by Heather | Feb 11, 2019 | cooking, egg, gluten free, recipe
Creamy Garlic-Bacon Spaghetti Squash Casserole
2 tbsp olive oil
1 large spaghetti squash
6 pieces of bacon, cut into 1-inch pieces
1 cup full-fat coconut milk (canned)
1 large egg
1 tsp sea salt
Fresh pepper to taste
1 tbsp ghee or coconut oil
½ chopped onion
3 cloves minced garlic
(optional: 2-3 cups of steamed veggies such as peas,broccoli, cauliflower, zucchini, carrots or wilted spinach)
Heat oven to 400 degrees. Cut washed spaghetti squash in half lengthwise and scrape the seeds from the middle using a large spoon. Drizzle each half with olive oil and season with salt, and place cut-sides-down on a lined baking sheet and place in the oven.
Roast until tender, about 45 to 50 minutes. Remove from the oven and, using a fork, scrape each side to remove the “spaghetti” strands. Place in a greased casserole dish.
While the squash is baking, cook the bacon strips on the stove until they’re at your desired level of crispness. Place on paper towel to soak up excess oil.
Whisk together the coconut milk, egg, sea salt and pepper and set aside.
Add the ghee or oil to a pan to melt and add onion to saute until soft. Add garlic and saute for 2 minutes. Add the coconut milk mixture and cook, stirring constantly until thickened, about 5-7 minutes. Add the bacon bits, and pour over the spaghetti squash in the casserole dish.
Add 2 to 3 cups of steamed vegetables such as peas, broccoli, carrots or spinach at this point.) Bake at 400 degrees for 15 to 20 minutes and serve.
by Heather | Nov 27, 2017 | cooking, gluten free, recipe, squash, vegan
Butternut Squash Chili
Ingredients:
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp each: cumin, chili powder & ginger
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 C butternut squash, cubed
- 3 Cups vegetable broth
- 28 oz Fire Roasted Whole tomatoes, diced or broken up
- (2) 14 oz cans black beans, rinsed, rained
- (1) 14 oz can Northern white beans
- 1 Tbsp balsamic vinegar
- 1 large lime for juice & garnish
Directions:
Saute oil, garlic, onion, celery and spices for 5 minutes ~ until softened. Add remaining ingredients except lime juice, and simmer for 1 hour. Serve warm with lime juice and vegan sour cream if you’d like.
by Heather | Oct 16, 2017 | cooking, gluten free, meat, protein, recipe, squash
Beef and Butternut Squash Stew
Ingredients:
2 lb Butternut Squash, peeled and cubed
3 – 4 tbsp Olive Oil
1 large onion, chopped
2lb organic beef chuck
32oz Beef Stock (organic, gluten free)
2 garlic cloves, crushed
sprig fresh thyme, or dried
sprig of rosemary, or dried
1 tsp salt
1 tsp pepper
Directions:
1. Prepare the squash by peeling it, removing the seeds and cutting it into cubes.
2. If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.
3. Heat the oil on a medium heat in a large pot with a solid bottom, then add the onion and sauté for a couple minutes, now add the beef and brown it for a couple of minutes.
4. Add the beef stock, herbs, salt and pepper.
5. Cook it on the stove top on a low simmer for about an hour with a lid on the pot, do not boil.
6. Finally add the butternut squash and cook for a further 30 minutes or until beef is tender.
(Credit: http://www.noshtastic.com/beef-and-butternut-squash-stew/)
by Heather | May 15, 2017 | challenges, cooking, gluten free, protein, recipe, squash, vegetarian
Mexican Zucchini Burrito Boats
Ingredients:
• 4 large zucchini
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 cup salsa (use your preferred level of spiciness)
• 1 red bell pepper, cored and diced
• 1/2 red onion, diced
• 1/2 cup organic corn kernels
• 1 jalapeno (or poblano pepper), cored and diced
• 1 tablespoon + 1 teaspoon olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 cup fresh cilantro, finely chopped
• salt to taste
• ½-1 cup shredded cheddar/monterey jack cheese
Directions:
Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
(Credit: www.makingthymeforhealth.com/mexican-zucchini-burrito-boats/#_a5y_p=5350989)
by Heather | Nov 16, 2016 | cooking, gluten free, holiday, recipies, squash, thanksgiving, vegan, vegetarian
Curried Butternut Squash Soup
Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, grated
10 cups cubed butternut squash (about 3½ lbs.)
1 tsp. sea salt
2 tsp. curry powder
6 cups organic vegetable broth
1 cup coconut milk
Preparation:
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
- Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
- Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
- Place soup in a blender or food processor in small batches; cover with lid and kitchen towel. Blend until smooth.
- Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143
