Pages

Showing posts with label squash. Show all posts
Showing posts with label squash. Show all posts

30 Day Vegan Experiment Results



In attempt to start to eat healthier, I took on a 30 day challenge to eat a vegan diet.  A healthy vegan diet.  No oil, no sugar, low salt, no caffeine and no processed products. I also maintained eating gluten free.  I successfully ate no meat all month.  My only "cheats" we a sip of coffee with Almond Joy creamer that I so wanted to try (it was awesome by the way). I also had some onion rings when I ate out.  The gluten gave me a 24 hour headache and I'm sure there was egg in the onion ring batter.  So not worth the headache. All in all, pretty good.  I made egg salad for husband and didn't taste it.  That was hard.  :-)

Typically, I started the day with a Green Smoothie. I would make a whole pitcher and drink the whole thing throughout the day.  I'd have a light lunch, maybe Veggies and Hummus or a Bean Burrito.  Then I would eat a fairly normal dinner. I tried to post 30 days of recipes but seriously I didn't need to cook that much. I loved having so many leftovers in the refrigerator. I like eating simple delicious food.  Plus I had a couple of recipes that were good but not blog worthy. I planned a meal with spaghetti squash but after I opened it up, it was not pretty inside.  I ended up eating homemade Refried Beans on a corn tortilla with tomato. Simple and delicious. I do have here some recipes that I wanted to make and I will make again soon.  Take a look at the last several posts to see what I was eating all month. 




30 days, Pros and Cons

Pros: I felt great. I went the whole month without a headache (but for the onion ring incident). Right before this month, I had so many headaches, a friend of mine told me I should go to a doctor for them.  Well, this way of eating seemed to work. No doctors for me. Another pro - I did lose weight. And wasn't hungry at all. 

Cons: Since my family wasn't exactly on board with this, I had to often make extra meals.  One for me and one for them.  Since I ate so many leftovers, this wasn't actually that bad. I am working on them getting healthy too and getting them to include more veggies in their diet. 





Will I continue to eat a vegan diet?

First of all, the word vegan will never describe me.  I view a vegan as someone who won't buy leather shoes and will buy certain kinds of lip balm that don't have animal products in them.  Vegans don't eat honey and I don't think that eating honey is wrong.  That may be fine for some but not me.  Plus a lot of people who eat a vegan diet don't really eat a healthy diet. Oreos are vegan.  Many vegans eat a lot of fake meat and processed food.  

I like the term "Healthy Plant Based Diet".  That just makes sense to me.  Processed foods aren't healthy or plant based. If God didn't make it,  I have to question if we should eat it.  For now, I see no rush in eating meat or dairy. 

 Eliminating or severely reducing meat makes sense to me.  I don't believe that we really need animal protein.  I do believe that we are eating too much meat and are unhealthy because of it.  The jury is still out on dairy foods.  I've heard and read that they are not good to eat but no one has given me convincing proof.  Yet.  I really didn't miss dairy products this month except for the cheese on pizza. I didn't miss meat at all. I did miss eggs though. I so love eggs. 

 For now I will continue to eat a healthy plant based diet.  I feel better, a LOT better. So why would I go back to eating foods that don't make me feel good? I do have about a month worth of posts scheduled on my blog that aren't all plant based. I still make new recipes for my family. I will be posting a variety of foods but this won't become a vegan blog.

Here is some really good information about how to have a healthy plant based diet.  Even if you have no desire to give up meat, it is worth reading. She really has some good information. 




Quinoa with Sun Dried Tomatoes and Corn (ignore the chicken in the picture)


reade more... Résuméabuiyad

Butternut Squash Rancheros



This is one of my favorite meals.  So quick and easy and total comfort food.  The caramelized squash tastes fantastic with the beans.  A little heat but not too much.  



I posted this recipe a couple of years ago but thought it needed to be reposted for my 30 Days of Vegan recipes.  This is a favorite whether you're vegan or not!  




Butternut Squash Rancheros Recipe


1 lb. butternut squash, peeled and sliced into 1 in. rounds
Cooking spray
Salt

1 tsp. ground cumin
1 tsp. ground coriander
1/2 large onion, finely diced
1 jalapeno pepper, seeded and finely diced
3 garlic cloves, minced
1 - 8 oz. can tomato sauce
1/4 tsp. salt
1 tsp. honey
1 - 15 oz. can black beans, drained and rinsed
Cilantro

Preheat oven to 425 degrees. Spray both sides of the squash with cooking spray.  Place the squash on the baking sheet and sprinkle with salt.  Bake for 15 minutes.  Flip and sprinkle with more salt.  Bake for another 15 minutes.  

While squash is cooking, begin sauteing the onions in cooking spray for about 5 - 6 minutes.  Throw in cumin, coriander, jalapeno and garlic and cook for anther 2 minutes.  Add tomato sauce, salt, honey and beans and cook for another 5 minutes or so.  

When the squash is done, turn on the broiler and broil for 5 minutes. Watch to make sure the squash caramelizes a bit but doesn't burn.  

Place half of the bean mixture on a plate or bowl and top with 1/2 the butternut squash.



reade more... Résuméabuiyad

Orange Squash


I always seem to have some sort of squash on my counter.  Today I had a butternut squash and spaghetti squash. Butternut squash is perfect just plain, it really doesn't need anything. Spaghetti squash is more on the plain side and does need some perking up.  While I mostly eat my butternut squash plain, today I added a bit of flavor. It is a subtle flavor. You just get a bit of the orange flavor and it is delicious. 

I ate this with some Chipotle Black Beans and some rice. Normally I would have liked to add more green to my plate but I'd had a lot of green earlier in the day so I was okay with it. 

I did overcook caramelize this just a bit this time. The sauce got thicker and darker but still tasted great. 




This is Day 5 of 30 days of vegan recipes.  I'm not finding this challenge too hard.  The only thing I need to remember is not to eat leftovers off my kids plates.  I usually tend to finish the last couple bites of their omelet or eat a bite of cheese as I'm cutting it for them.  I've stopped that and it's starting a good habit for me.  

Having trouble sleeping?  Dry tongue?  Elena from Vegalicious has some great thought about these symptoms and Magnesium. 




Orange Squash Recipe

1 medium squash, about 1 1/2 lbs. I used butternut squash
2/3 cup water
3 tbsp. orange juice concentrate
1/2 tsp. ginger

Peel and seed squash.  Cut into 1/2 in. pieces. In a large saucepan, add squash, water, orange juice and ginger.  Simmer about 20 minutes until the squash is tender, stirring often to combine the flavors. 




reade more... Résuméabuiyad

Sausage, Butternut Squash and Veggie Cassoulet


I'm always impressed by a dish that has a ton of veggie and tastes so good.  Joanne put vegetarian sausage in her cassoulet and I wasn't even sure that I wanted any sausage. I was thinking about just putting some large butter beans and keeping it meatless.  Chickpeas would have been good too.  In the end, I did happen to have some sausage in the refrigerator that I threw in.  It's really up to you, vegetarian or not. You really can't go wrong here.




Sausage & Veggie Cassoulet
Adapted from Eats Well with Others

1 large butternut squash, peeled and diced
12 oz. sausage links, cut into coins (feel free to use vegetarian if you'd like)
1 tbsp. minced garlic
1 large onion, chopped
2 carrots, cut into chunks
2 zucchini, cut into coins or moons
Salt and pepper
28 oz. canned diced tomatoes
1/4 cup chopped parsley
1 tsp. dried thyme
1 tsp. oregano
1 can white beans, drained and rinsed
Pinch of cayenne

Line a baking sheet with parchment paper.  Spread butternut squash on baking sheet, spray with cooking spray and then sprinkle with salt and pepper. Roast for 30 - 40 minutes or until fork tender.

In the meantime, heat about a tablespoon of oil in a pan and add the sausage coins, turning as needed until the pieces are deeply browned on all sides about 5 - 10 minutes.  Remove from pan.

Reduce heat to medium and add the garlic, onions, carrots and zucchini.  Sprinkle wit salt and pepper.  Cook until starting to soften, about 5 minutes.  Add the canned tomatoes and the liquid along with the sausage and herbs.  Bring to a boil.  Add the beans and bring to a boil again.  Reduce the heat so that the mixture bubbles gently but continuously.  Cook for about 20 minutes.

Add the butternut squash into the mix.  Simmer for a couple of minutes and taste and adjust seasoning.



reade more... Résuméabuiyad

Butternut Squash Gratin


I think that this was supposed to be a side dish.  I made this when my husband was working and I ended up just eating this as a main dish.  It was completely delicious and filling.

My only complaint was that that I wish I had made more and had leftovers. 




Butternut Squash Gratin
Adapted from As Good As Gluten

4 cups butternut squash, peeled and diced into small chunks
3/4 cup onion, finely chopped
1 cup apple, finely chopped
1 egg
1 egg white
3 tbsp. mayo
1/3 cup breadcrumbs, I used gluten free
4 oz. cheese, I used sharp cheddar
Salt and pepper to taste

Grease an 8 in. baking dish with cooking dish. Place diced butternut squash into a microwave safe bowl with a couple of tablespoons of water. Cover and steam on high for 3 - 5 minutes.

Heat a pan with cooking spray and add onions and apple, stir until softened, about 4 minutes.  In another bowl, beat egg, egg white, salt, pepper and mayo together.  Add 1/2 of the cheese, breadcrumbs, onion, apple and squash. Spoon into the prepared pan and sprinkle with remaining cheese.  Bake for 45 minutes at 350 until cheese is melted and slightly browned.  Serve hot. 

One Year Ago...










Honey Lime Enchiladas

This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth and Soul at 21st Century Housewife
Tasty Tuesday at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.




reade more... Résuméabuiyad

Spaghetti Squash, Black Bean and Avocado Burrito


You may have noticed that I eat a lot of tortillas.  Tex mex food is my favorite.  I got excited when I saw Roni's recipe for these burritos.

Yes, I get excited about spaghetti squash.  Don't judge.


The only change I made to the original recipe was to add black beans.  I wanted the extra protein and they just look pretty in the burritos.

I like pretty food. 


This was a fantastic meal.  The flavors were perfect and I loved the texture of the spaghetti squash instead of rice.  Way less calories too! 



Spaghetti Squash, Black Bean & Avocado Burrito Recipe
Adapted from Green Lite Bites

2 1/2 cups spaghetti squash, cooked
1/3 cup salsa
1 can black beans, rinsed and drained
1 tsp. cumin
1 tsp. chili powder
1 avocado
Corn tortillas (or flour if your not gluten free)
Sour cream or cheese if desired

If you haven't cooked your squash. Cut in half and place on a plate with a splash of water on the bottom. Place in microwave and cook until soft and done.  About 7 - 10 minutes depending on your size of squash. Or you can cut it in half and place it in the oven on a tray with a splash of water.  Roast for about 30 - 40 minutes until done.  I often will make a large one and keep it in the refrigerator and take it out as necessary.

Warm the squash in a pan on the stove. Add the salsa, beans and spices. Heat for just a couple of minutes until warmed through. 

Top your tortillas with some avocado. I put a bit of sour cream on there too.  Top with squash mixture and enjoy!  Top with cheese if desired. 

The flour tortillas are large enough to roll as a burrito but the corn tortillas are small so I ate mine more like a taco.  It's all good. 

One Year Ago...












Naked Chicken Burrito Bowls



reade more... Résuméabuiyad

Spaghetti Squash Gratin w/ Tarragon Lemon Mustard Sauce


When Saucy Mama asked me to create a recipe using their delicious flavored mustard, the first thing I thought of was spaghetti squash.  I know, squash and mustard aren't usually a usual combination.  Well, Saucy Mama Tarragon Lemon Mustard isn't your usual mustard. 

Saucy Mama was kind enough to send me a bunch of delicious flavors to try.  I've made a delicious dipping sauce for chicken tenders with the Garlic Mustard.  I made a fantastic chicken salad using the Chipotle Mustard.  But this spaghetti squash creation is my favorite. 


This is everything I could possibly want in a meal. It is gluten free, vegetarian, low calorie, low carb and healthy.  Oh, did I mention that it tasted fantastic?  The Tarragon Lemon Mustard made a scrumptious sauce that paired beautifully with the squash and the other vegetables. 

I made a version later in the week without the beans but I think I prefer the beans. It makes more of a complete meal and was very filling!

I made this for the Skinny Mama Mustard Contest.  Saucy Mama is letting me giveaway 3 bottles of mustard plus they are having a contest for the best recipe.  Details about the giveaway are here.  Here is a link to see all the other recipes submitted. 





Spaghetti Squash Vegetable Gratin with Tarragon Lemon Mustard Sauce


1 large spaghetti squash
1 large onion, chopped
1 tbsp. oil
2 zucchini, sliced and halved
3 oz. fresh spinach, rough chopped
1 can black beans, rinsed and drained
Salt and pepper

1/3 cup sour cream, light, softened
4 oz. cream cheese, light
1/2 cup parmesan cheese, shredded
3 tbsp. Saucy Mama Tarragon Lemon Mustard
2 large eggs, lightly beaten

4 oz. mozzarella cheese, shredded

Cook spaghetti squash.  I put mine whole in the microwave for about 6 minutes.  Remove and cut in half when you're able to handle it.  Place back in microwave on a plate, cut side up, with a splash of water on the plate.  Cook several more minutes until softened.  Using a fork, scrape the insides out into a large bowl.  
Heat oil in large skillet and saute onion for 4 - 5 minutes until softened.  Add chopped zucchini, spinach and black beans and cook for a few minutes.  Add salt and pepper, stir and remove from heat.

Combine cream cheese, sour cream, parmesan cheese, Saucy Mama mustard and eggs in a medium bowl and stir to combine.  Add sauce to spaghetti squash.  Add vegetable/bean mixture to spaghetti squash and combine thoroughly.

Pour mixture into a 9 x 13 in. pan that has been sprayed with cooking spray.  Top with shredded mozzarella cheese. Place in 350 degree oven for about 40 minutes until bubbly. 

Total calories = 1790 calories
8 servings

Calories per serving 223.7

Total Fat 9.9 g
Saturated Fat 4.9 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.1 g
Cholesterol 67.4 mg
Sodium 308.3 mg
Potassium 424.6 mg
Total Carbohydrate 19.7 g
Dietary Fiber 5.1 g
Sugars 4.4 g
Protein 13.1 g




This is linked with:
Gluten Free Homemaker's Gluten Free Wednesdays

reade more... Résuméabuiyad

Butternut Squash and Black Bean Casserole Recipe


I've been trying to eat less meat. I'm trying to eat healthier and I've been making changes in my diet.  I just don't think the we need to eat meat with every meal.  I still eat meat, I'm not going completely vegetarian but I only like to eat meat 2 - 3 times a week. Tops.  I would probably eat less if it weren't for my meat eating family. 


This was an interesting recipe.  I wasn't sure how it would turn out as I was making it. 

It was a casserole, yet kinda like a thick soup.  It had the flavors similar to chili, yet the next day, it thickened so I use it as taco filling.


However it was served, it was delicious.  It was flavorful, pretty, super healthy, gluten free and meat free.  All that I love in a meal.



Butternut Squash & Black Bean Casserole
Adapted from Fat Free Vegan

2 cans (15 oz) black beans, drained and rinsed
1 cup corn
1 large onion, chopped
1 bell pepper, chopped
2 tbsp. garlic, minced
2 tsp. cumin
2 tsp. ancho chili powder
1/2 tsp. chipotle chili powder (or to taste)
2 - 15 oz. cans of diced tomatoes, drained, LIQUID RESERVED

2 1/2 lbs. butternut squash, peeled and cut into thin slices or cubes

1 cup milk
1/3 cup cornstarch
1 tsp. salt
1 tsp. ground mustard
1 tsp. paprika

In a large bowl, combine the black beans with the next 8 ingredients and set aside. 

Spray a 9 x 13 in. pan with cooking spray.  Lay 1/3 of the squash (or pumpkin) in the bottom of the dish and sprinkle lightly with salt and pepper.  Cover with 1/2 of the bean mixture.  Repeat layers with another 1/3 of the squash and the remainder of the beans.  Finish with the final 1/3 of the squash slices. 

Combine the reserved tomato juice with the milk, cornstarch and spices.  Stir well and pour over pumpkin.  Cover tightly and bake for 30 minutes.  Remove the cover and bake for about 20 - 30 minutes more until sauce is thick and bubbly and the squash is tender.

Total calories = 1850
8 huge servings = 231 calories per serving

One Year Ago...









Apple Cider Beef Stew

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Project Linky at It's a Keeper
Bake with Bizzy at Bizzy Bakes
Foodie Friday at Designs by Gollum
Gallery of Favorites at The 21st Century Housewife
Friday Favorites at Simply Sweet Home
I'm Lovin' It at Tidy Mom


reade more... Résuméabuiyad

Spaghetti Squash Gratin



Don't you love the recipes that are packed plum full of veggie and taste absolutely delicious?  Plus, the best part of this meal is that you get to eat an enormous piece, get extremely satisfied and full for about 400 calories. 

Yes, I know I've been posting a lot of recipes lately with spaghetti squash but I just can't help but pick one up every time I go to the grocery store.  Then it sits on my counter until I figure out what to do with it.  


I'm glad I chose this recipe, it was fantastic!

Hubs even liked it!  Do you think he noticed there wasn't meat in it?  Not a bit. 


Spaghetti Squash Gratin
Adapted from The Healthy Foodie


1 spaghetti squash, cut in half and seeded
1 onion, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
1 box frozen spinach, thawed
3 cups frozen corn, thawed
1 cup cherry tomatoes, cut in half or quartered
3 oz. walnuts, chopped
3 oz. cheddar cheese, shredded
2 oz. asiago cheese (or swiss)


Sauce:
Zest of 1/2 lime (I forgot this)
3/4 cup cottage cheese
1/4 cup plain greek yogurt
1 whole egg
1/2 cup milk
3 tbsp. corn starch
1 tbsp. dijon mustard
1/2 tsp. salt


Sprinkle both halves with a bit of salt and pepper and lay them face down in a shallow baking dish.  Add about 1/4 cup of water in the bottom of the pan, cover with foil (I didn't) and cook for about 40 minutes, until tender. 


Coat pan with a bit of cooking spray and add onion, salt and pepper.  Cook onion until it softens a bit, about 3 - 4 minutes. 


Let squash cool a bit and remove the flesh by sort of fluffing it with a fork.  Place in a large bowl.  Add onion and spinach. 


Mix all the ingredients for the sauce and pour over the spinach and squash mixture. 


Add tomatoes, walnuts and cheddar cheese and stir together.  Transfer mixture to a 9 x 13 in. pan and sprinkle with cheese. Cook in the oven at 375 for about 40 - 45 minutes until cheese turns golden brown and mixture starts bubbling. 

Total calories = 2413 calories
6 servings = 402 calories per serving

One Year Ago...







Dutch Apple Cheesecake

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey's What's for Dinner, Mom?
Made By You Monday at Skip To My Lou
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
The Mommy Club at Crystal and Co.
Best Recipes at This Chick Cooks



Calories calculated from calorieking.com. Some numbers are approximate and rounded.
reade more... Résuméabuiyad

BBQ Bacon Spaghetti Squash with Caramelized Onions



I started cooking the spaghetti squash without even knowing what was the plan was for it.  I was thinking about mixing it with spaghetti sauce, meat and cheese for a spaghetti like meal.  We've eaten that before and it's quite good.

However, I was in the mood for something different. 

I've been using spaghetti squash for a lot of different things lately.  So I pulled out all the sauces in my refrigerator and thought about what I wanted to use with the squash. 

When I found the BBQ sauce and the onions on the counter, I thought of pizza. My favorite pizza. BBQ chicken pizza. 


I hadn't pulled out any chicken yet but had bacon in the refrigerator.  So before I knew it, I was caramelizing onions, crumbling bacon, shredding cheese and whipping up dinner.

This exceeded my expectations.  I will go on record saying that this is probably my FAVORITE meal.  Needless to say I ate way too much of it. Plus I made another batch the week later. I ate too much of that also.

Next time you have a spaghetti squash sitting around, I really, really suggest this meal. You won't be sorry.  


Barbecue Bacon Spaghetti Squash with Onions Recipe

1 large spaghetti squash
2 tsp. Barbeque seasoning
1/2 cup barbeque sauce
6 oz. cream cheese, softened
1/2 pack of bacon, cooked and crumbled
5 - 6 small red onions, halved and sliced
4 oz. cheddar cheese, shredded

Halve the spaghetti squash and place on a large plate upside down, place a splash of water on the plate.  Microwave for 8 -12 minutes until soft.  My microwave is super small so I just did half of the squash at a time.  You can also place the squash halves upside down on a baking pan and bake them in the oven at 375 for about 40 minutes or until soft.  Let the squash cool a bit and scrape the flesh out with a fork.

Cook onions with about a tablespoon of bacon grease in a large pan on medium.  Cook for about 25 - 30 minutes until soft and caramelized, not burnt, stirring occasionally.  

Place squash in a 9 x 13 in. pan. Stir in the 2 teaspoons of barbeque seasoning.  If you don't have BBQ seasoning, some salt, pepper and Lawry's would work too. 

Press the squash into the bottom of the pan lightly. 

Mix the cream cheese and the BBQ sauce together. You may need to microwave the cream cheese for a few seconds to soften more.  Spread the BBQ mixture over the squash.  It's okay if the cream cheese still has some chunks that didn't mix in. 

Sprinkle bacon over the BBQ sauce.  Pour the caramelized onions over the bacon. Sprinkle with cheese.  Bake at 350 for about 20 minutes until cheese is melted.

Total calories = 2172 calories
8 servings = 272 calories per serving

One Year Ago...










Chicken Pasta Salad


This is linked with:
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We Are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipe at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Made by you Monday at Skip to My Lou

reade more... Résuméabuiyad

Butternut Squash Quinoa Stuffing


Confession; I am don't like traditional stuffing. Or dressing, whatever you'd like to call it.  The soggy bread thing just never rocked my boat.  Must be a texture thing. 
Then I found this recipe and it just changed everything. I love quinoa and as you can tell by the plethora of squash recipes on my blog; I completely am in love with squash.



The big chunks of squash paired with the pecans is wonderful. The flavor is excellent and the raisins bring out that touch of sweetness that is irresistible.  Even if you don't like raisins, don't skip them.  The golden raisins pretty much disappear but that sweetness stays.

No more soggy bread for me, this is a stuffing recipe that I will make again and again.



Butternut Squash Quinoa Stuffing
Adapted from Veggie Converter

1small butternut squash, about 1 lb., peeled and chopped
1 large onion, chopped
Salt and pepper
1 cups quinoa, rinsed
2 cups chicken or veggie broth
1/4 cup balsamic vinegar
1 tsp. italian seasoning
1/2 cup pecans, chopped
1/2 cup golden raisins (or craisins)

Cook squash in a pan with a bit of water until soft. Or roast in oven until tender. Sprinkle with salt and pepper. Set aside.

Bring the broth to a boil and add the rinsed quinoa. Bring back to a boil, reduce heat and simmer about 20 minutes, until quinoa sprouts are showing and most of the liquid is absorbed.

Meanwhile, cook chopped onion in a bit of cooking spray in a pan until soft. Mix balsamic vinegar and italian seasoning.  Add squash, onions and quinoa and mix.  Mix chopped nuts and raisins.  Pour into an 8 x 8 in. pan sprayed with cooking spray.  Bake at 350 for 15 - 20 minutes or until heated through.  Fluff with a fork and serve. 

One Year Ago...











Chicken Tortilla Casserole

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey's What's for Dinner, Mom?
Made By You Monday at Skip To My Lou
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
The Mommy Club at Crystal and Co.
Best Recipes at This Chick Cooks


reade more... Résuméabuiyad

Sausage & Spaghetti Squash Breakfast Pie




Spaghetti squash is the new hashbrowns.  Spaghetti squash is also the new rice, potatoes, crust, burrito filling... You get the picture.  I've been using squash for a lot of things lately.

I actually get excited when I see a new recipe or think of a new idea for using spaghetti squash.  It is super healthy, so low in calories and a perfect replacement for higher calorie crusts and fillings.

Breakfast casseroles are fantastic.  Although my favorite time to eat them is dinner.  Breakfast for dinner rocks.


I did a little happy dance when I saw Veronica's recipe for this Sausage and Spaghetti Squash Breakfast Pie.  Seriously, no joke. I did the dance. :-)

This meal tasted fantastic. It had all the taste that you love on a breakfast casserole, without all the heavy calories. Squash makes me happy.





Sausage & Spaghetti Squash Breakfast Pie Recipe
Adapted from Veronica's Cornicopia

1 (3lb) spaghetti squash
8 oz. bulk sausage
1/2 large onion, chopped
1 green pepper, chopped
1/2 tsp. dried sage
5 eggs
1 tsp. salt
Black pepper
Cheddar cheese (I used 3 oz)

Cook spaghetti squash.  Oven: Cut lenthwise, spoon out seeds and place cut side down on a baking sheet sprayed with cooking spray.  Bake for 45 minutes at 375 until tender. Microwave: Cut lenthwise, spoon out seeds and place on a plate cut side down and microwave for about 10 - 12 minutes or until tender.  Let cool a bit and rake out the squash with a fork.  Refrigerate until ready to use.

Cook sausage in a pan, breaking apart so you have crumbles.  Stir in onion and green pepper and cook for 3 -4 minutes until softened.  Stir in sage and spaghetti squash. If the squash is very watery, you can cook the mixture a bit to help it evaporate. 

Pour mixture into a 9 x 13 in. pan sprayed with cooking spray.  In a bowl, whisk together the eggs, salt and pepper, then pour over the squash and sausage mixture.  Bake at 350 for 45 minutes.  Sprinkle cheese over the top and cook for another 5 minutes until melted. 

Total calories = 2000 calories
6 huge servings = 333 per serving
8 servings = 250 per serving

One Year Ago...










Pumpkin Pasta with Bacon

This is linked with:

Full Plate Thursday at Miz Helen's Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom
Ultimate Recipe Swap: Squash at Life as Mom
Made By You Monday at Skip to My Lou

Calories calculated from calorieking.com. Some numbers are approximate and rounded.
reade more... Résuméabuiyad

Caramelized Autumn Fruit Stuffing



I'm not a huge stuffing fan. It's okay but it's not something I love or even make well. The few times I've made it, it's either not done enough or too soggy. 

But this stuffing, my friends, rocked my world.  I'm ashamed to admit how much I ate.  Well, not too ashamed. It was really worth it.



The flavors went perfect together! I used a gluten free bread but you can use whatever kind you'd like. 



Caramelized Autumn Fruit Stuffing Recipe
Adapted from How Sweet it Is

1 large butternut squash, chopped
2 apples, chopped
2 pears, chopped
5 tbsp. butter
1 tsp. salt
1 tbsp. cinnamon
6 - 8 slices of bread (I used gluten free)
1 tbsp. brown sugar

Add squash, apples and pears with 1 tbsp. butter in a hot pan.  Toss with cinnamon and salt. Stir a few times to coat and combine.  Let caramelize, stirring occasionally for about 15 - 20 minutes. 

While the fruit is caramelizing, toast bread. Cut into cubes that are about the same size as the fruit.  Place in a large bowl.

Once fruit is caramelized, add to a bowl with bread.  Mix to combine. 

Spoon stuffing into a 9 x 13 in. pan. Melt the remaining butter and stir in the brown sugar. Pour butter over stuffing.  Bake for about 20 minutes. 

One Year Ago...








Southwest Potato Hash

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made by You at Skip to My Lou
Mangia Monday at Delightfully Dowling
Meatless Monday at Midnight Maniac
Tuesdays at the Table at All the Small Stuff
Hearth and Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar & Gluten Free
Works for me Wednesday at We are THAT Family
Gluten Free Wednesdays at Gluten Free Homemaker
Best Recipes at This Chick Cooks
Side Dish Saturdays at Cinnamon Girl Recipes

reade more... Résuméabuiyad