and a luxurious alternative to Christmas pud!

  • Cranachan is a traditional Scottish dessert made from raspberries, cream, oatmeal and honey. It’s often served…

    Total time: 15 mins

    (plus cooling time)

  • The whiskey-based liqueur in this traditional dessert transforms it from a family recipe into an impressive…

  • If you want to celebrate Burns night but can’t eat meat, then try this tasty vegetarian haggis with your neeps…

  • This Scottish shortbread recipe is simple and delicious. If you’re having the family over for afternoon tea,…

  • Traditionally, cock-a-leekie soup is eaten to celebrate Burns Night. Why not serve as a starter to haggis or…

  • Make this as one big trifle or individual versions. For the kids, swap the whisky and almonds for orange juice

    Total time: 4 hrs 30 mins

  • A rich, traditional winter dessert and a luxurious alternative to Christmas pud!

  • These tatties are delicious with bangers, steak, or as a fish pie topping. Have it with haggis on Burns Night,…

  • Try this homemade ice cream with tangy marmalade and rich whisky – tastier and better for you than shop bought.

    Total time: 45 mins

    (in an ice cream maker)

  • Rolled oats, grated cheese, flour and butter mixed together and rolled out flat, stamp out rounds or star…

  • Celebrate Burns Night on January 25th in style with our traditional menu of Cock-A-Leekie soup, haggis, neeps &…

  • Great served with haggis and neeps & tatties for Burns Night, or with your Sunday roast. The horseradish adds…

Latest Burns Night pictures

Liked our recipes? You’ll love these…

  • Smoked salmon

    Smoked salmon makes a great starter, or add smoked salmon to pasta for a…

  • Potato

    Love a potato? Turn potatoes into a tasty dinner with one of our potato …

  • Oat

    Combine healthy oats with a variety of sweet and savoury dishes, or use …

  • Shortbread

    Try our delicious shortbread recipes that include traditional Scottish s…

 62% 54 votes

 38% 54 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Smashed Potatoes with Sour Cream and Chives

Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious.  I served this side dish with the Italian Meatloaf[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan[2] for a delicious and comforting meal.  We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling.  Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through.  Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste.  Mash by hand with a potato masher until creamy.  Serve immediately.  Enjoy.

Print[3]



Smashed Potatoes with Sour Cream and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.



Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.



References

  1. ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
  2. ^ Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close