RECIPE: Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

INGREDIENTS1 spaghetti squash
2–3 tablespoons butter
1/4 cup onion or leeks, minced
2 cloves garlic, finely minced
1/4 cup fresh parsley or basil, minced
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
PREPARATION

• Preheat oven to 375 °F.
• Pierce squash a few times with a fork or sharp paring knife (to let steam escape).
• Bake for 60 minutes, or until a paring knife easily pierces skin with little resistance
• Let squash cool for 10 minutes.
• Cut squash in half, lengthwise.
• Using a large spoon, remove and discard the seeds and pulp.
• Use a fork to scrape the squash into long strands, like spaghetti.
• Heat butter in a large sauté pan over medium heat.
• Add garlic and onion, and cook for 3–5 minutes until soft.
• Add parsley and salt, and stir in spaghetti squash strands.
• Toss well, sprinkle with Parmesan cheese, and add more salt to taste.
• Serve warm. (Squash should be al dente—with a slight crunch).

 Serves 4. Prep time, 15 minutes; cook time, 1 hour.

RECIPE: Kale, Butternut Squash and Walnut Pasta

Ingredients:
1 butternut squash, peeled and cut into 1” pieces
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
8 oz. pappardelle (or other pasta)
12 tbsp. unsalted butter
1 cup walnuts, toasted and lightly crushed
3 cups baby kale

1. Heat oven to 425°. Toss squash with oil, salt and pepper.  Spread out in a single layer on a baking tray and bake 25 minutes until tender.
2. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, rinse, and set aside.
3.  Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. 

4.  Toss in pasta, squash, and walnuts; add baby kale and toss until just wilted. 

5.  Season with kosher salt and freshly ground black pepper.

RECIPE: Apple-Cran Breakfast Bars (Gluten Free, Dairy Free, Option to make vegan)

Base:

2 cups old fashioned oats

1 cup slivered almonds

4 tablespoons honey or agave if vegan

1 tablespoon coconut oil

1 teaspoon kosher salt

1 1/2 teaspoon cinnamon

2 very ripe bananas

1 1/2 teaspoons vanilla

Topping:

1/2 cup old fashioned oats

1/4 cup slivered almonds

1/4 cup pumpkin seeds

1 cup finely diced apple pieces

1/4 cup dried cranberries

1/4 cup of coconut-almond milk (or plain coconut or plain almond milk)

1/4 teaspoon cinnamon

Instructions:

Base:

Preheat oven to 350°.

Line 9 x 9 baking pan with parchment paper, lightly grease with butter or coconut oil if dairy free

Add all ingredients in to food processor until *completely* combined and wet. This may take several minutes.

Pour into prepared pan and smooth out with off set spatula until evenly spread.

Bake for 8-10 minutes.

Topping:

Combine ingredients in medium bowl and stir to combine.

Removing pan from oven, spread topping evenly over and lightly press down into base.

Bake an additional 15 minutes

*Serving suggestion: Serve warm with a drizzle of maple syrup on top.

*Store in the refrigerator in a sealed container for up to one week

RECIPE: Beet-Apple Salad

Ingredients:

2 large RAW beets (or about 1 lb), peeled and roughly chopped

2 large carrots (or about 8 oz), roughly chopped

2 apples, cored and roughly chopped

Zest & juice of 2 lemons (or about 1/4 cup)

1 tbsp olive oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp honey

1. Shred the beets, carrots, and apples. You can use a food processor fitted with a shredding blade or a box grater.  Place the shredded beets, carrots, and apples into a very large bowl.

2. Zest the lemons, and add it to the bowl. Add the juice of the lemons to the bowl as well.

3. Add the olive oil, salt, pepper, and honey.

4. Toss the salad well until everything is evenly combined.

*Keeps in the fridge for up to 3 days.