Lasagna is like pizza: Even when it’s bad, it’s good. With pizza, the saying goes, it’s still melted cheese on warm bread. With lasagna, sub in warm noodles for the bread, and you’ve got the same idea. What could be wrong with such bubbly goodness? Related Articles Scary-good Frankenmuffins taste like bananas 5 dirtbag camping recipes inspired by Colorado Get Cooking: Colombian exchange offered us the potato The secret to a deeply flavorful vegetarian soup: Dried porcini mushrooms A 25-minute turkey kebab recipe that delivers big flavors on busy nights That doesn’t mean there aren’t better and worse lasagnas, of course. You can make your own pasta dough, labor over the sauce and fillings, and use the best possible cheese...
So, today I'm sharing with you a recipe that our family tried this week and we're definitely going to make again. It uses spaghetti squash and incorporates broccoli, cheese, and spices to make it into a wonderful Italian meal. And you know what else? It's low carb and gluten free too! Can't beat that! Broccoli and Cheese Stuffed Spaghetti Squash2 2½- to 3-pound spaghetti squash, halved lengthwise and seeded 2 Tbsp olive oil 3 bunches broccoli, chopped 4 cloves garlic, minced 1/2 tsp crushed red pepper 4 Tbsp water 2 cups shredded mozzarella cheese, divided 1/2 cup shredded Parmesan cheese, divided 1 1/2 tsps Italian seasoning 1 tsp salt 1/2 tsp pepper Position racks in upper and lower thirds of...
Butternut squash might intimidate some people, because it’s can be tough to cut and tricky to clean. But I will show you a safe technique to keep your meal prep routine easy and simple. “This post may contain affiliate links. Please see disclosure page for more information.” How to cut butternut squash With a fork, start poking the squash all around. This helps the air release as your squash heats up in microwave. Next, microwave the squash on high for approximately 3 minutes to soften the skin, which makes it easier to cut. Remove squash from the microwave with kitchen mittens (it will be hot, handle with care) and let it rest for 1 to 2 min, or until it’s cool enough...
This post originally appeared on Minxeats.com on October 5, 2011. ----------------------------------------- One day last week, I lunched on something that was billed as "Korean BBQ tacos." With that description, I hoped to chomp down on some toothsome beef that was both spicy and sweet and seasoned with garlic and sesame oil. Imagine my disappointment when instead I ended up with a mouthful of pot-roast-like meat seasoned with a ton of thyme. (I hate when that happens. The thyme part. I think thyme - especially dried thyme - when used in excess, tastes like something that would be better used to clean floors.) Turns out that the person who assembled my lunch used the wrong beef and the tacos weren't supposed...
