Spaghetti Squash and Cauliflower

I do realize that spaghetti squash and cauliflower are a random combination.... However, they are two of our new favorite vegetables that we have been eating a lot of. Ryan loves them and tucher will eat the leftovers without question :) They are simple to throw as a side dish or make them a main meal. I don't have any pics however (by the time we eat at night, it is pitch black and the pics don't look that good in artificial light), but you will have to trust me in trying these!

Spaghetti Squash

Last night I made spaghetti squash for the 2nd time in my life. I tried it back in college when weight watchers kept adding it to everything. I hated it. I thought that I would rather not eat pasta than substitute this for pasta! However, last night it was amazing and we are eating spaghetti squash again tonight for leftovers.

Here is how to cook: Heat over to 400. Cut squash carefully in half lengthwise. Place on a lined baking sheet with cut side down. Place about 1/2 cup water in the pan with the squash. Place in oven and bake for 45 minutes. Take out, allow to cool so you can handle comfortably. First remove the seeds, then take a fork and "strip" the squash out. Some of the pieces will be long and some short. Place in a container to use later or make a great dish with it.

picture from google images.... steamy kitchen.com

Recipe for spaghetti squash with shrimp:

1 eggplant - cut in large bite size pieces

1 large zucchini - cut in large bite size pieces

1/2 sweet onion - diced

1 pepper - cut in strips

1 garlic clove

Store bought marinara sauce or homemade marinara sauce (depends on your time)

1 pound shrimp - peeled

Combine eggplant, zucchini, onion, pepper, and garlic on baking sheet. Drizzle with olive oil and season with seasonings of your choice (I did lemon pepper, shallot pepper, and a sprinkle of red pepper flakes - you could just do salt and pepper :))

Place in oven at 400 and roast for about 15 to 20 minutes (stirring once or twice). Remove from oven. In a pan, heat the marinara sauce until warm, toss in the veggies and simmer. Taste for seasoning and adjust as needed.

Toss peeled and deveined shrimp on a baking sheet and drizzle with a little olive oil and salt/pepper. Cook for about 4-5 minutes. Check the shrimp and cook longer if needed. Do not overcook the shrimp!

Plate the cooked spaghetti squash, then top with the veggies/marinara combination, then place cooked shrimp on top. I sprinkled with a bit of parmesan cheese to top it off. This meal was amazing!

Roasted Cauliflower

Cauliflower is another vegetable that I don't really like. I am now convinced it is because I always try to eat it steamed in a vegetable medley which has NO flavor. This recipe has been made 3 times in the Pearce's Kitchen over the last week and a half and it is here to stay. I love the ease of it and I also LOVE the taste of it. We have had it alongside lemon parmesan chicken, triggerfish, and pork chops. Many possibilities!

Recipe for Golden Brown Roasted Cauliflower:

I head of organic cauliflower, cut into florets

~2 TBS olive oil

salt and pepper sprinkling

Heat oven to 400. Place cauliflower onto baking sheet and toss with olive oil and salt/pepper, arrange in a single layer. Place in heated oven for 25-30 minutes until the cauliflower is a beautiful golden brown. Enjoy!

These are great side dishes or main meals (particularly the spaghetti squash being more of main meal). Next up are BRUSSEL SPROUTS! MY absolutely new favorite vegetable, and I am not kidding :)