FOOD

GOOD TO KNOW

This is definitely the type of dish that can be prepared ahead and refrigerated or frozen until ready to heat and eat. However, it is important to note that the squash has high water content and it may be necessary to drain off any excess water before heating.

Want the top to be a little more caramelized? Place the top of the casserole within 6 inches of your broiler for 4-5 minutes.

To easily cut your squash in half, create a dotted line around the center of the squash vertically by poking a sharp knife into the squash. Then microwave the squash for 5 minutes. Allow the squash to cool slightly and then cut in half along the dotted line.

ALL THE FLAVOR WITHOUT ALL THE GUILT.

COVER STORY

YOUR NEW FAVORITE PASTA DISH DOESN'T HAVE ANY PASTA.

IMAGINE A WORLD WHERE YOU CAN EAT A GENEROUS HELPING OF ITALIAN CASSEROLE AND NOT FEEL LIKE YOU'VE BLOWN YOUR DIET. THAT WORLD IS HERE. THIS LIGHTER RECIPE PAIRS ITALIAN FLAVORS WITH SPAGHETTI SQUASH INSTEAD OF PASTA. THE RESULT IS A DISH THAT IS AS HEARTY AS IT IS HEALTHY.

PESTO CHICKEN SPAGHETTI SQUASH BAKE

serves 8

The ingredients: • 1 large spaghetti squash • 2½ cups chicken breasts, cooked and shredded • ½ cup pesto • ½ cup onion, chopped • 3 cloves garlic, minced or grated • ¾ cup plain non-fat Greek yogurt • 1 teaspoon dried oregano • ½ teaspoon red pepper flakes • ¼ cup parsley, finely chopped • salt and fresh ground black pepper to taste • 1 cup mozzarella cheese • ¼ cup shredded Parmesan cheese • 2-3 medium tomatoes • basil leaves for garnish

The instructions: 1. Preheat oven to 400˚F and line a baking sheet with parchment paper. Cut a clean squash in half vertically. Remove the seeds and coat the flesh of each half with a little olive oil, salt, and pepper.

Bake the squash halves, flesh side down, for 40-50 minutes or until the flesh is fork tender. Allow to cool slightly before handling. 2.Reduce oven to 375˚F. 3.Remove the outer skin from the squash and shred the flesh gently with a fork. Add the flesh to a large mixing bowl. 4.Heat olive oil in a skillet over medium heat and add onion and a light sprinkling of salt. Cook, stirring frequently, for 4-6 minutes or until the onion becomes soft and translucent. Add the garlic and cook for 1 minute more. 5.Add the onions and garlic, chicken, pesto, yogurt, oregano, pepper flakes, parsley, salt and pepper, and ¾ cup of the mozzarella to the squash. Mix thoroughly and taste for seasoning. Adjust salt as needed. 6.Pour the mixture into a casserole dish and press it down gently.

CLEMENTINE DREAM-CAKE

GOOD TO KNOW

Straining the Greek yogurt well is critical to the success of this recipe. To strain it, place 3 cups of non-fat Greek yogurt in a clean tea towel (not terry cloth). Gather the sides and twist making a ball of yogurt at the bottom. Continue twisting and squeezing. When you have expelled enough liquid, the yogurt will have a consistency similar to room temperature cream cheese.

The candied clementine slices can be made a day ahead. Just be sure to store them in an airtight container or zip bag.

The crust can be made a day ahead and kept in the refrigerator until you are ready to fill and bake.

YIELDS: 8-10 PREP TIME: 30 MIN TOTAL TIME: 1 HR 15 MIN + RESTING / CHILLING TIME

Before you start:

The graham cracker crumbs should be ground quite fine.

The crust should be cold (directly from the fridge) when it is filled and baked. The filling should be at room temperature. This will allow the filling to begin to set before the butter in the crust melts, which will keep the crust from absorbing the filling.

Consider making more candied clementine slices than you need for the recipe. They will be great for snacking or as a garnish for a winter cocktail.

Add the 'whipped' yogurt cream just before serving. It does not have the same staying power as traditional whipped cream.

The ingredients:

For the "cheesecake": • 1½ cups finely ground graham cracker crumbs • ⅓ cup sugar (or substitute) • 6 tablespoons butter, melted • ½ teaspoon ground fennel seed • 2 cups plain non-fat Greek yogurt, well-strained • 1 (14-ounce) can non-fat sweetened condensed milk • 2 large eggs • juice and zest of two clementines

For the glaze: • 1½ teaspoons unflavored gelatin • 14 tablespoons freshly squeezed clementine juice, strained (7-8 clementines) • 4 tablespoons sugar (or substitute) • 1/2 teaspoon cornstarch

For the garnishes: • 2-3 clementines, very thinly sliced • sugar for coating • 1 cup non-fat Greek yogurt • 2 tablespoons confectioners sugar The instructions:

For the "cheesecake": 1. Preheat oven to 350˚F. Add graham cracker crumbs, melted butter, 1/3 cup sugar, and ground fennel seed to a bowl. Mix well with a fork to fully coat the graham cracker crumbs. Firmly press the crumbs into a square baking pan lined with aluminum foil or a spring-form pan. The crumbs should form an even layer and should be packed tightly just on the bottom, not the sides. Bake for 8-10 minutes or until the top just starts to brown slightly. 2. Let the crust cool slightly, then cover with plastic wrap and refrigerate for at least one hour before filling and baking. 3. Preheat oven to 325˚F. Place strained Greek yogurt, sweetened condensed milk, eggs, and clementine juice and zest in a mixing bowl. Beat on mediumhigh speed until fully combined.

Pour the mixture over the graham cracker crust and lightly tap the bottom against the counter to eliminate extra air bubbles. Place the dish on a baking sheet and bake for 25-30 minutes or until set.

The center may still be a bit jiggly. 4. Remove the cake from the oven and allow it to cool completely before covering it with plastic wrap and refrigerating for at least one hour. 5. After refrigerating, pour glaze over the top of the cake and tilt the pan in all directions to make sure the glaze is evenly distributed. Chill for at least 30 minutes. 6. Top the cake with small dollops of yogurt cream and half slices of candied clementine just before

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SEASONAL SATISFACTION

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WAIT... THAT'S YOGURT?