Ingredients: 1 1/2 cup dried elbow macaroni 3 oz gruyere, shredded 8 oz brick extra sharp cheddar, shredded 1 cup whole milk 1 teaspoon ground mustard powder 1 teaspoon hot paprika 3 tablespoons butter 1/4 cup flour 1 1/2 cup roasted spaghetti squash* 3/4 cup fresh breadcrumbs (I used leftover […]
Ingredients: 1 large spaghetti squash 1 tablespoon butter 1 tablespoon olive oil 1 jalapeno, minced 3 cloves garlic, minced 1 onion, chopped 10 oz crimini mushrooms, sliced 3/4 (loose) cup baby spinach 2 cups cubed, cooked chicken breast 14 oz canned black beans, drained sea salt freshly ground black pepper […]
Ingredients: 1 2 1/2-lb spaghetti squash, halved lengthwise 1 tablespoon olive oil 1 tablespoon butter 1 onion, small dice 3 cloves garlic, minced 16 oz gnocchi* 1 cup roughly chopped Italian parsley 1/3 cup shaved Parmesan sea salt freshly ground black pepper Directions: Preheat oven to 350. Line a baking […]
Ingredients 1 large spaghetti squash 15 oz canned black beans, drained 3 slices bacon, cut into 1/2 inch chunks 1 medium onion, diced 3 teaspoons jerk seasoning 1 scotch bonnet pepper, seeded and chopped juice of 1/2 lime 1 teaspoon sea salt Directions: Preheat oven to 375. Place the squash […]
Ingredients: 2 lb spaghetti squashButterSaltPepper Directions: Preheat oven to 400. Pierce squash with fork thoroughly- they can explode! Bake 1 hour or until easily pierced with a fork. Slice in half, remove seeds, scoop out flesh and serve with butter, salt and pepper. Also good with some freshly grated parmesan.