The first way is rather traditional made with spaghetti and lots of cheese and pepper!

The second is prepared with spaghetti squash! Equally as delicious, gluten free and low carb friendly!

If I may, for just a minute, share the highlights of our weekend. There’s a Jump to Recipe button just above if you’d like to skip the recap. No hard feelings :)

I planned and delivered a Tailgate Luncheon Birthday Party for 45 people on Saturday! eeeek!

It was such an amazing experience AND they loved it!!

Tailgate Luncheon Menu

• Slow Smoked Pulled Pork Sliders with 4 BBQ Sauces, including White BBQ Sauce
• Classic Coleslaw
• Three Cheese Mac ‘n’ Cheese
• Baked Beans
• Asian Beef Meatballs
• Chili Cheese Dog Tailgate Sliders
• Mardi Gras Wings with Celery/Carrots/Ranch Dressing
• From the Earth Salad with Sherry Vinaigrette
• Buffalo Chicken Dip with Tostitos Scoops
• Apache Bread Dip with Fritos Scoops
• Million Dollar Bacon (for the Bloody Mary Bar)

After being apart for six weeks, our bus is back home – better than ever!! We took her to the VW Invasion at Caffeine & Octane on Sunday. Incredible group of passionate car owners! I made a video recap and shared it on TikTok!

After several days of planning and cooking, followed by the camaraderie we experienced at the car show….I’m pretty high on life!

With that great energy I’m making Cacio e Pepe. Cheese and pepper pasta (or cheese & pepper spaghetti squash).

My first taste of this dish was during a dream Italian vacation Nick and I took a couple years ago. The first leg of our trip was in Rome where we aptly took a “Cooking Class in Rome.”

We have relived this trip over and over through stories we’ve shared and recipes we’ve recreated at home. At the close of our class, our instructor, chef Andrea, gave us these words of advice. Do not leave Rome without having Cacio e Pepe.

He went further and recommended the restaurant Roma Sparita which was walking distance from our hotel. Little did we know at the time that Anthony Bourdain’s No Reservation’s in Rome episode featured this very dish.

I decided to share this recipe made in a parmesan cheese bowl, just the way it was served at Roma Sparita!

Well, almost the same way. I’m serving mine with spaghetti squash, but you do you!

How To Cook Spaghetti Squash

• Cut squash in half
• Use a spoon to scrape out the seeds
• Coat cut side with olive oil, sprinkle with salt & pepper
• Place cut side down on baking sheet
• Bake at 400 degrees F. for 45 minutes
• Using two forks, scrape the squash strands from skins

Cacio e Pepe Basic Steps

• Melt butter in a pan over medium heat
• Add freshly cracked pepper and toast for 1 minute
• If using pasta add in an little pasta water
• Add in cooked pasta or spaghetti squash
• Stir to coat with butter & pepper, reduce heat to low
• Sprinkle with pecorino romano cheese and toss to combine
• For spaghetti squash swirl in a little cream (in place of pasta water)
• Serve in parmesan crisp bowl

This dish is Italian comfort food made from the simplest of ingredients. It’s cheesy with a nice peppery finish. The Parmesan Crisp Bowl is like dessert!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Cacio e Pepe Spaghetti Squash (served in Parmesan Crisp Bowls

This dish is Italian comfort food made from the simplest of ingredients. It's cheesy with a nice peppery finish. The parmesan crisp bowl is like dessert!

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Servings 2

Ingredients

For the Spaghetti Squash

• 1 medium spaghetti squash
• 1 Tablespoon olive oil
• salt & pepper

For the Parmesan Crisp Bowls

• 1 cup parmesan cheese finely shredded

For the Cacio e Pepe

• 2 Tablespoons butter
• 1 teaspoon freshly cracked black pepper
• 3-4 cups cooked spaghetti squash see above
• 1/2 cup Pecorino Romano cheese grated
• 2 Tablespoons heavy cream
• salt to taste
• 2 Tablespoons Pecorino Romano for garnish

Instructions

For the Spaghetti Squash

• Preheat oven to 400° F.
• Cut squash in half and remove seeds. Coat cut side of each half with olive oil and sprinkle with salt & pepper. Place halves cut side down on a baking sheet. Bake for 45 minutes or until a fork pierces skin easily.
• Using two forks, scrape squash to loosen strands. Remove squash to a bowl and reserve.

For the Parmesan Crisp Bowls

• Line a baking sheet with parchment paper. Make 2 6"-7" diameter circles with the parmesan cheese. Bake for 5-7 minutes until lightly golden.
• Remove from oven and allow to cool for 1 minute. Using a spatula, lift cheese circles and place over inverted bowls. Allow to cool.

For Cacio e Pepe

• Melt butter in skillet over medium heat. Add pepper and toast for 1 minute. Add in cooked spaghetti squash and stir to coat with butter. Reduce heat to low and add Pecorino Romano cheese and stir well. Swirl in a little cream and mix well. Season with salt to taste.
• Transfer to parmesan crisp bowls. Garnish with a sprinkle of Pecorino Romano.

The post Cacio e Pepe Served Two Ways appeared first on Lemony Thyme.

Spaghetti Squash is one of my most favorite versatile and healthy ingredients. Nutrient rich with only 42 calories per cup, this gluten-free pasta alternative is delicious!

Spaghetti Squash History

It wasn’t until the 1980s that Spaghetti Squash became a mainstream ingredient in most households. However, its history in the United States dates back fifty years prior.

Burpee Seed Co. introduced “vegetable” spaghetti seeds to the United States in 1936. It’s popularity soared during WWII, as it was planted in most Victory Gardens.

A new squash hybrid is introduced every couple of years.

Honeynut Squash, a mini butternut variety, made its debut in 2012, while Butterkin (a pumpkin/butternut squash hybrid) was the rage in 2014. In 2018 we welcomes Koqinut, an arranged marriage of two squash varieties resembling an acorn squash and pumpkin. There’s even a junior version of a spaghetti squash called Angel Hair!

How to Cook Spaghetti Squash – Oven Method

Preheat oven to 400 degrees F.

STEP 1 – Cut squash in half length wise

STEP 2 – Scrape out seeds and discard

STEP 3 – Coat cut sides of squash with olive oil, sprinkle with salt & pepper

STEP 4 – Place squash cut side down on a baking sheet

STEP 5 – Bake at 400 degrees F. for 45 minutes or until a fork pierces skin easily

STEP 6 – Using two forks, scrape the cooked squash into strands

STEP 7 – Transfer squash to a bowl and season to taste

Spaghetti Squash Recipe Suggestions

• Easy Pad Thai {with Spaghetti Squash}
• Spaghetti Squash Pie {with Basil Pesto Chicken}
• Eggs Baked in Herbed Spaghetti Squash Nests
• Cacio e Pepe Spaghetti Squash
• Chicken Cacciatore {over Spaghetti Squash}

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post How To Cook Spaghetti Squash – Oven Method appeared first on Lemony Thyme.

Pad Thai is my go-to Thai take-out dish.  I love everything about it.  Traditionally this is a noodle dish and who doesn’t love noodles, especially when they are stir-fried with eggs!  Yum!!  Today I decided to lighten it up a bit, so I substituted roasted spaghetti squash “noodles” for the classic rice noodles.  Results.  Two thumbs up in this house.

Spaghetti squash.  It’s high on our perfect food group list.  It’s so versatile, delicious on it’s own tossed with a little butter, parmesan and fresh herbs.  Yet it’s spaghetti like strands make it a wonderful gluten-free, low carb, low calorie alternative to pasta.

So while this recipe is far from traditional, it does bring that delicious take-out dish right into your own kitchen.  I added chicken and shrimp for protein, which can be replaced with firm tofu for a vegetarian version.  Easy Pad Thai {with Spaghetti Squash} is my favorite new Lunch Bowl.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy Pad Thai {with Spaghetti Squash}

Calories 286kcal

Author Libby with Lemony Thyme

Ingredients

For sauce…

• 2 Tbl. fish sauce
• 2 Tbl. rice wine vinegar
• 2 Tbl. soy sauce
• 2 Tbl. sriracha hot sauce
• 2 Tbl. brown sugar
• 2 Tbl. peanut butter

For stir fry…

• 1 medium spaghetti squash
• 2 tsp. olive oil
• 4 ounces boneless skinless chicken breast
• 12 medium shrimp peeled & deveined
• 1 Tbl. sesame oil
• 2 eggs
• 1 cup diced onion
• 1 cup bean sprouts
• 1 cup shredded carrot
• 1/2 cup sliced scallion
• 1/4 cup fresh cilantro leaves chopped
• 1/2 cup peanuts chopped
• lime wedges for serving

Instructions

For sauce…

• Whisk together all sauce ingredients; reserve.

For stir fry…

• Preheat oven to 400 degrees.
• Cut spaghetti squash in half, lengthwise. Scoop out seeds. Rub cavities with olive oil. Place cut side down on a shallow baking sheet. Roast for 35-45 minutes until skin is easily pierced with a fork and flesh scrapes out easily into a bowl. Reserve.
• Cut chicken into bite sized pieces. Heat wok or large skillet over medium high heat. Add sesame oil and stir fry chicken for 3-4 minutes. Add in shrimp and cook an additional 2-3 minutes or until chicken and shrimp are cooked through. Remove from wok; reserve.
• Add onion to wok and stir-fry for 2-3 minutes. Add in bean sprouts and carrots, cook another 2 minutes. Make a well in the center and add two eggs; scramble. Return chicken and shrimp to wok, along with spaghetti squash, scallion, cilantro and half of sauce. Fold to combine. Remove from heat. Add additional sauce to taste.
• Serve sprinkled with chopped peanuts and lime wedges.

Notes

Serving size = 1/4th recipe = 8 WW Pts+

The post Easy Pad Thai {with Spaghetti Squash} appeared first on Lemony Thyme.

The ingredients are layered lasagna style and every bite delivers wonderful flavor.

There are three kinds of cheese in this recipe which adds layers of flavor.

Fresh Tomato Marinara Sauce and Basil Pesto add richness.

Combined, it’s those ingredients that make this lightened up recipe all kinds of comfortable.

If this recipe looks good, you might also enjoy our Cacio e Pepe Spaghetti Squash served in a Parmesan Crisp Bowl!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spaghetti {Squash} Pie with Basil Pesto Chicken

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 medium spaghetti squash
• 1 Tbl. olive oil
• 2 Tbl. butter
• salt & pepper
• 8 ounces ricotta cheese
• 4 ounces Parmesan cheese shredded
• 1 egg
• 1 tsp. garlic & herb seasoning
• 2 cups marinara sauce
• 2 cups cooked chicken cubed
• 1/2 cup basil pesto
• 1 cup mozzarella cheese shredded

Instructions

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half length-wise. Scoop out seeds. Rub flesh with olive oil and place flesh side down on a shallow baking sheet. Bake for 40-50 minutes until a fork pierces the skin easily and the flesh can be easily pulled into strands with a fork. Allow to cool slightly, then using a fork scrape squash into a bowl. Season with butter, salt & pepper.
• In a small bowl combine ricotta cheese, parmesan cheese, egg and garlic & herb seasoning.
• In a small bowl combine cooked chicken cubes with pesto sauce.
• In a 2 quart casserole or baking dish, layer ingredients lasagna style. Cover bottom of pan with 1/2 cup marinara sauce. Top with 1/4 of the spaghetti squash. Top that with half of the ricotta mixture and a sprinkle of mozzarella. Top with 1/2 cup marinara sauce, 1/4 spaghetti squash, 1/2 pesto chicken, sprinkle of mozzarella cheese. Repeat with marinara, squash, ricotta, mozzarella, marinara, squash, pesto chicken, mozzarella.
• Bake at 375 for 25-30 minutes. Allow to sit for 10 minutes before serving to allow the juices to soak up.

The post Spaghetti Squash Pie with Basil Pesto Chicken appeared first on Lemony Thyme.

Braciole {Italian Beef Rolls} slowly simmered in spicy Arrabbiata sauce until the beef is fork tender.  The filling, comprised of parmesan cheese, fresh parsley, Italian bread crumbs, garlic, toasted pine nuts, and hard-boiled egg, is my loose interpretation of this classic Italian dish.

The first time this recipe caught my attention was while flipping through a Taste of Home magazine at my in-laws.  Everything about the recipe sounded wonderful. Then this week when my friend shared her new Weight Watchers cookbook with me and there was a modified version of a Braciole recipe, it was clearly time to make it happen.

I took some liberties, beginning with the beef.  Who wants to pound out steaks when you can step up to the deli counter and order slices of nice lean rare roast beef cut an 1/8-inch thick.  I’m sure if we had any Italian fans they are fleeing quickly at the sound of this.  But wait.  If convenience is what’s keeping us from enjoying a recipe as delicious as Braciole, can’t we make an exception.  Just this once.

No pounding required with my modified version.  Just combine the filling ingredients, spoon them in the middle of each slice of beef, fold in edges and roll tightly.  You could tie them neatly at 1-inch intervals with butchers twine ooooor you could take yet another short cut and just pan brown them, carefully turning so they don’t unfold.  That’s what I did and they held together just fine.

The third and final short cut I should have used was my slow cooker.  In my head I reasoned that this sliced roast beef, albeit an 1/8-inch thick, would be melt in your mouth tender from the get go.  As it turns out it wanted a good hour, if not a bit longer, to braise in the arrabbiata sauce.  This could have been achieved in a LOW slow cooker while I went about my business.

Loose interpretations and liberties aside, they were amazing.  Don’t take my word for it, just ask my work-mates who enjoyed the four remaining beef rolls, cut into bites to be shared even further.

I’ve mentioned in previous posts that I’m making daily Healthy Choices as I work towards my goal of Fit by 50.  I have several teammates on this journey who’s support is invaluable.  We motivate each other, walk together and most importantly share recipes (and the finished product) with each other.  These Briacole {Italian Beef Rolls} with a 1/2 cup of sauce weighed in at 8 WW Pts+.  We served them over roasted spaghetti squash which added no additional points values.  Winning.

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Braciola {Italian Beef Rolls}

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 8 slices 1/8-inch thick, about 4-ounces each Boar’s Head Roast Beef
• 2 hard-boiled eggs chopped
• 1/2 cup Italian bread crumbs
• 1/2 cup Parmesan cheese shredded
• 1/2 cup fresh flat leaf Italian parsley chopped
• 3 Tbl. toasted pine nuts
• 2-3 garlic cloves minced
• 2 Tbl. olive oil divided
• pinch salt & pepper
• 3-4 cups arrabbiata sauce
• 1/2 cup dry red wine
• 1 large spaghetti squash optional

Instructions

• Combine chopped hard-boiled eggs, bread crumbs, parmesan cheese, parsley, pine nuts, garlic, 1 Tbl. olive oil, salt & pepper.
• Lay each beef slice on a flat surface; spoon 1/8th filling mixture onto center of beef slice. Fold over one of the short sides, then fold in edges and roll tightly. Reserve and repeat with remaining beef and filling.
• Heat remaining 1 Tbl. olive oil in a large covered skillet over medium-high heat. Brown rolls, 1-2 minutes per side, working in batches. Once browned, top rolls with arrabbiata sauce or transfer to a slow cooker and top with sauce. For stove top method, simmer beef rolls covered over low heat for 60-75 minutes or until tender. For slow cooker method, place on LOW for 3-4 hours or until tender.

For spaghetti squash…

• Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove seeds and rub inside with olive oil. Place cut side down on shallow baking sheet. Roast for 50-60 minutes until skin is easily pierced with a fork and flesh is easily removed. Scoop flesh from skins into a bowl and season with salt & pepper to taste.

Notes

These Briacole {Italian Beef Rolls} with a 1/2 cup of sauce weighed in at 8 WW Pts+. We served them over roasted spaghetti squash which added no additional points values.
The 1/2 cup red wine listed under ingredients is used at your discretion. Great in the sauce or on the side.

The post Braciola {Italian Beef Rolls} appeared first on Lemony Thyme.

Eggs Baked in…

And I’m sold.  That’s all I need to hear and I’m all in.

Eggs baked in that spaghetti squash that’s been patiently waiting in the pantry for her time to shine, is just plain brilliant.  Thank you to The Urban Poser for coming up with this one.

To make Eggs Baked in Herbed Spaghetti Squash Nests, you’ll begin by cooking a spaghetti squash.  Cut it in half lengthwise, scoop out the seeds, place cut side down on an oiled baking tray, roast at 375 for about 30 minutes or until skin can be pierced easily with a fork and flesh is separating into spaghetti strands.  Use a fork to gently work the flesh out of the skin into a bowl.

Season spaghetti squash with butter, fresh minced herbs, salt, pepper, and grated Parmesan cheese.  Line individual baking dishes with a nest of squash.  Crack an egg into each nest, pour in a little cream, sprinkle with some additional Parmesan cheese, and bake at 350 for 20 minutes or until egg whites are set.

Spaghetti Squash is to spaghetti, what cauliflower is to mashed potatoes.  Wonderful healthy low-carb alternatives, that when seasoned well and paired with something savory will leave you completely satisfied without the carbs.  Eggs Baked in Herbed Spaghetti Squash Nests you’ve just been added to my favorite egg recipes folder.

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Eggs Baked in Herbed Spaghetti Squash Nests

Course Brunch

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 2

Author The Urban Poser

Ingredients

• 3 cups cooked spaghetti squash
• 2 Tbl. butter
• 1/4 cup grated Parmesan cheese plus additional 2 Tbl. for topping
• 1 tsp. fresh herbs minced (such as sage, rosemary, or thyme)
• salt & pepper
• 2 eggs
• 1/2 cup cream

Instructions

• Preheat oven to 350 degrees.
• Cook spaghetti squash according to instructions on label. Season cooked squash with butter, Parmesan cheese, fresh minced herbs, salt and pepper. Divide into two individual baking dishes. Crack an egg in the center of each nest, pour 1/4 cup cream over egg, then sprinkle with grated Parmesan cheese.
• Place dishes on shallow baking sheet. Bake for 20 minutes or until egg whites are set.

The post Eggs Baked in Herbed Spaghetti Squash Nests appeared first on Lemony Thyme.