Spaghetti Squash and Zucchini Parmesan

Hey there! Summer is away and kickin here in FL.

While I am sure spaghetti squash is not in season, it was available at local Detweiler’s Farm Market and so we purchased. Over the past couple of weeks, the essence of flexibility has come up again and again. Although we (family & I) vow to eat locally and seasonally and primarily organic, there are times when we must bend our rigid ways and sway with what comes. For example, a couple weeks ago we purchased from the farmers market a squash we had never seen let alone heard of. On the evening of cooking this squash, we cut in to it and realize it was not even close to ripe. Hugely disappointed we had to go out for dinner that night (sounds crazy but when you want to know exactly what goes into your meal, going out can be a bummer). Another example of bending our ways came when shopping this past week for groceries. There was not a lot to choose from in the organic section and I had to be ok with what was presented or get in my car and drive 3-6 miles to another store that probably had a better selection of organic. Not to dive into the debate of conventional vs. organic or convenience vs. “driving the extra mile”. Not to dive into the ongoing battle of what to & not to bring into our home. This is simply my explanation of how being flexible to an extent can save unnecessary stress to an already unexpected situation.

That being said, we made spaghetti squash and zucchini parmesan and it was DELISH!

Makes 4 to 8 servings

Ingredients

1 large spaghetti squash (2-3 lbs)

1 large zucchini, grated

1/3 cup caramelized onions

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salt and freshly ground black pepper

sprinkles of feta cheese

sprinkles of freshly grated Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 350.

2. Pierce the spaghetti squash with a fork in several places. Microwave it on high power for 12 mins, rotating it every 3 mins. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add the zucchini and onions. Season with salt and pepper. Spoon the mixture into a 3-quart shallow baking pan. Bake for 40 – 45 mins.

3. Remove the baking pan from the over and turn the oven to broil. Top the vegetables with the grated cheese and place under the broiler until golden brown, about 5 mins. Let sit for 5-10 mins before serving.

**This recipe can also be made with tomato sauce.

ENJOY!

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Cinnamon Vanilla Sunbutter Banana Pops

I cannot take any credit for this recipe. I found a while back on hayleyhobsonblog.com and quickly added to recipe bookmarks to try during summer time. SO WORTH IT! A MUST!

  • EASY
  • CHEAP
  • DELICIOUS
  • KID TESTED AND APPROVED

Ingredients:

2 bananas

1/3 cup sunbutter

½ tsp vanilla

¼ tsp cinnamon or drop of cinnamon essential oil

1/3 cup all natural dark chocolate pieces or chips (at least 70% cacao)

1 T coconut oil

popsicle sticks or bamboo skewers

Directions:

Mix sunbutter, vanilla, and cinnamon together until well mixed.

Peel and cut bananas in half. Slice the halves vertically in half.

Divide your sunbutter mixture into 4 equal portions. Use 1 portion of sunbutter per 2 banana slices. Spread the sunbutter mixture over half of the banana slices.

Press your popsicle stick or skewer on top of the sunbutter and top with the remaining banana slices.

Place the banana pops in the freezer and freeze until firm.

When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.

Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. Enjoy!

Recipe inspired by Primarilyinspired.com

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