Spaghetti Zucchini Squash Limone Parmeggiano.

I am completely obsessed with zucchini and squash, the God sent replacement to pasta. Everything italian has recently been making the rounds at our house, thanks to this super vegetable that subs as a great pasta. Best part about it is that the kids actually love the taste and ask for more. So no complaints here, except that it does not nearly make enough to go around for seconds.

The recipe that I made tonight is an adaptation from Gwyneth Paltrow's "my father's daughter"  cookbook. For me it is fun to adapt recipes to fit my gluten free life style. Recently, I was diagnosed with Hashimoto's so eating healthy has become not just important to our family, but vital for the health and happiness of my family. This diet is strict, no iodine salt, no gluten, no sugar, no coffee, no caffeine, and the list goes on. My choices have been greatly limited, but it has been nice to finally have an answer to so many health problems that I have had over the years. (no ranting here, seriously it is fun to give up coffee)

Spaghetti Zucchini Squash Limone Parmeggiano.

Ingredients:

• 3 cups of fresh leaf spinach
• 4 zucchini
• 2 squash
• 1 juice of a lemon
• a dash of pepper
• 2 tablespoons of extra virgin olive oil
• 1/2 cup of fresh basil
• 1/2 teaspoon of Kosher Salt
• 1 1/2 cup of finely grated parmesan cheese (optional) Paleo friends just substitute chicken or shrimp :-)

Directions:

Wash zucchini, squash, and spinach. Slice off the end of the zucchini, and then use your vegetable peeler to peel length wise on the zucchini and squash. While you are peeling, sauté spinach in a large skillet, with the olive oil. Add noodles, juice of the lemon, salt, pepper, and cook for 8 minutes on medium. Add basil, and remove from heat. Transfer into a serving dish, then add Parmesan cheese, and toss until the cheese has melted. 


Serve and enjoy!

Sun- Dried Tomato and Spinach Spaghetti

Generally, you can tell how much I love a recipe, by how many photos I take of it. Naturally, we are drawn to what we love the most, and want to preserve whatever it may be, for as long as we can. For me, it is this dish!


When I gave up pasta years ago, I found it very hard to substitute pasta with a vegetable, or fruit (spaghetti squash). In my mind there was no substitiution, so we avoided all forms of pasta, or had the occasional cheat. Recently, while in Denver visiting friends, I decided to give it a try, and fell in love with spaghetti squash. When cooked correctly, there are so many wonderful flavors and the texture of squash, that can bring out the flavor in any dish, and making the meal not only that much more healthier, but tastier. Squash will also fill you faster, and is not processed, and is a gluten free substitute.

Ingredients:

• 2 cup of sun-dried tomatoes
• 8 ounces of sliced mushrooms
• 1 3/4 cup of chicken broth
• 1/2 cup of Extra virgin Olive Oil
• 2 garlic cloves diced
• 1/2 tsp of Sea Salt
• 1 teaspoon of pepper
• 2 teaspoons of basil
• 9 ounces to 12 ounces of Fresh washed Spinach
• 1 medium Spaghetti Squash
• Goat Cheddar Cheese to garnish or crumbled goat cheese ( 4 ounces)
• Italian Parsley to garnish
• Add sliced chicken, seasoned with basil, pepper, and salt if desired…..

Directions:

Place the tomatoes in a small bowl, and fill with hot water, enough to cover the sun-dried tomatoes. Let sit for 5 minutes to soften. Saute, garlic in olive oil for two minutes and add mushrooms, continue to saute for 4 more minutes. Add tomatoes, and chicken broth, and spices. Heat on a medium- low for 8 more minutes, and then add spinach. Cook until spinach wilts, and remove from heat. 

At this point you can add the cheese of your desire and let it melt into the mixture. Goat crumble cheese would go lovely in this dish, as well.

Add mixture to Spaghetti Squash (recipe here). 

Serve and enjoy!!!

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