Swoon QAL blocks & a Spaghetti Squash recipe

I'm sorry I missed my Weds. weigh-in this week. I found myself a day behind all week at home and work. Finally, today, I've caught up on the home stuff.

I did manage to finish two blocks for the Swoon QAL, today. I cut all my pieces yesterday and the day before. It actually took that long but doing it all at once was the way to go b/c I'm happy to just plug away on each block. Also, once the first block was pieced, it was much quicker to piece the second one.

Finally, I had to change my chosen Swoon QAL fabrics b/c it turned out I had fat eights of the Sip of Summer line and not fat quarters. Not wanting to purchase anything, I pulled from the endless  (and I mean endless) "mom's calico stash".  To keep the blocks feeling modern, I stuck with the white background. I think they are looking good.

Now, a recipe to share.  Please feel free to play with this one. It was a "what do I have around here" type that can be adapted.

Spaghetti Squash w/Meat & Veggie Sauce

1 Spaghetti Squash
3 oz steak, cubed
1/2 small onion, diced
1/2 cup tomato sauce (spaghetti sauce)
1 big handful raw, baby spinach leaves (no stems), roughly chopped
1 small tomoto, diced
3-4 cloves of garlic, minced
3/4 cup water
1/2 cup white wine
salt, black pepper, paprika, dried italian seasoning, garlic powder
grated parmesan/reggiano cheese
extra virgin olive oil

1. Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove seeds.  Lay  cut side up on a shallow baking pan and season the top with salt, black pepper, paprika & garlic powder.  I just sprinkle over the top (use as much or little as you want or change the seasonings to your preference). Roast for about 35-40 min.

2. When your squash has about 10 min. left, put a medium frying on the stove. Heat oil on med./high heat for a couple minutes, season the meat with salt & pepper and place in the oil. Brown on all sides & cook through to desired doneness. I like some pink so this takes aroudn 4-5 min. for me with stew like cuts of meat. Remove from pan & set aside.

3. Put onions and garlic in pan and sautee until soft.  Add wine & deglaze pan. Cooking off the alcohol. About 5 more minutes. Add  about 1/2 tsp. italian seasoning, tomatoes, water and tomato sauce. Simmer on medium for another 5 or so minutes. 

4. While simmering the sauce, remove squash from its skin with a fork.

5. Back to the sauce, add the meat to it and any other seasoning you want, mix. Add spinach the last 2-3 min. of cooking to wilt slightly.

6. Serve sauce over a helping of squash on a plate or in a bowl.  Top with a sprinkle of grated cheese and enjoy!

Yum!
Beck