Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

It’s time for Secret Recipe Club and this month I got to select something form the archives of Nora’s Natural Noshing. She actually had me back in 2013 and she tried my Slow Cooker French Dip Sandwiches and I was excited to return the favor. At first I was tempted to make her Butternut Whoopie Pies with Goat Cream Cheese Filling because um goat cheese filling? Then I spied her Sausage, Kale, and Squash Soup and dreamed of coming home to it after a cold day. Heck it would have be just the thing I needed after Ohio State lost to Michigan State on Saturday, when I couldn’t feel my toes after watching that heart breaking end from the stands. But I digress.

In the end I went with her Chorizo Ragu over Spaghetti Squash but instead of scraping the spaghetti squash out of it’s skin I decided to stuff the ragu inside, using the squash as an edible bowl (except for the skin of course). But check out How to Cut and Cook Spaghetti Squash if you prefer it the other way.

When the ragu was cooking I couldn’t wait, the aromas coming out of the pan were delightful. The scent captivated Bob into venturing into the kitchen and he couldn’t help himself but to try it before I was even done. He proclaimed it to be a perfect combination of flavors and I cannot say I disagree.

Two years ago: Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

Three years ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread

Four years ago: Pumpkin Swirl Cheesecake

CHORIZO RAGU STUFFED SPAGHETTI SQUASH

Serves 4

Ingredients:

2 small spaghetti squash, halved and seeds removed

2/3 lb. chorizo sausage, casings removed

2 garlic cloves, minced

1-1/2 tsp ground cumin

1/2 tsp smoked paprika

1 jalapeno, seeds and veins removed and minced (optional)

1/2 small yellow onion, diced (about 2/3 cup)

1 red bell pepper, diced

2 Roma tomatoes, diced

1 (14 oz.) can black beans, drained and rinsed

2-4 cups of spinach, stems removed and chopped

1/4 cup fresh cilantro, chopped

Juice from 1/2 lime

Salt and pepper, to taste

Garnish/serving ideas

Directions:

1. Preheat oven to 400 degrees F. Lightly drizzle olive oil over squash and season with salt and pepper. Place squash cut side down onto a baking sheet lined with foil and bake for 30-35 minutes or until tender. Set aside for serving.
2. While squash cooks, place a medium skillet over medium heat and add chorizo and onion. Saute until cooked through and no longer pink and lightly browned.
3. Add garlic, cumin, paprika and jalapeno and cook until fragrant, about 30 seconds to one minute.
4. Add bell pepper, tomato and beans and cook for 3-4 minutes. Toss in spinach and cook another minute or two until wilted.
5. Add cilantro the the skillet along with fresh squeezed lime juice. Season to taste with salt and pepper.
6. Spoon ragu into cooked spaghetti squash. Sprinkle with grated cheese and/or additional cilantro if desired and enjoy!

Source: Adapted slightly from Natural Noshing.

These spaghetti squash lasagna boats are like a gluten free lasagna with Italian turkey sausage baked into half of a spaghetti squash.

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When I first started this food blogging thing, I submitted several pictures to websites like Tastespotting and Foodgawker only to be consistently rejected. Honestly I cannot blame them as my pictures during those times weren’t that wonderful (as many food bloggers can relate to with their first photos).

Now that I have a nice camera and a little more experience, I decided it was time to try them out again. And guess what? I got my first submissions onto both sites yesterday! The Smoked Sea Salt Caramel Dark Chocolate Chip Cookies made it onto both Foodgawker and Tastespotting, and the Cookie Dough Oreo Cake made it onto Tastespotting. Of course several others were rejected but that seems to be pretty typical and I still have plenty of learning to do when it comes to food photography.

Most of the time when my pictures don’t come out perfectly it is because I am in a hurry or don’t have the best lighting. It is especially difficult when you have hungry eaters anxiously waiting to eat the item you are photographing. Take these spaghetti squash lasagna boats for example: the lighting was not ideal but three other people were ready to dig in.

I love cooking for more than just myself, but always feel bad making people wait until the photoshoot is done. It is a tricky thing to balance! Lighting aside, these lasagna boats were a delicious, low carb alternative to traditional lasagna with a fun presentation.

One year ago: Cake Batter Chocolate Chip Cookies

Two years ago: Gluten-Free Bananas Foster Muffins

Three years ago: Cashew Chicken

SPAGHETTI SQUASH LASAGNA BOATS

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Yield: 4-6 Servings Prep Time: 45 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

SQUASH

• 1 large spaghetti squash (about 5 cups cooked)
• Salt and pepper, to taste

SAUCE

• 1 tsp olive oil
• 1/2 sweet onion, finely chopped
• 3 cloves garlic, minced
• 14 oz. Italian turkey sausage, casings removed
• 15 oz. can crushed tomatoes
• Salt and pepper, to taste
• 2 Tbsp chopped fresh basil (or 2 tsp dried)

TOPPING

• 1/3 cup part skim ricotta cheese
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp chopped parsley (or 1 tsp dried)
• 3/4 cup part-skim shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees. Line baking sheet with foil and lightly coat with nonstick spray.
2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper and place on prepared baking sheet, cut side down. Bake for 1 hour. Keep the oven on, remove squash and allow to cool about 10 minutes.
3. With 30 minutes remaining, prepare the sauce. In a large deep sauté pan, heat oil and add onions and garlic. Sauté on medium-low for about 3-4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. Add the crushed tomatoes and add salt and pepper to taste. Cover, reducing heat to low, and simmer 20-30 minutes. Add in fresh basil at the very end.
4. Meanwhile, in a small bowl combine the ricotta cheese, Parmesan cheese and parsley.
5. When the spaghetti squash is cool enough to handle, use a fork to remove flesh. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the shells and place back on the baking sheet.
6. Top with remaining sauce, the ricotta cheese mixture, and mozzarella cheese.
7. Bake in the oven for 20-30 minutes or until everything is hot and the cheese is melted.

Source: Adapted slightly from Skinny Taste.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 10/6/21, photo above is the original.

Since I have never had spaghetti squash before, I decided I should try out her recipe. It involves a white cheddar cheese sauce inspired by Annie’s White Cheddar Mac ‘n Cheese, which meant it had to be good!

Upon my first bite, I was first surprised by the little bit of crunch that the squash still had despite being fully cooked – but I liked it! And the white cheddar sauce was so good I would love to pour it all over every pasta dish I make in the future. Thanks Laura for great first experience with spaghetti squash!

SPAGHETTI SQUASH WITH WHITE CHEDDAR CHEESE SAUCE

Serves 4

Ingredients:

SQUASH

1 large spaghetti squash

1 tomato, diced

1/2 red onion, chopped

Salt and pepper, to taste

WHITE CHEDDAR CHEESE SAUCE

2 Tbsp unsalted butter

2 Tbsp whole-wheat flour (regular all-purpose works too)

1/4 tsp salt

1 cup plain almond milk

Dash white pepper (black pepper is fine if you don’t have white)

1 cup shredded white sharp cheddar cheese

1/4 cup shredded Asiago cheese, plus more for topping

Directions:

1. Preheat oven to 375 degrees. Cut the spaghetti squash in half (lengthwise) with a heavy duty kitchen knife. Once open, use a spoon to scrape away the seeds and stringy bits, until the inside is clean. Bake rind side up about 30 to 40 minutes in about 2 tablespoons water.
2. Meanwhile, melt butter in sauce pan over low heat. Using a whisk blend in flour, salt and dash white pepper. Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Remove sauce immediately upon bubbling and add cheese. Mix, cover, and set aside.
3. Check to see if the squash is cooked by sticking a knife into it. The knife should slide in easily. Flip the squash over with a spatula so that the cut side is facing up. Using a dinner fork, scrape the flesh of the squash, moving gently around the shell fluffing up the strands of squash. Transfer to a large bowl.
4. Fold in the tomato, red onion, salt, pepper and cheese sauce until mixed. Serve immediately with freshly grated Asiago cheese.

Source: Adapted slightly from A Healthy Jalapeno.