Spaghetti squash is quickly becoming a staple in our house. You can make a variety of cusines with it AND best of all, it is a hit with eaters of all ages. Below is an Italian favorite, lighted up! You could also make a Vegan/Vegetarian version if you passed on the shrimp and loaded up more veggies! Enjoy! XOXO
1 large spaghetti squash
1T olive oil, divided
1 T garlic, minced
1lb shrimp, peeled, devined
2 small zucchini, cut in half and sliced
1 c mushrooms, sliced
1 c marinara sauce, heated
This is a meal you could enjoy for breakfast, lunch, or dinner! The waffles reheat well in a toaster oven too!
Below is the recipe for the waffles. The recipe for the southwestern veggies can be found in this post. Enjoy!
4 medium size potatoes (I used white here, but you could definitely make this with sweet potatoes!)
1/2 c chopped onion
1/ c chopped green pepper
salt/pepper, to taste
1) Preheat waffle iron on medium setting.
2) Peel potatoes and cut into 2-4 large chunks each (will need to be small enough to fit into the opening on your food processor).
3) With your food processor set up so that the blade will shred, shred your potatoes.
4) Remove potatoes from food processor and squeeze with a paper towel until they are dry (remember: the drier the crispier!)
5) In a small bowl, lightly stir in onion and peppers with a fork. Season potatoes, as desired.
6) Grease the waffle iron with olive oil. Place potatoes in a mound starting from the center and with a fork, spreading out to the edges. Press lid down.
7) After about 10 minutes, check waffles. They should be starting to brown. Cook until desired crispiness, then carefully, lift with a fork off of the waffle iron and build your stacks! (I have found cutting with kitchen scissors the waffles into fours and lifting each one individually is the safest bet to ensure they do not fall apart during lifting from the waffle iron!)
Typing up this recipe, all I could think of was the "Big Salad" Seinfeld episode. If you haven't seen it, I highly recommend you check it out ASAP. A little teaser of the script below....
George: Sure, all right, what do you want?
Elaine: Um, hum, I don't know.. . . A big salad?
George: What big salad? I'm going to the coffee shop.
Elaine: They have big salads.
George: I've never seen a big salad.
Elaine: They have a big salad.
George: Is that what I ask for? The BIG salad?
Elaine: It's okay, you don't…
George: No, no, Hey I'll get it. What's in the BIG salad?
Jerry: Big lettuce, big carrots, tomatoes like volleyballs.
I'm literally laughing out loud reading that!
Any-who, BIG salads, are my new lunchtime love. A lot more of these will be coming your way soon. But to kick it off, here is one I made this week. And yes, I know it isn't fall right now, but that will never stop me from eating all this harvest goodness! ENJOY!!! XOXOXO
1 T coconut oil
1/2 small sweet potato, peeled, cubed
1/4 c butternut squash, peeled, cubed
1/4 c carrots, peeled, cubed
1 t cinnamon
1 t coconut sugar
2 c mixed greens
1/4 c quinoa, cooked
1 small gala apple, sliced
1/4 c dried cranberries
Preheat oven to 350F degrees. In a small baking dish, coat with coconut oil. Add sweet potato, squash, and carrot cubes. Toss in oil. Sprinkle with cinnamon and sugar. Bake for 45 minutes, tossing at 15 minute intervals. When sweet potato mixture is cooked, set aside and allow to cool to room temperature. After cooling period, in a large bowl, place mixed greens. Top with sweet potato mixture, quinoa, apple, and cranberries. Eat & enjoy!
9 dried lasagna noodles, whole wheat
10 oz Alfredo Sauce
3 T lemon juice
10 oz Package frozen chopped spinach, thawed and well-drained
1 c roasted red peppers, chopped, drained
If desired, 1 c shredded chicken cut into small pieces
1/2 c Mozzarella cheese, shredded
1) Pre-heat oven to 325. Coat a 9x13 baking pan with cooking spray.
2) Cook noodles according to package instructions . Drain and rinse with cool water. You can also use the noodles that do not require any pre-boiling!
3) While noodles are cooking, combine sauce, lemon juice, spinach, and red peppers (and if desired, chicken).
4) Arrange 3 cooked noodles in the pan. Top with 1/3 spinach mixture. Repeat two more times.
5) Cover with foil and bake for 45 minutes.
6) Uncover, sprinkle with cheese, and bake uncovered until cheese is melted.
7) Let dish stand for 5 minutes before serving.