October Meal Hacks

I hope you’ve enjoyed my use of the Instant Pot this past month to expedite some typically lengthy Fall recipes. From a culinary standpoint, I’m thrilled the season has come to embrace soups, stews and comfort foods that lend themselves well to meal prep. With the newest member of our family slated to arrive in December, I’ve been revisiting my favorite Winter recipes that freeze well. Look for those to come over the next few weeks. In case you missed my Instagram post, I will be taking December through the end of February off to focus 100% on getting to know our new addition. Rest assured I’ll be back in March with more great meal hacks, which will become increasingly valuable given that I’ll have a babe in tow. While I’m gone, feel free to check out my archives of past hacks- maybe there’s an option there that’s destined to become your new favorite.

HACK #1: SPAGHETTI SQUASH BOLOGNESE

Ingredients Required:

-         2/3 jar of marinara sauce (I love Rao’s)

-          1 lb of uncooked, ground Italian chicken sausage (Isernio’s Hot Italian is my favorite)

-          2 medium sized spaghetti squash

-          Parmesan cheese to taste

- salt & pepper to taste

Method:

Step 1: Cut spaghetti squash in half (lengthwise) and scoop out the seeds.

Step 2: Place 1 cup of water in Instant Pot, along with trivet.

Step 3: Place squash on trivet, cut side up. Close Instant Pot lid and turn vent to “sealing”. Choose “manual” or “pressure cook” option on high. Use the “+” button to increase time to 9 minutes.

Step 4: Meanwhile, add 1 Tbsp. of olive oil to a large fry pan. Brown chicken sausage until cooked through.

Step 5: Once sausage is cooked, add 2/3 jar of marinara sauce. Allow to simmer on low for 5 min.

Step 6: When squash is done cooking, quick release Instant Pot (turn vent to “venting” with your hand away from the top) until pressure is released (metal valve has dropped).

Step 7: Use a fork to scrape your spaghetti squash interior to create long strings.

Step 8: Plate portion of squash with desired amount of sauce on top. Garnish with salt, pepper and Parmesan cheese.

If you don’t have an Instant Pot, you can bake your spaghetti squash in the oven. Brush the interior with olive oil and place cut side up on a cookie sheet. Bake at 400°F for 45 minutes.

HACK #2: MEXICAN STUFFED SWEET POTATOES

Ingredients Required:

-         4 medium sweet potatoes (washed and unpeeled)

-          1/4-1/2 packet of taco seasoning (based on your desired level of spice)

-         1 small container of plain Greek yogurt

-          1 can of black beans, rinsed and drained

- chopped green onions

- 1 cup grated pepper jack cheese

- 1 x 12 oz frozen bag of chopped bell peppers

Method:

Step 1: Place 1 cup of water in Instant Pot, along with trivet.

Step 2: Add sweet potatoes to the pot. Close lid. Set vent to “sealing.”

Step 3: Choose “manual” or “pressure cook” option on high. Use the “+” button to increase time to 17 minutes.

Step 4: While sweet potatoes are cooking, heat 1 Tbsp of olive oil in a fry pan. Add bag of frozen peppers and saute until soft.

Step 5: Add black beans and desired amount of taco seasoning. Saute until heated through. Set aside.

Step 6: Once timer goes off on sweet potatoes, allow the Instant Pot to “natural release” (just let the pressure release without opening the vent). You’ll know the pressure has released when the valve drops.

Step 7: Cut cooked sweet potatoes in have and layer with desired toppings (I like to layer, cheese, bean and pepper mixture, Greek yogurt and chopped green onions.)

If you don’t have an Instant Pot, you can bake sweet potatoes in a 375°F oven. Wrap sweet potatoes in foil and bake 45 min-1 hour, or until a knife inserts easily.

HACK #3: BAKED OATMEAL

See recipe and full ingredients list on Epicurious website here.