This is so yummy, “keto” friendly and gluten free. Inspired by a TikTok recipe we saw.
1 spaghetti squash halved and seeded
2 Tablespoons olive oil
2 cups shredded pizza cheese blend or mozzarella – 1 cup for the base & 1 cup for on top
1 cup shredded parmesan
1 cup whole milk or heavy cream
1 teaspoon dried thyme
1 teaspoon Italian seasoning
Crushed red pepper flakes and salt and pepper to taste
2 cups spinach chiffonade – cut thinly
In a casserole dish place the squash skin side down so the hollowed out center is up. Drizzle with olive oil. Season with salt and pepper and equally put the parmesan and 1 cup of the shredded mozzarella in each half.
Season the milk or cream with the seasonings and pour half into each squash. Add a cup of spinach to each half and mix with a fork. Top with the rest of the cheese and bake in 400 degree oven covered with tin foil for 30 minutes.
Remove foil and bake 10-15 more minutes to brown the top. Remove and with a fork scrape the squash into strands while mixing with the cheesy spinach sauce. Enjoy!
Pumpkins are a symbol of Autumn they are great to decorate and fun to cook with this time of year…
Easy Pumpkin Bread (or muffins)
Preheat oven to 350°F. (bake 50-60 minutes for loaf or 20-25 minutes for muffins)
1 1/2 cups flour
1 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup vegetable or canola oil
1/2 teaspoon of each (cinnamon, nutmeg, all spice)
Sift together flour, salt, sugar, and baking soda.
In a separate bowl combine pumpkin, oil, eggs, water, and 1/2 teaspoon each of cinnamon, nutmeg and allspice.
Combine all the ingredients but, do not mix too thoroughly. Stir in 1/2 cup walnuts (optional).
Pour into a well-buttered 9x5x3 inch loaf pan or in muffin cups & bake.
Curried Pumpkin Soup- serves 6-8
2 tablespoons butter
3 tablespoons all purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce can) pumpkin
1 1/2 cups half and half
2 tablespoons soy sauce
1 tablespoon white sugar
salt & pepper to taste
2 tablespoons pumpkin seeds (optional)
Melt butter over medium heat, stir in curry & flour and stir until smooth & bubbling. slowly whisk in broth and cook until soup thickens. Stir in pumpkin & half and half. Season with soy sauce, sugar, salt & pepper.
if adding the pumpkin seeds- Bake at 375 for 10 minutes or until brown then sprinkle over soup
Roasted Pumpkin and Wild Rice-serves 6
Preheat the oven to 375 degrees
3 cups peeled, seeded and diced pumpkin cubes
12 small red onions peeled or 6 large ones
1/4 cup olive oil
salt & pepper to taste
In a baking sheet toss the above ingredients & roast for about 45 minutes until pumpkin is soft. Set aside to cool.
Wild Rice- make 2 cups according to package & mix in pumpkin and onions
The Dressing- put the below in a food processor & blend then pour over rice & pumpkins & serve warm
Roasted Butternut Squash with Cranberries & Walnuts
Roasted Butternut Squash with Brown Sugar
Butternut Squash is healthy and delicious!
Our favorite is roasted or puréed into a soup. Here are a few recipes for you to try this fall.
Enjoy and keep it chic and carefree!
ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND WALNUTS (serves 4-6)
Pre heat the oven to 375
Butternut Squash (about 2 pounds)
Walnuts (1/2 cup chopped)
Dried Cranberries (1/2 cup)
2 Tbsp Maple Syrup
1 Tbsp Butter
Olive Oil, Salt & Pepper
Peel, seed and cube the butternut squash. Place on baking sheet and drizzle with olive oil, salt and pepper to taste. Toss to coat all the pieces and roast for about 30 minutes until the squash is fork tender. Bigger pieces may take longer.
In a sauté pan melt 1 Tbsp butter and add 1/2 cup coarsely chopped walnuts and cook for two minutes. Remove from heat and toss in 1/2 cup dried cranberries and 2 Tbsp maple syrup.
Toss all all ingredients in a large bowl together…enjoy
ROASTED BUTTERNUT SQUASH WITH THYME AND BROWN SUGAR (serves 4-6)
Preheat Oven to 375.
Butternut Squash (one large one cut into strips…you could also used cubed squash if easier to work with)
1/2 cup Brown Sugar
8 Thyme Sprigs
Olive Oil, Salt & Pepper
Slice butternut squash down the center and seed. Place in a baking dish. Drizzle with olive oil, salt and pepper to taste. Take the thyme sprigs and remove the leaves onto the squash, leave some whole sprigs because it looks so pretty. Sprinkle brown sugar over the squash and roast for about 45 minutes or until squash is fork tender.
ROASTED BUTTERNUT SQUASH SOUP (serves 4-6)
4 cups Butternut Squash cubed
1 cup diced Onion
3/4 Cups diced carrots
1/2 cup diced celery
4 cups chicken stock (can use vegetarian stock if you are vegetarian…some flavor will be lost)
Parsley for garnish
optional marscarpone cheese
In a large soup pot heat 1 Tbsp olive oil. Add diced butternut squash, carrots, celery & onion. Toss to coat in the oil and cook until onions start to turn clear. Season with salt and pepper. Add 4 cups chicken stock and on a medium low heat, cook down until all the vegetables are tender enough to purée about 45 minutes. With an emulsion blender puree the soup. If you like a thicker soup use less stock. Serve with a garnish of parsley and/or serve with a dollop of marscapone cheese if you want something creamy.