Happy Monday my Fruits and Veggie Friends!
I hope you all had a great weekend filled with rest and relaxation! We all need a little rejuvenation once in a while. After a great morning bike ride with Mr. Bird I feel rejuvenated! Ready to hit the kitchen!
It’s time for a bit of Fruits and Veggies Fun!
Bu wait! Before we get started, I want to give a huge thanks to our host @lenasveganliving! Here we are celebrating week 63 together, dear Lena’s Fruits and Veggies Monday Challenge! So grateful to be able to assemble each week to celebrate healthy eating among so many great Steemians! And cheers to our guest judge @puravidaville! She packs quite a punch in the kitchen; her entries each week continue to amaze me! Both she and Lena are so inspiring and uplifting!
It’s a squash kind of week this week. Have you noticed the markets are full of every kind of squash? Acorn, Butternut, Chayote, and Spaghetti squash. Too many to choose from!
How about Orangetti Squash?
For those of you who aren’t familiar with an Orangetti squash, it’s much like the spaghetti squash but sweeter and lighter. I love it. The spaghetti from this squash is delicious! I hope you’ll like it!
Lets make Orangetti Broccoli Cheese Bakes!
You’ll need
- Organic Orangetti Squash (1)
- Broccoli Florets (1 cup)
- Red Pepper flakes (1/2 tsp)
- Onion (1 medium sliced)
- Baby Bella Mushrooms (1 cup sliced)
- Extra Virgin Olive Oil
- Fresh Garlic Cloves (3-4)
- Non-dairy Mozzarella cheese (1/2 cup)
- Nutritional Yeast (1/3 cup)
I began by slicing the squash in half. I know you typically slice them lengthwise…I like the cute little serving bowls and I think you get longer spaghetti noodles this way! Scoop out the seeds. Don’t discard them! These are wonderful baked just like pumpkin seeds!
Place these (face down) on a baking sheet, add a couple tablespoons of water, cover with parchment paper, then aluminum and bake at 400 degrees for 50 minutes. Pierce with a fork to make sure it is tender. Set aside to cool.
While the squash is baking, wash and slice the onions and mushrooms. Beautiful aren’t they?
Saute the onions until they’re translucent then add the Baby Bellas, cooking until they begin to release water.
Now sauté the Red Pepper flakes in a drizzle of Olive oil for just a few minutes. Make sure you stir the whole time…toss in the broccoli and garlic along with 2 tablespoons of water and cook for 2-3 minutes. You want the broccoli tender! Set aside.
Hopefully the squash has cooled by now so, using a fork remove the spaghetti strands from the sides of the squash. Oh, be careful that you don’t pierce the skin of the squash! Of course I’ve never let that happen, right? Place the spaghetti in a big bowl; add the broccoli florets and the mushroom/onion mixture. Mix well. Sprinkle the Nutritional yeast over all, salt and pepper and mix it again, separating the spaghetti noodles in the process.
Now spoon this mixture into the cooled squash shells and top with your favorite non-dairy cheese.
Place the squash under the broiler to just brown the cheese! Time to eat!
This is so satisfying! I hope you’ll enjoy my Fruits and Veggie Friends
I hope you all have a great week filled with healthy Fruits and Veggies! Good luck to all!
And as always, blessings to you all!
