Tomatillo Salsa

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Tomatillo Salsa, which is also referred to as Salsa Verde, is a refreshing (and certainly summer-appropriate) appetizer. You can serve this salsa with chips, or it also makes a great topping for chicken and steak. I tossed some cute green tomatillos with fresh lime juice, cilantro and garlic, then added chopped zucchini and corn for some additional crunch and texture. Enjoy!

Printable Recipe

Ingredients

• 1 lime 
• 1 (11 oz.) can whole tomatillos, drained 
• 1 large zucchini, peeled and cut into small cubes 
• 1/4 cup fresh cilantro, chopped 
• 1 tbsp. extra virgin olive oil 
• 1/2 cup sweet yellow corn kernels 
• 1 tsp. minced garlic 
• Black pepper, to taste 

Using your hands, squeeze the juice and flesh from the tomatillos into a medium bowl. Chop up the skins, discarding any hard pieces, and add to the bowl. Add the zucchini, juice of 1 lime, cilantro, olive oil, corn, garlic and pepper. Mix well and refrigerate at least 30 minutes or until ready to use (can be made a day ahead of time). 

Source: SK Original

Glazed Strawberry Lemon Sugar Cookie Bars

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Nothing quite screams summer like fresh strawberries. Sure, you can usually find them year round. But in the summertime, they're perfectly juicy and sweet. Not like those off-season berries that are water-based. And packing them into a sweet treat makes them even more enjoyable!

The combination of strawberries and lemon in these bars makes an amazingly refreshing and light summer treat. The base of the bar is a sugar cookie, so it has a texture that just melts in your mouth. Then it's topped with a basic powdered sugar glaze that adds a special touch of extra sweetness. Enjoy!

Printable Recipe

Ingredients

Bars:

• 2 1/4 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 1 cup of room temperature butter
• 1 egg
• 1 tbsp. lemon juice
• 1 tbsp. lemon zest
• 1/2 tsp. vanilla
• 1 cup diced fresh strawberries (don't use frozen) 

Glaze:

• 1 cup of confectioners sugar
• 2-3 tbsp. water

Preheat oven to 350 degrees F. Spray an 8x8" pan with cooking spray and set aside.

For the bars: In a large bowl sift together flour, baking powder and salt.

In the bowl of your electric mixer cream sugar and butter together.

Mix in egg, lemon juice, zest and vanilla.

Mix in flour mixture.

Blot the diced strawberries with a paper towel to remove any excess moisture. Fold in diced strawberries by hand.

Press dough into the bottom of the prepared pan.

Bake for about 35-45 minutes or until a toothpick is inserted and comes out clean.

Let the bars cool before cutting and glazing.

For the Glaze: Whisk together powdered sugar and water, or enough water to get to your desired consistency. Pour over cut and cooled bars.

Source: Adapted from Bakaholic Mama

Brussels Sprouts Gratin

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I'm very aware that a lot of people are adverse to Brussels sprouts. And you know how to get over that adversity? Cheese. Lots and lots of cheese. For this recipe, you make a basic cheese sauce, douse the Brussels sprouts in it, then bake it to crispy perfection. The sauce is creamy and masks some of the Brussels sprouts flavor (just in case you're not into it). The two together are a winning combination for both Brussels sprouts lovers and non-lovers. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 pounds of Brussels sprouts
• 2 tbsp. butter
• 2 tbsp. flour
• 1 1/2 cups reduced-fat milk
• 1 cup Parmesan cheese, grated
• 1/2 tsp. salt
• 1/4 cup light mayo
• Black pepper, to taste

Preheat oven to 350 degrees F.

Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves.

Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts , stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain and set aside.

In large pan melt butter. Add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.

Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.

Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.

Source: Adapted from The White on Rice Couple

{Tiny Tot Tuesdays} Homemade Organic Poultry Puree for Babies

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So Bradley hated chicken. I can't really blame him since the texture of pureed chicken breasts sort of resembles chalk. Sounds good, huh? We even mixed it with some pureed butternut squash to try to mask the flavor/texture, but he's one smart cookie and wasn't having it. At least we know he's not allergic and hopefully he'll enjoy it down the road when we prepare it a different way!

Note: The same method can be used for both chicken and turkey.

Printable Recipe

Ingredients

• 2 organic boneless, skinless chicken OR turkey breasts
• Purified water

Bring a pot of water to a boil. Cut each chicken or turkey breast in half. Add to the boiling water and cook for 20 minutes, or until cooked all the way through.

Drain the chicken or turkey and allow to cool slightly. Cut into small chunks. Add to a food processor and grind until it becomes somewhat powdery. Add water, a little at a time, until it reaches your desired consistency.

Allow to cool then serve to your baby with a spoon. I recommend adding a vegetable or fruit puree to the chicken or turkey, since it tastes somewhat chalky plain.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your poultry! Once you are ready to serve, heat the refrigerated or frozen poultry up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out, if desired.

*Consult your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original

Linguine with White Clam Sauce

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I've played around with this recipe quite a bit, and I finally found a combination that both Chris and I love. The key is lots and lots of garlic, big chunks of clams and their juices, using a crisp, dry white wine and topping it off with a dollop of butter to add extra creaminess. The flavors are simple, but each ingredient has a strong flavor that compliments all the rest. I serve this with a sprinkle of fresh Parmesan cheese and some crusty bread. Enjoy!

Printable Recipe

Ingredients

• 1 lb. linguine
• 1 tbsp. extra-virgin olive oil
• 4 tsp. garlic, minced
• 1 pinch crushed red pepper flakes
• 2 (6.5 oz.) cans chopped clams, juice reserved
• 3/4 cup white wine (I used Pinot Grigio)
• 1 tsp. dried parsley
• 2 tbsp. butter
• 1/2 cup Parmesan cheese, grated, for serving

Bring a large pot of water to a boil over medium heat. Drop the linguine into the boiling water and cook until the pasta is al dente.

Meanwhile, coat a large saute pan with the olive oil and add the garlic and red pepper flakes. Bring the pan to a medium heat and cook until the garlic just begins to brown.

Put the clams and their juices in the pan. Add the wine and parsley. Cover the pan and bring it to a boil over medium heat and cook about 5 minutes.

Remove lid. Add the butter and bring the liquid to a boil. Toss in the cooked pasta. Cook the pasta and sauce together for an additional 2-3 minutes. 

Serve with grated Parmesan cheese.

Source: SK Original

Cucumber Mojito

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Chris loves playing bartender and I'm glad he does...because he's good at it. He makes my all-time favorite Bacon Bloody Mary, and is also the creator of this amazing White Riesling Sangria. His most recent concoction? A cucumber mojito. I'll admit I was a little hesitant when I first tasted it. I think I'm used to having overly sweet cocktails, and this is anything but that. But after a second sip, I was in love. It's crisp, refreshing and light. A perfect cocktail for a hot summer evening. Enjoy!

Printable Recipe

Ingredients

• 2 cups water
• 1 cup sugar
• 750 mL white rum
• 2 cucumbers, sliced
• 1 cup mint, coarsely chopped
• Club soda, for serving

Start by making the simple syrup. In a small saucepan, combine the water and sugar. Stir over medium heat until sugar is dissolved. Remove from heat and allow to cool to room temperature.

In a large pitcher, combine cooled simple syrup, rum, cucumbers and mint. Allow to chill for at least 2 hours or overnight. 

When serving, pour into glasses and top with a splash of club soda.

Source: Chris Original

Southwestern Chicken Skillet

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If I had to pick one type of cuisine that I favored, I would be in deep, deep trouble. I obviously love Italian, but it has to be really good Italian. I also love Chinese, Japanese and Greek. I recently discovered some Thai food that I love, too, so that would also be up there. But Mexican definitely has to be on the very top of my list. I love rice, beans, corn and traditional Mexican flavors, such as chili powder, cumin and paprika. This dish contains all of them, so I obviously loved it. Plus I topped it off with cheese. You're welcome.

Printable Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp. canola oil
• 1 (15 oz.) can diced tomatoes with green chiles
• 1 packet mild taco seasoning
• 1 1/2 cups water
• 1 cup rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (10 oz.) can corn with red and green peppers
• 1/2 cup Mexican blend cheese, shredded

Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 minutes per side, or until golden brown.

Add tomatoes, taco seasoning, water, rice, beans and corn to the skillet. Stir to combine. 

Cover and lower heat. Cook for 20 minutes or until rice is tender and chicken is cooked through.

Sprinkle the chicken pieces with cheese and cover for an additional minute, or until cheese is melted.

Source: SK Original

Lemon Caper Quinoa Patties (Gluten-Free)

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The title of my assigned blog for SRC this month is Dessert Before Dinner. Everyone who knows me is aware that if I could get away with having dessert before dinner, I would in a heartbeat. Needless to say, I was excited to have the blog of someone who shares my same sentiments about dessert. Stephy cooks for a living, but the recipes on her blog are all of her creations that she makes in her own kitchen. She lives in Northern VA (that's where I live!) so I also found it really cool to read all of the reviews she has of local restaurants that I know of.

For today's post, I decided to go with these Lemon Caper Quinoa Patties. I love quinoa and am always on the hunt for new recipes that incorporate it. These patties are amazing. As if the crunchy crust on the outside isn't enough, the hint of lemon makes them light and refreshing, while the capers add a contrasting salty flavor and a pop of crunch. I love the mixture of unusual flavors in these patties...they surprisingly work extremely well together. Enjoy!

Tip: You can easily substitute the flour for any type of gluten-free flour to suit your dietary needs. It serves as a binding agent, so the type you use isn't too important.

Printable Recipe

Ingredients
Makes 8 patties

• 2/3 cup quinoa
• 1 1/3 cups water
• 1 tbsp. soy sauce
• 1 1/2 tbsp. capers, drained
• 1/2 tsp. dried parsley, or 2 tbsp. fresh parsley, chopped
• 1 egg
• 1 small onion
• 1 tsp. garlic, minced
• 3 tbsp. flour (or a gluten-free flour to make these GF)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Pinch of allspice
• 1 tbsp. lemon juice
• Pinch cayenne pepper
• Olive oil, for frying
• Greek yogurt, for serving (optional)
• Scallions, chopped, for serving (optional)

Combine quinoa, water and soy sauce in a saucepan. Bring to a boil. Cover, reduce heat to a simmer, and continue cooking for 10-15 minutes or until all the water is absorbed.

While quinoa is cooking, mix together remaining ingredients except olive oil, Greek yogurt and scallions.

Once quinoa is done, add to capers mixture and combine well.

Form into 8 patties (about 2-3 tablespoons per patty). Batter will be running, but that's okay.

Coat the bottom of a skillet with a thin layer of olive oil. Add patties in an even layer and cook for 2-3 minutes per side, or until golden brown.

Remove from skillet and place on a paper towel-lined plate. Serve immediately with greek yogurt and scallions, if desired.

Source: Adapted from Dessert Before Dinner

An InLinkz Link-up

Shrimp and Rice Casserole Bake

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There's something about the combination of seafood and cheese that just weirds people out. I'm not sure why. I feel like cheese makes everything better, so I imagine it only makes seafood better too. No? When I told Chris I made this for dinner, he quickly told me he was in the mood for Chik-fil-A. I got the hint. So I covered it and put in in the fridge. 

The following day he came home for lunch and--SURPRISE--I baked up this casserole for us to eat. He was still weirded out, but gave it a shot. I think we were both surprised at how good it was. The cheese just makes the rice creamy and rich. There is a ton of added flavor from the onions, peppers and cream of chicken soup. The shrimp simply add some texture and some protein. Make sure you try the mixture before baking it. I had to add a fair amount of salt to get the flavors to where I wanted them to be, but it just made the dish much more flavorful. This is a yummy and comforting dish that the whole household will like. Enjoy!

Printable Recipe

Ingredients

• 1 cup white rice
• 1 lb. medium shrimp, peeled and deveined
• 1 tbsp. butter
• 1 cup frozen chopped green peppers and onions
• 1 (10 3/4 oz. can) condensed cream of chicken soup
• 2 cups sharp Cheddar cheese, grated
• Salt and pepper

Cook the rice according to package directions. Turn off burner and set aside.

Bring 2 cups water and 1/2 tbsp. salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft and liquid is absorbed, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Source: Adapted from Food Network

Sweet and Spicy Baked Beans

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If you're looking for a unique and absolutely delicious baked beans recipe, I will recommend trying this Hawaiian Baked Beans recipe every single time. It's a family favorite and my mom makes it with almost every meal. That's how much we like it. But if you want a twist on a classic recipe that doesn't use any surprise ingredients, this Sweet and Spicy Baked Beans recipe will be right up your alley. 

Standard cans of regular ol' pork and beans are the base of the dish, and then the flavor is amped up using a few common ingredients. And bacon. Of course there's bacon. The sauce is sweetened up with brown sugar, and then gets a little spice from the barbecue sauce, Worcestershire sauce and dry mustard. And did I mention bacon? Enjoy!

Printable Recipe

Ingredients

• 6 slices bacon, cut into bite-size pieces
• 1 small onion, diced
• 1 tsp. garlic, minced
• 2 (15 oz.) cans pork and beans
• 1/4 cup barbecue sauce
• 2 tbsp. light brown sugar
• 1 tsp. dry mustard
• 1 1/2 tbsp. Worcestershire sauce

Preheat oven to 350 degrees F.

In a medium skillet, cook bacon until crispy. Remove from pan with a slotted spoon and allow to drain on a paper towel-lined plate.

Meanwhile, remove all but 2 tsp. bacon grease from the pan. Turn the heat to medium. Add the onion and garlic and cool until onion is translucent, about 4-5 minutes.

In a 8x8" glass dish (or a small casserole dish), mix the bacon, onion mixture and the remaining ingredients.

Cook for about 30 minutes or until heated through.

Source: SK Original

{Tiny Tot Tuesdays} Homemade Organic Baby Zucchini

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I usually peel vegetables and fruits before cooking and pureeing them for Bradley, but the skin of zucchini is so thin and soft so I decided to leave it on this time. Plus it contains a lot of nutrients, and I want Bradley to get all that he can! If you do decide to leave the skin on, I recommend buying organic products and scrubbing them really well before cooking. Bradley was a big fan of zucchini, just like every other food he has tried so far (except carrots). Just look at his arms going in anticipation of his next bite!

Printable Recipe

Ingredients

• 4 large organic zucchini

Clean the zucchini well using cold water. Remove the ends and cut into chunks. Rinse under cold water again. 

Note: I kept on the skin since it contains a lot of nutrients. It is also thinner, so it purees easily. I also left the seeds in since they become tender while cooking and puree easily. If you are worried about the texture for your baby, peel and seed the zucchini prior to cutting it up.

Heat a large pot of water to boiling. Add the zucchini to the water and cook for 8-10 minutes, or until tender.

Drain zucchini and add to a food processor. The zucchini retains a lot of water, so I did not find it necessary to add any to the puree. If you want a thinner consistency, feel free to add purified water to thin it out.

Allow to cool then serve to your baby with a spoon. You can also add some breast milk or formula to the pureed zucchini to thin it out and add a flavor they already know and enjoy.

If saving for a later date, pour it into storage cups to freeze or refrigerate. You can refrigerate up to 3 days or freeze for 30 days. Make sure you label your zucchini! Once you are ready to serve, heat the refrigerated or frozen zucchini up in the microwave and allow to cool to just warmer than room temperature. Add breast milk or formula to thin it out, if desired.

*Consult with your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original

Spicy Garlic Green Beans (Gluten-Free)

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Here is an extremely quick and easy side dish that is bursting with flavor. Fresh green beans are quickly blanched, and then pan-fried in garlic, butter, and red pepper flakes for some kick. The green beans maintain some of their crunch and therefore keep most of their nutrients. This could be on your table in under 15 minutes. Enjoy!

Printable Recipe

Ingredients

• 1 lb. fresh green beans, trimmed and cut in half
• 2 tbsp. butter
• 4 tsp. minced garlic
• Pinch red pepper flakes
• Salt and pepper, to taste

Bring a large pot of water to a boil. Add green beans and simmer until green beans begin to soften, about five minutes. Drain green beans.

In a large skillet, add butter. Once melted, add garlic and cool for 1 minute or until light brown. Add green beans, red pepper flakes, salt and pepper. Cook for an additional 5 minutes or until green beans are tender.

Source: SK Original

Clam and Cheese Stuffed Mushrooms

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I absolutely love any and every type of stuffed mushroom. My mom makes absolutely incredible ones that are stuffed with a simple breadcrumb mixture. I also swoon over these French Onion Soup Stuffed Mushrooms that I made a while back. And these Clam and Cheese Stuffed Mushrooms? Just add them to the list.

These mushrooms are cheesy and gooey and delicious. I love the addition of minced clams. They add a different texture to the mushrooms and a slight seafood flavor. They would be perfect for an appetizer or as a side dish. Enjoy!

Printable Recipe

Ingredients

• 8 - 12 whole mushrooms
• 1 (6 oz.) can of minced clams, drained (save 1/4 cup of clam juice for stuffing)
• 1 green onion, chopped fine
• 1/2 tsp. fresh garlic, minced
• 1/8 tsp. garlic powder
• Dash of salt
• 1 tbsp. butter, melted and cooled
• 1 tsp. oregano
• 1/2 cup Italian bread crumbs
• 1 egg, beaten
• 1 tbsp. melted butter (cooled)
• 3 tbsp. finely grated Parmesan cheese
• 2 tbsp. Mozzarella cheese, finely grated (for stuffing)
• 1/4 cup butter, melted
• 1/4 cup Mozzarella cheese, finely grated (for garnish)
• Fresh parsley, diced (for garnish)

Preheat oven to 350 degrees F.

Gently wash mushrooms using a damp paper towel and remove stems; pat dry. 

In a mixing bowl, place clams, onions, minced garlic, garlic powder, salt, 1 tbsp. melted butter and oregano. Mix thoroughly. Add Italian bread crumbs, egg, and reserved clam juice and blend. Stir Parmesan cheese and 2 tbsp. Mozzarella cheese in clam stuffing and mix well.

Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 and 12 mushrooms depending on the size of mushrooms.

Place mushrooms in lightly oiled baking dish. Pour 1/4 cup melted butter over mushrooms. Cover and bake for about 35-40 minutes. Remove cover, sprinkle 1/4 cup freshly grated mozzarella cheese on top of the mushrooms and pop them back in the oven just until the cheese melts slightly. Garnish with freshly diced parsley.

Source: Adapted from CopyKat

Turkey Meatloaf

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Cutting corners is something I'm a pro at. If there's an easier or cheaper way to do something and still get the same results, I'm all about it. I know most of us are looking to cut a few extra calories since it's prime bathing suit season, so if you could prepare a delicious meal and cut corners to make it healthier and cheaper, you would, right? Doing something as simple as substituting ground turkey for ground beef in recipes cuts the calorie and fat content down considerably. Plus it also saves you some money!

This turkey meatloaf is extremely moist and is full of flavor. The ketchup on top gets caramelized in the oven and gives the meatloaf a slightly sweet crust. Any leftovers you have make a great sandwich the next day, too. I actually made sure there were some leftovers just for that reason. Enjoy!

Printable Recipe

Ingredients

• 1/2 tbsp. canola oil
• 1 small onion, diced
• 1 tsp. garlic, minced
• 1 lb. ground turkey
• Salt and pepper, to taste
• 1/4 tsp. red pepper flakes
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Parmesan cheese, grated
• 1 egg
• 1/2 tsp. oregano
• 3/4 cup panko breadcrumbs
• 1/2 cup ketchup

Preheat oven to 375 degrees F.

Heat a small skillet to medium heat. Add oil and saute onion and garlic for 5 minutes, or until onion is translucent. Allow to cool to room temperature

In a large bowl, add turkey, salt, pepper, red pepper flakes, Worcestershire sauce, Parmesan cheese, egg, oregano, panko and cooled onion mixture. Mix just so combined.

Spray an aluminum foil-lined baking sheet with cooking spray. Shape the meatloaf into a log shape in the middle of the baking sheet. Spread ketchup over top.

Cook for 50 minutes, or until the inside is no longer pink.

Source: SK Original

{Tiny Tot Tuesdays} Homemade Organic Baby Avocado

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Avocados are like bananas in the sense that they are extremely easy to prepare for babies. No prior prep work is needed--you just scoop out the flesh and mash it up. The only downside is that once cut, avocados don't store very well. It's a good thing Chris and I love guacamole, because we always whip some up with the avocado that Bradley doesn't eat. We don't waste food in this household :)

Printable Recipe

Ingredients

• 1 ripe organic avocado

Wash avocado under cold water to remove bacteria.

Cut the avocado in half lengthwise around the pit. Twist to break in half. Remove the pit and scoop out the flesh. Mash the avocado well with a fork until there are no visible lumps.

If your baby doesn't like texture, throw the avocado in a food processor and pulse until smooth.

If your baby does not like avocado plain or if you want to thin out the texture, add a little breast milk or formula to the avocado to add a flavor they already know.

Mashed avocado does not store in the refrigerator very well, so I recommend using or freezing it right away. You can freeze the avocado for up to one month.

*Consult with your pediatrician before feeding your baby solid foods and to see what amount/type of food you should give your child.

Source: SK Original

Spicy Roasted Tomato Sauce over Spaghetti Squash (Gluten-Free)

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This is one of those recipes that I made on a whim, and it turned out absolutely incredible. Chris told me he wanted to try spaghetti squash for dinner, so I had to deliver. While the spaghetti squash was roasting, I threw some tomatoes in the oven alongside it as a base for the sauce. Best. Decision. Ever.

I then threw the roasted tomatoes together with a few minimal ingredients, and they were actually things I already had in the house. The ingredient list doesn't make it sound like much, but it's really, really good. I used an immersion blender to smooth out the texture, and then tossed in some Parmesan cheese to make it extra creamy and delicious. I've actually already made it again since I first took these pictures. It's just that good. Enjoy!

Printable Recipe

Ingredients
Serves 2

• 5 vine-ripe tomatoes
• 1 large spaghetti squash
• 1 tbsp. olive oil
• 1/2 large onion, chopped
• 1 1/2 tsp. garlic, minced
• 1 (8 oz.) can tomato sauce
• 1/8 tsp. red pepper flakes
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated

Preheat oven to 450 degrees F. Line two baking sheets with aluminum foil and spray with cooking spray.

Cut each tomato in half. Place cut side up on one of the baking sheets. 

Cut the squash in half. Remove all the seeds and pulp and place cut side down on the other baking sheet.

Place tomatoes and squash in the oven. Cook tomatoes for 40 minutes and squash for 50 minutes.

Once tomatoes are done, allow to cool slightly. Once squash is done, flip each half over and use a fork to scoop up the stringy pulp. 

Meanwhile, heat oil in a medium saucepan. Add onion and garlic and cook for 5 minutes or until onions are translucent. Squeeze each tomato half into the pan so some of the juices are released. Add the tomato skins to the pan as well.

Add sauce, red pepper, salt and pepper to the pan and stir to combine. Use an immersion blender (or regular blender) to blend the ingredients until they are smooth. Add Parmesan cheese and cook for an additional 5 minutes.

To serve, keep pulp in each of the spaghetti squash skins and top with a generous amount of tomato sauce. Sprinkle with extra Parmesan cheese, if desired.

Source: SK Original