"Spaghetti" Dinner

Fall is my favorite season! I love the cooler weather, the changing leaves, and it doesn't hurt that squash is in season. If you haven't tried spaghetti squash either as a substitute for pasta or as a side, you're missing out!

Ingredients:

Makes 4 servings

1 spaghetti squash (about 3 lbs)

1 lb (big package) of sliced button mushrooms

1 cup chopped onion

1 tbsp of minced garlic (I love garlic)

1 cup halved cherry/grape tomatoes

3/4 cup crumbled feta cheese or goat cheese, your taste buds can make the call

(This can be omitted, makes for a creamier, lactose having sauce) 2 sun-dried tomato, basil laughing cow cheese wedges

- With the tip of a knife, pierce squash in about 5 places

- Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened

- When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm.

- Heat large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook for about 5-7 minutes until mushrooms become brown on one side

- Stir in onion and garlic, cook until onions are softened

- Add tomatoes and cheese until cheese is melted and bubbly

- Spoon sauce over spaghetti squash and eat up!

Roasted Veggies

 

8 servings Ingredients:

1 Butternut squash, 1 inch cubes with skin on

1 Red onion, chopped roughly

1 Sweet onion, chopped roughly

1 lb Brussels sprouts, trimmed and halved

2 tblsp olive oil

½ tsp curry powder

½ tsp sesame seeds

½ tsp poppy seeds½ tsp garlic

Salt and pepper - Preheat oven to 450 degrees - Mix olive oil, curry powder, sesame and poppy seeds, salt and pepper together - Coat veggies with flavored olive oil, I do this by mixing them all together in a bowl - Dump veggies in 2 aluminum foiled roasting pans - Roast in oven for 45 mins, stirring once halfway through

Plantain, Coconut, Squash Soup

Ingredients: 2 ripe, grilled or baked plantains, peel removed 2 cans light coconut milk 1 12 oz frozen box of winter squash Salt and Pepper to taste

-Combine all ingredients in large stock pot on medium heat until everything is warmed through -Use a stick blender to puree everything to a desired consistency

This soup is surprisingly easy and surprisingly delicious!