Butternut Squash, Caramelized Onion, and Pesto Pizza

Perfect Pairing:  Leftover ingredients

Meet my new favorite pizza. 

So many good things on one crust!!  Admittedly, there is some prep work that goes into this because you are roasting squash and caramelizing onions.  I recommend doing big batches of each, and use them in other dishes.  Allow me to provide some ideas.

Roasted Butternut Squash

Butternut Squash Risotto

Autumn Salad

Kale, Butternut Squash, and Bacon Breakfast Burritos with Spicy Chipotle Sauce

Butternut Squash and Chickpea Tahini Salad

Caramelized Onions

Caramelized Onion Dip

All Purpose Breakfast Casserole (squash would be delish in this too)

Customizable Bread Bowl Breakfast

I actually made this pizza because I had already planned on making Butternut Squash risotto, so I just roasted extra squash. 

You top premade crust with pesto.  Store-bought is just fine!  I had lots of homemade pesto for this recipe because my mom and I had just made 10+ batches for the freezer.  Her basil plant was legit out of control.  I buy 10 leaves of basil at the grocery store for $2 and she has a forest of the stuff.  I have zero sunshine and the opposite of a green thumb, so no chance of me growing any myself.

A generous layer of caramelized onions.

An adorable photobomber.

A layer of roasted squash.

Top with some cheese...

And bake!

So stinking good, my friends. 

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Spaghetti Squash Frittata

Perfect Pairing:  Leftover spaghetti squash

One food trend I am totally on board with is spaghetti squash.  My first post of 2015 was this Spaghetti Squash Pizza Casserole recipe.  I froze half of the recipe and was thrilled to have it on hand when I was in the midst of wedding planning and needed a healthy and filling meal. 

Next time you have leftover spaghetti squash try this frittata recipes.  Actually, just cook up some spaghetti squash so you can make this!  It was such a great breakfast, served up beautifully, and was delicious reheated. 

There are a few different ways of cooking a spaghetti squash.  I definitely prefer roasting them and will usually do two at once to make sure I have plenty on hand.  To roast it, poke the spaghetti squash with a fork 10 times.  Microwave on high for 6 minutes (this softens the squash and makes it easier to cut in half).  Cut the squash in half lengthwise and scoop out the seeds.  Place cut side down on a baking sheet and roast for 50-60 minutes at 400 degrees, or until completely tender, then you can shred it with a fork.  You can also cook it in the microwave.  I use this method if I just don’t have the time for roasting. 

Cooked spaghetti squash acts as the crust of the frittata.  Try to remove any excess moisture in the squash, this is especially important if you cooked it in the microwave.  You can either squeeze it in a clean kitchen towel, pat with paper towels, or press into the bottom of a strainer.

The filling is a mixture of sautéed vegetables, eggs, egg whites, chicken sausage, and cheese.  This recipe is totally customizable so if you don’t like mushrooms, leave them out.  If you have kale on hand, throw it in.  Would rather use swiss cheese than shredded cheddar?  Brilliant.  Do it.  I think I used a roasted red pepper chicken sausage, like this.   

I have an exorbitant amount of spices in my kitchen, and I love all of them.  I used some crazy combination of Italian/Za’atar/Berbere/Jamaican Jerk in this (not really, but also not far off) but you could use whatever you have on hand, whether it is Mrs. Dash or Cajun.  Just be sure to check if it has salt so you can adjust that accordingly.

One other thing to note…. Yes, this does have cottage cheese in it.  No, you cannot tell there is cottage cheese in it.  It just adds a little creaminess and bulk, but won’t freak out cottage cheese haters.  They’re out there.

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Spaghetti Squash Pizza Casserole

Perfect Pairing: New Year’s Resolution Diet

I hope you all had a fantastic holiday season!  Mine was absolutely wonderful.  It was my first Christmas with my fiancé and his family, so that made it extra special.  

We loved spending time with all of our adorable nieces and nephews.  They make Christmas so fun!

We also had lots of good food!  No surprise there.  One of our family traditions is a meal of homemade chicken and noodles (my dad and I make the noodles) over mashed potatoes.  Starch on starch.  Then a dessert of cookies.  Why not?  Every meal on Christmas break seems to have dessert.

I always look forward to getting back into my healthy routine after the new year.  This year it is especially important since I have a wedding to prepare for!  Yikes!

Each year I post a healthy New Year’s resolution recipe.  

2012 - Berries n’ Cream

2013 - Chicken Vegetable Barley Soup

2014 - Sweet Sesame Green Beans

This year it is a delicious Spaghetti Squash Pizza Casserole.  I adore spaghetti squash.  It is such a great pasta alternative that is full of fiber and nutrients.  Here it is combined with my favorite pizza toppings, sausage (I used turkey), green pepper, onion, and mushrooms.  

Use your favorite spaghetti sauce.  I like Mario Batali’s spicy arrabbiata sauce.

I baked mine in two dishes so I could put one directly in the freezer for a healthy meal that is ready to go when I am short on time.

You can feel so good about this dish.  Health food.

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Kale, Butternut Squash, and Bacon Breakfast Burritos with Spicy Chipotle Sauce

Perfect Pairing:  Leftover adobo sauce recipes

These were so good.  It was the kind of breakfast that you wanted to eat again for lunch.  The combination of sweet butternut squash, crispy bacon, earthy kale, and spicy sauce was crazy delish. 

These are super filling, and a definite change from your standard breakfast burrito.  It would be easy to double the recipe and serve to a large group for breakfast or brunch.  I would let everyone build their own…. but I would have to put in my two cents in on exactly how I thought they should be made.

Start with your warm tortilla, a good amount of the chipotle sauce, and a scoop of squash roasted with cumin, coriander, and a dash of cayenne.

Top that with some kale that was sautéed in the bacon pan and simple scrambled eggs. Then finish it off with crumbled crispy bacon and fresh green onions.

I’m telling you, these are darn good breakfast food.

The chipotle sauce is made with adobo sauce from a can of chipotles in adobo.  That stuff is spicy so you don’t need much.  You will have a lot leftover.  Good news is that it freezes well, and it is a great ingredient to have on hand.  Here are some ideas on how to use the leftover sauce.

Spicy Mexican Chicken Lime Soup

Chicken Chilaquiles

Fajita Stuffed Potatoes

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