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TAS In The Kitchen: Healthy Cooking Made Easy | Butternut Squash & Spaghetti Squash-Roasted Spinach



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Healthy Cooking Made Easy Raided the Fridge Only Found Squash
Butternut Squash Sauce and Spaghetti Squash with Roasted Spinach
Butternut Squash Sauce Recipe
1 small butternut squash, peeled, seeded, and cut into small ½-inch pieces
2 tablespoons of olive oil
1 chopped medium onion
1 chopped garlic clove
1/8 tsp of ground sage
1/8 tsp of cayenne pepper
1/8 tsp of salt
Pinch of ground black pepper
Pinch of stevia
Pinch of allspice
1 ½ -2 cup of Better Than Bouillon seasoned vegetable base
18 Brazil nuts soaked in water overnight (chop if not soft)
Place the oil in a large skillet and over medium heat. Add the onions and garlic and cook for 2-minutes, stirring frequently. Add the squash, Brazil nuts, sage, cayenne pepper, salt, black pepper, stevia, and allspice. Cook until onions are soft, stirring frequently. Add vegetable broth and bring to a boil. Reduce heat and simmer until the squash is soft and the liquid has reduced. Purée sauce using an immersion blender or let cool and pour the contents into a blender and purée. Transfer sauce back to skillet and add salt and pepper to taste, if needed.
Spaghetti Squash Recipe
1 small spaghetti squash
2 tablespoons of olive oil
Preheat oven to 400 degrees.
Cut the squash in half, remove seeds with a spoon, and place on a large cookie sheet lined in foil or parchment paper. Drizzle olive oil on the inside of the squash and bake for 60-70 minutes. The squash is done when the sides are golden, and the noodle easily releases from the sides with a fork.
Roasted Spinach Recipe
Place spinach in a bowl, pinch of salt and pepper add 1 tablespoon of olive oil. Toss the spinach to coat with oil and seasonings. Place the spinach on a large cookie sheet lined in foil or parchment paper bake on 425 for 12-15 minutes.
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