Spaghetti Squash Primavera (skinny taste)

INGREDIENTS:

• 1 small spaghetti squash (you’ll need 2 cups cooked)
• 1 tsp olive oil
• 1 tbsp minced shallots
• 1 clove garlic, crushed
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 1/4 cup carrots, diced
• 1 cup broccoli florets
• 1/2 cup diced zucchini
• 2 cups homemade marinara sauce
• 1/2 tbsp grated Pecorino Romano (optional)
• 3 oz fresh mozzarella (optional)

DIRECTIONS:

1. Preheat oven to 400ºF.
2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
3. If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or the skin gives when cut with a knife.
4. Once cooked, use a fork to scrape the strands out into a bowl.
5. In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring.
6. Add the broccoli and zucchini and season with salt and pepper to taste.
7. Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes.
8. Add 2 cups of the spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper to taste and cook 1 minute.
9. Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.

Read more at https://www.skinnytaste.com/spaghetti-squash-primavera/#DsHZEfDeicJoSpVZ.99

Maple roasted butternut squash

Ingredients:

• 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
• 1/2 tbsp olive oil or coconut oil
• 2 1/2 tbsp pure maple syrup
• kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 400°F.

In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. 
Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes. Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).

Makes 3 cups.
http://www.skinnytaste.com/2014/10/maple-roasted-butternut-squash.html

Candied Yams

Ingredients

• 3 pounds of raw sweet potatoes, about 4 medium, cooked
• 1 teaspoon of kosher salt, or to taste
• 1/3 cup of water
• 1/2 cup granulated sugar
• 1/2 cup of light brown sugar
• 1/4 teaspoon each of ground cinnamon and freshly grated nutmeg
• 1/8 teaspoon of ground ginger
• 1/4 teaspoon of freshly cracked black pepper, optional
• 1/2 cup (1 stick) of unsalted butter

Instructions

Preheat oven to 350 degrees F. Butter a 1-1/2 quart or 8 x 8 inch baking dish; set aside. Peel and slice or cut cooked sweet potatoes into chunks and layer into prepared dish, seasoning with salt in between layers.

Place water and sugars into a saucepan and bring to a boil, stirring regularly, for about 3 minutes, or until sugars are well dissolved. Add the spices, pepper and butter; stir in until butter is completely melted. Pour mixture over the sweet potatoes and gently toss to coat all of the pieces; taste and adjust for seasonings.

Bake, uncovered, at 350 degrees F for about 35 minutes or until fork tender, basting several times using a spoon or a bulb baster, to avoid breaking up the sweet potatoes. Remove and baste again before serving.

Cook's Notes: Boil sweet potatoes whole and unpeeled until tender, about 10 minutes, or may also bake at 400 degrees F for about 45-50 minutes, or just until fork tender. Actual times will be dependent on size. You want them tender but not mushy. Set aside until cool enough to handle for peeling and slicing. May be prepared in advance. I prefer to use a light brown sugar, but if you like a heavier molasses flavor, use dark. I also use unsalted butter. If you use salted butter, take care with additional salt, adjusting as needed, to taste. Double in a 9 x 13 inch baking dish for the holidays.

Slow Cooker: Peel and carefully slice raw sweet potatoes; add to slow cooker. Prepare syrup as above and pour over sweet potatoes. Toss, cover and cook on low for 6 to 8 hours, checking first at 4 hours, or until tender, gently tossing several times.

Stovetop: Peel and carefully slice raw sweet potatoes and place into a large skillet. Prepare the syrup as above and pour all over the sweet potatoes. Toss, cover and cook over very low for about 1 hour, or until tender, gently stirring several times.

For Praline Yams: Add 1/2 cup of chopped pecans to the syrup and pour over the cooked sweet potatoes; toss and bake as above.

Source: http://deepsouthdish.com

Read more: http://www.deepsouthdish.com/2013/11/southern-candied-yams-sweet-potatoes.html#ixzz3NKfXvgoP