Stuffed Spaghetti Squash

Ingredients
1 medium spaghetti squash, roasted
2 cups zucchini, shredded
1/4 red onion, diced
1 cup all-natural tomato sauce
1 cup shredded part-skim mozzarella
1 1/2 cups part-skim ricotta cheese
1 tsp dried garlic
1 tsp Italian seasoning

Directions
1. Roast spaghetti squash, let cool and remove squash from skin using a fork. Set skins to the side.
2. Place squash in a bowl and season with sea salt and black pepper.
3. Shred zucchini and then wrap in a paper towel to remove excess liquid. Give it a good squeeze before adding to the squash.
4. Combine squash, zucchini, onion cheeses, garlic and Italian seasoning in a bowl until well mixed.
5. Divide the squash mixture in half and stuff each skin with the mixture. Place in a baking dish.
6. Top each squash half with a 1/2 cup of tomato sauce.
7. Bake at 375 degrees for 30-40 minutes or until edges brown and heated through.

Makes 6 servings.

Fix Containers per serving: 1.5 green, 1/6 purple, 1/3 blue, 1/4 red

Spaghetti Squash Tex Mex Bowl

Ingredients

1 1/2 cups spaghetti squash, roasted
1/2 cup fire-roasted diced tomatoes
1/2 cup black beans, drained and rinsed
2 tbsps shredded low-fat cheddar cheese
3 slices avocado

Directions

Wash and cut spaghetti squash in half.  Place on a prepared baking sheet and bake at 375 degrees for 30-45 minutes or until fork tender.  Let cool.  Use a fork to remove squash from skin.

Add 1 1/2 cups of squash to a microwave-safe bowl.  Add beans, tomatoes and cheese on top.

Heat in microwave for 3 minutes before serving.  Top with 3 slices of avocado and serve immediately.

If desired, add 1/4 tsp of salt-free taco seasoning.

 

Makes 1 serving.

Fix Containers:  2 green, 1 yellow, 1 blue

 

Twice Baked Squash

Twice Baked Squash

Ingredients:

1 Acorn Squash
1/2 Red Pepper
1/2 cup zucchini, chopped
1/2 yellow onion, diced
1/2 cup mushrooms, diced
1 cup rice (brown) or quinoa
2 tsp coconut oil
Sea salt and black pepper, to taste
1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 400 degrees. Cut squash in half and place upside down on a baking sheet lined with aluminum foil. Bake for 30 minutes or until fork tender. Let cool.

Remove seeds. Then scoop out the squash and place in a small mixing bowl.  Add rice or quinoa. Be sure to save the squash skins for later and place them in a shallow baking dish.

In a large skillet, heat coconut oil over a medium heat.  Add onions, zucchini and peppers.  Sauté for 2 minutes. Add mushrooms and continue cooking another 3-4 minutes.  Remove from heat and add to squash mixture.  Season with salt and pepper. Using a fork, mix veggies and squash until all ingredients are combined.

Place half the squash mixture back in each skin.  Top each half with half the grated cheese. Then bake another 30 minutes and the cheese starts to brown.

Serves 4

Fix Containers: 1 green, 1/2 yellow, 1/4 blue

CTHM Spaghetti Squash Pie

Ingredients

• 1 medium spaghetti squash (cut lengthwise), seeds removed
• coconut oil, for pan
• 1/3 onion, chopped
• 1 clove garlic, minced
• 1 medium pepper, chopped
• Sea salt
• Pepper
• 1/2 cup all-natural tomato sauce
• 1 egg, lightly whisked
• 1/3 cup plus 1 tablespoons grated Romano cheese
• 1/3 cup ricotta cheese 

Directions

1. Preheat oven to 400 degrees. Place spaghetti squash flesh-down on a baking sheet. Cook 40 minutes, or until flesh is fork-tender. Set aside to cool.
2. Preheat oven to 375 degrees and lightly spray a 9×12 oven-safe casserole dish with cooking spray.
3. Add a splash of coconut oil to a skillet and heat over medium to high heat. Add onion and garlic, and cook until translucent, about 5 minutes.
4. Add peppers and cook another 3 to 4 minutes. Season with salt and pepper. Remove from heat and stir in tomato sauce.
5. Use a fork to scrape out insides of cooled spaghetti squash into a medium bowl Mix in egg, 1/3 cup Romano cheese, a pinch of salt and pepper. Pour mixture into prepared baking dish and spread evenly. Bake for 15 minutes.
6. Remove from oven and layer ricotta cheese in the center, leaving a bit of room around the edges. Top with pepper and sauce mixture. Return to oven and bake for another 40 minutes.
7. Sprinkle remaining 1 tablespoons Romano on top and bake an additional 10 minutes, until browned.

Cut into 12 squares.

Serving size = 1 square

Fix Containers: 1/2 green, 1/6 red, 1/12 blue, 1 tsp

CHTM BUTTERNUT SQUASH & SPINACH LASAGNA

CHTM BUTTERNUT SQUASH & SPINACH LASAGNA

Ingredients

Butternut Squash Filling:

2 cups butternut squash puree (about half of squash)
2/3 cup ricotta cheese
1/2 cup milk (or more, if needed)
1/8 teaspoon salt
1/4 teaspoon nutmeg

Spinach Filling:

1 cup cooked spinach (8 oz uncooked)
2/3 cup ricotta cheese
1/3 cup mozzarella cheese
2 garlic cloves, minced
1/4 teaspoon salt
pepper, to taste

Other Ingredients:

10 oz whole wheat lasagna noodles, cooked
1 and 1/3 cups mozzarella cheese
1/3 cup Parmesan cheese (on top)
Italian seasoning
Paprika
Basil
Instructions

Preheat oven to 375 F.
Butternut Squash Filling:

For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:

Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:

Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly:

Prepare a baking dish – I used a 9×13 casserole dish. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/3 cup of mozzarella). Sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Serves 8.

* 21 Day Fix Guide: 1/3 green, 1/3 yellow, 1/4 red, 3/4 blue *

SPAGHETTI SQUASH & BROCCOLI BAKE

CTHM SPAGHETTI SQUASH & BROCCOLI BAKE

Ingredients:
1 10 oz pack chopped broccoli, defrosted
1 red pepper, chopped
1 small onion, chopped
1 tbsp olive oil
2/3 cup of low-fat ricotta
1 medium spaghetti squash
Sea salt & black pepper
1/3 cup parmesan cheese

Directions:
Wash squash, cut in half lengthwise and lay cut-side down on a prepared cookie sheet. Bake at 400 degrees for 40 minutes or until fork tender. Let cool.

Meanwhile, defrost broccoli. Be sure to press out any extra water by using a strainer. Then, sauté onion and pepper in olive oil over a medium heat until onions are translucent and start to brown. Mix ricotta, broccoli, onions, and peppers. Season mixture with salt and pepper to taste.

Remove spaghetti squash from skin using a fork and mix with parmesan cheese (save 1 tbsp of cheese for the top of the casserole). Using a Pyrex baking dish, spray dish with coconut or olive oil spray and place half the squash in the bottom of the dish. Top with ricotta mixture. Then add remaining squash on top. Sprinkle 1 tbsp parmesan cheese on top. Bake at 350 degrees uncovered for 20-30 minutes until heated through and squash starts to brown around edges.

Serving size = 1 cup
*21 Day Fix Guide: 1 green, 1/6 red, 1/6 blue*

DOUBLE SQUASH LASAGNA

DOUBLE SQUASH LASAGNA

Ingredients:
1 medium onion, chopped fine
1 lb of lean ground turkey
1/4 tsp each Sea Salt and Black Pepper
2 tbsp dried garlic
2 small zucchini sliced lengthwise
2 small yellow squash sliced lengthwise
24 oz of low fat or 1% cottage cheese
1 jar organic tomato sauce
1/4 cup low fat shredded mozzarella cheese

Directions:
Preheat Oven to 350 degrees

Combine onion, ground turkey, salt, pepper, garlic in a skillet and brown turkey until no longer pink.

Layer Zucchini and Yellow Squash in the bottom of your pan, then spread a layer of cottage cheese, follow that with a layer of ground turkey mixture, spread a layer of sauce on top. Repeat this over again. Then layer one final row of squash and zucchini on top and cover with sauce and mozzarella cheese.

Cover with foil and bake in the oven for approximately 1 hour. Remove the foil and continue to bake for 10 more minutes then remove from oven and let stand for 10 minutes.

Makes 8 servings. Servings size = 1 cup.

***21 Day Fix Containers: 1 red, 1/2 green 1/4 purple, 1/8 blue***

BUTTERNUT SQUASH “FRIES”

CTH MISSION BUTTERNUT SQUASH “FRIES”

Ingredients:

1 Butternut Squash, washed and dried
2 tbsp olive oil
pinch of sea salt

Directions:

First, wash and peel the squash. Then cut in half lengthwise and scoop out the inside seeds. Next, cut the squash into “fry” size pieces — smaller sizes are recommended if you want them crunchy! Then place in a bowl and toss with 2 tbsp of olive oil and sea salt. Then spread out on a cookie sheet lined with parchment paper in a single layer and bake at 400 degrees for 20-30 minutes or desired crispness. Enjoy!

Serving size is 1 cup.

***21 Day Fix Containers: 1 green, 1 tsp**