Weekly Bits: Topping Your Spaghetti

by in Uncategorized, October 17, 2009

This week on the blog, we covered everything from the classic spaghetti and meatballs to the more adventurous sea greens, and the ideas kept coming. Check out our fave reader submissions from the week — we might have included yours!

From Spaghetti and Meatballs, Lightened Up:
“I mix chopped mushrooms into my meatballs — it lightens them up, adds moisture, reduces calories and adds some minerals. The mushrooms also absorb all the flavors, so no one can even tell if they are chopped finely enough.” –Maebyn

“Here’s a great tip — try adding raisins soaked in water in your meatballs. My neighbor comes from an old Italian family and this is a family ‘secret.'” –Susan

“I love using spaghetti squash when it’s just for me. Saute garlic, basil, oregano, cayenne and your favorite veggies and toss them with the spaghetti squash. Yummy. I use the same sauce combo for whole-wheat and whole-grain pasta.” –Reenie

From Spotlight Recipe: Curried Winter Squash:
“I did a roasted fall veggie dish this weekend that was amazing. Butternut squash, carrots and sweet potatoes dressed with a little salt, pepper and olive oil and roasted at 400 degrees for 30 minutes. Caramelized beautifully, and it tasted so good!” –Fawn

From Katie’s Healthy Bites: Eat Your Sea Vegetables:
“I love making my own homemade sushi with nori seaweed. I use sushi rice, carrots, spinach, asparagus, imitation crab meat and avocado. I saute the spinach and asparagus for a minute; the carrots are raw and match-sticked, and I mix the avocado with the crab meat.” –thismomsguide, via Twitter

From In Season: Pears:
“If you get the chance, try apple pears! They are half apple, half pear. They’re DELICIOUS and could possibly be my favorite fruit.” –Nikki, via Facebook

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