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<\/a><\/p>\nLasagna Stuffed Spaghetti Squash from Ari\u2019s Menu<\/a><\/h3>\nIn the past, I\u2019ve made a few different successful spaghetti squash dishes. But when I saw this recipe pop up on Ari\u2019s Menu I couldn\u2019t wait to try it. Spaghetti squash is available from our farm at the beginning of fall and I\u2019m trying to make the most of it while it\u2019s around. Plus I love lasagna. As there are only two of us, I immediately halved the recipe, using only 1 good size spaghetti squash. I followed Ari\u2019s instructions for cooking the spaghetti squash. For the filling, I knew I didn\u2019t want to use meat, despite the fact that it sounded delicious. So I heated about 12 ounces of jarred tomato sauce and a 15 ounce can of cannellini beans in a small pot on the stove. When it came time to fill the squash halves, I followed the instructions of adding the cottage\/ricotta cheese mixture, followed by the sauce and beans and topping with the shredded mozzarella.<\/p>\n
I cannot wait to make this dish again. With the possible exception of cutting the spaghetti squash in half (which scares me, so I always make Brian do it), this recipe is so easy. Yes, it takes some time because the squash has to be roasted, but that time is completely hands off. The flavor was amazing and I felt good about eating a meal that was grain free but didn\u2019t taste like a pile of vegetables. The rich, cheesy, satisfying flavor of lasagna was definitely present. We may be eating it for lunch again this week.<\/p>\n
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<\/a><\/p>\nCurried Vegetable and Chickpea Stew from The Kitchn<\/a><\/h3>\nAfter reading through this recipe and discovering that it required some work on the stove top and only 4 hours of cooking in the slow cooker, I decided to make the stove top variation. I don\u2019t regret that decision one bit. I started the recipe as written, in my 5 quart Dutch oven. When I reached the part of the recipe that said \u201cpour this onion-potato mixture into the bowl of your slow cooker\u201d, I just ignored it and added the rest of the ingredients to the Dutch oven. All of the vegetable ingredients, with the exception of the canned tomatoes, were available at our CSA, which was awesome. After 40 minutes of simmering the covered pot, I checked the stew and found that the potatoes were done. At that point I added a few handfuls of chopped kale because that\u2019s what I had on hand from the farm and a can of coconut milk.<\/p>\n
Brian and I were both really happy with this recipe. It looks like we\u2019ll end up getting about 8 servings out of it. The first<\/font> night I served the stew over some barley, since then we\u2019ve enjoyed it atop rice. The number of servings you\u2019ll get will vary based on your stew to grain ratio. We found that this recipe definitely tasted like Indian curry, but it\u2019s not spicy. You could certainly up the spice level by using hotter curry or adding more cayenne. I like spicy food, but as we\u2019re eating this for several meals I don\u2019t want to be repeatedly overwhelmed by heat, especially during lunch at school.<\/p>\n
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