Posts Tagged With: vegetarian

Restaurant Review: Sticky Rice

Two of our friends (Sarg and Logan) are headed to Europe for 18 days beginning Monday, so we wanted to make sure we could get together and catch up before they head off on Euro Trip 2 and we never see or hear from them again! So, we decided to go to H Street in DC because it’s close to Andrew’s work (Union Station) and the rest of us (somehow) didn’t have to work today (Friday)! We couldn’t settle on a place to go and it was a Friday so we were worried about crowds and what not… one way or another, we ended up at Sticky Rice (thanks, Logan)! Sticky Rice is located at 1224 H Street NE. Washington, DC. If you drag the below map a bit to the right you will see Union Station pop up on the left-side. It was only about a mile walk. If you are not done with walking, there are also a number of buses that run down H Street. You can use WMATA’s Trip Planner or Google Maps to find buses/metros and times (in Google Maps you can also select the arrival or departure time and/or date to make it more accurate).

If you do end up walking be sure to watch out for the sidewalks that are under construction (especially now because of the street car project). There are pretty solid sidewalks on the far side of H Street if you’re coming from Union Station. Anyway, on to the food…

We had made a reservation for 6:30PM and showed up around 6:15PM or so. The place was pretty empty but looked like a great laid back atmosphere. The guy up in front opened the door for us and asked us if we wanted to sit inside or on the deck. Hey, it’s summer and it’s DC and who doesn’t love eating outdoors?! He took us upstairs and past a few tables to the back door. Outside was a cute little deck with a bunch of tables, a nice shaded overhang, a giant tree hanging over a portion of the deck, and some really cool string lights and lanterns. Like I said, sweet atmosphere.

photo 4


photo 5


photo 2

We were promptly brought water and asked for our drink orders. They have happy hour specific specials that are served at the bar only, but they also have happy hour specials in the restaurant ($1 of all beers, discount on mixed drinks, other assorted deals) that ran until 7PM. So, we ordered sake flights (because why not?) and we found out that the bartender just chooses the sakes that you’ll get to try (but you can make requests). Love it. Great idea. We also ordered beers because it was happy hour (and why not). The menu has loads of options from sushi and sashimi to asian bowls to sandwiches to the famous sticky balls themselves. On top of that, they have a TON of vegetarian options- so herbivores need not worry about having options. I myself am not a huge seafood fan and I think I ended up eating more than the rest of the crew!

photo 3

Something that is really cool about this place is that in addition to their plethora of asian dishes and plates, they also have tater tots. I mean, come on. Can you say best restaurant ever?! On the night we went they had both regular and sweet potato tots- we opted for sweet potato tots and they came with two dips- one that tasted like a spicy ranch and one that tasted like a spiffy mustard. Both awesome. We then of course, had to try the sticky balls. We got one order of the “sticky balls” and one order of the “veggie balls”. So what are they?

Sticky Balls: Tuna, crab, sriracha rice in an inari pocket deep fried topped w/scallions, wasabi dressing and eel sauce

Garden Balls: Shiitake mushrooms, red pepper, cilantro and spicy rice in an inari pocket then tempura fried and
drizzled with eel sauce

Trust me. Try the balls. You will never go back. While I didn’t have the regular “sticky balls” because I don’t eat seafood, I can still vouch for them- we ended up getting seconds. On both balls. And I know what you’re thinking- what about the eel sauce? I actually did some research online and found out that most eel sauce is just soy sauce, sugar, and mirin. Sometimes it is made by simmering eel bones in the process– but I’m assuming since the Garden Balls were marked “Vegan” on the menu that they didn’t use that kind on the balls. Either way, no trace of eel flavor. Just pure heaven. Spicy and rice-y and just amazeBALLS.

We also ordered some other dishes:

Free Luggage: This was a special roll that isn’t on their normal menu. I can’t remember everything that was in it but there was fish roe and rice and avocado and it was gone in 30 seconds.

Godzirra: GIANT roll that has jumbo crunchy shrimp, avocado, cream cheese, spicy sauce, cucumbers, tempura crunchies, and tobiko. It was ginormous but still disappeared quickly

Southroll: A vegetarian roll that had tempura sweet potato and honey in it. It was awesome and delicious and gone in 20 seconds.

Some Type of Sashimi: I don’t remember the name of the last sashimi that Sarg ordered but it was gone as quick as it came so I’m sure it was fantastic :0)

After we ate all this food, we sat there longer, had another beer and then decided that we would order MORE food. We got another order of both balls and another order of sweet potato tater tots. This was about 2.5 hours in… about 3 hours in, one of the guys working, I’m guessing Manager, came over and offered a free round of beers for hanging out so long. Yes please. Such awsomely nice people at this restaurant (and not just because of the free beer!)

It was great to relax and just talk and catch up and not feel the pressure to get in and get out because we need to serve more customers vibe. If you want a truly enjoyable and delicious meal, I highly recommend Sticky Rice. Worth the trip and you definitely won’t regret it!

Want to see the menu? Check it out here.

Want to make a reservation? You can do so on Open Table.

Want more info on Sticky Rice? Check out their Website.

photo 1

Garden Balls front right; Stick Balls back left. Sushi and Sashimi back left. Sweet potato tots front right.

Categories: Restaurants, Washington, DC Area | Tags: , , , , , , , , , , , , , , | Leave a comment

Flying to Indonesia: 22 Hours & Counting


Flying to the other side of the world is quite a trip, no matter which way you are going or how many stops you make along the way. We wanted to minimize our layovers… they just wear you out and add time to your trip… so we found flights that went nonstop from Washington, DC Dulles to Tokyo and then from Tokyo to Jakarta. Honestly, even if there was a nonstop flight from Dulles to Jakarta— that might be a BIT much… but who knows :)- maybe someday we’ll be able to do that! Just in case you’re wondering about this flight, here’s a picture:


Yes you see that correctly- you literally fly around the world. 14 hours of flying- so make sure you find a good airline to spend more than half a day on! We went with ANA and departed on a Tuesday from Dulles, VA (IAD) around 12:20PM or so. The flight was pretty full but when we checked in, the woman working the ticket counter was super helpful and super nice. She said that she was going to move us so that Andrew was on the aisle. As it turned out, she found seats to move us to that also had an empty seat next to me. Remember here that our flight was booked less than a week before we left, so our seat options were limited.

photo 2 (2)

ANA was a nice airline; a really nice airline. You can access their website here: ANA Airlines. In the event you can’t find the flights you are looking for (happened to us because we saw them on Kayak but not on the ANA website), we gave them a quick call and they were able to look up the flights for us. In addition, they could put a 24-hour hold on the seat(s) which was super helpful considering I didn’t have a Passport at the time. Each seat on the plane had it’s own personalized TV and remote (complete with TV shows, movies, games, chatting from seat to seat, etc). The movies were recent as well (Wolf of Wall Street, Secret Life of Walter Mitty, etc).

photo 1 (3)

In addition, I really liked that ANA had drink/cup holders that were separate from the tray itself (they also had drink holders on the tray). Sometimes, you just don’t want the stupid tray down but you are really thirsty. ANA has solved this problem. Other Airlines, take note.

photo 4

Because we boarded at Noon and flew for 14 hours on this leg, we were given lunch and breakfast/dinner. It’s called breakfast/dinner because according to local time (in Tokyo) it was dinner, but home time (DC) it was breakfast. The meals provided were actually pretty good. You typically had your choice of an “International Cuisine” or a “Japanese Cuisine”. So for example, the first meal was a baked fish dish or a hamburger. As much as I want to be, I just am NOT a fish person. So, we opted for hamburgers. For breakfast/dinner, we split the difference. Andrew got french toast and I got the lasagna.

photo 4 (2)

photo 5


In addition to the main meals, the airline staff also walked around really frequently to provide drinks (sometimes the full cart, sometimes just tea or juice) and packets of rice crackers. By the way- watch it if you’re a vegetarian. There were not any vegetarian dishes (unless you eat fish) and the rice crackers actually contained shrimp. So, if you’re a vegetarian, pack your own food. *Note- I just looked at the ANA Website and you can apparently request meals if you have dietary restrictions or religious reasons*. We actually packed some snacks as well because we knew the flight would be so long and we were unsure of the airline food. Easy airline snacks: trail mix, fruit snacks, sandwiches.

photo 3 (3)

One of the juices that ANA served was Kabosu. Kabosu is a green citrus fruit that looks like a lime that grows in Japan. It is apparently substituted for vinegar in a lot of Japanese dishes. Either way it was sweetened to perfection and absolutely delicious. Sort of like a limeade but not as tart. YUM. This is what it looked like:

photo 2 (3)

In order to acclimate to the time change, we ended up staying up for the duration of the flight. It really wasn’t all that bad. We watched about 4 movies and we played A LOT of on-screen Sudoku. So, if you find yourself flying on ANA and playing Sudoku, check out the high score list for “Slumpy”– I’m there! Other important things to know about ANA include the bathrooms- they are awesome. It’s like a giant stall that you might find in a typical Western Restroom in a workplace. Lots of space. Leg room wasn’t too bad either and they also have foot rests that can come down if you’d like. Additionally, the arm rests can be moved to upright position for optimal comfort. Sound like an airline ad? I don’t care- it was great. By the way, they also sell on airline goods like hairbrushes and ties and stuff.

We landed in Tokyo and had a 2 hour layover. You basically leave the plane and can move on to your next terminal by going through a simple metal detector. Our bags were checked through to Jakarta which I highly recommend– it was a lot nicer than having to go find our bags and go through customs and what not. Do it. Our second leg of the trip was from Tokyo to Jakarta for a total of 8 hours. Really, it was nothing compared to our 14 hour flight. Plus, we slept most of the way. They served one meal on the flight and you again had your choice or fish or another dish– this time it was beef and rice and stirfry veggies with cold soba noodles and other goodies.


photo 3 (2)


Similar to the previous leg they again walked around with drinks and rice crackers. We didn’t really partake of them because we were sleeping (!) and trying to the local Jakarta time. We landed in Jakarta at around 11;50PM on Wednesday night (remember we left DC at Noon on Tuesday)… so a VERY long flight and a bit smelly and gross. Make sure you fill out all of your forms- immigration and customs to decrease waiting time in the airport.

You have to purchase an on arrival visa for each person ($25 USD… or you can pay in Rupiah) at the appropriate window before you can go through immigration. You will receive two visas held together but perforated. The immigration official will stamp them and keep one of the slips. The other slip will be placed in your Passport- don’t lose it! At this point, you will also have a dated stamp in your Passport as well as a portion of the immigration card (the embarkation/disembarkation portion). You will need to hold onto this and show it when you want to leave Jakarta so don’t lose it! We have never been asked if we have flights or plans to leave Jakarta within the 30 day visa period, but the site below in the helpful information section and many other sites say that you should have those plans in order just in case you are asked for them.

We grabbed our bags and made our way through customs (really lax actually- they didn’t even look at the fact that our form said we were bringing food into the country). Then we headed outside to grab a cab. The second you walk out, cabbies are calling and yelling to you. Because Andrew had been to Jakarta before and had coworkers here, he knew the best company- Blue Bird (they also run Silver Bird and Gold/Platinum Bird). The guy working the Blue Bird counter wasn’t even yelling at people. He was simply sitting and relaxing- that’s how you know they’re good ;0). We chatted with him and ended up with a Mercedes taxi that drove us to our hotel (40 mins or so) for about $20. In comparison, the guys next to us who went to a shouting taxi man were paying more than double, going a shorter distance, and getting a car with no A/C.

So do yourself a favor- if you fly to Jakarta, look for Blue/Silver/Gold/Platinum Bird for your taxi company. Two thumbs up!

Helpful Links/Information:

ANA Website

Phone Number (US/Canada/Mexico/Brazil): 1-800-235-9262

Phone Number (Other Areas): 310-782-3011

ANA In-Flight Services (Including Meal Requests)

Blue Bird Transportation Group

Soekarno-Hatta (Jakarta Airport) Website

Arriving in Jakarta Information (including Visa)

*Note this site makes it sound a lot more intense then in our two experiences; ie, we never had to get fingerprints or pictures taken and we never had a “lazy” immigration official*


Categories: Indonesia, Travel Basics (Resources & Help) | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

Balinese Food

Balinese food is delicious… especially if you like rice! Our experiences in Bali showed that it is very possible to vacation in Bali and never eat Balinese food; but why would you want to do that? Sure Balinese pizza is delicious too, but if you haven’t tried the signature nasi goreng [fried rice] or mie gorging [fried noodles], with some homemade sambal [sauce, typically spicy], in my opinion, you haven’t lived. During our travels I made sure to eat as much Balinese food as possible. The typical and traditional nasi goreng is a simple fried rice with vegetables, some egg, and typically a meat. Chicken was prevalent, most likely for multiple reasons including Indonesian Religions; one of which holds cows sacred and the other does not eat pork [2 of the 4 major religions as described in a previous post]. My other belief of the prevalence of chicken is that it is relatively inexpensive and chickens can be found EVERYWHERE. In fact, just take a cruise down the road and you are likely to see two chicken-related items: 1) large woven basket cages- each with a rooster in it for sale and 2) a motor bike with about 100 dozen eggs stacked on the back.

One fairly large difference between Balinese fried rice and typical American/Western Fried Rice [and I would assume this is also different from other countries that serve fried rice] is the oil that is used for cooking. In Bali, it is most frequently palm oil. This oil is a slightly different taste if you are used to eating food cooked with a different type of oil [ie, olive]. The nasi goreng that I ate typically consisted of rice, spinach or leafy greens of some sort, capsicum [pepper- usually red of a fairly mild variety], and shredded carrot. I often ordered my nasi goreng with chicken or just vegetables. Traditionally, nasi goreng is also served with a fried egg on top of the rice pile. The fried noodle dishes typically had Ramen-style [quick-cooking] noodles and the same list of veggies above along with cabbage. Both the fried rice and fried noodle dishes typically have their own flavor as well.

Sambal is type of secret sauce that is prevalent in Bali. While you can purchase bottled Sambal in a variety of flavors from the larger stores [ie more touristy] in Bali, real Sambal varies from family to family. Families develop their own recipe which may range from sweet and sour to extremely spicy. I loved every Sambal that my meals were cooked with! In addition to these two dishes, Bali also cooks a good deal of satay as wells as Ayam Betutu; a dish that consisted of slow cooked spiced chicken, rice and vegetables. One restaurant in particular comes to mind where I ordered this dish in Ubud—the hostess/manager told me that it is very traditional and she makes it almost every day.

Fruit is also very common throughout Bali and many night markets sell a large range of fruits from snake fruit [shaped like a small pear, it’s peel looks like snake skin, but it tastes like an apple] to pineapples [a smaller, lighter and less sweet variety than what you might find in say, Hawaii or Costa Rica, but still extremely delicious], to A TON of Watermelon [both red and yellow] to dragon fruit to mango to papaya to strawberries [there is a large strawberry portion of the island located near the mountains in the north-central region]. Fruit juices are common [crushed ice and fruit, usually some sugar].

Desserts typically consisted of fried or grilled banana and/or pineapple to fresh fruit to more typically-western dishes like cheesecake, depending on the area or restaurant where you were eating. While restaurants are found throughout Bali, more common are “Warungs” or small café-type places. Warungs range from tiny, dimly lit, hole-in-the-wall feed stops to extravagant, large, exquisitely decorated getaways. Don’t be fooled by appearance- just because a place looks a little off the beaten track, doesn’t mean the food won’t be just as if not more delicious than its larger competitor. Ice cream can also be found in Bali, however it tastes more like ice mixed with a bit of milk, if you are used to the sugary, fattening, western-counterpart.

Another important question revolves around drinks in Bali! You shouldn’t drink the tap water [not even the locals do!] Bottled water is prevalent and although it is a large waste of plastic and creation of trash, it is better than getting a water-borne illness or bacteria. In an effort to curb plastic bottle use and trash, many places will allow you to fill up your own water bottle or canteen from their large jugs of water. Alternatively, you could ask for a glass of water from their large jug rather than a bottle of water. Coffee and Tea are both found in abundance in Bali; the major difference between Western Coffee and Bali Coffee is that in Bali they do not do “drip coffee”. Instead, they simple finely ground the coffee beans and mix them into a cup of hot water and serve it. If you are not used to this type of coffee, it can take some getting used to—you will find grit at the bottom of your cup and the last few sips will be rich and thick.

The main beer found in Bali is Bintang. It’s tasty, refreshing, and found all over the place. Mixed drinks can be found in more touristy areas—look for more exotic drinks like passion fruit crushes [passion fruit, club soda, simple syrup, and ice] or even the Lovina Special “Level 15”: 15 different liquor mixed in a glass including dry vermouth, crème de menthe, gin, vodka, rum, whiskey, and bourbon] along with some ice, grenadine, lime juice, and topped off with soda water. It comes out bright green, tastes like cough medicine, and is one hell of a strong drink. The other direction to go with hard alcohol is to try the “Arak”; a liquor made from rice. It is potent and tastes a bit like whiskey. Traditional drinks using Arak include the Arak Attack [orange juice, grenadine, and Arak] or the Arak Honey [Arak, honey, and lime juice]. It’s definitely worth a try as the flavor changes greatly depending on the mixers you choose. Because not many Balinese people drink you may find that your bartender makes your drinks a bit strong so just be careful!

If you are a vegetarian, vegan, pescatarian, or carnivore- not to worry. You will find something to meet your needs. Vegetarian dishes are almost as prevalent as meat dishes and tofu and tempeh are huge. Be sure you try out the fried tempeh, it’s delicious! Depending on the warung or restaurant that you choose, you will also be able to custom order your meals. Tourism is a major industry in Bali and so they aim to please.

My last piece of advice is to relax when eating. As I think back to our trip, it’s hard to think of a meal when Andrew and I didn’t spend about 2 hours sitting, talking, enjoying each other’s company, and tasting the foods. There were even a handful of meals that lasted more than 3 hours. If a place says it has free wifi, don’t trust that it will work and/or that it will be a fast connection. Instead of searching for wifi, how about you turn off your phone, put away your ipad, and sleeve your laptop. Ask the locals for ideas of things to do, stop caring what time it is exactly [use the sun as your guide instead], actually enjoy the food in front of you including the multitude of flavors [a lot of curry spice is used], and take in your surroundings. Many of our meals lasted so long simply because of the scenery—rice fields, organic farms, busy streets, night markets, temples… Bali is a wondrous place. Immerse yourself in it; the rest of the world will still be there in the morning.

IMG_2286 IMG_2282 IMG_2241 IMG_2238













Categories: Indonesia | Tags: , , , , , , , , , , , , , , | 2 Comments

A New Dish a Week Project: Stuffed Poblano Peppers

Farmer’s Market Goodies!

There are so many things I love about this time of year– but on the top of the list is the produce! Whether it’s through the CSA or at the local farmer’s market, the colors, smells, and tastes are plentiful and I happily open my (reusable!) bag to fill it up with tasty goodness. This past week was our CSA skip week (there’s always one in the season) so we used some leftovers from last week and threw in some goodies from the farmer’s market. CHECK IT OUT. At right is the bountiful harvest we picked up at the Old Town Farmer’s Market. If you’re ever in Old Town, Alexandria- it’s a must. Held on Saturday mornings, it always has delicious and awesome foods; fruits, vegetables, cheeses, meats, freshly squeezed orange juice, pastries, breads, plants, jewelry, baskets, wood carvings, and more. Seriously, it’s awesome. When I saw the ginormo- poblano peppers, I knew instantly what I wanted to make: Stuffed Poblano Peppers!

2 Large Poblano Peppers (1 per person)
1 Cup Cooked Quinoa (you could also use rice or cous cous or another grain)
1 Cup Charred Corn (it doesn’t have to be charred. You could just cook an ear of corn and cut off the kernels, you could cut them off and then stick them in a frying pan for a little, you could put it in the oven, you could get Trader Joe’s already charred corn.. but trust me, the charred is tasty)
1 Cup Black Beans (or pinto or white or black-eyed, etc)
2-3 Cloves of Garlic
4 Tablespoons Salsa
Fresh Cilantro (if you like it)
1 oz. Cheddar cheese (sliced or shredded)
Salt, Pepper, Red Chili Pepper Flakes

1. Pre heat the oven to 350. Slice your peppers down one side and remove the seeds. Place them on a cookie sheet and in the oven for about 10-15 minutes (until they start charring themselves!)
2. While the peppers are in the oven, prep the corn however you’d like. Drain the beans and heat them up in a pan (we obviously used a can of black beans so we heated them all up and had leftovers mmm).
3. Remove peppers from the oven and set aside. Mince garlic and cilantro (if using)
4. In a bowl, combine all ingredients except peppers and cheese and mix to combine.

Corn, black beans, and quinoa

5. Spoon half of the mix into each pepper (you want them full but you still may have leftovers (you can snack on while the peppers are cooking!)
6. Spread the cheese out evenly on top of each filled pepper. Place peppers back in the oven for about 10 minutes- you just want to melt the cheese and let everything warm up.

Ready to go back in the oven!

These are so good! I topped mine with some spicy guacamole too. you could also easily add in cumin or taco seasoning or even beef or chicken… yummmmmm. I might have to get more poblanos this weekend!

Categories: Recipes | Tags: , , , , , | 1 Comment

A New Dish a Week: Homemade Hummus

This is another backlog post… on HUMMUS! I think I probably first tried hummus post-college. The idea of it just wasn’t appealing to me. Most likely, I tried it at a work party (we have a bunch of vegetarians). I think I probably tried it on accident and I am SO glad that I did; just delicious. Since that first time, I have had a lot of hummus- some not as good as others, but generally, if it has been made with garlic or olive oil or roasted red peppers, I have loved it. Andrew, on the other hand, doesn’t love hummus. One day, he suggested that we make our own and that perhaps he would like that more. So, off to the store we went, having no idea what we’re doing other than purchasing garbanzo beans and tahini (which I’ll admit, I had no idea what it was until we picked it up off the shelf).

I don’t remember what we put in our first batch but it was awesome. I pretty much ate the whole thing. Andrew said he liked it more than the store-bought kind, so I’ll chalk it up as a success. So, the other week, I was craving hummus… so we went out and got a can of garbanzo beans and set off to make a delicious concoction. And we succeeded! Andrew may not be eating it by the spoonful, but I’ve had it every day this week with breakfast and lunch and I just can’t get enough! I can’t wait to try new varieties of hummus!

1 Can garbanzo beans, rinsed and drained
3 Garlic scapes (had in our farm share, you could use 2 cloves of garlic instead)
3 Teaspoons cayenne pepper
2 Teaspoons black pepper (we used a grinder, not necessary)
2-3 Shakes of a red chili pepper flake bottle
1 Tablespoon tahini
Salt to taste

1. Dump the garbanzo beans and garlic scapes (or garlic) into a food processor and process until relatively smooth (we make sure the garlic is chopped up as best as possible- with scapes, you’ll have little chunks).
2. Add in the tahini, cayenne, pepper, and red chili flakes. Pulse to combine.
3. Add salt to taste.
4. IMPORTANT: If you let the hummus sit a few hours (overnight is best!) in the refrigerator, the flavors will really mix well and you’ll have a tastier product!

Side Note: for a tasty tasty sandwich, use 2 slices of sourdough bread, a Tablespoon of hummus (or two!) spread on the bread, add a few leaves of fresh basil, and a slice of turkey– DELICIOUS!

Categories: Recipes | Tags: , , , , , , | 1 Comment

A New Dish a Week Project: Spaghetti Squash Lasagna

Have you ever eaten spaghetti squash? If you haven’t, you really should give it a try. To me, it’s just like eating pasta. We’ve been planning on making homemade lasagna with homemade noodles for a week or so and then we realized that the pasta machine is packed up in one of the few remaining boxes in the old apartment’s storage closet (ooops!) So, today after work we were going to go to the grocery store and pick up a box o’ noodles! Well, then work happened and here it is 9:00PM and Andrew’s still at work (poor guy). Luckily, I had a back-up plan; spaghetti squash! It was awesome.  I realize it looks like a complicated recipe because of all the steps, but I promise it’s not! In the end it comes out not as beautifully as a stack of freshly made lasagna with handmade noodles, but I guarantee it tastes just as good!

1 Medium-Sized Spaghetti Squash (if you have too much, you can always make something else with it!)
1C Tomato Basil Sauce (marinara will do, pasta sauce will do, etc we used low fat tomato-basil)
1C Ricotta (we used part-skim)
3oz. Mozzarella Cheese (we used part-skim and 1 oz shredded, 2oz. sliced but it doesn’t really matter)
2t Olive Oil
1/2 Yellow Squash, diced
1/2 Zucchini, diced
1C Broccoli, diced
1/2 Red Pepper, diced
Salt, Pepper, Garlic, Italian Seasoning, Red Chili Pepper Flakes (to taste, and any other spices!)





To preface this, we used a loaf pan, something like this would do —>



1. The first thing that you’re going to want to do is cook the spaghetti squash. It is usually easiest to do this in the microwave, however we used the oven. To use the oven, preheat to 375 degrees F. Cut the spaghetti squash down the middle length-wise (you will need a sharp and large knife- think cleaver!)
2. Scoop out the seeds and stringy parts, leaving the inner squash intact.
3. Place the two halves rind-side-up on a baking sheet and into the oven.
4. Roast for about 30-45mins (our gas oven took 30mins).
5. To check to see if it’s done, stick a knife into the rind-side of the squash. If it slides in easily it is done.
6. Set squash aside to cool down.
7. Preheat oven to 350 degrees F (if you’re doing this all at once, you obviously want to just decrease the temperature of the oven)
8. Place a large skillet over medium heat and add the olive oil. Allow olive oil to coat pan. Add in diced vegetables.
9. Stir fry for about 5 minutes. Be sure to stir the vegetables around so they are evenly coated.
10. Add in seasonings and stir again to coat.
11. Add the marinara sauce to the vegetable mixtures and stir. Put heat on low or simmer.
12. In a small bowl mix ricotta and 1oz of shredded mozzarella. If you’d like to add spices to the cheese mix, you can do so now.
13. When the spaghetti squash is cool enough to handle, use a fork to remove the “spaghetti”. The easiest way is to run the fork down the inside of the squash length-wise. Scoop “spaghetti” into a dish.
14. Scoop about 1/4 of the vegetable sauce mix into the bottom of your loaf pan and spread evenly.
15. Scoop in 1/3 of the spaghetti squash on top and spread evenly.
16. Scoop in 1/3 of the ricotta mix on top and spread as evenly as possible (the easiest way is to use the back of a spoon to smooth it out- it doesn’t matter much if it’s not in a completely even layer).
17. Repeat Steps 14-16 3 more times.
18. If you follow the above proportions, you will end with a layer of sauce on top.
19. Place the remaining 2oz of Mozzarella evenly on top of the final layer of sauce.
20. Sprinkle with Italian Seasoning.
21. Bake in oven for about 30 minutes or until cheese is beginning to bubble.

Makes 3 big Servings. Per serving:
Calories: 303
Fat: 11g
Sodium: 280g
Carbs: 17g
Fiber: 3g
Protein: 21g

Categories: Recipes | Tags: , , , | 2 Comments

Blog at