[1.] Butternut Squash Alfredo Penne Skillet with Spinach
I mean, if it looks like mac and cheese they will eat it, they had no idea that this recipe had butternut squash in it, I mean I could hardly tell myself! Hashtag, mom win! Also, it's ready in 30 minutes with super-basic ingredients.
Ingredients
2 cups 1-in cubed butternut squash
3 cups fresh spinach, destemmed and roughly chopped
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup butter
3 cloves garlic, minced
3 tablespoons flour
1/2 cup heavy whipping cream
1-1/2 cups milk
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
12 oz cooked penne pasta
2 tablespoons minced fresh parsley
Instructions
Preheat oven to 400F. Place butternut squash on greased baking sheet. Drizzle olive oil over both and season with salt and pepper.
Roast butternut squash for 20 minutes or until tender. Set aside.
In a large skillet over medium-high heat, melt butter then saute garlic in butter 1 minute until fragrant. Whisk flour into butter, then slowly whisk in cream and milk until smooth.
Bring sauce to a boil over medium-high heat, stirring occasionally until thickened. Remove from heat and whisk in nutmeg and Parmesan.
Puree squash in a blender or with an immersion blender. Pour into the mixture and whisk to combine until completely smooth. Stir cooked pasta and spinach into the sauce. Season with salt and pepper and sprinkle parsley on top. Enjoy!
[2.] CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH
Ingredients
1 medium spaghetti squash
2.5 TBSP minced garlic
1 tsp olive or avocado oil
5 oz fresh spinach, chopped
1/2 cup heavy cream
1 TBSP cream cheese
1/2 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper, to taste
grated or sliced mozzarella for topping, to taste
Instructions
First cut Spaghetti squash in half (you can microwave for about 3 mins to soften for an easier cut). Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil.
Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
While the squash roasts, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Serve hot while the cheese is gooey!!
[3.] Zucchini Pizza Boats
The best part about this recipe is my little kitchen helpers can lend a hand in the creation of the boats.
several small zucchinis
1 Tbsp olive oil
1 clove garlic , finely minced
Salt and freshly ground black pepper
1 cup marinara sauce (I used Classico Four Cheese)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/3 cup finely shredded parmesan cheese (1.4 oz)
1/2 cup mini pepperoni slices
2 Tbsp chopped fresh oregano
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
Challenge: Try a new recipe this week and enjoy the crisp change in weather.
[2.] CHEESY GARLIC PARMESAN SPINACH SPAGHETTI SQUASH
Ingredients
1 medium spaghetti squash
2.5 TBSP minced garlic
1 tsp olive or avocado oil
5 oz fresh spinach, chopped
1/2 cup heavy cream
1 TBSP cream cheese
1/2 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper, to taste
grated or sliced mozzarella for topping, to taste
Instructions
First cut Spaghetti squash in half (you can microwave for about 3 mins to soften for an easier cut). Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil.
Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
While the squash roasts, start on the sauce.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Serve hot while the cheese is gooey!!
[3.] Zucchini Pizza Boats
The best part about this recipe is my little kitchen helpers can lend a hand in the creation of the boats.
several small zucchinis
1 Tbsp olive oil
1 clove garlic , finely minced
Salt and freshly ground black pepper
1 cup marinara sauce (I used Classico Four Cheese)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/3 cup finely shredded parmesan cheese (1.4 oz)
1/2 cup mini pepperoni slices
2 Tbsp chopped fresh oregano
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
Challenge: Try a new recipe this week and enjoy the crisp change in weather.
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