Recipe Swap: Orzo and Squash Gratin

For this swap, I got my recipe from the same person from the last swap, Spicy Artichoke and Sun-Dried Tomato Pasta. I really loved the pasta dish and this dish was equally as good. C was not thrilled about the zucchini and squash, but he ate it anyhow, so that is a very good sign. I am going to try it in the future with other vegetables, any ideas? I bet it would be fantastic with tomatoes, but C doesn't like those either.  My changes are in italics.

Squash Orzo Bake

¾ cup whole wheat orzo (I used regular orzo)
3 squash, sliced
3 zucchini, sliced
1 small onion, diced
1 teaspoon red pepper flakes (optional)
¼ cup veggie stock (I used chicken stock)
olive oil for sautéing
1 cup grated cheese (depending on my mood I use feta, cheddar or a parmesan/romano blend) (I used cheddar)
½ cup bread crumbs (I used a couple tablespoons)
salt and pepper to taste

Preheat oven to 350.

Start by cooking orzo until almost but not quite al dente, about 6 to 7 minutes.

Sauté diced onion in olive oil until translucent, add garlic, red pepper flakes, squash and zucchini, and continue to sauté until tender.

Mix together orzo, veggies, cheese (reserving ¼ cup) and stock until evenly combined, then pour into a casserole dish and top with bread crumbs and remaining cheese. Bake until bubbling and golden brown on top, about 30 minutes.

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Sausage and Vegetable Spaghetti

This was SO good. The house still smells so wonderful, so much so that I really want to dive into another bowl full. Thankfully, for my waistline, the leftovers are in the freezer and away from my stomach. I actually cooked this covered for an extra hour because C was home late from work. The flavors really melded well together and it makes it an easy dish to have on standby. This would be just as delicious with no meat in it, but I am pretty sure C would disagree.

Sausage and Vegetable Spaghetti Sauce

½ pound ground Italian sausage
1 tablespoon extra virgin olive oil
½ onion, chopped
2 large carrots, peeled and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 bell pepper, chopped
1 garlic clove, peeled and minced
½ cup red wine
1 can (6 ounce) tomato paste
1 teaspoon basil
1 teaspoon oregano
½ teaspoon crushed red pepper
1 can (28 ounces) crushed tomatoes

In a large sauté pan, sauté the sausage until cooked through. Remove and drain all but 1 tablespoon of grease, adding olive oil if necessary. Add the onion, carrots, zucchini, squash and bell pepper mixture, sauté until soft, approximately 2 to 3 minutes. Add the garlic and sauté for 30 seconds more. Deglaze the pan with the wine and cook until reduced by half. Add the tomato paste, basil, oregano and crushed red pepper, stir it in to incorporate and cook for 3 minutes more. Return the sausage to the pan. Add the tomatoes, bring the sauce to a boil, then reduce the heat and simmer for 15 to 20 minutes. Salt and pepper to taste. Serve over spaghetti or your favored pasta.

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