Non-dairy Stuffed Spaghetti Squash. Somedays, I want a one meal plan to reduce the leftovers, especially on a new recipe. Unfortunately, kids can be extremely picky. Hence, there are days I try something new and they have any at all. However, I would need to finish the rest myself. Therefore, I would love to make one meal plan.
Non-dairy Stuffed Spaghetti Squash Recipe
1 (2 – 3 pound) spaghetti squash
2 tbsp olive oil
Inside the squash:
1/2 lb chicken
1/2 lb sausage
3 garlic cloves (minced)
sundried tomato soak in oil (2 tbsp sundried tomato oil)
1 cup chicken broth
1/2 cup non-dairy milk
1/2 cup non-dairy cheese shred or slice
salt and pepper
First, prepare the oven by setting the temperature to 375 degrees F. Then, cut the squash and remove the seeds. Next, drizzle olive oil on top. Place the cut side face down on the baking tray. Bake 35 – 40 minutes.
While the squash is baking, do work on the other ingredients that go in the squash. Secondly, turn on the stove and add oil to the skillet. Sauté garlic, drizzle sundried tomato oil, and olive oil in the squash. Once the garlic is cooked enough and adds protein.
Season with salt and pepper, and chili flakes.
After the protein, has been fully cooked, add in chicken broth, and non-dairy milk.
When the time has reached 40 minutes, remove squash from the oven and take a fork to scrape the inside content of the squash. Last but not least, add non-dairy cheese on top of the squash. Bake for 10 – 15 minutes until the cheese is all melted.
Stuffed Spaghetti Squash Tip
Spaghetti squash is a fantastic dish to stay healthy. Squash is a vegetable that has the appearance of spaghetti. Therefore, you can omit the carbohydrates and have lots of good vegetables. Thus, you can easily add any ingredients that you have in the fridge. If you enjoy the strand of the squash more visible less mushy, do bake for 35 – 40 minutes. However, for the strands to be much softer do bake for 45 minutes – 1 hour. Also, when the squash is cooked until the low temperature at 375 degrees F the squash will be firmer.
Blueberry High Protein Scone. My husband loves fruity breakfast, so I would always add fruits or dried fruits to breakfast items. This time I choose to make blueberry scone. A fruity breakfast item is high in protein made from almond flour. Therefore, other ways to elevate scone is to add lemon zest or citrus zest. Of course, zest amplifies baked goods by not changing the composition of the recipe.
Blueberry High Protein Scone Recipe
1 cup almond flour
3 eggs whites
1 tsp baking powder
2 tbsp coconut oil (melted)
Start by preheating the oven to 395 degrees F. Then, brush oil on the baking tray to prevent from sticking.
Secondly, take a bowl to add dry ingredients almond flour, baking powder, and salt. Whisk the ingredients together.
Thus, add in coconut oil. Whisk.
Subsequently, in another bowl add egg whites and whisk with electric blender blend until it foams up.
Finally, fold in the egg whites into the flour mixture.
Hence scoop the batter onto the baking tray. and bake for 10 minutes or longer with a toothpick.
To make a fluffy scone, it is not necessary to add all the liquids. Furthermore, liquids should help to keep the batter together. Thus, if you prefer tender and moist baked goods, do use brown sugar in the baked goods. To prevent build-up, place a paper towel in the container that holds the scone to remove moisture. Also, if you cannot have butter and wants to avoid purchasing vegan butter, do try avocado, mashed banana, nut butter, or pumpkin puree. There are natural health alternatives.
Now, I am always trying different recipes or ways to sneak more vegetables into my child’s diet. My son does not like carrots or cabbage. I try encouraging him by getting him to one bite even that is difficult. He is a picky eater. However, he loves soup. Why not make him a sweeter soup like kabocha sweet creamy soup.
Kabocha Sweet Creamy Soup Recipe
I medium sized kabocha
3-4 cups vegetable broth or homemade bone broth
4 garlic, minced
1 tsp sea salt
1 cup non-dairy milk
In a medium-size pot, fill with water. Allow the water to boil.
Place the squash in the water. Kabocha should take 10-15minutes to cook. Allow it to cook longer until the squash is soft.
Remove squash from the hot water. Let it cool.
Peel the outer layer. Cut into squares.
In another pot, pour the broth. Add salt and garlic. Then, add the kabocha.
Once the soup comes to a boil. Turn down the stove. Let the soup simmer.
This should cook 20 minutes or pour the soup in the crockpot.
Lastly, add non-dairy milk. Cook for 5-10minutes. Stir occasionally.
Read to serve.
How to Sneak in More Nutrient
Puree various vegetables like squash, carrot and add to soup
Add broth into every dish you cook
Make spiral noodle with a vegetable like a carrot and zucchini
Make smoothie to sneak in small amounts of kale and spinach
Add shredded vegetable into pasta sauce
Minced vegetable in a processor to add into omelets
Bake vegetable dish with melted cheese
Drizzle balsamic vinaigrette to vegetable
Added shredded vegetable in the batter of a baked loaf of bread or muffin
What to Know About Squash
How to choose a kabocha squash. You should choose one that feels heavy. Make sure there are no soft areas on the squash. Kabocha is hard to cut with a tougher skin. Be very careful. Take a knife by starting in the middle of the squash. Rock back and forth with your body weight to slowly cut the squash. Continue until you cut the large pieces. The seeds in the center can be eaten as a snack. You can put this aside.
My children and I like this soup. The soup is sweet and creamy. They had a lot. You should try this soup kabocha sweet creamy soup a try.
You might want to try Asian soup for fall. My family loves soup for the fall or even year-round. Maybe the next one I would like to try is a broccoli kabocha soup.
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