Meatless Monday: Spaghetti Squash and Veggie Skillet

One pan, 30 minutes, totally comforting and warm and delicious. And healthy! This one started with this recipe, and then I did a little adjusting here and there (you know, amping up the garlic, etc.). The end dish was perfection. It’s lovely as-is for a simple weeknight vegetarian dinner, but would also be amazing with shrimp or sausage, or a fried egg (ooh!). Basically, it wins. Here you go.

WHAT YOU NEED
* 1 large spaghetti squash (~3-3.5lb.)
* olive oil
* 1 medium onion, chopped
* 8 oz. mushrooms, sliced
* 4-6t minced garlic
* 1t (heaping) dried oregano
* 1/2t black pepper
* 1/4t salt
* 1 1/2C marinara sauce
* 15oz can chickpeas, rinsed and drained
* 1/4C ¼ flat-leaf parsley, finely chopped
* 1/3C grated Parmesan cheese

WHAT TO DO
Pierce the spaghetti squash several times with a sharp knife, and the place it into the microwave in a glass baking dish. Cook for 15 minutes on high. Of course, if you have time to properly roast it, go right ahead!

While thats cooking, chop the onion, slice the mushrooms, chop the parsely, and prep the remaining ingredients.

Let the squash stand for 10 minutes, and then cut it in half lengthwise and scrape out the seeds. Use a fork and twist out/scrape strands of the spaghetti squash flesh and place them into a bowl.

Heat some olive oil in a large nonstick, oven-safe skillet over medium-high heat and saute the onion and mushrooms, stirring occasionally, about 5 minutes, until they begin to soften and brown.

Add the garlic, oregano, pepper and salt, and cook for 1 minute more. Then add the spaghetti squash, marinara sauce, chickpeas, and parsley. Mix well, then spread the mixture out evenly in the pan. Top with the Parmesan cheese.

Place the skillet under the broiler for a few minutes, until the cheese is melted. Serve immediately with some warm crusty bread.

Meatless Monday: Cauliflower Farro Bake

I’ve been collecting farro recipe ideas since I discovered this wonderful ancient grain. It’s got loads of heath benefits, it’s hearty and filling, and it’s got a lovely nuttiness that makes it great on its own or with other ingredients. I found this lovely idea over on the wonderful Smells Like Home blog, and her recipe was adapted from another fan favorite blogger, Smitten Kitchen‘s pasta version. I’ve been cooking a lot of mushrooms lately, so I adapted it myself, using the basic recipe as a jumping off point. And if ONE PAN MAGIC + Kid-FRIENDLY + NO LEFTOVERS isn’t a selling point, I don’t know what to tell ya! Here you go.

WHAT YOU NEED
* ½ cup dry farro
* olive oil
* 1 small cauliflower, broken down into small florets
* 1 small sweet onion, chopped
* 2t minced garlic
* salt
* freshly ground black pepper
* 1/4C cooking sherry
* 2T unsalted butter
* 3T flour
* 1 1/2C vegetable broth (chicken broth us fine, too)
* a few sprigs fresh rosemary
* 1/2C grated Parmesan cheese
* 4 oz mozzarella, cubed small
* handful thinly sliced fresh basil
* crushed red pepper flakes, optional

WHAT TO DO
Preheat oven to 400 F.

Heat a few glugs of oil in a large oven-safe skillet over medium-high heat. Add the cauliflower and cook until the florets begin to soften amd brown. Add the onions an garlic, and season to taste with salt and pepper, then cook until the onions soften and become somewhat translucent.

Add in the sherry to the pan and stir to scrape any bits up from the bottom of the pan. Reduce heat to medium-low and simmer for about 1 minute. Add the butter, and when it’s melted, sprinkle the flour over the pan and stir it in so everything gets a little coat. Add the broth slowly, stirring as you go, then add in the rosemary.

Simmer 2-4 minutes, stirring frequently, until the sauce begins to thicken. Remove from heat and stir in the farro and cheeses.

Bake for 30-40 minutes, until the edges are bubbly. Remove the rosemary sprigs and sprinkle with the fresh-cut basil. serve immediately with a pinch of crushed red pepper flakes.

Scallop Tacos with Smashed Avocado Salad

How fancy does that title sound?? Would you believe this is a 15-minute dinner? Maybe 20? SERIOUSLY. And so easy. And holy moly my best Taco Tuesday yet! (Not to pat myself on the back or anything… oops!)

Scallops are a special treat, but since they’re also a fan favorite in this house, I decided we were due. And you are too! Scallops sound and look and feel like a fancy-schmancy meal, but they’re so simple and you just have to try these tacos. Here you go.

WHAT YOU NEED
* 1lb bay scallops (the little ones)
* 2T olive oil, divided
* 1/2t freshly ground black pepper
* 1t Kosher salt, divided
* 1C frozen sweet corn kernels
* 4 green onions, chopped
* 1 ripe avocado
* crumbled feta cheese
* fresh cilantro, chopped
* fresh lime
* corn tortillas
* 1 whole, ripe avocado

WHAT TO DO
Place the scallops in a bowl with 1 tablespoon of olive oil, the black pepper, and 1/2 a teaspoon of Kosher salt. Carefully mix until the scallops are well-coated.

In a saute pan over medium heat, heat a tablespoon of olive oil and cook the corn and green onions, and 1/2 a teaspoon of Kosher salt until the corn and inions become slightly charred. Remove from heat.

Cut the avocado in half and use your hands to squeeze/smash the flesh into a bowl. Add the charred corn and green onions. Add some crumbled salty feta (as much as it looks like your salad needs). Squeeze some fresh lime over the bowl, and mix well.

Heat a nonstick pan over high heat. Add the scallops and cook about 1 1/2 to 2 minutes per side, getting a good sear on ’em. Remove from heat.

Spread the avocado salad onto a warm tortilla, add 3 or 4 scallops on top, sprinkle with chopped cilantro. Serve with a squeeze of fresh lime. BOOM!

Note My Recipe: One-Pan Cashew Chicken and Veggies

Tonight’s Not My Recipe is The Salty Marshmallow‘s easy cashew chicken. I stumbled on this recipe somehow and I love it! It ticks all the boxes: easy? yep. quick? less than 30 minutes. crazy delicious? Wait until you taste the sauce! And double bonus: one-pan magic AND healthier than the original without sacrificing any flavor (see ‘crazy delicious’ above). I did make one deviation from the original recipe in my version–I didn’t realize I was out of sesame oil before I started cooking, so I left it out and then sprinkled toasted sesame seeds as a garnish for serving. Mmmmmm…

This is not my recipe, but I sure do wish it was, and I sure will be making this again and again!