Category: Recipes

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Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

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Cook Time 1 hour
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 2 medium acorn squashes halved, seeds scooped out
  • 4 small sweet potatoes halved lengthwise
  • 6 tbsp. olive oil or butter divided
  • 1 medium/large onion chopped
  • 3-4 cloves garlic chopped
  • 2 tsp. thyme
  • 2 tsp. pure maple syrup
  • Pinch of cayenne or to taste if you like heat
  • 1 1/2 – 2 quarts bone broth depending on how thick/thin you prefer your soup
  • Sea salt and pepper to taste
  • Garnish with coconut milk/yogurt or sour cream and a drizzle of olive oil optional

Method
 

  1. Pre-heat the oven to 400 degrees.
  2. Spread olive oil over the flesh of your acorn squash halves and sweet potato halves, and then sprinkle with sea salt and pepper. Place the squash and sweet potatoes flesh side down on a baking sheet and roast at 400 degrees for 45 minutes, until the veggies are soft.
  3. You can start the rest of the soup when take the squash and sweet potatoes out of the oven so they are cooling while you work –you’ll want the squash cooled so you can handle it to scoop the flesh out.
  4. In a large soup pot, add 2-3 tbsp of butter and the onion with a pinch of sea salt. Cook the onion over medium-high heat for about 5-7 minutes. Add the garlic and cook for 1 minute.
  5. Add the thyme, broth, and roasted squash and sweet potatoes, and bring to a simmer for 5 minutes.
  6. Turn off the heat, and blend the soup with an immersion blender, or pour it into a regular blender to puree. Garnish each bowl with a splash of coconut milk or dollop of sour cream and a drizzle of olive oil.

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Sweet Potato Kale Soup

Sweet Potato Kale Soup

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Cook Time 37 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 stalks celery diced
  • 1/2 large yellow onion diced
  • 1 bell pepper diced
  • 3-5 cloves garlic minced
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 2 medium sweet potatoes peeled and diced
  • 2 cups cooked chickpeas rinsed well
  • 4 cups vegetable broth
  • 4 cups filtered water
  • 1/2 bunch curly kale roughly chopped (about 4 cups)
  • Salt and black pepper to taste

Method
 

  1. First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
  2. Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
  3. Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
  4. Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.

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Roasted Broccolini with Winey Mushrooms

Roasted Broccolini with Winey Mushrooms

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Cook Time 35 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 pounds broccolini (2 large bunches) ends trimmed
  • 4 tbsp. olive oil divided
  • 1 tsp. kosher salt divided
  • 1 small sweet onion finely diced
  • 8 ounces cremini or other mushrooms thinly sliced
  • 1/4 cup dry white wine or vermouth
  • 1/4 tsp. freshly ground black pepper
  • Grated parmesan cheese for serving (optional)

Method
 

  1. Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature).
  2. In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before absorbing it and browning. Be patient, as the flavor is in the browning.)Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
  3. Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

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Quick and Easy Vegetable Soup

Quick and Easy Vegetable Soup

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Cook Time 25 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

  • olive oil
  • 1 carrot finely diced
  • 2 ribs celery diced fine
  • 1 can crushed tomatoes 14 oz.
  • 5 cups chicken stock
  • 5 cups assorted vegetables cut into small pieces (broccoli,zucchini, carrot, bell pepper, tomatoes, etc…)
  • Salt and pepper
  • 1 pinch red pepper flakes
  • Sour cream and green onions to garnish optional

Method
 

  1. Heat the olive oil in a large saucepan or Dutch oven.
  2. Cook the carrot, onion and celery until tender.
  3. Add the tomatoes and broth, and bring to a boil.
  4. Add the vegetables, season to taste with salt/pepper/red pepper flakes.
  5. Return to a boil, then reduce to simmer (about 15 minutes).
  6. Either puree (if you like that consistency), or leave chunky.
  7. Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serve.

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Radish and Cucumber Salad

Radish and Cucumber Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 cucumber (about 2 cups) thinly sliced and cut in half
  • 1 bunch radishes (about 2 cups) thinly sliced and cut in half
  • 1/8 red onion (about 1/4 cup) finely diced
  • 3 tbsp. fresh dill
  • 1 can chickpeas drained and rinsed
  • 1-2 tbsp. olive oil
  • 4 tbsp. apple cider vinegar
  • 1/2 tsp. mineral salt or to taste
  • Freshly cracked black pepper to taste

Method
 

  1. Wash the cucumber and radishes well, scrubbing as necessary.
  2. Trim the ends from the cucumber and radishes and thinly slice, using a knife or mandoline.
  3. Drain and rinse the chickpeas.
  4. Add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper to a large mixing bowl, toss well to coat. Season with more dill, salt and pepper to taste.

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Apple Carrot and Orange Smoothie

Apple Carrot and Orange Smoothie

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Cook Time 10 minutes
Total Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 carrots
  • 2 apples
  • 3 oranges
  • 1 cup water
  • 1/2 tsp. ginger
  • 1/4 tsp. turmeric
  • 1/4 tsp. cayenne pepper

Method
 

  1. Peel carrots and apples, cut into smaller pieces. Remove seeds from apples. Cut oranges in half and squeeze the juice.
  2. Add carrots and orange juice to blender and blend until smooth. Then, add apples, spices and water as needed and blend again.
  3. Serve with some orange slices for decoration.

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Beet and Spinach Salad

Beet and Spinach Salad

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

Salad:
  • 1 medium beet peeled and grated
  • 2 pears cored and sliced
  • 5 oz. fresh baby spinach
  • 4 oz. crumbled goat cheese or to taste
  • 2 tbsp. chopped red onion or to taste
Dressing:
  • 1 tbsp. balsamic vinegar
  • 1/2 tbsp. honey
  • 1/4 cup olive oil
  • 1/2 tsp. dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

  1. Make the dressing by combining the dressing ingredients in a drinking glass, small bowl, or jar. Stir/shake well. Give it a taste and adjust ingredients as needed (e.g. add more honey or vinegar).
  2. Peel the beets and cut off the ends. Using a regular box grater, grate them. Prep other salad ingredients and add them to a large bowl. The beets will turn everything pink, so if you don't want that, toss the salad THEN add the cheese and pears on top like I did.
  3. I like to season the salad itself as well as the dressing with salt & pepper, so add some salt & pepper and then toss with the dressing (shake/stir well first). Serve immediately.

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Heartbeet Chocolate Cake

Heartbeet Chocolate Cake

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Ingredients Method

Ingredients
  

Cake
  • 4 medium beets scrubbed
  • 2 tbsp. virgin coconut oil plus more for pan
  • 1/2 cup Dutch-process cocoa powder plus more for pan
  • 1 1/2 cups almond flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 2 oz. bittersweet chocolate coarsely chopped
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1 1/4 cups light brown sugar packed
  • 1 tsp. kosher salt
Glaze:
  • 4 oz. bittersweet chocolate coarsely chopped
  • 1 tbsp. virgin coconut oil
  • 1/4 tsp. vanilla extract
  • 1 pinch kosher salt
  • Gold luster dust for serving (optional)

Method
 

Cake:
  1. Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms—it should be the consistency of applesauce. Measure out 1 cup purée (reserve remaining purée for another use).
  2. Preheat oven to 350°. Line bottom of an 8"round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.
  3. Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.
  4. Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.
  5. Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter,5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.
  6. Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in reserved dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.
  7. Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.
Glaze:
  1. Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.
  2. Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Sprinkle with luster dust (if using). Let sit at room temperature until glaze is set, 2–3 hours.

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Whole-Wheat Cherry Tomato and Zucchini Pan Pizza

Whole-Wheat Cherry Tomato and Zucchini Pan Pizza

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Total Time 30 minutes
Servings: 1 Pizza
Ingredients Method

Ingredients
  

  • 1 medium zucchini sliced 1/16 inch thick
  • Kosher salt
  • Cooking spray
  • 1 1-pound ball whole-wheat pizza dough
  • White whole-wheat flour for work surface
  • 1 cup shredded part skim mozzarella
  • 1 pint ripe cherry tomatoes halved
  • 8 pitted kalamata olives quartered lengthwise
  • 1/4 cup crumbled feta
  • 2 tsp extra-virgin olive oil
  • 8 leaves basil torn

Method
 

  1. Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
  2. Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
  3. Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
  4. Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes.
  5. Top with torn basil leaves. Cut into 8 squares.

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Fried Potatoes & Cabbage

Fried Potatoes & Cabbage

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Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 Lb. baking potatoes peeled and cut into 1 1/2 inch pieces
  • 6 tbsp unsalted butter
  • 1 Lb. cabbage cored and thinly sliced
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
  2. Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
  3. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

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Frisée Salad with Oranges & Pistachios

Frisée Salad with Oranges & Pistachios

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Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large head frisée torn into bite size pieces (about 6 cups)
  • 2 navel oranges or blood oranges
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 3 tbsp finely diced red onion
  • 1/3 cup extra virgin olive oil
  • Kosher salt and black pepper
  • 1/2 cup pistachios toasted

Method
 

  1. Put the frisée in a large salad or mixing bowl.Finely grate the zest of one of the oranges into a small bowl. Slice the skin from both oranges and cut the orange sections away from the dividing membranes;put the sections in another bowl.
  2. Add the vinegar, honey, and onion to the zest,whisk in the oil, and season to taste with salt and pepper. Add just enough of the dressing to the frisée to coat it lightly. Mound the frisée on four salad plates, scraping any red onion remaining in the bowl over the frisée. Arrange the orange slices on top, scatter with the pistachios, and serve immediately.

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Unstuffed Cabbage Casserole

Unstuffed Cabbage Casserole

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Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • cooking spray
  • 1 large head cabbage roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 lb. ground beef
  • 2 tbsp tomato paste
  • 14.5 oz. can chopped tomatoes
  • 1 cup rice
  • 3 cups chicken broth or water

Method
 

  1. Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes.Stir in garlic and cook until fragrant, 1 minute more. Add ground beef,breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.
  2. Return beef mixture to skillet. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth.Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.
  3. Transfer mixture to prepared baking dish and cover dish with foil. Bake until rice is tender, about 40 minutes. Garnish with parsley before serving.

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One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts

One-Pan Roasted Salmon, Asparagus, and Brussels Sprouts

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

Flavored Olive Oil:
  • ½ cup extra virgin olive oil
  • 2 tsp fresh lemon juice from ½ large lemon
  • 2 cloves garlic pressed
  • 2 tbsp fresh parsley finely chopped, more for garnish
  • ¼ tsp freshly ground black pepper
Roasted Salmon and Veggies
  • 1 1½-2 Lb. wild caught salmon filet
  • 2 bunches asparagus about 2 pounds
  • 1 Lb. Brussels Sprouts
  • freshly ground black pepper to taste
  • ½ large lemon sliced into rings for garnish

Method
 

For the Flavored Oil
  1. In a small bowl, mash the lemon juice, pressed garlic, chopped parsley and black pepper into the olive oil until well blended.
For the Roasted Salmon and Veggies
  1. Preheat the oven to 425 F and line a baking sheet with parchment paper.
  2. Wash the Brussels sprouts and asparagus well. Remove the ends of both vegetables. Slice the Brussels sprouts in half. You can keep the asparagus long or cut in half.
  3. Place skinless salmon filet lengthwise in the center of your baking pan. Arrange the Brussels sprouts and asparagus around the salmon. Using a brush, lightly drizzle the veggies with the olive oil mix. You can add a little olive oil to the salmon and sprinkle with pepper. Scatter slices of lemon on the pan.
  4. Bake for around 12-15 minutes depending on how well-done you like your salmon cooked, then turn the oven to a broil setting for around 2-3 minutes to give the salmon a final golden glow. Serve immediately.

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Warm Brussels Sprouts and Potato Salad

Warm Brussels Sprouts and Potato Salad

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Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 5 oz. brussels sprouts
  • 2 stalks celery
  • 1 lemon
  • 1 russet potato
  • 1 shallot
  • 1 tbsp whole grain dijon mustard
  • 2 tbsp shaved Parmesan cheese
  • 4 tbsp olive oil

Method
 

  1. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves; thinly slice the lighter cores. Thinly slice the celery crosswise. Quarter and deseed the lemon. Peel the shallot and mince to get 2tablespoons (you may have extra). In a bowl, combine the shallot, mustard and the juice of 2 lemon wedges. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
  2. Add the potato to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
  3. While the potato cooks, in a medium pan(nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to a bow.
  4. To the pot of cooked potato, add the cooked Brussels sprouts, celery, cheese and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Stir to thoroughly combine; season with salt and pepper to taste. Enjoy!

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Lemon, Garlic, and Asparagus Warm Caprese Salad

Lemon, Garlic, and Asparagus Warm Caprese Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 Lb. mezze (short) penne pasta
  • 1 bunch fresh asparagus trimmed and cut into thirds
  • 1/4 cup olive oil
  • 3 tbsp butter
  • 2 tsp lemon juice or more to taste
  • 1/2 large shallot minced
  • 2 large cloves garlic minced
  • 1 large grilled chicken breast sliced thinly and halved (optional)
  • 1 roma tomato diced
  • 8 leaves fresh basil torn

Method
 

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about11 minutes; drain.
  2. Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.
  3. Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque,3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.
  4. Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.

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Broccoli and Cheese Stuffed Spaghetti Squash

Broccoli and Cheese Stuffed Spaghetti Squash

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Total Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 spaghetti squash cut in half, seeds removed
  • non-stick spray
  • 2 cups chopped broccoli florets
  • 3 cloves garlic minced
  • 1 tsp. red pepper flakes
  • pinch of salt and pepper
  • 1 tsp. Italian seasoning or use a mix of oregano, basil, and thyme
  • 1/2 cup part skim shredded mozzarella cheese
  • 1/3 cup parmesan cheese shredded

Method
 

  1. In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
  2. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any leftover water.
  3. Using a fork, scrape out the flesh/’spaghetti’ of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
  4. Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
  5. Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3minutes depending on how close the squash is to the broiler.

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Spaghetti Squash with Roasted Mushrooms and Leeks

Spaghetti Squash with Roasted Mushrooms and Leeks

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Cook Time 1 hour
Ingredients Method

Ingredients
  

  • 2 tbsp. extra virgin olive oil divided
  • 1 large spaghetti squash about 2 1/2 pounds
  • 8 oz. mixed mushrooms sliced into 1 inch pieces
  • 2 tbsp. unsalted butter
  • 2 large leeks white and pale green parts only, sliced thinly into half moons and rinsed well (about 1 1/2 cups)
  • 2 cloves garlic minced
  • 1/3 cup dry white wine
  • 1/4 cup parmesan cheese more for garnish
  • 1/2 tsp. lemon zest
  • 1 tsp. fresh thyme minced
  • Kosher salt and pepper

Method
 

  1. Preheat the oven to 400 degrees and line a sheet tray with nonstick aluminum foil.
  2. Trim the ends from the squash and cut in half lengthwise. Scoop out the seeds and pulp and discard. Drizzle with one tablespoon olive oil and place cut side down on the tray. Roast for about 30 mins or until the squash is tender and can be easily pierced with a knife.
  3. Cool slightly and use a fork to shred the squash into spaghetti strands. Set aside.
  4. On a separate sheet tray lined with nonstick aluminum foil, toss the mushrooms with the remaining olive oil and sprinkle with kosher salt.
  5. Roast for about 15 mins or until the mushrooms are browned and a little crispy.
  6. While the squash and mushrooms are roasting, heat the butter in a large saute pan until melted.
  7. Add the leeks and cook over medium/high heat until golden and tender. Add the garlic and saute for 2 more mins.
  8. Add the wine and cook for 2 mins. Add the squash, parmesan cheese, lemon zest and thyme and toss together. Season to taste with kosher salt and pepper. To serve, top the spaghetti squash with the roasted mushrooms and a sprinkle of parmesan cheese.

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