Shopping List
- Small head of Cauliflower
- Butter
- EVOO
- Parmesan
- Breadcrumbs or pork rinds
- Marinara Sauce
- Mozzarella Cheese
- Basil
You may be asking, why spaghetti squash mash? Isn’t there already the classic mashed potatoes and the alternative cauliflower mash? Yes, yes there is.
However, on my journey of reducing the amount of carbohydrates and sugars in my diet, I’ve been seeking vegetables that give a similar flavor and texture of traditional vegetable dishes, but provide reduced carbohydrates.
I’ve been trying different recipes with a spaghetti squash like stuffing them with meat, sauce and cheese or using the scraped out squash as noodle.
Then I saw a beautiful “plated” Instagram photo a while ago and the base of the dish was “spaghetti squash mash”. So I immediately clicked on it and saw the simplicity of it (especially since I had a spaghetti squash in the pantry).
I made it and I was hooked! The texture is a little thinner that mashed potatoes, but the richness of the squash with the flavor of the parmesan will surely delight your tastebuds.
Continue readingI love soups in the fall and winter! And here in the Pacific Northwest, we got hit hard this winter with ice storms, freezing temperatures and snow, which is pretty unusual. So on a magical snow day, I went to my fridge, saw this beautiful organic zucchini and came up with this Zesty Zucchini Chowder.
I wanted something quick and simple. I wanted something that didn’t require a lot of cooking or prepping and where zucchini will be the star of the dish. This would be a great soup for a last minute lunch or dinner idea. And this is a quick meal if you are short on prep time to get dinner to a busy, hungry family in a hurry.
First, grab your zukes and wash and chop them. I like to quarter them into nice bite sizes for the chowder.
I made this a little differently from when I created this post and took some of my photos. (See NOTE below.)
What I did differently was after chopping the zucchini, melt 2 TBSP of butter in a big sauce pan. Once melted, toss in zucchini just until it becomes lightly browned and softened.
Sprinkle 2 TBSP flour (I used GF) until well coated. Cook for about 2 minutes. Stream in the stock (chicken or veggie).
Now add veggies and spices. Once it was slightly bubbling, turn heat to low, put a cover on. Simmer for about 15 minutes until the zucchini and corn (frozen) are tender.
NOTE: The reason I tossed in the zucchini with the butter (unlike the photos below where I tossed the veggies in all at once) was because my first batch with the zucchini tossed in, the peel was a little rough and tough. Sautéing the zucchini in butter first gets it nice and soft, especially the skins.
After your soup has simmered and your zucchini is tender, it’s time to add the milk and cheese to make this creamy and cheesy.
I like to use 2% milk just for less fat. To make this zesty I like to add pepper-jack cheese. But this will work great with any cheese you have on hand from cheddar to Monterey Jack. If you use one of these other cheeses, I would add in some extra seasoning such as chili powder, garlic and cumin or chilis. And as you will learn about me, I am a self-proclaimed ‘spice wimp’, so when I say zesty, it is pretty mild. Don’t judge!
Ladle up the chowder into soup bowls and top with more cheese, parsley or cilantro. Enjoy!
A perfect fall or winter chowder to warm you up when it's chilly outside.
Source: livingohsopeachy.com