Healthy Roasted Veggie and Egg Breakfast, by Diane

 

While at the beach visiting a friend, I made breakfast using a few leftovers from the fridge. This turned out to be a serious hit, and I've been having it for lunches all week- Yum!

Ingredients (makes 3 servings):

2 zucchini, sliced into 1/4 rounds

1 yellow and 1 red bell pepper, sliced

1 small container portobello mushrooms, sliced (I used baby bellas and removed the stem)

10 or so brussels sprouts, halved and stem removed

6 eggs, cooked over medium

1 cup fresh tomato sauce, or eggplant pepper spread from TJ's

12 fresh baby mozzarella balls

Directions:

1. Roast the veggies with salt and EVOO until browned. Set aside in a bowl with the mozzarella balls, letting them melt into the veggies.

2. Cook eggs until yolks are just set, sprinkling with salt and pepper.

3. Combine eggs, veggies and cheese with sauce and enjoy.

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Buttercup Squash and Carrot Soup, by Diane

 

Tonight I wanted to make a squash soup, and I came across a new type of squash I hadn't seen called buttercup. It's apparently sweeter than butternut, and so I created this recipe with some help from looking at other squash recipes from the internet. This is SO dang good. Really comforting, and fairly easy once you skin and cut the squash! 

Ingredients:

1 large buttercup squash, peeled and cut into large chunks

2 cups baby carrots

1 large shallot, cut in half and skins removed

EVOO

Salt

1 tbsp butter

1 tsp fresh thyme leaves

3-4 cups chicken bone broth

1 tbsp maple syrup

1/8 tsp ground nutmeg

1/4 tsp black pepper

1 tsp poultry seasoning

Directions:

1. Preheat oven to 425 and grease two baking sheets. Place squash, carrots, and shallots on the baking sheets, drizzle with EVOO and sprinkle with salt, toss, spread evenly, and roast for 45-60 minutes until browned and softened.

2. When the mixture is cooked, add butter and thyme to a soup pot over medium heat and cook for 2 minutes, stirring often. 

3. Add in squash mixture, broth (start with 2 cups and go from there to your desired consistency), and seasonings. Blend with an immersion blender until smooth and adjust seasonings. 

Rabokki, by Diane

This was the main course for our Korean picnic as part of my cooking through the countries activity during quarantine. Rabokki is basically the equivalent of Korean carboloading, and it is seriously some delicious comfort food! It consists of ramen noodles mixed with rice cakes, fish cakes, hard boiled eggs, and a delicious savory sauce. Sounds like a strange combo but tastes great! I first had this dish at a Korean restaurant and which is now closed due to quarantine, so I knew when I got to Korea I wanted to try my hand at this dish. This came together really quickly and was very easy to make! 

My friend and I each made our own versions of Rabokki and shared at the picnic. My recipe was fish-based with a homemade dashi stock made from kelp and anchovy, while hers was more veggie-based with a bone broth base. In the end we decided that the best version occurred when we mixed both of ours together, and so I am posting a combo of our two recipes. Yum!

Ingredients:

1 small package dried kelp (about 3 leaves)

2 cups bone broth

3 green onions, white bulbs and green stems separated

2 tsp sesame oil, divided

1 tsp soy sauce

2 tbsp gochujang (Korean chili paste)

1 1/2 tbsp sugar

1 tsp minced garlic, plus 3 tsp minced garlic

1 tsp Korean chili flakes (I left this out)

1/2 tbsp tomato paste

1 package instant ramen noodles

4 sheets Korean fish cakes, sliced into bite size rectangles

20 Korean rice cakes, rinsed in cold water

6 fish balls, mixed variety

2 hard boiled eggs, cut in half

1 small onion, diced

1/2 Korean squash, cut into bite size pieces

1/2 cup fresh shiitake mushrooms

Toasted sesame seeds

Salt and pepper

Directions:

1. Soak the kelp in water for an hour. 

2. Marinate the rice cakes in 1 tsp sesame oil, salt, and pepper. In a separate bowl, marinate the mushrooms in 1tsp sesame oil, 1 tsp soy sauce, and salt.

3. Whisk together gochujang, sugar, 1 tsp garlic, chili flakes, and tomato paste in a small bowl. Set aside.

4. Rinse the kelp and boil with the white onion bulbs in a medium pot with enough water to cover for 10 minutes. 

5 Discard the kelp and onion, but keep 1 cup of liquid from the pot. Set aside.

6. Add 1 tbsp oil to a large sauce pot, and add in onions and mushrooms. When they have browned, add remaining 3 tsp garlic and stir. 

7. Add squash to the pan and cook until just soft.

7. Reduce heat to medium low and whisk in sauce along with noodles, rice cakes, and fish cakes.

8. Add in bone broth and kelp water and bring to a gentle boil over medium high heat. Add in eggs after 5 minutes and continue cooking until all ingredients are cooked through and sauce thickens.

9. Garnish with sesame seeds and sliced green onion tops.

Fall Stuffed Delicata Squash, by Diane

Pretty much every fall flavor conceivable was in this dish! This was really easy to make and pretty tasty. It also looked really pretty. The original recipe called for quinoa, but I swapped it out for chicken apple sausage which went great with this dish. I kept out the goat cheese crumbles because of Whole30, but they would have gone very well with this dish!

Ingredients:

3 medium delicata squash

2 large shallots, peeled and left whole

EVOO

Salt and pepper

3 chicken apple sausage links, diced

1/2 yellow onion, diced

1 pack sliced shiitake mushrooms

5-6 cups kale

2 sprigs sage leaves, rough chopped 

1/2 cup chestnuts, roasted and diced (I subbed in walnuts bc my store didn’t have them yet)

8 basil leaves

1/2 cup champagne vinegar (I subbed acv)

1 tsp Dijon mustard

2 tsp honey (I subbed date syrup)

1/2 cup pomegranate seeds

Optional: chicken bone broth, crumbled goat cheese 

Directions:

1. Set oven to 350. Slice the squash horizontally and scoop out the seeds and innards (save some of the seeds). Brush the squash with evoo, salt and pepper, and roast on baking sheets dome side up for 25 min or until golden. 

2. In the same oven, place the whole peeled shallots and squash seeds on another baking tray. Coat with evoo, and roast until golden brown (15-20 min).

3. While the squash roasts, add evoo to a large skillet at medium high heat. Cook the sausage and onions until the onions are translucent. Add in mushrooms and sage.

4. Add kale to the pan and stir until it wilts. If needed, add some broth to the pan to deglaze. 

5. Combine basil, vinegar, mustard, honey, and 1/2 cup evoo in a blender with the cooled shallots until smooth and creamy. 

6. Assemble the squash boats by adding the sausage filling, then sprinkling chestnuts, pomegranate seeds, squash seeds, and goat cheese. Drizzle with the shallot dressing.

Cheesy Broccoli and Chicken Spaghetti Squash Casserole, by Diane

The thickest, creamiest "cheesy" sauce!

This Whole30 recipe came from @littlebits_realfood on Instagram. I hate recipes with quotation marks, like made with "chicken," but this recipe isn't real cheese hence the "cheesy" sauce. It's super healthy, full of good fats, and super delicious! I added chicken to the original recipe, which I'll include below. This one was a hit!

Ingredients:

1 small butternut squash
1 medium spaghetti squash
1 lb chicken breast
2 large crowns of broccoli, fresh
EVOO
Salt and pepper
1/2 cup full fat coconut milk
1/2 cup nutritional yeast
3/4 chicken stock
1 tsp each Dijon mustard, garlic powder, onion powder

Directions:

1. Preheat oven to 400.

2. Roast the spaghetti squash by cutting in half lengthwise, removing seeds, drizzling with EVOO, and placing on a baking tray squash side down for about an hour or until soft enough to shred.

3. In the same oven, roast the butternut squash by peeling and slicing/cubing into 1 inch thick sections, placing on a baking sheet lined with parchment paper and drizzled with EVOO, salt, and pepper until slightly browned (flip halfway), about 40 minutes.

4. While the squash cooks, cube the chicken (small pieces are best) and cook in a pan with EVOO until just white on the outsides. Set aside.

5. Cut the broccoli into small pieces, set aside.

6. When the butternut squash is finished, place it in a blender along with coconut milk, nutritional yeast, chicken stock, Dijon, garlic and onion powders, and salt and pepper to taste. Blend until thick and creamy, and retaste for seasonings. I found that although it was perfectly seasoned after this step, once it cooked the liquid from the remaining ingredients watered it down a bit so I would overseason this step!

7. Shred the spaghetti squash, then combine all ingredients in a 9x13 casserole and mix very well. Bake uncovered for 25 minutes until bubbly and slightly golden on top.

Pizza Spaghetti Squash, by Diane

Unfortunately my large mixing bowl is also orange!!!

This is week 3's installment of Whole30 dinners. It is easy to throw together for a quick weeknight meal, and tasty too! Recipe from @thewholesmiths

Ingredients:

1 large spaghetti squash, halved and de-seeded

EVOO

Salt and Pepper

1 lb. Italian sausage, cooked and sliced or crumbled

1/2 cup sliced black olives

1/2 cup roasted mushrooms

Italian seasoning, red pepper flakes, and nutritional yeast to taste

15 oz. can pizza sauce

Directions:

1. Preheat oven to 425, roast the squash on a baking sheet skin side down until fork tender after brushing with EVOO and sprinkling with salt and pepper.

2. Shred the squash into a large bowl and mix in the remaining ingredients.

Spaghetti Squash with Meatballs, by Cheryl

This was really really good! The meatballs in this recipe were so tender - I wish I had made more of them. I paired it with some nicely roasted spaghetti squash instead of pasta and it came out beautifully. I changed the recipe slightly from the original. I didn't bake the meatballs first and instead just cooked them in the sauce for longer, which made them super tender. I also added another carrot because 1 carrot divided among 8 meatballs doesn't really add much. Yum!

Ingredients:

1 medium spaghetti squash
olive oil
2 stalks celery
2 carrots
1 onion
3 cloves garlic
1/2 cup fresh parsley leaves
1 pound ground beef
1 egg
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
28 ounce tomato puree (I like Pomi)
2 sprigs basil
1 teaspoon dried oregano
salt

Directions:

1) Preheat the oven to 425. Halve the squash lengthwise and scoop out the seeds. Brush both halves with olive oil and sprinkle with salt. Roast cut side up for 40 minutes.

2) In a food processor pulse the carrots, celery, onion, parsley, and garlic until minced. Transfer half of the mixture to a bowl and add the ground beef, egg, breadcrumbs, Parmesan, and 1 teaspoon salt. Mix together. Form into meatballs (mine made 8).

3) Add the remaining vegetable mix into a pan with olive oil and cook until softened. Add the tomato puree, then fill the container with water and add that. Stir in the basil, oregano, and some salt. Bring to a simmer, then add the meatballs and simmer slowly until the meatballs cook through and the sauce thickens (I kept mine in there for about 40 minutes).

4) Use a fork to scrape the spaghetti squash flesh into strands. Divide the squash among bowls and top with meatballs, sauce, and cheese if desired.

Spaghetti Squash with Aruluga Walnut Pesto, by Cheryl

I added shredded chicken to the dishes.

I've really been missing Italy lately. More specifically, the food and the travel! Every weekend I keep saying to Jon, "Last year at this time we were in Budapest, or Finland, or wherever we were at the time" We've made a commitment to go back to Europe at least once a year (and we already have our 2 week Scandanavia trip planned for August, yay!). Anyways, I digress. Now the food is something specific to Italy that I really miss… especially the pizza which is very hard to replicate here. I've been missing my neighbor's Italian pesto sauce and I haven't made it since being back. The basil is sooooo expensive here! I used to be able to get a whole bunch of it for 1 euro and now I'm lucky to get a few leaves for $5 (and the sauce uses a ton of basil). I just can't bring myself to pay that much when I used to be able to get it for next to nothing. Time to break out the basil plant! So this recipe is not something you would ever find in Italy, but it does put a different spin on pesto sauce and my oh my is it good! I would like to try it with pasta next time instead of spaghetti squash just to see how it goes with it, but this is an extremely healthy version and a great alternative to traditional pesto. Taken from this website. Yum!

Ingredients:

1 spaghetti squash
1/4 cup walnuts (I used pine nuts)
1 garlic clove
1 1/2 cups packed fresh arugula
3 tablespoons evoo
3 tablespoons finely grated Pecorino (I used Parmesan)
1 tablespoon water
1 teaspoon salt (we need to add some at the end as well)
1/4 teaspoon black pepper
1/4 teaspoon finely grated fresh lemon zest (I didn't use this)

Directions:

1) Cut squash in half and scoop out seeds. Brush tops with olive oil, then roast face up for 45 minutes at 400 degrees. Cool squash.

2) While the squash is cooking, toast nuts stirring frequently, until a shade darker, maybe 5 minutes.

3) Pulse nuts and garlic in food processor until finely ground. Add arugula, oil, cheese, water, salt, pepper, and zest and pulse until arugula is coarsely chopped.

4) Scrape out squash flesh with a fork. Loosen and separate the strands, then toss it with the pesto in a bowl.

Squash Parsnip Soup, by Diane

This recipe looked nice and warming to me, as it's been chilly here the last few days. I also had a bunch of squash to get rid of, and not that much time to cook in, so this recipe for the crockpot sounded perfect. Overall, this was not my favorite dish- I like parsnips a lot (roasting them with olive oil, salt and pepper until browned they are delicious!!) but they were overwhelming in this dish. I would either reduce them to one, or omit them altogether. Without this problem, the soup was great and I would definitely make this in the future! I added more chicken bouillon powder to give it more seasoning and a better taste, and used Hungarian Paprika because I like the taste better than regular paprika. And finally, I used an immersion blender- I have never understood why people don't buy this 10$ gadget that blends things right in the pot or container it's being cooked in rather than ladling batches out to a blender and transferring back and forth!


Ingredients:

2 cups chopped sweet onion (1 large)
2 cups chopped parsnip (3 large)
1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
3 cups water
2 cups fat-free, lower-sodium chicken broth
3 (12-ounce) packages frozen butternut squash, thawed
2 tablespoons whipping cream
1/8 teaspoon paprika
1/8 teaspoon ground cumin
1/2 cup light sour cream (optional)
8 teaspoons chopped fresh chives (optional)


Directions:

1. Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.

2. Place one-fourth of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

Spaghetti Squash with Ground Turkey, Veggies, and Tomato Sauce, by Diane

This week for lunches I created this healthy combo off ingredients I had on hand and it was delicious!!! Fairly easy to make and packed with nutrients! Also, it keeps well for weekly lunches.


Ingredients:

1 large spaghetti squash
EVOO
1 lb. lean ground turkey
1 pack sweet mini rainbow peppers, seeded and sliced
1 small onion, chopped
2-3 large handfuls kale, chopped and deveined
1 15 oz. can tomato paste
2/3 cup water
Salt, pepper, italian herbs, and pinch of red pepper flakes


Directions:

1. Cut squash in half lengthwise and remove seeds. Drizzle with sea salt, pepper and olive oil and roast for 45 minutes until golden around 400 (I was rushed for time and microwaved it until it was soft enough to cut, then covered the squash halves and microwaved until soft). Shred squash with a fork into strands and set aside in a large bowl.

2. While the squash cooks, brown the turkey and drain then add to the bowl.

3. Cook the peppers and onions in olive oil over medium heat until softened, then add kale and cook until wilted. Add in squash and turkey, then add remaining ingredients and season as desired.

Spaghetti Squash with Kale Pesto, Sausage, and Sundried Tomatoes, by Diane

This recipe is a play off this blog page: http://ohmyveggies.com/recipe-spaghetti-squash-garlicky-kale-pesto-sun-dried-tomatoes/. I added in the hot sausage (turkey to make it healthier, original flavor would work too), white wine, and pine nuts instead of walnuts and it was amazing. This is a great make ahead lunch or an impressive dinner, and a great way to eat more veggies! It came together (after the squash was roasted) in a quick 10 minutes. Yum!

Ingredients:

1 extra-large spaghetti squash, seeded and halved
EVOO
1 1/2 cups packed torn kale leaves
1/2 cup raw walnut pieces, divided
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
Salt and pepper to taste
1/3 cup chopped sun-dried tomatoes
1 package hot turkey sausage
1/4 cup white wine


Directions:

1. Preheat oven to 400ºF.
2. Place the spaghetti squash halves cut-side-up on a baking sheet and spray the tops with oil. Bake until tender and just beginning to brown on the edges, about 40 minutes. Allow the squash to cool slightly; if liquid has collected in the centers, drain it off, then scrape out the insides with a fork and separate it into spaghetti strands.
3. While the squash is baking, combine the kale, 1/4 cup walnuts, cheese, olive oil, lemon juice, and garlic cloves in your food processor. Process until smooth. Season to taste with salt and pepper.
4. Toast the remaining walnuts and set aside. 
5. Remove sausage from casings and cook through. Drain and add in tomatoes and white wine. Cook until  liquid is dissolved.
6. Combine all ingredients in a large bowl and serve.

Non-dairy Broccoli Vegetable and Cheese Soup, by Diane

I came across this recipe from a blog I love, Oh She Glows. This blog takes comfort foods and remixes them into healthy, nutritious options. So when I found this recipe to mimic broccoli and cheese soup, and then saw it incorporated fall's amazing squash, I was hooked. This recipe could not be easier, or healthier, or more delicious for that matter! It makes a ton (10 cups), keeps in the fridge (it gets better with time!) or freezer, and is very filling as a meal itself.

A note on the non-dairy part of this recipe: it is made with nutritional yeast instead of cheese. Nutritional yeast is a deactivated yeast with a bunch of B vitamins added to it. It is also packed with protein (it is a complete protein), fiber, potassium, and selenium. It has a creamy, cheesy flavor and therefore can be added to anything in place of cheese. Now, let me be the first to say that a cheesy-tasting yeast made me want to gag and therefore I have avoided using this product until recently. On accident I ate it in the form of cheesy kale chips from Whole Foods, and it was only until after I finished amazing said kale chips that I thought to read the ingredients and lo and behold- it was nutritional yeast instead of what I thought was delicious cheddar. So, I decided to try it out in a recipe, and this seemed like a great time to do so! There is also no use of cream or dairy like in traditional broccoli cheese soup- the soup is thick and creamy enough on it's own from the pureed vegetables.

I made a few switches to this recipe that came out nicely. First, I added in a small butternut squash to take advantage of fall produce. Second, I used vegetable stock instead of broth (this is a recent tip I picked up that really makes a world of difference, and works with chicken or beef broth as well- I am never going back to broth again!). And third, since I didn't have smoked paprika and didn't want the cayenne, I used one of my favorite spices- hungarian sweet paprika. I used about 1/2 to 1 tablespoon of this in place of her use of these two spices. Finally, I wanted more of a cheesy flavor so I wound up using around 8 tbsp of the nutritional yeast. Really, this recipe is great because you can customize it to what vegetables and spices you love or have on hand.

Another note on her technique- she uses a vitamix and purees the soup in batches after it cools. I have an immersion blender and therefore could blend the soup in it's pot in one batch while it was still hot- much easier and I am sure much less messy! If you don't have this handy gadget, follow along with her instructions- a blender will work fine as well.

Original recipe here: http://ohsheglows.com/2013/09/25/luxurious-7-vegetable-and-cheese-soup/


Ingredients:

1 tablespoon extra virgin olive oil
2-3 cups chopped sweet onion (from 1 large onion)
3 large garlic cloves, minced
1 cup chopped celery (from 2-3 stalks)
1 heaping cup peeled and chopped carrots (from 2 small carrots)
6 packed cups broccoli florets (from 1 large bunch broccoli)
2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
6 cups vegetable broth
5 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cinnamon (optional)
Salt and pepper, to taste (I used about 1 teaspoon salt)
For serving: toasted Pepita seeds, a pinch of cinnamon or smoked paprika, and toasted bread

Directions:

1. Grab a very large pot (about 6.5 qt) with a lid and set aside.
2. Add the onion and garlic with the oil into the pot and saute over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saute over medium heat, stirring every once and a while so it doesn't stick to the bottom.
4. Cover the pot with a lid and cook the vegetables for 4-5 minutes, reducing heat if necessary.
5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10-15 minutes, until the squash and potato are fork tender.
6. Turn off heat and remove lid. Allow the soup to cool slightly for at least 10-20 minutes. After cooling, carefully scoop the soup into a blender (you'll have to do this in a few batches) and add in the nutritional yeast, optional cayenne, and cinnamon. Carefully blend the mixture with the lid ajar (to allow heat to escape) starting at a low speed and increasing the speed until smooth. Season with salt and pepper. Transfer pureed soup into another bowl or jar and repeat this step for the remaining soup.
7. Pour all of the pureed soup back into the original pot and stir to combine the seasonings. Adjust salt and pepper to taste.
8. Ladle into bowls. Garnish with toasted pumpkin or Pepita seeds and a sprinkle of cinnamon or smoked paprika. Serve with toasted bread or croutons.
9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. It should stay fresh for a week in the fridge and it can probably be frozen too.

Moroccan Stuffed Acorn Squash, by Diane

 

 

So I have been on a big Moroccan kick lately! This is my last one for a while :)

 

In the spirit of eating lots of fall treats, I have been looking for new ways to incorporate acorn squash into my diet. I found this recipe online, and it just happened to be Moroccan, and that was it! This recipe was very good, and very filling. My only adjustments would be that it needed more seasoning, and that I would drain the liquid with the exception of 1-2 tablespoons for cooking the onion and garlic. I also switched the meat to lamb to make it more authentic and because I don't know a lot about it (the point of this blog is to learn, right?), so using ground lamb was a great introduction and the flavor was amazing in the dish. This was a massive hit and I will definitely be making it again!

 

Recipe from: http://www.thebittenword.com/thebittenword/2009/10/moroccanstyle-stuffed-acorn-squash.html

 

 

Ingredients:

2 medium acorn squashes (about 2 pounds), halved and seeded

2 tsp. extra-virgin olive oil

3/4 lb. ground chuck (95 percent lean)

ground cinnamon

ground nutmeg

2 tsp. course salt

1/2 medium onion, finely chopped

4 cloves garlic, minced

3/4 cup bulgur wheat

2 cups water

1/4 cup golden raisins

1/4 cup Italian flat-leaf parsley, chopped

2 tbsp. toasted pine nuts

Directions:

1. Preheat oven to 400. Place squashes, cut sides down in a 9×13 inch casserole dish. Bake until tender, 35 to 40 minutes.
2. Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium heat. Add ground beef, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much of the cooking liquid in the pot as possible.
3. Add onion, and cook until slightly translucent, about 5 minutes.  Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine.  Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.  Take pot off the stove and let sit covered for 5 minutes.  Fluff with fork, and add reserved beef, the raisins, parsley and pine nuts.
4. Scrape out baked squashes, forming 1/4 inch thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to the oven. Bake until warmed through and tops are browned. 12 to 14 minutes.

Steamed Moroccan Vegetables, by Diane

This is a recipe I created to mimic the side of vegetables I get at Moroccan restaurants. They always serve a mixture of squashes, carrots, and potatoes on the side and for whatever reason they are the most tastiest part of the dish! They are also super healthy as they're steamed and spiced with lots of anti-inflammatory ingredients. But my favorite part is how they melt in your mouth with a complex and uniquely Moroccan flavor.

I did some research and found a few web recipes, which I mixed together to create the dish. I also added leftover shredded rotisserie chicken to make it more filling for my carnivorous counterparts. The dish turned out really great, and I will definitely be making this again!!


Ingredients:

approx. 32-64 oz. chicken stock, unsalted
3 medium sweet potatoes, peeled
4 large carrots, peeled
1 large butternut squash, peeled
2 medium acorn squash
1 clove garlic
1/2 cup raisins (any color is fine)
1.5 tbsp each: ginger, cumin, sweet paprika
1 tbsp each: cinnamon, kosher salt
1/4 tsp pepper
1 handful each cilantro and parsley sprigs
1/2 cup slivered almonds, toasted and tossed in 1/4 tsp honey

Directions:

1. Cut all veggies into large chunks (they should not be bite-size) and place at the bottom of a large soup pot in the order listed (quickest to cook will be at the top).

2. Add in broth until it covers 2/3 of the veggies, then add in remaining ingredients through seasonings.

3. Lay the sprigs across the top and cover, cooking for about 30 minutes or until veggies are fork tender. Do not lift lid until 20 minutes has passed, and only stir once towards the end as you don't want to let the steam escape or break apart the veggies.

4. Remove sprigs, drain (save some of the broth to pour over the veggies if you want more flavor, or to cook couscous in as a side dish), and sprinkle with almonds.

Spaghetti Squash Primavera, by Diane

Tonight's dinner was inspired by the show Diner's, Drive-In's, and Dives. It was for a baked spaghetti squash that was filled with all sorts of veggies along with ground beef, marinara, and cheese. It looked really delicious, and it definitely was. I opted to put ground turkey instead of beef to make it healthier, and changed around the veggies to fit my family. We were low on fresh veggies so I only used onions and bell peppers, while the original recipe used those along with broccoli, mushrooms, and other types of squash. But you can really put any type of meat, veggies, or sauce in here and the outcome will still be great.


Ingredients:

1 large spaghetti squash
2 tbsp. EVOO
1 lb. ground turkey
2 cloves garlic, minced
1 medium onion, chopped
1 green and red bell pepper, choppped
Salt and pepper
1 1/2 tsp. each basil and oregano
1 jar marinara sauce
1/2 bag mozzarella cheese
1/2 cup + 4 tbsp. grated parmesan cheese, divided

Directions:

1. Preheat oven to 350.

2. Cut squash in half lengthwise and scrape out/discard center with seeds. Then with a fork scrape down the insides of the squash and collect as much as possible in a bowl for later. Place the squash inside up in a baking dish.

3. In a large saucepan heat EVOO over medium high heat. Add turkey and cook until almost white. Add in remaining veggies, seasonings, and squash insides and cook for about 5-7 minutes until veggies begin to soften.

4. Add in marinara and cheese (save the 4 tbsp. of parmesan for later) and stir to combine.

5. Remove from heat and pour mixture into shells. You can pile these fairly high- they'll stay during baking. You can refrigerate any leftover mixture to eat for later.

6. Cover baking dish with foil and bake for 45 minutes.

7. Remove foil, sprinkle with remaining parmesan cheese, and bake uncovered for 15-25 more minutes until squash is fork tender.