I saw this on TikTok the other day, and while digging through the cupboard this morning, looking for ingredients for other meal prep stuff, I realized we had all the ingredients.
We had 2 bunches of scallions, and I wasn’t sure what to do with them, thankfully, this recipe is perfect for scallions. I also shelled the basket of peas we had from our CSA box and cut a carrot into matchstick size pieces.
The best part about this recipe is adding more sriracha if you love spicy noods. If you are a wuss like me, just a pinch will do.
Let’s get started!
1 package of spaghetti noodles, cooked per package directions
1/2 cup fresh or frozen peas
1 cup julienned carrots
2 bunches of scallions/green onions
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup olive or avocado oil
1/4 cup peanut butter (I used smooth, but chunky is good too)
1 Tablespoon sugar
1/2 teaspoon sriracha sauce (more if you like it spicy)
1/2 teaspoon fish sauce
2 Tablespoons sesame seeds
While the noodles are cooking, combine soy sauce, oils, peanut butter, sugar, sriracha, fish sauce, and sesame seeds in a mixing bowl. Whisk together and set aside.
Dice/chop veggies and set aside.
When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
Add in the veggies, and toss to coat. Serve at room temperature or store them in a closed container for 4-6 hours to allow flavors to meld. This salad is good hot, cold, or at room temperature.
This is great as a side salad, or top it with grilled chicken breast and serve with a side of rice and green salad topped with miso dressing to make a tasty meal.
This salad will keep in the fridge for 3-5 days (if it will last that long).
If you need a crunch on your salad, top with a few teaspoons of diced peanuts.
WHAT? Pasta free lasagna? Are you nuts? I know that’s what you are all thinking, but bear with me.
I know so many people are sticking to their New Years Resolutions of eating healthy, but they are longing for the warm, cheesy, rich gooey-ness of their favorite comfort foods. Mr. just finished a 10 day cleanse, and we are slowing adding things back into his diet. He missed cheese, so I set to find a recipe that contains cheese that I could make a little more healthy by omitting some of the other things that he isn’t quite ready to add back in (meat and lots of heavy carbs). I did make spaghetti to go on the side, but you can skip that if you want.
We had a bag of yellow squash in the fridge, so I decided to make lasagna using the squash in the place of the lasagna noodles.
With this recipe, you can add as many veggies as you want. I opted for mire poix (I had bags of it prepped in the freezer), garlic, shallots, tomatoes, and little pieces of the squash that I chopped into bite size pieces. These were the neck or end that I couldn’t cut into planks. I recommend that you use what you’ve got on hand that you really like. You can add ricotta between the layers, but I skipped it because we didn’t have any, and Mr. isn’t ready to add eggs back in yet (if you’ve never made lasagna before, the ricotta filling is a mixture of egg, Parmesan cheese, and ricotta).
This recipe makes a big 9×13 inch baking dish- There will be leftovers!
Pasta Free Lasagna
4 yellow or green crooked neck squash (zucchini), cut into planks, Reserve remaining pieces for sauce
1 jar sugar free pasta sauce (or use your favorite)
2 medium onions or 1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves of garlic, minced
1 medium shallot, minced
1 can (approx. 14.5 oz) diced tomatoes
1 can tomato paste
1 bay leaf
2 T. Italian seasonning
2 T. Olive oil
1/4 cup red wine
1/2 cup parmesaen cheese
2 cups Italian blend cheese
Preheat oven to 350 degrees
In a large stock pot, saute onions, celery, and carrots in olive oil until onions are soft and translucent.
Add garlic and shallots, reduce heat. Cook until garlic and shallots are soft and fragrant, about 10 minutes. Stir frequently to avoid burning. Burnt garlic is gross.
Pour wine over veggies and scrape any yummy brown bits off the bottom of the pot. This is called De-glazing the pan. Those brown bits are full of flavor.
Add pasta sauce, herbs, and both cans of tomatoes (diced and paste). Cook on medium for 15-20 minutes. If you want, you can simmer the sauce on low for as long as you want. Make sure to stir frequently and put a lid on the pot.
Add reserved squash bits to sauce. They will cook quickly, so you need to add them last.
Remove from heat.
Ladle sauce in the bottom of the 9×13 baking dish, just enough to cover the bottom of the dish.
Cover the sauce with planks of squash, then layer cheese, and sauce. repeat until the pan is full- the top layer should be cheese. If you like lots of cheese, use more than the 2 1/2 cups listed above.
Cover pan with foil and bake for 20 minutes at 350. after 20 minutes, uncover pan and bake for an additional 15 minutes, or until cheese is brown and bubbly.
Remove from oven and let rest for about 10 minutes.
Serve with salad and a small portion of whole wheat pasta. I made whole wheat pasta and topped it with a dollop of Chef Shamy Garlic Butter. It’s amazing.
Variations: This meal is already vegetarian and gluten free. If you are vegan, use dairy free cheese. I cannot promise it will be as gooey and delicious, as I’m not familiar with how dairy free cheese cooks.
If you just gotta have meat, start by sauteing 1 lb of ground meat (beef, pork, chicken, or turkey), then continue the recipe as written.
I’m on a new recipe kick right now. I don’t often get inspiration from Pinterest recipes because they are either things we don’t eat, or are overly complicated or cutesy. Instead I draw ideas from cookbooks, magazines, stuff I see at the grocery store while I cruise the aisles, and Buzzfeed’s Tasty Videos that are all over Facebook. I was jonseing for Olive Gardens now defunct Spinach Artichoke dip the other day, so imagine my surprise when I stepped foot into my local 99 Cents Only…
I found a jar of this Bruschetta at 99 Cents Only the other day and small jar of Artichoke dip. I knew I had to take them home and concoct something delicious!
I set to work in the kitchen to find some other ingredients that would pair well to I could whip up something fabu for a meatless meal. I pulled out a bag of frozen spinach and cheese to compliment the flavors of the dips.
We had a spaghetti Squash on the counter, so in order to keep the dish healthier and full of veggies and fiber, I opted to bake up the squash and use it instead of the traditional noddles or pasta in a casserole. If you’ve never cooked with spaghetti squash, I posted a tutorial here.
After rummaging through the freezer and fridge, I assembled the ingredients and got working! There is no photo of the finished product because it got eaten up quickly.