Posts tagged ‘goat cheese’

February 28, 2012

Spaghetti Squash with Goat Cheese and Parsley

I have a confession to make: the spaghetti squash, which came from my CSA, for this recipe must have sat on my countertop for two months. Secretly, I was hoping it would go bad, so I wouldn’t have to figure out what to do with it. But I realized after two months that it was wishful thinking.

I scrounged through a vegetarian cookbook and realized that I could roast the squash without cutting it first. When I cooked spaghetti squash last year, I cut it in half lengthwise and then roasted it in the oven with the fleshy side down. But getting a knife through the uncooked squash was a huge challenge—one I didn’t want to endure again. So, this time, I poked holes throughout the squash with a fork and put it in the oven to roast at 375 degrees for an hour. After that, it was almost effortless to slice the squash in half. After scraping out the seeds, I dragged a fork through the flesh, pulling the strands apart. Then, I simply tossed it with a few tablespoons of butter, 1 cup of goat cheese, a handful of chopped parsley and some salt and pepper. My squash was so big it must have made 12 cups of spaghetti squash.

Surprisingly, the kids more than tolerated it. S said she liked it, but didn’t love it. Meanwhile, C gobbled his up quickly. But the truth is, C saw the squash as a vehicle for goat cheese, one of his favorites. Although I served it for dinner, I had plenty left over the next day. I decided to pack it in S’s lunch with some deli turkey on the side. It tastes fine at room temperature.  As for me, I warmed up the leftovers and ate it with an over-easy egg for a low-carb breakfast. That runny yolk made the squash unbelievably rich and delicious.

January 9, 2012

Portobello Mushrooms Stuffed with Spinach and Goat Cheese

Okay, I did not pack this for S’s lunch. She hates mushrooms. If she thinks she sees so much as a sliver of one in her food, it stops her cold in her tracks. However, C loves, loves mushrooms. And he’s not picky about the variety, and whether they’re raw or cooked, so he happily eats plain button mushrooms (which he piles high on his plate at a salad bar), shitakes, creminis or big fat portobellos. I love that he loves them because mushrooms are packed with vitamin B-2 and D, copper and potassium.

After picking C up from preschool today, I decided we’d head home for lunch. I knew there were two portobello mushrooms waiting for us in the fridge. They were left over from a vegetarian craving I had the other night. I didn’t want meat, but I still needed something hearty. Portobellos were the answer. I first made the stuffed mushrooms a couple years ago for my book club, and they were so good I bookmarked the recipe.

The portobellos are first marinated in olive oil, balsamic vinegar, garlic, soy sauce and a few sprigs of fresh thyme. Then, they’re roasted gill-side down in the oven for 15 minutes. After that, you flip them over and stuff them with a mixture of spinach, goat cheese, parmesan cheese, onions, chopped mushrooms and breadcrumbs. Simply leave out the breadcrumbs if you’re on a gluten-free diet. It won’t change the consistency much. Put them back into the oven for another 15 minutes. The result? A perfect umami flavor.

As strange as this might seem, I’ve been eating the leftover portobellos for breakfast. I top each with an over-easy egg for a dense, low-carb meal.

As for S, she got turkey and avocado on an everything bagel.

Here’s the link to the recipe at Epicurious:

Portobello Mushrooms Stuffed with Spinach and Goat Cheese

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