Spaghetti Squash with Pomodoro Sauce



• 1 spaghetti squash
• 2 cloves garlic, peeled and minced
• 2 tsp olive oil (I used my rosemary, thyme, pepper herb garlic infused oil )
• 1 can (28 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• Fresh basil
• 97% lean hamburger 1/2 lb

Preparation

Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and hamburger in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Pour sauce over squash and garnish with basil.

-I made this for Sunday dinner for Brandon and I it was GREAT :)

Lemon Herb Chicken Pasta

Lemon-Herb Chicken Pasta

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Pasta
2 medium zucchini/ yellow squash
1 C shredded Parmesan cheese (about :)
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) If you don't have fresh oregano, just add a little dried.
Olive oil
Salt and Pepper
1/2 cup Cream

Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smooch around and set bag aside while you get your other things ready.

Slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper. Broil till cooked.

Press or finely mince garlic cloves. In small sauce pan on the stove, place 1/2 cup of olive oil add garlic. Turn burner onto low-med heat. It shouldn't be popping or frying, it should just slowly warm, infusing the oil with the garlic and removing the zing.

Juice both lemons, zest 1.

Add herbs, cheese, garlic mixture, zucchini/squash, chicken, lemon juice and zest, 1/2 c. of pasta water, cream and pasta. Mix and top with more cheese!

2/8/11-Joel LOVED this, said this was also one of his top things Ive made. Couldn't stop talking about how amazing the pasta was. Camdon even ate some! Joel of course added a little more cream and cheese but better with more cream and cheese!-Jill (I got this recipe off ourbestbites.com its called lemon herb zucchini fettuccine to see more detailed photos and instructions)

Chicken Marsala

8 oz. pasta
2 Tb olive oil
1-2 boneless skinless chicken breasts
1/2 c. yellow onion
4 oz. baby bella mushrooms, sliced
3 cloves garlic, minced
2 Tb dry white wine
1/4 c. Marsala wine
1 c. chicken broth
1 c. heavy cream or half and half
2 tsp minced fresh basil
2 tsp minced fresh parsley
1 Tb fresh Parmesan cheese
1 Tb butter
Directions
Heat 1 Tb of oil in large skilled over med-high heat. Add the chicken to pan and cook turning once, until golden brown on both sides and cooked through, about 5-7 min. If necessary, turn down heat to med-low so the outside doesn't brown to quickly. Remove chicken to a plate and set aside.
Add the remaining 1 Tb of oil to pan with the heat on med-high add onions to pan and cook about 2 mins stirring occasionally. Add the mushrooms to pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and saute just until fragrant, about 30 seconds. Remove the pan from the heat and add wines. Whisk in the broth. Return to a simmer, lower heat to medium and continue to simmer. Stir in cream and cook until heated through. Add herbs, Parmesan cheese and butter. Mix until well blended serve over cooked pasta!

-Jan 2011-I didn't use white wine i didn't have any, i only used 1/2 c. of cream, but added probably a 1/3 cup of Parmesan cheese instead of just a 1 Tb. I also only had dried basil and parsley. I also added a little cornstarch to thicken it up just a little. This recipe turned out restaurant quality, Joel said it was probably one of the best things i have ever cooked we are in love with this recipe!! SO good -Jill