Jan's Delicious Spaghetti Squash Casserole

First of all, I have to redeem myself after last week's post! In case you missed it, check it out here: Jan's Kitchen Fail.

This is what the coffee cake was supposed to look like -

And when you cut into it? A bit of cinnamon marble heaven!

Whew! I'm so glad it turned out right this time!

We've been having a bit of a January thaw in the Black Hills, so before Old Man Winter headed our way again, we scooted up into the Hills to enjoy some of our favorite sights.

It's an addiction.

An itch that needs to be scratched.

A thirst that needs to be quenched.

Everyone was out enjoying the sun!

And the deer were enjoying the salt on the road.

Our time there was much too short.

But we came home refreshed, ready to face another several weeks of cold weather.

We're not here to talk about burros and bison, though, are we?

I have another spaghetti squash recipe to share with you.

If you remember, I told you about finding a great deal on spaghetti squash a few weeks ago.

This isn't only quick and easy, it's also super healthy! A low-carb kind of meal that's gentle on both your budget and your calories.

Jan's Delicious Spaghetti Squash Casserole

ingredients:
one spaghetti squash, cooked and removed from shell
1 pound ground beef
2 Tablespoons onion, minced
8 ounce can of tomato sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder (or one clove fresh garlic)
optional - fresh or frozen chopped spinach or other greens

Parmesan cheese - freshly grated, if you have it


If you aren't sure how to cook a spaghetti squash, there are plenty of instructional videos on YouTube. Or you can follow my easy directions here: how to cook spaghetti squash.

Put the cooked squash in a large mixing bowl while you prepare the rest of the ingredients.

Preheat your oven to 375° and prepare an 8"x8" baking dish (you can also double the recipe and put it in a 9"x13" pan).

Brown the ground beef and drain it. Return it to the pan and add the onion, thyme, basil and garlic powder, and the optional greens. Cook and stir until the onion is translucent - about 5 minutes. Add the tomato sauce and combine well.

Add the ground beef mixture to the spaghetti squash and stir well, making sure there are no clumps of spaghetti squash strings.

Pour into your prepared baking dish and top with Parmesan cheese - as much as you like. :)

Bake at 375° for 30 minutes.

Even my pickiest eaters liked this casserole! (At least they did when I left out the greens, lol!)

We will be making this recipe again - I still have two squash left!

One more thing! In March, Love Inspired is re-releasing "A Mother for His Children" in a two-for-one deal with Emma Miller's "Hannah's Courtship." It's Amish romance delight!

You can pre-order here!

So, let's chat. Have you been enjoying a January thaw, or are you still in the midst of winter?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com

Stir-Fried Spaghetti Squash Lunch and a Cover Reveal!!!

We face this day every year, don't we? You know which day I mean. The first day we step on the scale after the holidays are over.

Thanksgiving, Christmas and New Year's all do a number on our eating habits, and every year at the beginning of January we decide that THIS is the year that we'll like our scale again. THIS is the year we will eat healthy. THIS is the year that we will learn to like healthy eating!

My name is Jan, and I'm here to help.

The first step to wean ourselves off the excess amount of sugar and other simple carbs we've been eating is to find some tasty recipes we will enjoy making and eating, right?

This dish is perfect for lunch or a light supper. It's easy to make, easy on the budget, and super tasty.

The first ingredient is spaghetti squash. Sam's Club had these on sale a couple weeks before Christmas, so I invited a few home with me.

There are several ways to cook these delightful vegetables. Here's the way I like the best:

First, cut your squash in half.

Next, scoop out the insides and the seeds. I have this handy gadget from Pampered Chef to help with that chore, but you can also use a spoon. It's the same as carving a pumpkin!

Place the halves face down in a baking dish lined with foil, and add 1/2 inch water.

Bake at 400° for an hour to an hour and a quarter, or until you can pierce the squash easily with a fork.

Let the squash cool, and then remove the "spaghetti" with a fork. Just pull the strands out of the squash and into a bowl.

You can store the cooked squash in the refrigerator until you need it - up to a few days. Or you can use it right away!

Stir-Fried Spaghetti Squash Lunch

ingredients (per person):

1 Tablespoon butter or chicken (or vegetable) broth (use the broth for a low-fat version)
1 thin slice onion
1/4 teaspoon garlic powder or fresh garlic

1/4-1/2 cup cooked, diced chicken (I use canned for convenience)
1 cup cooked spaghetti squash
1/3 cup shredded Mozzarella cheese
salt and pepper to taste
Parmesan cheese

First, melt the butter (or heat the broth) in a skillet.

Add the onion and cook until it is translucent.

Add the garlic powder, salt and pepper, and chicken.

Cook and stir until heated through.

Add the spaghetti squash and stir-fry until the ingredients are combined and any excess moisture has been cooked off. Remove the pan from the heat.

Add the Mozzarella cheese and stir until the cheese is melted.

Serve with Parmesan sprinkled on top.

This is the plain-Jane version, but you can try dressing it up!

Add veggies while you're cooking the onions. Leafy greens, frozen spinach, mushrooms, zucchini cubes, diced carrots...the possibilities are endless!

Or try it with salmon instead of chicken...yum!

And yes, you could even add tofu for the protein. :)

This dish only takes ten minutes or less to make, and you have an easy, tasty, healthy meal.


And now, what we've all been waiting for....

Pre-order from Barnes and Noble here!
Also available from Amazon!

I love this cover for Naomi's Hope! It's available for pre-order, and will be hitting store shelves in early June.

Here's a bit about the story:

Despite growing pains in her 1846 Amish community in Indiana, Naomi Schrock has settled into a comfortable life in her parents’ home with her adopted son, Davey. Surrounded by family and friends, she tries not to think about the fact that she’s not at the top of any man’s list of potential wives. Yet when Cap Stoltzfus moves into the area and befriends Davey, Naomi finds herself caught between the plans she has made for her future and the tantalizing thought that Cap might be part of a life she never dared to hope for.

When a couple shows up claiming to be Davey’s true family, Naomi and Cap must unite to make the decision that will determine the boy’s future as well as their own. How can she relinquish him to these unknown relatives? And can God somehow bring wholeness to her heart?

I have to admit it. I am so in love with this story. *sigh* I hope you'll all love it, too!

So let's chat! Have you ever made dishes with spaghetti squash? What did you think?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com