Sunday, September 8, 2013

Easy End of Summer Dinner

We've had a sunny week to mark the start of fall out here and luckily it only got better this weekend with totally clear skies and toasty 80+ degree highs.

On saturday we headed about 40 minutes north of the city to Sonoma for a friend's amazing birthday party and pig roast at her family's beautiful home. We spent the day swimming, drinking cocktails and feasting on roast pig and a big spread of seasonal salads. People played lawn games, I got to jump in the pool off a diving board and we ate amazing strawberry shortcake. It was a perfect afternoon.

Impressed by succulents

When we got home on Saturday night I was a little tired and over fed from the sun, drinking and feasting and wanted to make something yummy but healthy for dinner. I went to my go-to favorite, spaghetti squash with sauce and a little chicken sausage. I added a little cottage cheese into the sauce to give it some creamy flavor and used some leftover corn on the cob to make a summery side salad... it turned out great. Here's the deal in case you too want a light and yummy end of summer dinner!

Spaghetti Squash with Marinara/Cheese sauce and Chicken Sausage
Ingredients: Makes 2 big servings 
For the sauce:
1 cup Marinara sauce (I like Trader Joe's Rustico)
2 tsps italian seasoning
1 tablespoon capers
A little sprinkle of red pepper flakes (optional)
1/3 cup light organic cottage cheese
1 italian style chicken sausage chopped up ( precooked kind like applegate or trader joe's)
Grated parmesan cheese (optional topping)

1 spaghetti squash - cut in half lengthwise and scoop out the seeds and stringy stuff in the middle

-Preheat oven to 460 degrees.
-pour a few cups of really hot or boiling water into a pyrex baking dish or pan and place the two halves of the squash in it, the cut sides facing down.
-Bake for about 35-40 minutes or until the inside (that was facing down) is soft enough that you can easily scrape it out with a fork.
-While it's baking warm up all the sauce ingredients above on the stove in a little pot or pan so they are  all warm.
-When Squash is done baking scrape out the middle and toss it in your sauce, add salt and pepper and a little parmesan cheese to taste.  Enjoy!

Arugula End of Summer Salad - Toss the below ingredients and enjoy!
-Heirloom tomatoes (I used mini ones chopped in half)
-Leftover (cooked) corn on the cob - cut it off on the sides with a knife
-Annie's Light Honey Mustard Dressing (you can find this brand in whole foods and many other super markets)
-A little salt and pepper


  1. Beautiful weekend in the Bay - way to take advantage.

  2. amazing! i wonder if that is the faggioli's?? think i saw papa carving up that pig. looks unreal. so fun.

  3. It was! Such a fun event and beautiful spot!