FIT HOME TEAM by Laura Posada Jorge Posada

Author:Laura Posada, Jorge Posada
Language: eng
Format: epub
Publisher: ATRIA BOOKS
Published: 2009-07-15T00:00:00+00:00

Spaghetti Squash with Soy Bolognese (aka Faux Bolognese)

Prep Time: 1 hour

Serves 4

1 (4- to 5-pound) spaghetti squash, halved

1 large onion, chopped

1½ tablespoon olive oil

1 garlic clove, chopped

2 large tomatoes, chopped

1 (2-ounce) package soy protein powder

Salt and pepper

1 tablespoon parsley, chopped

Grated Parmesan cheese (optional)

Preheat oven to 350 degrees F. Pour 1 cup water into an oven-safe baking dish and add the spaghetti squash halves, cut side down. Cover with foil and bake for 1 hour, or until soft. While the squash is in the oven, heat a large sauté pan over medium high heat. Add the onions and olive oil and cook until golden, stirring constantly. Add the garlic and cook for 2 minutes more. Reduce the heat to low and stir in the tomatoes. Cover and cook until a sauce forms, about 20 minutes. You can add a little tomato paste if you want more texture. Mix in the ground soy and season to taste. Cook for a few minutes until all the flavors blend, and keep on a very low heat.

Use a fork to shred the squash out of its shell into a large serving bowl. The flesh of the squash will come out in strings, hence the name spaghetti squash. Season to taste with salt and pepper. Serve the spaghetti squash with a ladleful of sauce on top, and sprinkle on some parsley and Parmesan cheese, if desired.

Eggplant Lasagna

Prep Time: 1 hour

Serves 8 to 10

5 large eggplants, cut lengthwise in 1/4-inch-thick slices

½ cup olive oil, plus 2 teaspoons Salt

3 large onions, chopped

3 cloves garlic, chopped

4 large tomatoes, chopped

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

Pepper

1 pound low-fat, part-skim fresh mozzarella, sliced

Reduced-fat butter to grease the baking dish

Preheat oven to 375 degrees F. Brush the eggplant slices with ½ cup of olive oil and sprinkle with salt. Place the slices in a single layer on baking sheets, taking care not to overlap them. Bake for 20 minutes, turning halfway through, until they are lightly golden. While the eggplants are roasting, heat a medium soup pot over medium heat. Add the remaining olive oil and onions. Cook, stirring frequently, until the onions begin to brown. Add the garlic and cook 1 minute more. Reduce the heat to low and add the tomatoes, tomato sauce, and tomato paste. Cover and cook 20 to 25 minutes, until the tomatoes are soft and have formed a sauce. Season to taste with salt and pepper.

Remove eggplant from oven and use a little bit of reducedfat butter to grease a 9 by 12-inch baking dish for the lasagna. Arrange a flat layer of half of the eggplant slices, followed by a layer of half of the tomato sauce, spread evenly across on top. Then add a layer of half of the mozzarella. Repeat with the remaining eggplant, sauce, and cheese. Reduce the oven temperature to 350 degrees F and bake uncovered for 30 minutes, until the cheese is melted and bubbly.

Herbed Quinoa with Crushed Pistachios

Prep Time: 40 minutes

Serves 4 to 6

2 cups quinoa

2 tablespoons

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