Tuesday, January 11, 2011

Spaghetti Squash Medley

1 Medium Organic Spaghetti Squash (feeds 4-6)
2 Cups Organic Kale (avoid center stalk)
1 Bunch Organic Asparagus
1 Large Organic Hot Pepper
4 Organic Brussels Sprout
1 can organic diced tomatoes
2 Cups Organic Black Beans
1 Organic Sweet Onion
2 Cloves Organic Garlic
½ Cup Mushroom Stock
3 tbs Organic Cold Pressed Olive Oil
1 Strip of Kombu (seaweed)
1 tsp Himalayan Sea Salt
Pepper to taste
Fresh parmesan if desired

*Prick spaghetti squash all over with a skewer, place in shallow baking dish, bake at 350 for 1 hour.
*Rinse black beans, cover with pure water (2 inches above beans), add Kombu, cover with tight lid, bring to boil over high heat.  Once boiled, add ½ tsp Himalayan sea salt and transfer to oven at 325 for 75 minutes – check at 40 minutes to be sure there is enough water – add water if needed.
*Chop onion into small pieces, press garlic and sauté on medium light with 1 ½ tbs olive oil until onions are translucent.
*Add 1 ½ tbs olive oil to onion mix along with thinly sliced Brussels, chopped asparagus, thinly sliced kale, tomatoes, and whole hot pepper with wider end chopped off and sauté for 10 minutes
*turn heat down to simmer – add ½ cup mushroom stock, ½ tsp sea salt, pepper – 20 minutes
*once spaghetti squash is baked cool and cut in half – scoop out seeds and place on cookie sheet – scoop out spaghetti like strands and add to simmering vegetables
*once black beans are done, add to mixture, simmer for another 10 minutes
*mix and serve
*really nice to make on a Sunday afternoon
*add parmesan

*clean seeds, dry, sprinkle with Himalayan sea salt, little olive oil and bake on lower shelf at 375 for 5-10 minutes

Yvette Rochelle Nutrition
Yvette Rochelle Pritchard, CNP, NNCP

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