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MOSSROSE4's Photo MOSSROSE4 Posts: 1,015
12/1/19 3:28 P

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Butternut Squash soups

Edited by: MOSSROSE4 at: 12/3/2019 (15:47)

Psalm 121
I lift up my eyes to the hills--where does my help come from? My help comes from the LORD, the Maker of heaven and earth.

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11/20/19 12:36 P

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Spaghetti Squash Lasagna
This nutritious twist on lasagna uses spaghetti squash instead of pasta. Spaghetti squash has a mild, slightly sweet flavor and is packed with nutrients. The strands of squash are tossed with creamy ricotta cheese and chopped spinach. Its then layered with tomato sauce, mozzarella, and parmesan cheese and baked in the oven until its bubbling with cheesy goodness. Packed with protein and fiber, this dish will keep you feeling full and satisfied. It also has a hefty amount of iron and folate and almost half your daily calcium needs!
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 244 kcal
1 large spaghetti squash, about 3 pounds (See Notes)
3 teaspoons olive oil, divided
1 medium onion, chopped
3 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes
2 teaspoons dried Italian seasoning
teaspoon red pepper flakes
1 teaspoons salt, divided
teaspoon pepper, divided
1 container (15 ounces) part skim ricotta cheese
1 large egg
5 ounces baby spinach, steamed and chopped (can use frozen spinach)
1 1/2 cups shredded part-skim Mozzarella cheese
1/3 cup grated Parmigiano-Reggiano cheese
Chopped parsley for garnish (optional)
Preheat oven to 425F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 2 teaspoons oil. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven until tender, about 40 minutes. Remove from oven and cool. When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands. You should have about 6 cups total.
Meanwhile, make the sauce by heating 2 teaspoons oil in a large saut pan over medium heat. Add the onion and garlic and cook for 4 to 5 minutes until partially softened. Stir in the tomatoes, Italian seasoning, red pepper flakes, teaspoon salt, and teaspoon pepper. Simmer the sauce for 15 to 20 minutes until thickened.
Meanwhile, mix the ricotta, egg, spinach, cup of the mozzarella cheese, 1 teaspoon salt, and teaspoon pepper together in a large bowl. Squeeze all of the liquid from the spaghetti squash and add the squash to the ricotta mixture (the squash releases a lot of water as it cooks so make sure to squeeze it well). Stir to combine all of the ingredients.

Turn the heat on the oven down to 375F. To assemble the casserole, spread about 1 cups of the sauce on the bottom of an 8 x 11-inch baking dish. Add the squash mixture on top and spread it out evenly. Spread the remaining tomato sauce over the top of the squash and sprinkle the remaining 1 cup mozzarella and Parmigiano-Reggiano cheese on top. Bake in the oven for 35 to 40 minutes until bubbly and cheese is melted. Garnish with parsley. Let stand for 10 minutes before cutting and serving.

P.S. I cooked my squash in the microwave to cut back the time somewhat.

My name is Jenny. Phil. 4:13 I can do all things through Christ who strengthens me

 current weight: 434.0 
10/29/19 9:51 A

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Spicy White Bean Chili
(adapted from Spicy White Bean Pitas recipe in the Quick and Easy McDougall Cookbook)

1 onion, chopped
2 - 15 oz cans cannellini beans, drained and rinsed (I used no salt added)
2 - 10 oz cans diced tomatoes and chilies (I used no salt added Rotel)
1 cup corn kernels (I used canned)
1/3 cup tomato paste
2 tsp chili powder

Cook the onion in water (or oil if you don't follow a no-oil diet like me) for 5 minutes, stirring occasionally. Add the beans, corn, tomatoes, tomato paste, and chili powder. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.

The original recipe calls for this to be served in whole grain pitas with alfalfa sprouts and chopped scallions. I found it was too wet and broke the pitas, so I ended up eating it with a knife and fork.

This is pretty spicy, so you may want to cut the chili powder a bit.

Makes 6-8 servings according to the book. I halved the recipe since it was only me eating it, and ate it in two servings for 471 calories including the pita.

Will definitely keep this in my regular rotation. Will either just put the pita on the plate and scoop the chili on top, or add a whole grain like barley without using a pita.

My name is Renee. Leader, Intuitive Eating team

 current weight: 212.5 
10/25/19 1:00 P

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While there are probably other recipes out and about, this recipe for DIY Pumpkin Pie Spice is in my current Womans Day on p. 87.

DIY Pumpkin Pie Spice (makes 5 Tablespoons)

3 T ground cinnamon
2 t ground ginger
2 t ground nutmeg
1 t ground allspice
1 t ground cloves

On same page, this recipe is offered--
Roasted Carrots
Mist carrots--sliced into rounds or batons--with oil spray and sprinkle with pumpkin pie spice and kosher salt. Roast at 400F until fork tender.

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Total SparkPoints: 159,118
SparkPoints Level 21
10/23/19 11:15 P

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We LOVE roasted veggies, and having the oven on at this time of the year isn't a problem.

Vegetable Roasting Chart (Temperature 425F)
The vegetables below taste delicious roasted. For best results, use the prep directions and cook times indicated here.
Vegetable Roast Time (in minutes)
Baby Spinach 1-3
Frozen Peas (thawed) 4-6
Chickpeas (canned and drained) 4-6
Green Onions Whites (sliced) 8-10
Cherry Tomatoes 8-10
Broccoli (florets) 8-10
Stir-Fry Vegetables (packaged and precut) 14-16
Sweet Potatoes (wedges) 25-29
Bell Pepper (large dice) 28-32
Sweet Potatoes (peeled and cubed) 33-37
Zucchini (cubed) 33-37
Carrots (cubed) 35-39
Russet Potatoes (peeled and cubed) 35-39
Cauliflower (florets) 38-42
New Potatoes (quartered) 38-42

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Total SparkPoints: 159,118
SparkPoints Level 21
DJBTOO's Photo DJBTOO Posts: 3,160
10/16/19 1:31 P

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Serves 4
Prep Time 5 min
Cook Time 25 min


1 cup basmati rice
1/4 tsp black pepper
1/4 tsp cardamom
4 whole dates (dried)
1 tbsp ghee
2 pinches mineral salt
3 cups water

1. Chop dates. Heat medium saucepan, add ghee. When melted add uncooked rice. Stir continually for 2-5 min. until it smells sweet and rice is coated with ghee.

2. Add spices and dates. Stir one more minute. Add water and bring to boil. Cover pot and lower to simmer.

3. Cook till rice is tender - about 20 min.


******************* Personal notes/variations by DJ
This recipe is from an Ayurveda resource I used to study/explore about 5 or so years ago (one of many Ayurveda resources). For those not familiar with Ayurveda it is from India -uses diet, herbs and yoga breathing for balancing the bodily systems.

My variations are: I use white or brown rice (never had basmati on hand), I also add the spice coriander and lieu of ghee (clarified butter) I use a bit of sesame oil (I love the "flavor" punch sesame oil gives). Also currently reducing oil I use in everything (not just this recipe) from 1 tbsp to slightly less to try to keep "fat" down. I do not add salt - I rarely use salt anymore - I try recipes without and usually find - over time - I no longer "need" salt in my foods. If I do need some for flavor I sprinkle on AFTER cooking and taste and use as minimally as possible. Over time I've become accustomed to hardly ever using salt.

I eat this for holidays as I cannot have dates around/in the house (I will eat them like candy! and binge on them). I save this recipe and eat it for a special breakfast treat or as my "dessert" at holidays (Thanksgiving or Christmas). Someday I hope to have overcome my "trigger food" desires with God's strength and be ABLE to use the food (such as dates) for the wonderful delicious properties God created them for us and have them in my pantry - using rationally, sanely, properly. In moderation...

dj ~ Big Island Hawaii
Whole-foods, Plant-based, No Sugar/Flour/Snacks, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"...casting all your cares on Him, for He cares about you." 1 Peter 5:7
"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha
"When diet is wrong medicine is of no use, when diet is correct medicine is of no need." ~Ayurvedic Proverb

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MARILYNS481's Photo MARILYNS481 Posts: 1,553
10/15/19 6:42 P

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emoticon to our Healthy Recipes thread.

I look forward to all of us posting some healthy recipes here - nice to have them all on one thread - should you try one of them please you the chat room thread in the general form to comment as it would be nice just to have the recipes on this thread.

One year of making healthy lifestyle changes

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