The Fat Girl's Guide to Living

Have you tried spaghetti squash? It’s an amazing vegetable whose meat, when cooked, separates into little strands that resemble spaghetti noodles. It’s wonderfully easy to cook (just split, seed, microwave, and comb out the “noodles”), and its light flavor can be paired with everything from your standard red sauce to a vibrant pesto to a little butter and garlic. The possibilities are endless, and I’m pretty sure I’ve never met a spaghetti squash meal I didn’t like. But today’s recipe is my hands-down favorite so far: Greek Spaghetti Squash with Chicken.

Not only is this recipe virtually carb-free, it has lean chicken for protein, red bell pepper for vitamin C, and spinach for iron. In addition to being gorgeous and rich with color, the spaghetti squash is loaded with carotenes, which fight Type 2 diabetes and heart disease, among other things. This dish shows that eating well doesn’t have to translate into bland, uninspired meals (and it leaves room for the occasional decadent dessert!).

Though spaghetti squash is a “winter” squash, it can be found in most areas year-round. Keep an eye out for them in your supermarket or at your local farmer’s market and give this recipe a try. You’ll be happy you did!

Greek Spaghetti Squash with Chicken
(adapted from Taste of Home)
1 medium spaghetti squash (2 pounds)
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon extra-virgin olive oil
2 cups fresh baby spinach
1/2 cup marinated artichoke hearts, drained
1/3 cup chopped pitted Greek (calamata) olives
2 tablespoons crumbled feta cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.

Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted.

When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

Yield: 2 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Anybody else happy it’s Friday? It’s been quite a week in my world. Whew!

Fridays in our house are often pizza night. Sometimes we go with the classics. Other times we prefer something more “gourmet.” Still other times we take a whole other approach and take the simple biscuit pizzas and English muffin pizzas of our youth and transform them into something more grown-up, but every bit as fun. Enter the Mini Polenta Pizza.

These are great paired with a salad and a glass (or two) of wine. You can also serve them as appetizers at your next party. But the real good news is this: not only are they pretty and they taste great, but they’re also easy on the waistline! Though homemade polenta can carry lots of calories by way of the heavy cream and cheese you might add, the pre-made versions tend to be surprisingly low calorie. Top with flavorful ingredients and you’ve got lots of flavor and not so much guilt!

Mini Polenta Pizzas
1 tube (24 oz), pre-cooked polenta
olive oil for brushing
1/4 cup marinara sauce (bottled or homemade)
4-5 marinated artichoke hearts, sliced
1/4 cup roasted red bell pepper, sliced into thin strips
1/2 cup shredded mozzarella cheese

Preheat oven to 400 F.

Slice polenta into 12 1/2″ slices. Place slices on a baking sheet and brush one side lightly with olive oil. Bake for 10 minutes. Remove pan from oven, flip the polenta slices and brush opposite side with olive oil. Return to oven and bake for another 10 minutes. Remove pan from the oven.

Preheat oven to broil.

Top each baked round with a teaspoon of marinara, artichoke slices, and roasted red pepper. Sprinkle with 1.5 tablespoons of cheese.

Return pan to oven and broil for 3-4 minutes, until the cheese is melted. Serve warm.

Yield: 12 mini pizzas

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com