Grilled Zucchini Rolls with Herbs and Cheese

3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices

1 tablespoon olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces reduced-fat soft goat's cheese
1 tablespoon freshly minced parsley leaves
1/2 teaspoon lemon juice
2 cups baby spinach leaves
1/3 cup basil leaves

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.



In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

From The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger

Spaghetti Sauce over Spaghetti Squash

Every couple of weeks we have spaghetti, what The Child calls "Jeffrey 'sghetti." It's usually a mixture of ground turkey and ground beef, sauteed, fat drained off, and tossed with a jar of some kind of marinara-florentine sauce.

Ever since we discovered spaghetti squash, we've taken to serving the sauce over the cooked squash. I don't know that we've ever told The Child he was eating a vegetable (in addition to the spinach in the sauce) rathe than pasta. He hasn't seemed to notice the difference.

Roasting spaghetti squash and shredding it with a fork is little trouble. Eating the squash in place of pasta is an easy way to get in more vegetables.