Roasted Spaghetti Squash and Kale
1 whole Spaghetti Squash
Olive Oil
Salt And Pepper
2 bunches Kale, Stalks Removed And Torn Into Pieces
1/2 whole Onion, Diced
1/2 teaspoon Chili Powder
1 teaspoon Balsamic Vinegar
INSTRUCTIONS Preheat the oven to 350 degrees. With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again---be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash. While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside. When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine. Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over! (Or, you can toss all the kale and half the squash together.)
LAYERED RATATOUILLE
YIELD: Makes 4-6 servings
INGREDIENTS: 1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree ¼ tsp. oregano ¼ tsp. crushed red pepper flakes 2 tablespoons olive oil, divided 1 small eggplant, such as Italian or Chinese 1 zucchini 1 yellow squash 1 long red bell pepper Few sprigs fresh thyme Salt and pepper
DIRECTIONS: Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
Easy Roasted Zucchini Ingredients
1 1/2 pounds zucchini chopped 1/2 inch
1 tablespoon olive oil
Salt and pepper
Paprika (about 1/4 teaspoon) optional
Instructions
Preheat oven to 450°F and line a baking sheet with foil.
In a large bowl, toss zucchini with olive oil. Pour oil-coated zucchini slices onto prepared baking sheet and arrange in a single layer.
Sprinkle generously with salt and pepper and optional paprika.
Bake for 10 to 15 minutes, until zucchini is fork tender.
Serve and enjoy!
Roasted Garlic Parmesan Cauliflower recipe
Crispy cauliflower bites with garlic Parmesan breading, baked in the oven instead of fried. So tasty!
Ingredients
1/2 cup butter melted
2 garlic cloves minced
1 cup Italian or plain breadcrumbs
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1 medium cauliflower head
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
Melt butter and in a small bowl. Add garlic and stir in.
Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.
Dip each cauliflower piece into butter first, then to breadcrumbs.
Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.