Hi Guys! Happy Monday!
I can’t believe Thanksgiving is right around the corner. Actually I think we skipped it because it’s Christmas everywhere. I have no idea how it’s that time of year again already. The last few weeks I’ve been try to get my Thanksgiving menu done. Call me silly but I like to plan for it. Really it’s no different than meal planning every week. If you’re like me, you’re looking for healthy and waist friendly alternatives to enjoy this holiday. Figuring that out always takes time. Good thing I have long commutes to think about these kind of things!
Usually I have Thanksgiving with friends then make a smaller scale Thanksgiving meal for myself the next day when the mobs are black Friday shopping. Any shopping I do is in the peace of my home from my computer. Even though it’s just me, I still like the taste of Thanksgiving in my home and all the leftovers are an added bonus especially since after Thanksgiving I’m usually busy decorating, shopping for Christmas and in-evidently work always gets crazy before the break.
As of today, this is what’s on the Megan menu.
- Butternut Squash & Spinach Breakfast Bake
- Greek Cherry Chia Smoothie or Pumpkin Gingerbread Smoothie
- Parsnip Carrot Mash or Garlic Cauliflower Mash
- Roasted Brussels Sprouts & Green Beans
- Orange Cranberry Compote (for leftover turkey sandwiches)
- GF Zucchini Fritter Muffins or Vegan Pumpkin Cornbread Muffins
- No Bean Pumpkin Hummus
- Almond & Oat Apple Crisp
- Peanut Butter Pumpkin Oat Bars or Pumpkin Chocolate Paleo Bars or Pumpkin Blueberry Chocolate Chip Cashew Muffins or Pumpkin Almond Chocolate Muffins
I always start my menu big (as you can tell) then trim back. Apparently I have some decisions to make especially in the muffin department. Ugh…those are always tough. I’ll probably end up making all of them and taking them to work because I won’t be able to decide. My menu decisions have just become harder too because I now have another recipe to add to the menu Spicy Pumpkin Spaghetti Squash.
When I was at farmer’s market the other day, I saw a display of pumpkin sauces. Next to the Christmas display of course. I grabbed a jar of pumpkin sauce in excitement thinking I might create something new for my menu year, but that was short lived when I looked at the list of ingredients. All healthy with the exception of heavy cream and butter. Yes those things make everything creamy, thick and delicious, but I don’t need the extra calories and with my family history of heart disease I have to avoid those things.
I went home and got to work on creating my own lightened up pumpkin sauce that’s not only paleo & gluten-free, but also heart and skinny friendly. This pumpkin sauce is spicy and tangy. I added a little parmesan, white wine & broth to thicken the sauce. If you’re dairy-free or lactose, you could also omit that. Pasta just isn’t the same to me without a little cheese and parmesan plays well with the love handles.
I won’t lie to you. This sauce is delicious. It sexy, it has flair and will be the talk of your table. I forked mine with roasted spaghetti squash. You could use pasta if that’s your thang. This would make a lovely side to any protein or can stand it’s own too. I’m already imagining this with turkey or as leftovers with sautéed scallops. Yumilicious!
- Spaghetti Squash
- 4 cups organic vegetable broth
- ½ cup white wine (I used Pino Grigio)
- 1 cup pumpkin puree
- 2 tbsp walnut oil (extra virgin olive oil can be used)
- 2 tbsp minced garlic
- ½ tsp red pepper flakes
- ½ tsp nutmeg
- ¼ tsp cinnamon
- 1 tbsp parsley flakes
- few pinches of grated parmesan
- Preheat oven to 425 degrees
- Clean & cut squash in half lengthwise, remove seeds with a spoon
- Place cut squash on a parchment lined baking dish
- Spray inside of squash with cooking or olive oil, salt & pepper & sprinkle with cinnamon
- Cover with foil & roast in the oven 45 minutes
- Add all ingredients to a pot and warm to high heat
- Bring to a boil for 5-7 minutes
- Reduce heat to medium-low
- Allow sauce to simmer ~60 minutes until thickens
- Remove spaghetti squash from the oven while sauce is still cooking
- Remove foil & allow to cool 5-10 minutes
- Once cool, shred the inside of the squash with a fork
- Combine spaghetti squash with sauce
- Serve, add more parmesan & parsley and enjoy
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