Healhty Spaghetti squash recipe 4 ways


Spaghetti squash

Directions:

1. cut spaghetti squash horizontally and scoop out the seeds

2. sprinkle salt, pepper, and brush on olive oil

3. bake face down at 400F at 30 minutes

4. cool and shred with fork

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Spinach and artichoke

Ingredients:

●2 tbs butter

●2 tbs flour

●1.5 cups whole milk

●2 cloves garlic, grated

●2 cups baby spinach

●1 can of quartered artichokes

●1/2 cup grated parmesan

●1/2 cup grated mild cheddar

●1 tsp salt

●1 tsp pepper

●1 chicken breast, shredded

Directions:

1. sprinkle salt and pepper on the chicken breast, cover it with water to boil for about 15 minutes, and shred once cooled down
2. saute the spinach with garlic until the spinach has wilted
3. saute the artichoke for a couple minutes to give it some color
4. melt butter on medium heat, sprinkle in the flour
5. stir for a about 3 minutes or until the paste smoothes out
6. stir in the milk and simmer for 20 minutes
7. add in the parmesan, cheddar, salt, and pepper, and stir until fully dissolved
8. combine the spinach, artichoke, and shredded chicken into sauce

 

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pesto

Ingredients:

●1 cups fresh basil leaves (no stems)

●1 tablespoons pine nuts

●1 large cloves garlic

●1/4 cup extra-virgin olive oil

●1/4 cup parmesan cheese

Directions:

1. combine ingredients in a food processor

2. blend until ingredients minced and olive oil has emulsified

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Marinara

Ingredients:

●1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible

●¼ cup extra-virgin olive oil

●3 garlic cloves, peeled and sliced

●1 teaspoon kosher salt

●1/4 teaspoon dried oregano

●1 large fresh basil sprig

Directions:

1. pour can of tomatoes into a separate container, crush the whole tomatoes by hand

2. salute garlic in oil, pour tomatoes into pan with sprig of basil on top

3. add in the salt and oregano, stir once the basil sprig wilts

4. simmer for 15 minutes or until sauce is thicker

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“Mac” and cheese

Ingredients:

●1 cups milk

●2 tbs butter

●2 tbs all-purpose flour

●1/2 tsp salt

●1/4 tsp freshly ground black pepper

●1 cup of grated sharp cheddar

●1/4 tsp paprika

●1 tbs panko

●1/4 cup of bacon, crumbled

Directions:

  1. melt butter on medium heat, sprinkle in the flour
  2. stir for a about 3 minutes or until the paste smoothes out
  3. stir in the milk until the roux is dissolved and simmer for 20 minutes
  4. pour in cheese, paprika, and salt
  5. stir until cheese is fully mixed in

 

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