Roasted Eggplant and Vegetable Ragout

Easy to make in your crock pot all day! Just have to roast the eggplant first to bring out the delicious flavors of the eggplant.Add whatever veggies you have on hand.  Serve it up with whole wheat pasta..or stay all veggie and make Spaghetti Squash instead of the pasta! 🙂

1 eggplant, sliced in half. Sprinkle with sea salt and let sit on counter for 10 min. Pre heat oven to 400. Place on baking sheet and drizzle with olive oil. Bake for 25 min. Set aside to cool.then dice it up!

2 zucchini diced

2 yellow squash dices

1 small yellow onion diced

1 small package of portabella mushrooms sliced

3 plum tomatoes diced

4 cloves of garlic diced

3 carrots peeled and a quick whirl in food processor…so its smaller than diced

1 large can of tomato sauce

1 tsp oregano

1 tbsp Italian seasoning

1 tsp paprika

salt and pepper

1 tsp red pepper flakes

Set crock pot on low. Add in all vegetables. Pour sauce in pot with seasonings. Mix well. cover and cook for 6 hours on low. Serve with whole wheat pasta and Parmesan cheese

Dinner Tonite Vegetarian Style

Cucurbita pepo (spaghetti squash). Location: M...

Image via Wikipedia

The Monday rush is over! Wanted to make a vegetarian dish tonight to give my body a break. I could eat like a vegetarian every day ( with the exception of eggs) and not miss the meat. Its nice to give the body a break, it reduces inflammation and really allows your digestive system to regulate… Well any whoo..I used my  Spaghetti Squash Casserole recipe in mind..but you know minus the meat. I have a ton of veggies from the weekend when making my Turkey Vegetable Soup…So I cooked down the tomatoes first with onions and garlic, italian seasoning , salt and pepper for about 10 mins. and then  threw it into the food processor and gave it a good whirl. I let it sit there for a bit while I chopped up zucchini, squash, mushrooms, onions, garlic, and carrots. I cut some corners by cooking the spaghetti squash in the microwave, sliced in half and face down with a 1/2 cup of water. Nuked it for about 12 -15 minutes. When done removed the water and scooped out the squash int o the baking dish I used to cook it in. While it was cooking, I cooked the vegetable mixture that I chopped up and added in some Italian seasoning, salt and pepper, and 1 tsp red pepper flakes. I also had a bag of Soy crumbles on hand that I added to the mix.Cooked on the stove top for about 8 min. Then I poured on the tomato sauce I made in the food processor. Added it to the top of the spaghetti squash in the baking dish and  topped with 2% Mozzarella cheese.  Baked for 20 min at 375…Very good and filling with all the vegetables! I just love clean and fresh eating! It makes awesome leftovers too 🙂

Its much like my recipe for Italian Style Spaghetti Squash Casserole that I use often, but this time I pretty much used ” everything but the kitchen sink” recipe! 🙂

Dinner Tonite: Italian Style Spaghetti Squash Casserole

Check out the recipe below…So good! Was a big hit in my house 🙂

http://wp.me/p130Tn-jJ

Published in: Uncategorized on October 26, 2010 at 7:53 pm  Leave a Comment  
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Italian Style Spaghetti Squash Casserole

Cucurbita pepo (spaghetti squash). Location: M...

Image via Wikipedia

This dish is has an Italian taste to it that is low fat and healthy for you!

1 medium sized spaghetti squash (cut in half and place face down in dish, add in 2 tbsp of water and cover with plastic wrap . Cook for 8-10 min…Let cool and then take a fork and scrape out the squash from the inside into a long and shallow baking dish…Looks like spaghetti. Drizzle with olive oil and set aside.)

1 16 oz container of part skim ricotta

1 pacakge of frozen chopped spinach thawed and drained

1 large  can of fire roasted tomatoes, drained

1 package of part skim or 2% shredded mozerella

1/4 cup reduced fat greated parmesean cheese

1 egg or the equivalent egg substitute

1 tbsp Italian Seasoning

salt and pepper

1 lb ground turkey ( browned with 1 small onion diced and 3 cloves of garlic diced, drain on paper towels and set aside)

Pre heat oven to 350. In a small bowl add 1/2 of the package of mozzarella cheese and Parmesan together.  Add in seasonings, spinach and egg ; mix well. Spread the ricotta mixture on top of the spaghetti squash, top with browned turkey. Spread can of drained fire roasted tomatoes on top. Sprinkle with the remaining Parmesan cheese. Bake for 30-35 minutes.

Published in: on October 26, 2010 at 10:48 am  Comments (3)  
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