Spaghetti squash is a staple at my house, often incorporated into an entrée when I have a craving for Italian food. The vegetable’s texture and ability to take on other flavors make for a flexible base for casseroles of all types when you would normally use more caloric pasta.
I rarely purchase salad dressing, preferring to make my own, and at a weekend yoga retreat, I discovered this unusual salad dressing. After topping my greens with it, I wanted to find a vessel for this creamy elixir just so I could drink it.
If you don’t keep buttermilk on hand, simply stir 1 1/2 teaspoons of white vinegar into the half cup of milk. Another buttermilk substitute for this recipe is to stir together 1/3 cup plain yogurt or sour cream with 1/4 cup water.
This dressing will keep for up to 10 days in the fridge, but there’s no way it will last that long. You’ll want to pour it onto all your greens. It also makes a delicious dip – just leave out the water for a thicker consistency.
As you know, I have a thing for lemony treats and have recently discovered Lemon Blondies. A lot less fuss than lemon bars or lemon meringue pie, these lush, squidgy squares (do not overbake!) whip up in a hurry and can be glazed or not. These are the perfect spring dessert and will pack well for the picnics and cookouts that are just around the corner!
Spaghetti Squash with Sausage
1 (3-pound) spaghetti squash
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 pound Italian sausage, removed from casings
1 teaspoon oregano
1 1/2 cups marinara sauce
8 ounces mozzarella cheese, shredded
Salt and pepper to taste
1/4 cup Parmesan cheese
1/4 cup bread crumbs
Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Slice spaghetti squash in half lengthwise. Scoop out seeds then place cut side down on the pan.
Bake for 45 minutes or until squash flesh separates easily into strands with a fork. Remove all the “spaghetti” strands from the rind. Set aside to cool slightly in a colander, pressing out any excess moisture with the back of a large spoon.
Place a large sauté pan over medium heat and warm olive oil. Add onion and garlic and cook until soft, about 1 minute. Add sausage, breaking it into pieces with a spatula. Sauté until browned and cooked through. Drain off drippings if needed.
Add spaghetti squash strands, marinara and …….