Entrees, Garden, Vegetable

Spaghetti Squash – healthier option

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I don want to say this is the perfect option to pasta-  because well I am a pasta freak! This is a healthy option for a good spaghetti sauce that taste really good!  the key is a fresh spaghetti squash and really getting it steamed/bakes to tender.  I just half mine- seed it and roast it in an inch of water on the base of the pan. Cutting a raw squash can be tricky with the outside skin being really hard and tough.  So if this makes you nervous- roach the entire whole squash and seed it when its fully cooked.  I would recommend foil wrapping it if you cook it whole and icreash bake time by 20 minutes depending the size of the squash. Turn it half way thru the baking process.

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I roasted mine tightly foiled covered and halved for 1 hour at 400 degrees.  this was a 2.5 lb squash.  you can tell if its done if the exterior is soft and gives easily.

remove and allow to cool- then fork spread the meat into a bowl. season to taste.

 

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I like mine, as pictured, with my ground chicken veggie tomato sauce with a sprinkle of parmesan cheese.  also good with butter, salt and pepper or season salt.

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Soups and Appitizers, Vegetable, Vegetarian

Cauliflower Corn Chowder

Im trying, probably like most, to eat healthier these days. Smaller portions, more vegetables and lower fat. I love the new rice made from cauliflower and this simple chowder is hearty, healthy and satisfying. Using our friend cauliflower for the star of the party.

Easily made Vegan (suggestions added) my shown recipe includes bacon, chicken-broth and 1 %milk.

  • Small cauliflower stemmed and florets chopped
  • Small sweet onion chopped
  • Stalk of celery chopped
  • Med carrot cleaned and chopped
  • 1 small bag frozen sweet corn
  • 2 slices of bacon chopped (sub olive oil) V
  • 6 cups broth
  • Tsp better than bouillon chicken (V sub vegetable flavor)
  • 2 cups milk or coconut milk V
  • 2 T flour or 4 cornstarch V
  • Bay leaf
  • White pepper to taste

Cook bacon til partial done add vegetables less corn.

Cook until onion and vegetables just start brown. Stay close so they dont burn.

Add broth and bullion and simmer 10 min til soft.

Carefully with hand mixer or blender blend the veggies to desired texture. I like mine at a choppy texture larger than rice.

Return to pan-add corn and bay leaf bringing back to gentle simmer. Heat thru-

Sprinkle flour across top and mix in. If using cornstarch mix first with 1-4 cup water or broth and add.

Add milk( or coconut milk) and simmer to desired thickness.

Serve with garnish of parsley and croutons.

Hearty soup that is creamy, filling and satisfying.