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This has become a favorite. It’s based upon the recipe found at Simplex. The recipe requires cooked spaghetti squash. I prepare mine by cutting the squash in half (or in quarters if it’s very large), sprinkling it with olive oil, salt, and pepper and then laying it cut-side down in a greased baking dish. Bake at 425 degrees F for about 40-50 minutes.
Once you have cooked spaghetti squash, scoop out about 3 cups. In a 8″ square baking dish layer a cup of the squash, then a layer of sliced tomatoes, then sprinkle with salt, pepper, a pinch of dried basil and oregano. Sprinkle with Mozzarella cheese. Cover with another layer of squash, tomatoes, spices, and cheese. End with a layer of squash and then sprinkle with Parmesan cheese. Bake at 350 degrees F for 30 minutes.
This is a very forgiving recipe. You can use any kind of cheese, any kind of spices.
Layer of spaghetti squash.
Layer of tomatoes.
Layer of cheese.
I hosted a Realtor luncheon last week and laid out sandwich fixins. In the process of shopping I bought a box of big tomatoes at Costco. What was I thinking? I sliced a couple for people to put on their sandwiches, but really they only ate one. I had about a dozen leftover. Thus I was on the hunt for tomato recipes. Tomatoes where I live are very expensive and it’s not often I have to search for ways to use them up. I like this recipe because it doesn’t have the kind of carbs I’m trying to avoid. I served these with grilled lamb chops and salad. Yummy combo!
Ingredients
Four beefsteak tomatoes
Salt
Olive oil
½ cup finely chopped onion
1 yellow squash or zucchini
Fresh or dried parsley
Oregano
Basil
Baby spinach
Feta cheese crumbles
Grated or shredded Parmesan
Scoop out the pulp from the tomatoes and then sprinkle the inside with salt. I used the pulp to make tomato soup the next day. You won’t need the pulp anymore for this dish.
Lay the tomatoes upside down on several layers of paper towel. Set aside while you make the filling.
Saute the onion in olive oil until translucent and then add the squash.
Saute for a few minutes and then sprinkle in a little parsley, oregano, and basil. Continue sauteing until the squash is soft.
Stir in a couple large handfuls of baby spinach.
Continue sauteing until spinach has wilted. Remove from heat and let cool for a few minutes.
Prepare a baking dish with spray or olive oil. I sprayed mine. I used an 8″ square dish, but a smaller one would have worked, probably better.
Sprinkle feta crumbles into the bottom of each tomato, then add a layer of filling, more crumbles, and then more filling.
Sprinkle the tops with shredded or grated Parmesan cheese.
Bake in preheated 350 degree oven for 35-40 minutes.
This is a great dish when you’re feeding a crowd. It should be prepared the night before, but I’ve done it just a few hours ahead and it’s still delicious. I also have a similar recipe which uses green olives and no tomatoes. Some day I’ll make and post that one.
Mediterranean Chicken Mancini
Mediterranean Chicken Mancini
2 Boneless, skinless chicken breasts, cut into serving size portions (apx. 8 pieces from each breast)
1 cup chopped red onion
4-6 plum tomatoes, chopped or 2 14oz. cans
1 cup pitted prunes
8 cloves garlic, chopped
2 Tbsp. brown sugar
2 Tbsp. oregano
6 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. capers, drained
1 tsp. paprika
4 Tbsp. fresh parsley, chopped
Mix all ingredients together in a 13 x 9″ baking dish. Marinate overnight. Cover and bake at 350 degrees for 1-1/2 hours. Serves 6-8.
Mix everything together in a 9 x 13″ baking dish. I usually add the chicken last. And this day I didn’t have red onion, only yellow. Still tastes good.
Add the chicken pieces. Marinate overnight. Bake, covered, at 350 degrees for an hour and a half.
Mediterranean Chicken Mancini served with Lemon Artichoke Orzo and Eggplant au Gratin.
Foods Passion 