SPAGHETTI SQUASH HASH BROWNS

1 spaghetti squash, cut in half

2 tablespoons coconut oil 

1 teaspoon garlic powder

1 teaspoon onion powder

 

Preheat the oven to 375. Cut the squash in half lengthwise, remove the seeds and strands then place both halves face down on a baking sheet. Bake for 25-30 minutes, until squash is tender when pierced with a fork. Remove from the oven and scrape the squash using a fork. Heat a saucepan to medium-high heat. Heat the coconut oil until melted. Add the spaghetti squash, spices, salt and pepper, flipping occasionally with a spatula. Pan-fry until golden brown. Makes 4 servings [Per serving: 100 calories, 10g carbs, 7g fat, 1g protein, 4g sugar].

 

PUMPKIN & SAGE SPAGHETTI SQUASH

1 spaghetti squash

1 can pumpkin puree

¾ cup unsweetened almond milk

½ cup parmesan cheese

¼ cup fresh sage, chopped

1 tablespoon garlic

½ cup pepitas (pumpkin seeds)

 

Preheat the oven to 375. Cut the squash in half lengthwise, remove the seeds and strands then place both halves face down on a baking sheet. Bake for 25-30 minutes, until squash is tender when pierced with a fork. Remove from the oven and scrape the squash using a fork. While the squash bakes, heat a saucepan to medium heat. Spray the bottom with nonstick cooking spray and add the garlic and sage. Cook for 4-5 minutes, stirring occasionally. Add in the pumpkin, almond milk and parmesan cheese. Turn the heat until high until the sauce simmers, stirring frequently. Turn the heat down to low. Stir in the spaghetti squash strands. Serve into 4 bowls and top with pepitas. Makes 4 servings [Per serving: 280 calories, 16g fat, 16g carbs, 7g fiber, 6g sugar, 18g protein].

 

ROASTED SQUASH & APPLE SALAD

1 container pre-cut butternut squash

2 apples, chopped

2 tablespoons maple syrup

1 teaspoon cinnamon

1 bunch kale, chopped

1 cup arugula

1/4 cup balsamic vinegar

 

Preheat the oven to 400 degrees. Toss the butternut squash and apples with the maple syrup and cinnamon. Lay flat on a foil-lined baking sheet and roast for 25-30 minutes, until the squash and apples are caramelized and tender. Place the chopped kale on a separate baking sheet and cook for 15 minutes. Toss the roasted squash, apples, and kale with the arugula and balsamic vinegar. Serves 4-6.

 

AUTUMN VEGGIES

1 red onion, chopped

1 pound Brussels sprouts, halved

1 container pre-cut butternut squash, cubed

1 head cauliflower cut in florets

2 sweet potatoes, cubed

2 tablespoons olive oil

2 tablespoons maple syrup

 

Preheat oven to 400 degrees. Toss vegetables with olive oil, maple syrup, salt and pepper and lay flat on a baking sheet. Roast for 30-40 minutes stirring occasionally, until vegetables are golden brown. Remove from oven and enjoy warm.