My blog has officially been around for two months and two days! For some reason, it feels much longer than that. I remember writing my first post, The Best Workout Motivation Ever: How to Make Exercise a Forever Habit. It feels like that was forever ago (it took me a long, long time to write… probably because I wasn’t used to writing). In honor of my website’s two month birthday, I am posting two days in a row. Yesterday, I wrote, Easiest Way to Prepare Spaghetti Squash, and today I am sharing with you my very favorite spaghetti squash recipe.
For the longest time, I tried incorporating squash into my diet and it was very difficult because I just didn’t enjoy the recipes I found. Sometimes, I enjoyed them but they took WAY too long to prepare so I could only afford the time to make it every few months.
One night, I fried some kielbasa, broccoli and peppers and put it over rice. It was delicious, but we ended up having leftover kielbasa and no rice. The next day, when I opened the fridge to see what was available for lunch, I saw the leftover kielbasa, broccoli and peppers, and next to THAT was some leftover spaghetti squash from a couple days before. BINGO! They were the perfect couple. The smoky, flavorful kielbasa is the perfect match for the roasted squash. I don’t even need to add much in the way of seasoning.
1 cup chopped bell peppers (any color)*
3 cups broccoli florets*
1 beef polska kielbasa sausage (I use this one by Hillshire Farms, you can find it in the meat isle at Walmart)
3 Tbsp soy sauce
- First, roast the squash. Find instructions HERE. I like to do this earlier in the day, but it can totally be prepared the night before and reheated, no prob.
- Slice the entire kielbasa about 1/2 inch thick and brown each side in a large skillet, medium heat.
- Once both sides are browned and the whole kitchen smells heavenly, add both the peppers and broccoli to the skillet.
- Stir frequently until broccoli and peppers reach desired softness. I like a little crunch to my broccoli, so no longer than 7 minutes.
- Add soy sauce and stir well.
- To prepare, place spaghetti squash noodles on a plate and top with the kielbasa mixture, making sure to soak the squash with some of that yummy juice.
Aaaaaaand done! This is one of those healthy (minus the kielbasa) and fast recipes that you can make when you get home from work and you’re already hungry. Do you ever get home and you’re like, I just want to eat right now? This is my go-to when I’m feeling like that. Of course, the spaghetti squash can be frozen and thawed if you didn’t plan ahead for dinner.
*Peppers are probably one of the most freezer friendly vegetables. I like to buy six or seven at a time, chop them all up and place them in freezer bags. Then when it’s dinner time, I don’t have to worry about all the chopping. They thaw perfectly in the skillet. Also, it’s great because I can stock up on them when they are in season.
*I always use frozen broccoli. I buy the bag at Walmart that only costs a dollar, and I dump the whole bag into the skillet. Makes for easier prep and clean-up. 🙂
What are your favorite spaghetti squash recipes? Maybe I am totally missing something in the spaghetti squash world– I would love to have more yummy go-to recipes. Let me know in the comments!