Ever since I was a child spaghetti has been one of my favorite foods. I just gotta have #allthecarbs!
Growing up I would be so happy when we had leftover sauce. It always tasted better the next day.
Because I love it so much I’ve come up with ways to use it without eating sooooo much pasta.
Spaghetti Squash with Meat Sauce and Ricotta
1 large spaghetti squash
spaghetti meat sauce (recipe is below)
1/2 cup ricotta cheese
Cut the spaghetti squash in half and remove the seeds and pulp. Pour 2 inches of water in a baking dish. Place the squash flesh side down into the baking dish and microwave the squash for 15 minuets on high.
While the squash is cooking, make the spaghetti sauce.
Remove the flesh from the spaghetti squash and top with the sauce. Add the ricotta on the top and use to make the sauce creamy as it is mixed in.
Spaghetti Sauce Stuffed Mushrooms
8 large portobello mushroom caps
3 Tbs melted butter
3 tsp thyme
Spaghetti meat sauce
1/2 cup Parmesan cheese
1/2 bread crumbs
Preheat the oven to 350 degrees. Clean mushroom caps to remove any dirt. Place mushrooms on a baking sheet that has been sprayed with nonstick cooking spray. Take a brush and brush each mushroom with butter, using only 1 tablespoon, then sprinkle the thyme over the inside of the mushrooms. Bake the mushrooms for 10 minuets.
In a small bowl mix the Parmesan cheese, bread crumbs, and 2 tablespoons of melted butter.
Remove the mushrooms from the oven after baking. Top each mushroom cap with spaghetti sauce making sure the cap is full of sauce. Evenly divide the breadcrumb topping among all of the mushrooms. Return to the oven for 8-10 more minuets.
Serve with a side salad and enjoy!
Stuffed Chicken with Zucchini Noodles
4 chicken breasts
8 oz fresh mozzarella cheese, thinly sliced
1/2 cup basil leaves
1 tablespoon oregano
3 large zucchini, spiralized
Salt and pepper
Cut chicken breast in the middle, sliced but do not cut all the way through the meat. Create a pocket in the chicken.
Stuff the chicken with the sauce. Secure the pockets with toothpicks so the the filling does not come out.
In a heavy sauté pan heat 2 tablespoons of olive oil. Add the chicken and sear each side for 5 minuets per side. After flipping and searing the second side, top each breast with oregano, salt, pepper, and mozzarella slices. Place the sauté pan in the oven under broil and cook until the cheese is melted, approximately 6-8 minuets.
In a separate pan, heat 1 tablespoon butter. Add the spiralized zucchini and cook until soft, about 10 minuets.
Place the zucchini in a bowl, top with s chicken breast and serve with extra sauce.
Spaghetti Meat Sauce
1 pound ground pork
1 green bell pepper
1 32 oz can of tomato sauce
2 Tbs basil, thyme, and garlic
1 pinch red pepper flakes
1 Tbs sugar
Salt and pepper
Brown the ground pork. You can also use beef, chicken, or turkey here too. Season the pork with salt and pepper. Add the garlic, bell pepper, and red pepper flakes. Sauté for 3-4 minuets until softened.
Add the rest of the sauce ingredients and simmer for 30 minuets.