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Spaghetti Squash Mac and Cheese
1 large spaghetti squash
Canola oil spray
2 cups broccoli florets, steamed
1 tablespoon ghee
1 tablespoon whole wheat flour
1 cup low-fat milk
1 cup reduced-fat cheddar cheese, shredded
1/2 cup grated Parmesan, plus 1 teaspoon grated Parmesan as optional garnish
Salt and pepper, to taste
1 teaspoon red pepper flakes, optional garnish
- Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray, and place the cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
- Remove the squash from the oven, and let cool. Once it’s safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.
- In a large saucepan, melt the ghee on medium heat, and whisk in the whole wheat flour. Add the milk, and whisk quickly. Turn heat down to low, add the cheddar and 1/2 cup grated Parmesan to the saucepan, and stir until melted. Remove from heat.
- Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.
- Dish into 4 portions, and top off with the salt and pepper to taste plus red pepper flakes and extra Parmesan if you wish!
Roasted Brussels Sprouts With Walnuts
1 stalk of brussels sprouts (or about two pounds of sprouts)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped walnuts
1/4 cup finely grated Parmesan cheese
Kosher salt and fresh pepper, to taste
- Preheat oven to 375ºF. Remove brussels sprouts off the stem, wash well, and rip off outside leaves. Cut each sprout in half.
- Place brussels sprouts in roasting pan, and coat evenly with olive oil and vinegar. Add salt and pepper to taste.
- Roast for 20 minutes, stirring brussels sprouts occasionally.
- Once 20 minutes has passed, add the chopped walnuts to the roasting pan, and cook for an additional five minutes.
- Remove from the oven, and sprinkle with Parmesan cheese. Serve warm.
Pomegranate-Hazelnut Winter Greens Salad
1/2 tablespoon mustard
2 tablespoons pomegranate molasses
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4″ shred
5 large Swiss chard leaves, (about 4 cups), stemmed and sliced into a 1/4″ shred
1 cup hazelnuts, toasted in pan
1 cup fresh pomegranate arils
- In a medium mixing bowl, whisk together mustard and pomegranate molasses with oil; season to taste with salt and pepper.
- In a large salad bowl, toss together kale and chard leaves, hazelnuts, and pomegranate arils. Drizzle in dressing, one tablespoon at a time, using your hands to massage the dressing evenly into the greens until dressing is well-distributed. Serve immediately.
Makes 6 servings.
Creamy Cauliflower Mash
This dish easily reheats, so feel free to cook a day in advance. I used 1 teaspoon of Kosher salt and 1/2 teaspoon of pepper for flavor.
2 large heads cauliflower, cut into florets
1 slice free-range bacon, diced
1 1/2 tablespoons ghee, brought to room temperature, or grass-fed butter
Salt and pepper, to taste
1 scallion, sliced thin
- Place large pot or skillet with a fitted cover on your stove top, add 1 to 2 inches of water (depending on the size of your pot), and set to medium-high heat. Place the cauliflower florets into a steamer basket, and lower into pot, making sure the water isn’t covering the vegetables. Cover and cook until very tender (about 10 minutes).
- Meanwhile, cook diced bacon on medium-high heat until crispy. Set aside on paper towels.
- Once the cauliflower is easily pierced with a fork, remove hot florets from steamer, and place in a food processor.
- Add ghee or butter to the food processor, and blend until smooth. Season with salt and pepper to taste. Remove it from the food processor and place in a serving dish.
- Sprinkle diced bacon and scallions on top, and enjoy hot.