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Healthy Recipes Recipes Sides Soups

Simple Creamy Coconut Curry Hubbard Squash Soup

Coconut Curry Hubbard Squash Soup

This Creamy Coconut Curry Hubbard squash soup is an easy and delicious. It is a great vegan option for the holidays and is also great for packed lunches. Protein packed and healthy! Note: If you can’t find Hubbard squash you can also use pumpkin puree.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make coconut curry Hubbard squash soup:

Hubbard squash
Hubbard squash

Coconut Curry Hubbard Squash Soup Ingredients:

  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 4 cups vegetable stock – find a recipe to make your own here.
  • 1 15.5 ounce can of kidney beans, drained and rinsed
  • 1 15.5 ounce can of Great Northern beans, drained and rinsed
  • 2 14 ounce cans of diced fire roasted tomatoes
  • 3 Cups of Hubbard squash puree – find the recipe here.
  • 1 Cup unsweetened coconut milk
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 Tablespoons curry powder
  • 2 teaspoons chili powder
  • Salt and fresh ground pepper to taste
  • Fresh cilantro for garnish (optional)

How to make Coconut Curry Hubbard Squash Soup

In a large stockpot or Dutch oven sauté the diced onion in the olive oil until softened. Add the garlic and continue to sauté for 1 minute.

Add the vegetable stock, beans, tomatoes, squash, and coconut milk. Stir until well combined and bring to a simmer. Simmer for 10 minutes until warmed throughout. Add the seasonings and stir. Taste and add salt and fresh ground pepper if desired. Spoon into bowls, garnish with fresh cilantro and serve.

Hubbard squash soup

Can you use a different squash to make Hubbard Squash Soup?

Yes, if you can’t find Hubbard squash you can use butternut squash puree, or pumpkin puree. Find instructions for making pumpkin puree here. You can also use canned pumpkin puree, just make sure it is not sweetened or seasoned.

Printable Coconut Curry Hubbard Squash Recipe

Coconut Curry Hubbard Squash SoupDownload

Recipe By Kristin
Course: Soup Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

10 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 1 large onion, diced

  2. 2 tablespoons olive oil

  3. 5 garlic cloves, minced

  4. 4 cups vegetable stock

  5. 1 15.5 ounce can of kidney beans, drained and rinsed

  6. 1 15.5 ounce can of Great Northern beans, drained and rinsed

  7. 2 14 ounce cans of diced fire roasted tomatoes

  8. 3 Cups of Hubbard squash puree

  9. 1 Cup unsweetened coconut milk

  10. 1 teaspoon smoked paprika

  11. 1/8 teaspoon cayenne pepper

  12. 1 teaspoon turmeric

  13. 2 Tablespoons curry powder

  14. 2 teaspoons chili powder

  15. Salt and fresh ground pepper to taste

  16. Fresh cilantro for garnish (optional)

DIRECTION

  1. In a large stockpot or Dutch oven sauté the diced onion in the olive oil until softened. Add the garlic and continue to sauté for 1 minute. Add the vegetable stock, beans, tomatoes, squash, and coconut milk. Stir until well combined and bring to a simmer. Simmer for 10 minutes until warmed throughout. Add the seasonings and stir. Taste and add salt and fresh ground pepper if desired. Spoon into bowls, garnish with fresh cilantro and serve.

NOTES

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Healthy Recipes Recipes Sides

Easy Roasted Whole Hubbard Squash

Hubbard squash
Hubbard squash

The easiest way to roast a Hubbard squash is to roast it whole. Hubbard squash is very hard and is very difficult to slice in half even with a high quality chef’s knife. Try this simple technique to bake you Hubbard squash whole.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What is Hubbard squash

It is a fall squash with a grey exterior and orange interior. Although it is very ugly, it is often used for an autumn decoration. The exterior is very hard to slice which is why baking the whole squash is the preferred method. When blended into a puree it has a creamy texture that works well with soups. The texture is more comparable to a sweet potato than other autumn squashes.

Tools needed to bake Hubbard squash

  • pairing knife
  • parchment paper
  • sheet pan
  • large spoon
  • Immersion blender – to make hubber squash puree

Baked Hubbard squash ingredients:

One 6-8 pound Hubbard squash

Hubbard squash

How to roast a whole Hubbard squash:

Preheat you oven to 400 degrees F. Rinse you Hubbard squash. Use a pairing knife to cut 10-12 slits around your Hubbard squash. Place the whole squash on a sheet pan lined with parchment paper.

cut slits into Hubbard squash

Bake the squash for 1 hour and 20 minutes.

Remove the squash from the oven and allow it to cool for at least 30 minutes.

roasted Hubbard squash

Slice the squash in half. This will be very easy to do.

Roasted Hubbard quash sliced in half

Use a large spoon to remove the seeds.

remove the seeds from the squash

Once the seeds are removed you can begin scraping the flesh from the rind.

remove the flesh from the roasted Hubbard squash

Place the flesh in a large mixing bowl.

squash in a large bowl

How to make Hubbard squash puree

Most recipes call for Hubbard squash puree.

Use an immersion blender to blend the squash into a puree. Season and use as desired.

Hubbard squash puree

Can you freeze Hubbard Squash?

Yes you can freeze Hubbard squash. First roast the squash and puree the flesh. Allow the squash to cool to room temperature, then refrigerate overnight. Place the squash in a freezer safe container, label and date it, then place in the freezer.

What can you make with Hubbard Squash?

Use Hubbard squash puree in soups, risottos and other tasty recipes.

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Easy meals Recipes Sides

Easy Creamy Pumpkin Cranberry Risotto Recipe

Creamy Pumpkin Cranberry Risotto

Try this easy creamy pumpkin cranberry risotto recipe. It’s a perfect side for Thanksgiving or a great family meal. It also makes great leftovers for packed lunches. It’s a perfect way to use up some tasty and nutritious pumpkin puree. You can even use your Jack-O-Lantern puree in this recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make Pumpkin Risotto:

Pumpkin Risotto Ingredients:

  • 4 Cups Vegetable stock – Use homemade: find the recipe here.
  • 1 Cup Pumpkin puree – Use homemade: find the recipe here.
  • 2 Tablespoons butter
  • 1 Shallot, minced
  • 1 teaspoon fresh thyme
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup White Wine
  • 1/2 grated parmesan cheese
  • 1/4 Cup chopped fresh parsley
  • Salt and fresh ground pepper to taste
  • 5 Ounces goat cheese
  • 1/2 Cup dried cranberries

How to Make Pumpkin Risotto:

Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.

soaking dried cranberries

In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.

pumpkin and stock simmering

In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.

Sauté the shallot

Add the wine and continue to cook until all liquid is gone.

add white wine

Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.

add the stock

When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley.

add cheese and cranberries

Continue to stir and cook until the cheeses are melted completely and the liquid is gone.

Stir the pumpkin risotto

Season with salt and pepper and serve.

Creamy Pumpkin Cranberry Risotto

Printable Pumpkin Risotto Recipe:

Creamy Pumpkin RisottoDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 4 Cups Vegetable stock

  2. 1 Cup Pumpkin puree

  3. 2 Tablespoons butter

  4. 1 Shallot, minced

  5. 1 teaspoon fresh thyme

  6. 1 1/2 Cups Arborio rice

  7. 1/2 Cup White Wine

  8. 1/2 grated parmesan cheese

  9. 1/4 Cup chopped fresh parsley

  10. Salt and fresh ground pepper to taste

  11. 5 Ounces goat cheese

  12. 1/2 Cup dried cranberries

DIRECTION

  1. Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.<br>In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.<br>In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.<br>Add the wine and continue to cook until all liquid is gone. Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.<br>When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley. Continue to stir and cook until the cheeses are melted completely and the liquid is gone. Season with salt and pepper and serve.

NOTES

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Desserts Recipes Sides

Easy Homemade Applesauce with Cinnamon and Brown Sugar

homemade applesauce

Homemade applesauce is so much better than store bought. You can use lower cost apples straight from the orchard, called seconds. These apples may be mis-shaped or may have some spots. That’s okay, just peel and remove the spots. The brown sugar, cinnamon and apple cider make this homemade applesauce recipe amazing!

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make homemade apple sauce:

Homemade Applesauce Ingredients:

  • 6 pounds of apples, peeled cored and sliced
  • 1 cup apple cider
  • 1/2 cup brown sugar
  • Juice of 1 lemon
  • Cinnamon to taste (optional)

How to make homemade applesauce:

Start by peeling, coring and slicing the apples. Place the apples in the large stockpot. Add the cider, lemon juice and brown sugar and mix.

sliced apples in a pot

Simmer the apples on low, stirring every 5-10 min for the first 30 min. Then continue to simmer for 2-3 hours on low, stirring every 15-20 min.

making apple sauce

Use a potato masher to break down the apples.

mashing apples
applesauce in a pot

Chunky Sauce:

If you prefer a chunky applesauce it may be done at this point. If so, stir in cinnamon if desired starting with 1 teaspoonful. Stir taste and add more if desired.

Smooth Sauce:

If you would like a smoother texture, continue to simmer, stirring and mashing every 15-20 min until the sauce is the desired consistency then stir in the cinnamon. Remove from heat. Serve warm or chilled.

Printable Homemade Applesauce Recipe

Homemade Applesauce RecipeDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

20 minutes

Preparing Time

60 minutes

Cooking Time

180 minutes

Calories

kcal

INGREDIENTS

  1. 6 pounds of apples, peeled cored and sliced

  2. 1 cup apple cider

  3. Juice of 1 lemon

  4. 1/2 cup brown sugar

  5. Cinnamon to taste (optional)

DIRECTION

  1. Start by peeling, coring and slicing the apples. Place the apples in the large stockpot. Add the cider, lemon juice and brown sugar and mix.<br>Simmer the apples on low, stirring every 5-10 min for the first 30 min. Then continue to simmer for 2-3 hours on low, stirring every 15-20 min.<br>Use a potato masher to break down the apples. If you prefer a chunky applesauce it may be done at this point. If so, stir in cinnamon if desired starting with 1 teaspoonful. Stir taste and add more if desired. If you would like a smoother texture, continue to simmer, stirring and mashing every 15-20 min until the sauce is the desired consistency then stir in the cinnamon. Remove from heat. Serve warm or chilled.

NOTES

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Healthy Recipes Lunch ideas Recipes Salads Sides

Healthy and Easy Greek Quinoa Salad Recipe

Greek quinoa salad

This healthy and easy Greek quinoa salad recipe is a great way to increase whole grains and vegetables in your diet. This salad is loaded with vegetables and has the added benefit of whole grains, lean protein, and healthy fats. A perfect prepare ahead quick lunch.

Disclaimer: This post may contain affiliate link. I earn commission at no additional cost to you.

Tools needed to make quinoa salad

Greek quinoa salad ingredients:

  • 1 cup tri-color quinoa
  • 1 pint of cherry or grape tomatoes
  • 1 bell pepper, chopped
  • 6 green onions, chopped
  • 1 cucumber, seeded and chopped
  • 2 kale stems, stems removed and chopped
  • 1/2 cup kalamata olives
  • 5 ounces of fat free feta, crumbled
  • 1 – 15.5 ounce can of chickpeas, drained and rinsed
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • Juice of one lemon
  • 1 teaspoon oregano
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

How to make Greek quinoa salad:

Start by preparing the quinoa. Rinse 1 cup of the tri-color quinoa in a mesh strainer. Add the quinoa and 2 cups of water to a saucepan. Bring it to a boil. Cover and reduce the heat to simmer for 15 minutes. Turn off the heat and allow it to remain covered for 5 more minutes.

Tri-color quinoa

Place the tomatoes, peppers, onions, cucumbers, kale, olives, feta and chickpeas in a large bowl. Add the quinoa once it has cooled.

Vegetables

Prepare the dressing in a separate bowl. Add the olive oil, vinegar, lemon juice, oregano, mustard, salt and pepper to a bowl. Whisk until combined.

Quinoa salad dressing

Pour the dressing over the salad and toss until well coated.

Greek quinoa salad

More Great Salad Recipes:

Check out this post for more great salad recipes for packed lunches.

Printable recipe

Greek Quinoa Salad RecipeDownload

Recipe By Kristin
Course: Salads Cusine:Greek Difficulty:Easy

Servings

6 minutes

Preparing Time

30 minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 1 cup tri-color quinoa

  2. 1 pint of cherry or grape tomatoes

  3. 1 bell pepper, chopped

  4. 6 green onions, chopped

  5. 1 cucumber, seeded and chopped

  6. 2 kale stems, stems removed and chopped

  7. 1/2 cup kalamata olives

  8. 5 ounces of fat free feta, crumbled

  9. 1 – 15.5 ounce can of chickpeas, drained and rinsed

  10. 1/3 cup olive oil

  11. 1/3 cup red wine vinegar

  12. Juice of one lemon

  13. 1 teaspoon oregano

  14. 1 teaspoon Dijon mustard

  15. salt and pepper to taste

DIRECTION

  1. Start by preparing the quinoa. Rinse 1 cup of the tri-color quinoa in a mesh strainer. Add the quinoa and 2 cups of water to a sauce pan. Bring it to a boil. Cover and reduce the heat to simmer for 15 minutes. Turn off the heat and allow it to remain covered for 5 more minutes.<br>Place the tomatoes, peppers, onions, cucumbers, kale, olives, feta and chickpeas in a large bowl. Add the quinoa once it has cooled.<br>Prepare the dressing in a separate bowl. Add the olive oil, vinegar, lemon juice, oregano, mustard, salt and pepper to a bowl. Whisk until combined.<br>Pour the dressing over the salad and toss until well coated.

NOTES

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Healthy Recipes Recipes Sides

Easy Roasted Turban Squash Seeds Recipe

roasted turban squash seeds

All squash seeds are edible and delicious. Don’t waste those tasty seeds when you roast your squash. This easy roasted turban squash seed recipe can be used for any squash seed.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools you need:

Ingredients:

  • Seeds From 1 Turban Squash
  • 2 Tablespoons olive oil
  • Salt to taste

How to Make Roasted Turban Squash Seeds:

scoop the seeds from the turban squash

First clean the seeds thoroughly. Simmer the seeds in salty water for 10 minutes.

Ready to simmer
Ready to simmer
simmering the seeds
simmering the seeds

Drain the water and dry the seeds.

Drain the seeds

Preheat the oven to 300 degrees F. Toss the seeds in olive oil and salt to coat. Place the seeds on a parchment lined sheet pan.

Turban squash seeds before roasting
before roasting
Turban squash seeds after roasting
after roasting

Bake 45 minutes. Note: Some of the seeds will pop, it will sound like popcorn.

roasted turban squash seeds

Printable Recipe

Roasted Turban Squash Seeds recipeDownload

Other Squash Recipes:

If you love squash try some of these unique and tasty recipes:

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. Seeds From 1 Turban Squash

  2. 2 Tablespoons olive oil

  3. Salt to taste

DIRECTION

  1. First clean the seeds thoroughly. Simmer the seeds in salty water for 10 minutes. Drain the water and dry the seeds.<br>Preheat the oven to 300 degrees F. Toss the seeds in olive oil and salt to coat. Place the seeds on a parchment lined sheet pan. Bake for 45 minutes.

NOTES

    Some of the seeds will pop, it will sound like popcorn.

    This recipe can be used for any squash seed.

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Categories
Easy meals Recipes Sides

Homemade Fried Rice – Better than Take-Out

home made fried rice

If you love fried rice with your Chinese take-out you will love this homemade fried rice recipe. It is certainly better than take out. It’s so quick and easy to make at home and makes a perfect side for chicken, pork, shrimp or roasted vegetables.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make homemade fried rice

Homemade Fried Rice Ingredients:

  • 1 Cup rice (uncooked)
  • 1 medium onion minced
  • 2 eggs
  • 3-4 Tablespoons butter
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 cups frozen mixed vegetables
  • 2 tablespoons sesame seeds

How to make fried rice

Use a mesh strainer to rinse the rice, then cook the rice according to package directions. 1 cup of uncooked rice makes approximately 2 cups of cooked rice. Set the rice aside.

Meanwhile, sauté the onions in 1 tablespoon of butter. Remove the onions from the pan and set aside.

Use the same pan to scramble the eggs in 1 tablespoon of the butter.

Scramble the egg with butter

Once the egg is cooked, add the rice and remaining butter. Toss to coat the rice with the butter and break up any clumps.

Rice and egg with butter

Add the soy sauce and sesame oil, continue to toss the rice until evenly coated with sauce. Add the mixed vegetables and toss until the vegetables are heated through. Return the onions to the pan and mix.

Add the onions

Finally add the sesame seeds and mix until well combined.

fried rice with sesame seeds

Serve with baked chicken, pork, beef, shrimp, or roasted vegetables.

Serving Suggestions

Serve you fried rice with:

Printable Recipe

Homemade Fried RiceDownload

Recipe By Kristin
Course: Side Cusine:Chinese Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 1 Cup rice (uncooked)

  2. 2 eggs

  3. 3 Tablespoons butter

  4. 1/4 cup soy sauce

  5. 1 teaspoon sesame oil

  6. 2 cups frozen mixed vegetables

  7. 2 tablespoons sesame seeds

DIRECTION

  1. Start by cooking the rice according to package directions. 1 cup of uncooked rice makes approximately 2 cups of cooked rice. Set the rice aside. <br>Meanwhile, sauté the onions in 1 tablespoon of butter. Remove the onions from the pan and set aside. <br>Use the same pan to scramble the eggs in 1 tablespoon of the butter. Once the egg is cooked, add the rice and remaining butter. Toss to coat the rice with the butter and break up any clumps. Add the soy sauce and sesame oil, continue to toss the rice until evenly coated with sauce. Add the mixed vegetables and toss until the vegetables are heated through. Return the onions to the pan and mix.  Finally add the sesame seeds and mix until well combined.<br>

NOTES

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Easy Savory Low Carb Sweet Potato Recipe

Savory sweet potatoes

Sweet potatoes are a Thanksgiving staple. They are most commonly loaded with sugar and sweetness. Sweet potatoes are naturally sweet, there is no need to add more sugar aka carbs. Why not try this easy savory sweet potato recipe this Thanksgiving, or as a side for any everyday meal?

Disclaimer: This post may contain affiliate links. I earn from qualified purchases.

What tools do you need?

Ingredients:

4-6 Red Garnet Sweet Potatoes (or any variety)

2-3 Tablespoons Olive oil or Avocado oil

2-3 Tablespoons fresh thyme

Salt and fresh ground pepper to taste

How to make Savory Sweet potatoes

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Peel and dice the sweet potatoes into 1/2 inch cubes. Toss the sweet potatoes with oil, Thyme, salt and pepper.

seasoned sweet potatoes

Spread the potatoes evenly on the sheet pan. Roast for 10 minutes, toss and flip the potatoes. Rotate the pan and continue to roast for another 10-12 minutes.

Roasted sweet potatoes

Are Sweet Potatoes Healthy?

Sweet potatoes are a very healthy addition to your diet. They are a great source of vitamin A. They are also rich in fiber and vitamin B6 and vitamin C.

More Thanksgiving Sides:

Printable Savory Sweet Potato Recipe

Savory Sweet PotatoesDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

10 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 4-6 Red Garnet Sweet Potatoes (or any variety)

  2. 2-3 Tablespoons Olive oil or Avocado oil

  3. 2-3 Tablespoons fresh thyme

  4. Salt and fresh ground pepper to taste

DIRECTION

  1. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Peel and dice the sweet potatoes into 1/2 inch cubes. Toss the sweet potatoes with oil, Thyme, salt and pepper.

  2. Spread the potatoes evenly on the sheet pan. Roast for 10 minutes, toss and flip the potatoes. Rotate the pan and continue to roast for another 10-12 minutes.

NOTES

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Recipes Sides

Spaghetti Squash, Nature’s Low Carb Pasta

Spaghetti squash pasta

Whether you are trying to cut carbs or you just want to sneak more vegetables into your diet, baked spaghetti squash may be just what you need in your life. Spaghetti squash is nature’s low carb pasta and it is also gluten free. Although it only comes in only one pasta shape: spaghetti, it is still quite versatile. In this recipe I make a classic spaghetti with red sauce, however, you can add any pasta sauce you wish.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make baked spaghetti squash?

Ingredients:

  • 3 pound spaghetti squash
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 medium onion diced
  • 1 jar pasta sauce
  • 1/2 cup grated parmesan cheese

Instructions:

Preparing the squash

Spaghetti Squash

First rinse the squash. Place it on a cutting board and use an 8 inch chef’s knife to slice it in half. If you find this difficult here are some tips:

  • First cut off the end with the stem, because this is the most difficult part to cut.
  • Make slits all around the middle with a paring knife then microwave the squash for 3-4 minutes until slightly softened.
Spaghetti squash sliced in half

After your squash is sliced in half, use a spoon to scoop out the seeds.

Spaghetti squash seeds removed adding olive oil

Then use a silicone spatula to spread 1 tablespoon of olive oil on each half. Sprinkle with salt and pepper.

How to bake spaghetti squash

Place the squash cut side down on a sheet pan or cookie sheet. Preheat the oven to 400 degrees.

Spaghetti squash ready to bake

Bake for 25 minutes or until the flesh separates easily when pricked with a fork. Note, this time is for a 3 pound squash, the time may vary with a larger or smaller squash. While your squash bakes, sauté the onion.

Baked spaghetti squash

Preparing your pasta

Allow the squash to cool for 15 minutes or until it is cool enough to handle. Use a spoon to scoop out the flesh aka: pasta. Use 2 forks to separate any large chunks.

Scooping spaghetti squash into a baking dish

Place the squash into a greased 9×9 baking dish.

Add onions
Add onions
Add pasta sauce and parmesan
Add pasta sauce and parmesan

Mix in sauteed onions and pasta sauce. Top with grated parmesan.

Baking the pasta

Preheat the oven to 350 degrees F. Bake for 15-20 minutes or until warm and bubbly.

Baked spaghetti squash spaghetti
Try to get a photo before your family digs in, I dare you!

More Low carb Recipes

Printable Recipe

Baked Spaghetti SquashDownload

Recipe By Kristin
Course: Dinner Cusine:Italian Difficulty:Easy

Servings

4 minutes

Preparing Time

5 minutes

Cooking Time

25 minutes

Calories

kcal

INGREDIENTS

  1. 3 pound spaghetti squash

  2. 2 tablespoons olive oil

  3. salt and pepper to taste

  4. 1 medium onion diced

  5. 1 jar pasta sauce

  6. 1/2 cup grated parmesan cheese

DIRECTION

  1. Prepare the Squash

    First rinse the squash. Place it on a cutting board and use an 8 inch chef’s knife to slice it in half. After your squash is sliced in half, use a spoon to scoop out the seeds. Then use a silicone spatula to spread 1 tablespoon of olive oil on each half. Sprinkle it with salt and pepper.

  2. Bake the squash

    Place the squash cut side down on a sheet pan or cookie sheet. Preheat the oven to 400 degrees. Bake for 25 minutes or until the flesh separates easily when pricked with a fork. Note, this time is for a 3 pound squash, the time may vary with a larger or smaller squash. While your squash bakes, sauté the onion.

  3. Prepare the pasta

    Allow the squash to cool for 15 minutes or until it is cool enough to handle. Use a spoon to scoop out the flesh aka: pasta. Use 2 forks to separate any large chunks. Place the squash into a greased 9×9 baking dish. Mix in sauteed onions and pasta sauce. Top with grated parmesan.

  4. Bake the pasta

    Preheat the oven to 350 degrees F. Bake for 15-20 minutes or until warm and bubbly.

NOTES

How to sneak more fruits and vegetables into your diet.

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Best Homemade Whole Cranberry Sauce Recipe

Cranberry Sauce

Cranberry sauce is a staple at any Thanksgiving dinner. It’s so easy to just open a can of either whole cranberry or jellied cranberry sauce. Why trouble yourself with one more thing to make? You may wonder until you try the best homemade cranberry sauce recipe. This recipe is quick and easy, and it can and should be made ahead. This way it will be no trouble on Thanksgiving, when you are busy with other food. Give it a try, your family and friends will love you for it!

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make homemade cranberry sauce?

  • Sauce pan
  • Colander
  • silicone spatula

Ingredients:

  • 20-24 ounces of fresh or defrosted frozen Cranberries
  • 2 cups apple cider
  • 1.5 cups sugar
  • 1 teaspoon cinnamon

How to make homemade cranberry sauce

Start by rinsing the fresh or frozen cranberries.

rinsed fresh cranberries

Pour the apple cider into a sauce pan and bring to a boil.

Apple cider in a sauce pan

Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved.

cider and sugar

Then add the cranberries and cinnamon.

add cranberries to pan

Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature.

Sauce ready to cool
Sauce ready to cool

It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.

homemade cranberry sauce

More Thanksgiving Sides

Easy Leftover Turkey Enchilada Soup

Printable recipe

Homemade Cranberry SauceDownload

Recipe By Kristin
Course: side Cusine:American Difficulty:Easy

Servings

10 minutes

Preparing Time

5 minutes

Cooking Time

10 minutes

Calories

kcal

INGREDIENTS

  1. 20-24 ounces of fresh or defrosted frozen Cranberries

  2. 2 cups apple cider

  3. 1.5 cups sugar

  4. 1 teaspoon cinnamon

DIRECTION

  1. Start by rinsing the fresh or frozen cranberries. Pour the apple cider into a sauce pan and bring to a boil. Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved. Then add the cranberries and cinnamon. Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature. It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving. 

NOTES

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