Justin & Meredith Winokur's Kitchen Cooking Notebook

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Spaghetti Squash with tomato sauce. -- back to top

We needed a really easy meal that was also rather light. This is about as light as you can get with homemade tomato sauce on butternutspaghetti squash. Really nothing to it. Kind of bland but overall, it was pretty good.

Original Wordpress ID and Date: 1455, 2011-10-11_094824

Spaghetti Squash with home made sauce -- back to top

I made spaghetti squash with home made tomato sauce. For the sauce, I sautéed some onions and a bit of leftover mushrooms. I added garlic and let it sauté for a minute before adding petite diced tomatoes. I used a bunch of different seasonings, but I went heavy on the oregano and garlic powder. I do not recall exactly what I added but I know I tried using soy sauce instead of salt. I also added some balsamic vinegar and some red wine vinegar. I added a 6oz can of tomato paste so it was pretty thick. I did use some olive oil, but I tried not to use too much. The sauce came out really good! One of my better tomato sauces.

I followed a different sites instructions on the zucchini. I stabbed it many times with a knife and then microwaved it for 12 minutes. I then cut it long-wise and carefully scooped out the seeds. Then the meat part. It made quite a bit of food with little points!

I also made sweet potato fries but I let them cook a tad too long.

Original Wordpress ID and Date: 2085, 2012-07-02_205031

Seitan and garlic and oil spaghetti squash -- back to top

I basically followed the same seitan recipe from my dad. I again used the food processor. I made the regular dark simmering liquid. I also added a bunch of different seasonings to the dough including some sriracha to the liquid part.

Overall, it was pretty good, but nowhere near as good as either the store bought, or my dads. Both the flavor and, more importantly, the texture. He uses the same recipe so I need to talk to him about_exactly_ what he does.

I also made a garlic and oil sauce and mixed in some leftover spaghetti squash.Unfortunately, it turns out the points of the olive oil (estimated about 7) were higher than the seitan (about 6 for half the recipe). Oh well. Still a low dinner.

Original Wordpress ID and Date: 2108, 2012-07-10_184720

Roasted Broccoli and Spaghetti Squash -- back to top

I wanted a big but very low point meal. This is what I ended up with. I roasted the broccoli in the oven (425 for about 25-30 min, rotated once). As usual, it was awesome. I love broccoli like this.

For the spaghetti quash, I tried something difference. I halved it raw (no easy task, BTW), and scooped out the seeds cold. I then pammed it, put some salt and pepper on, then microwave dit (cut side up). I started with 8 minutes but ended up adding like 6 more. The advantage of cutting it first was that I didn't have to scoop out the seeds of a hot squash. And, I felt like more came off the skin.

I made a pretty standard tomato sauce. Half an onion, some garlic, 28 oz can of diced tomatoes and a full can of paste. I added two frozen basil cubes (not sure if I could taste them), lots or oregano and dried parsley, plus other seasonings. I also added some balsamic vinegar and soy sauce. Finally, I added sriracha to kick up the spice!

All in all, the meal was HUGE but almost no points. Really, the only points came from the small amount of oil on the broccoli and the onions.

Original Wordpress ID and Date: 2284, 2012-10-03_202323

Spaghetti Squash Vindaloo and Zucchini Chips -- back to top

I made spaghetti squash vindaloo. I had bought this vindaloo curry sauce (pictured below) a while ago but I have been hesitant to use it since the whole thing has 250 calories. But, I decided I could use it with spaghetti squash and be okay. So, I microwaved the squash (more on that below). As it was almost done, I mixed a bit more than a cup of water, this paste and some other seasonings (garlic powder, curry powder, crushed red pepper, minced onion, etc). I added the squash and let it boil away for a while. I probably could have let it go even longer but I grew impatient. It ended up being pretty good. Some spice but lots of flavor. Not the normal vindaloo flavor I expected, but still good. I originally saved some, but decided to eat it all. Basically, the only calories were from the sauce.

I also made zucchini chips, first noted here, and then done again here. Like the last time, I used the thicker setting (3mm). The interesting thing is they cooked very unevenly, even on the same tray. The ones that have a little bit of brown were incredible. They had a lot of sweetness, a nice crisp, and lots of flavor. The other ones were mushy and bad. I do not know why there was such disparity. I think next time, I'll go back to the thinner setting and watch them very closely.

_Note on the spaghetti squash:_As I did for the first time here, I cut it first, took out the seeds, and then microwave dit. I noted then that cutting it raw was hard. Well, I figured out the trick this time. I cut off the top and bottom, and then I was able to cut length-wise very easily. Taking out the seeds while it was cold was, again, so much easier.Definitely the way to go. I pammed it, put some salt and pepper on, and microwaved it, skin side down, for 13.5 minutes.

Original Wordpress ID and Date: 2330, 2012-10-18_145444

Red Curry Spaghetti Squash and Zucchini Fritters -- back to top

The spaghetti squash was based very loosely on the recipe below. Basically, I just used it for tips on how to deal with red-curry paste. I wasn't making soup though, so I didn't really need the majority of it. Anyway, I used about 2 tbsp of red curry paste though I didn't measure so who knows. I followed the instructions on frying it a bit in olive oil. I used 1 cup of (Osem) chicken broth with splenda instead of sugar.

The one thing I need to keep in mind in the future is that it takes a long time for all of the water to cook down. I should plan for that better time wise. Also, maybe a cup of water is too much. With tomato sauce, you are putting it on top but with the curry, both this time and last, it is more about the flavoring.

For the fritters, I followed the standard recipe, again with extra seasonings (paprika, onion powder, garlic powder, TJ's 21 seasoning, etc). However, instead of onion, I used_a lot_ of minced, dried onion. Probably a bit too much as it took over the flavor, but that wasn't a big deal. I did my normal pressing of the zucchini between trays with paper towel, but it was still pretty wet. I ended up letting it cook a bit longer to dry it out more. Also, for the first time ever, I didn't have to scrape it off the tray to flip. I do not know what changed, but I am not complaining.

I just reread the recipe and I used twice the amount of egg. Oh well. I'll be more careful next time.

20-Minute Thai Red Curry Noodle Soup with Chicken (From Serious Eats)

Local Copy -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 2805, 2012-10-30_203909

Spaghetti Squash with Sausage and Kale -- back to top

This was inspired by the recipe below, but I did make a lot of changes. I halved the sausage and used turkey sausage. I also completely skipped the sun dried tomatoes. I halved the broth and wine though I ended up adding more (since I still used a full squash). I also used dino kale. I also combined the squash with everything (including the sausage) in the pan at the end. I also did the squash in the microwave instead of the oven. There was no need for a slotted spoon since the turkey sausage was low in fat, there was no need for a slotted spoon. The basil and the parm cheese really brought it all together. (yes, I used fresh basil, but I skipped all of the mozzarella).

Everything was very good. Lots of food with lots of veggies and really not too many calories. I would be curious how it would be with sun-dried tomatoes (though I still wouldn't use the oil). I'd definitely make it again though.

Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes (From Serious Eats)

Local Copy -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 2829, 2012-11-13_082553

Spaghetti Squash and Tomato Sauce -- back to top

I made spaghetti squash with leftover tomato sauce from the party. I defrosted some, plus some of the non-frozen leftovers. After doing the spaghetti squash the normal way (cut in half, deseed, spray with pam, sprinkle with salt+pepper, then 12 min in the microwave). I also defrosted some frozen chicken sausage. The chicken sausage was way overcooked by the time it was in, but that didn't matter much. I also added a bunch of ricotta and sprinkled cheese.

Point-wise I can only really guess since I do not know the tomato sauce. It was homemade so I know there wasn't much oil (4 tbsp olive oil + butter in the whole thing, 24 points). I'll figure I had about 3 points of that (1/8th). I also do not have measurements for the amount of the cheese . Figure 2 tbsp of low fat cheese. And maybe 2.5 servings of ricotta (guessing here).

Points plus:

Sausage (2 1/2 links)...5

LF Parm Cheese...1

Full Fat Ricotta...6

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12 for the two HUGE servings

Original Wordpress ID and Date: 3112, 2013-01-30_195329

Spaghetti Squash with Homemade Tomato Sauce and Grilled Chicken -- back to top

I made spaghetti squash with grilled chicken and home made sauce. I did the spaghetti squash in the microwave. I cut the ends and sliced it lengthwise. I scrapped out the seeds, pammed it sprinkled it with salt and pepper then 13 minutes in the microwave. I was going to use pre-made sauce but I decided to make it myself.

To make the sauce, I sautéd half an onion, and then added garlic towards the end. I then added a 28 oz can of petite diced tomatoes. I drained a little bit of liquid off first. I then added a bit of sriracha. I then added some seasonings and let it cook down.

Finally, I grilled chicken. My meat thermometer decided to crap out so I had to guess. When I first cut it, it was clearly not done. I cooked it more, sliced it, and then cooked the slices again.

Finally, I mixed it all in a big bowl with lots of parm cheese.

It was surprisingly good. I do not know if it was the sauce or the squash but it was really sweet. It could have used more chicken but its all I had. It made a lot with a large lunch portion left over

Original Wordpress ID and Date: 6798, 2013-10-21_200451