Baked Spaghetti Squash Lasagna Style

"This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a
try!" Prep Time: 30 Minutes. Cook Time: 1 Hour 15 Minutes. Ready In: 1 Hour 45 Minutes. Makes 6 servings. Printed from
Safeway.com, Submitted by Brisak
Ingredients:
1 spaghetti squash, halved lengthwise and 1 cube vegetable bouillon
seeded black pepper to taste
1 onion, chopped 1 (15 ounce) can black olives, chopped
15 g minced garlic 115 g shredded mozzarella cheese
2 (14 ounce) cans stewed tomatoes 80 g shredded Parmesan cheese
5 g dried basil
Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash
halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden
brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium
thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of
spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients
are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Aloo Matar
"Potatoes and peas are cooked in a tomato sauce with Indian seasonings." Prep Time: 15 Minutes. Cook Time: 30 Minutes.
Ready In: 45 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by Vaijayanti Tamhankar
Ingredients:
60 ml vegetable oil 125 g tomato puree
220 g onions, finely chopped 3 g garam masala
15 g ginger garlic paste 3 g paprika
1 bay leaf 4 g white sugar
4 large potatoes, peeled and chopped 6 g salt
150 g frozen peas 6 g chopped cilantro

Directions:

1. Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are
tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay
leaf.
2. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10
minutes. Mix in the cilantro and continue cooking about 2 minutes.

Black Bean and Salsa Soup

"Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly.
Serve with a dollop of sour cream and a sprinkling of green onion." Prep Time: 10 Minutes. Cook Time: 10 Minutes. Ready
In: 20 Minutes. Makes 4 servings. Printed from Safeway.com, Submitted by Maryanne
Ingredients:
2 (15 ounce) cans black beans, drained and 2 g ground cumin
rinsed 60 g sour cream
355 ml vegetable broth 10 g thinly sliced green onion
235 ml chunky salsa
Directions:

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green
onion.

Beezie's Black Bean Soup

"This slow cooker black bean soup features tomatoes, jalapenos, garlic, rice, lentils, chili powder and more!" Prep Time: 1
Hour . Cook Time: 5 Hours . Ready In: 6 Hours . Makes 10 servings. Printed from Safeway.com, Submitted by Beezie
Ingredients:
455 g dry black beans 1 (28 ounce) can peeled and diced
1420 ml water tomatoes

1 carrot, chopped 15 g chili powder

1 stalk celery, chopped 4 g ground cumin

1 large red onion, chopped 0.8 g dried oregano

6 cloves garlic, crushed 1 g ground black pepper

2 green bell peppers, chopped 45 ml red wine vinegar

2 jalapeno pepper, seeded and minced 20 g salt

50 g dry lentils 90 g uncooked white rice

Directions:

1. In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10
minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
2. In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
3. Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin,
oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the
last 20 minutes of cooking.
4. Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.

Basil Vegetable Soup

"A savory jumble of squash, roasted peppers and tomatoes in steaming broth, topped with shredded cheese, makes a lovely
starter or meatless main course." Prep Time: 25 Minutes. Ready In: 25 Minutes. Makes 4 servings. Printed from
Safeway.com, Submitted by Safeway
Ingredients:
6 green onions, ends trimmed 1 (7 ounce) jar roasted red peppers,
1 clove garlic, minced or pressed coarsely chopped

1 tablespoon Safeway SELECT Verdi Olive 1 pound Roma tomatoes, cored and
Oil chopped

6 cups fat-skimmed vegetable or chicken 1/4 cup chopped fresh basil

broth 2 tablespoons Safeway SELECT Verdi
3/4 pound yellow or green zucchini or Balsamic Vinegar
crookneck squash, ends trimmed, sliced 3/4 cup Safeway SELECT Verdi Shredded
thin Parmesan Cheese

Directions:
1. Slice green tops of onions and set aside. Chop white part of onions; put in a 5- to 6-quart pan with garlic and oil. Stir over
medium-high heat until onions are limp, about 3 minutes.
2. Add broth to pan, cover, and bring to boiling over high heat. Stir zucchini, peppers, and tomatoes into broth; reduce heat,
cover, and simmer until zucchini is tender when pierced, about 5 minutes.
3. Stir in reserved green onion tops, basil, and vinegar. Ladle into bowls and add parmesan to taste.

Barley Bake
"This imaginative barley and pine nut side dish will bring tasty excitement to your table!" Prep Time: 15 Minutes. Cook Time:
1 Hour 25 Minutes. Ready In: 1 Hour 40 Minutes. Makes 6 servings. Printed from Safeway.com, Submitted by KATINHAT
Ingredients:
1/4 cup butter 1/2 cup sliced fresh mushrooms
1 medium onion, diced 1/2 cup chopped fresh parsley
1 cup uncooked pearl barley 1/4 teaspoon salt
1/2 cup pine nuts 1/8 teaspoon pepper
2 green onions, thinly sliced 2 (14.5 ounce) cans vegetable broth

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly
browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart
casserole dish, and stir in the vegetable broth.
3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Balsamic Mushrooms
"Garlic is perfumed and cooked in olive oil, then mushrooms are stirred in and a splash of balsamic vinegar and white wine
are added. Two minutes later this terrific appetizer is ready for four lucky guests." Makes 8 servings. Printed from
Safeway.com, Submitted by CHRISTYJ
Ingredients:
1/3 cup olive oil 3 tablespoons balsamic vinegar
3 cloves garlic, minced 3 tablespoons white wine
1 pound fresh mushrooms, sliced salt and pepper to taste

Directions:

1. Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring
occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

Baked Vegetables I
"Potatoes, onions, broccoli and zucchini are mixed and plopped into a casserole dish. A bushing of olive oil and a sprinkling
of dried soup finish it off." Prep Time: 15 Minutes. Cook Time: 45 Minutes. Ready In: 1 Hour . Makes 4 servings. Printed
from Safeway.com, Submitted by Klara Yudovich
Ingredients:
2 potatoes, peeled and cubed salt to taste
4 carrots, cut into 1 inch pieces 1/4 cup olive oil
1 head fresh broccoli, cut into florets 1 (1 ounce) package dry onion soup mix
4 zucchini, thickly sliced
Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
2. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
3. Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are
ready.

Artichoke Spinach Lasagna

"This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth,
onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled
feta." Prep Time: 20 Minutes. Cook Time: 1 Hour . Ready In: 1 Hour 20 Minutes. Makes 8 servings. Printed from
Safeway.com, Submitted by DMCCRACKEN
Ingredients:
cooking spray hearts, drained and chopped
9 uncooked lasagna noodles 1 (10 ounce) package frozen chopped
1 onion, chopped spinach, thawed, drained and squeezed dry

4 cloves garlic, chopped 1 (28 ounce) jar tomato pasta sauce

1 (14.5 ounce) can vegetable broth 3 cups shredded mozzarella cheese,

divided
1 tablespoon chopped fresh rosemary
1 (4 ounce) package herb and garlic feta,
1 (14 ounce) can marinated artichoke crumbled

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and
simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before
cutting.
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