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Daily Archives: September 19, 2012

Spaghetti Squash Au Gratin


Serves 6
Ingredients:
1 medium spaghetti squash
2 tablespoons butter

1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup fat free sour cream
½ cup shredded lite cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

recipe/photo via skinny mom

 

Grab and Go Eggs

Spray your muffin pan with some non-stick cooking spray. Crack one egg into each well.  Sprinkle the eggs with a little salt & pepper or whatever seasonings that you’d like.  Bake in the oven at 350 for about 15 minutes.  You could cook them for a bit less if you wanted a runny yolk.  However, I wanted to be sure that the eggs were fully cooked.  You can also add some spinach like above. Then when you need an egg in the morning, you are good to go!
Store your cooked eggs in a tupperware container in the refrigerator for about a week.  Use your judgement though.  If they look/smell bad, I wouldn’t eat them.

Baked Eggs in Tomato Cups

 

Servings: 2
Ingredients

2 large tomatoes (variety of your choice)

2 large eggs

1/2 cup white cheddar, shredded**You will probably have extra cheese

1/4 cup Parmesan cheese, finely grated

Sea salt and pepper, to taste

1 tablespoon fresh basil, shredded

Instructions

1. Preheat the oven to 425 degrees.

2. Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds.

3. Place the tomatoes in an oven-proof baking dish, with the tops. ***I sort of wedged my tomatoes up against the sides so that they would stay upright and the eggs would stay centered.

4. Depending on the size of your tomatoes, place about 1-2 tablespoons of the white cheddar in the bottom of each, making a little well with your fingers so that the eggs will lay flat.

5. Break an egg into each tomato, trying as best as you can to keep all the whites inside the tomato.

6, Bake the eggs for 10 minutes. **They will just begin to set during this time.

7, After ten minutes, remove the eggs from the oven and sprinkle with the Parmesan cheese.

8. Bake for another 7-10 minutes, until the eggs are set to your desired consistency.

9. Remove the eggs from the oven and let sit for about 2 minutes.

10. Sprinkle with salt and pepper and garnish with the fresh basil.

recipe/photo from The Curvy Carrot