So my Big Sis Mern passed along this amazing recipe she found for Making Squash Spaghetti. If you are looking for a healthier spaghetti without sacrificing any delicious taste, then look no further. Thanks to Emma Christensen of The Kitchn for this wonderful recipe!!!
How To Cook Spaghetti Squash in the Oven
What You Need
1 medium spaghetti squash (2 to 3 pounds)
Preheat the oven to 400°F: Preheat the oven while you prep the squash.
Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds (or save them and roast them for a snack!).
Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.
Roasting the squash whole: Instead of cutting the squash in half, you can also roast it whole. Roast until a fork can easily pierce through the outer peel and all the way to the interior of the squash, about an hour. Slice in half and carefully remove the seeds and stringy flesh, then scrape the flesh as directed above.
So if you are looking to spice your your grilling routine. Just add this handmade bun recipe to your meal and it will be an instant hit!
How To Make Handmade Parmesan Kaiser Roll Hamburger Buns
Colin baked these awesome buns and he and the boys enjoyed huge bacon beef burgers while I opted for a grilled veggie delight sandwich. They were awesome!!
Thumbs up Loft! Here is the recipe below,
The Loftus Kitchen
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1 cup warm water
3 cups bread flour
1/4 cup plus 1 tablespoon Parmesan cheese, grated on the small holes of a box grater
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 tablespoon nonhydrogenated vegetable shortening
2 large egg whites
3 teaspoons vegetable oil
2 teaspoons cold water
1 teaspoons of onion powder
In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
Add 1 1/2 cups of the flour, 1 teaspoon onion powder,1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
To form a roll, tie one rope into a loose knot; you want 3-inch “tails” on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash and remaining 1 tablespoon Parmesan, and place on a baking sheet.
Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.
Here is an amazing week night alternative to the usual dinner selection. What a quick and delicious option this was. It was a hit with everyone, and only took 20 minutes to prepare.Enjoy!!!
4 ounces soba buckwheat noodles or whole-wheat spaghetti or (your noodles of choice)
5 ounces asparagus, cut in thirds
1 (6-oz) salmon fillet, skin off, cut into 8 pieces
1 tablespoon toasted sesame oil
Zest and juice of 1-2 limes (3 TBSP juice)
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
4 ounces cucumber, skin on, cut into medium pieces
1/2 small avocado, cut into bite-size pieces
1 tablespoon habanero mango sauce
1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
3. Make the vinaigrette: Whisk together sesame oil, habanero mango sauce, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.
Here is a quick and super easy way to make a delicious berry smoothie.
Healthy Summer Berry Smoothie RecipeFrom the Loftus Kitchen
Just add raspberries, strawberries, 1 cup watermelon, 2 cups Greek yogurt to a blender along with 1 cup soy or almond milk and 2 cups ice blend together and Voila, you have a tasty and refreshing summer beverage that everyone will enjoy!!!
In a large pot, bring water to boil. Season water with salt and cook macaroni for between 8-12 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired. To really add a little flair sprinkle a little Romano Cheese on top to present.