I absolutely love spaghetti squash. This a great recipe that even your pickiest eater would like. This is a low carb enjoyable meal and you will not feel deprived of your favorite food. Make sure you choose a pizza sauce with low/no sugar.
1 Spaghetti Squash, halved and seeds scooped out
1-2 Tablespoons of Pizza Sauce
Pepperoni or your favorite pizza toppings
Cut spaghetti squash in half and scoop out seeds. Place face down in a microwave safe baking dish. Add one inch of water in baking dish and cook in microwave for 10 minutes. Let set until you can comfortably handle squash. Discard water in baking dish. Scrape insides of squash with fork. Add pizza sauce and top with mozzarella cheese. Add your favorite pizza topping, I used pepperoni. Place under broiler antil cheese melts. Sprinkle on oregano if desired. Enjoy!
I am very pleased to present another fantastic Food Blogger of the Month Recipe. This delicious soup recipe was sent to me from Lorrie Shaw. This soup is delicious and very filling. Lots of vegetables, chicken and one surprise ingredient that makes this soup a winner.
Lorrie and her daughter.
Ingredients for soup stock:
1 chicken, cut up
8 cups of water
2 onions, quartered with skins intact
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon sage
1 teaspoon Lawry’s Season Salt
1 stick of butter
In a large stew pot, add the above ingredients. Boil chicken until it’s falling off of the bones. Skim all of the onions and bay leaves out of the stock. Debone chicken and cut into pieces, set aside.
Ingredients for Soup:
1 onion, about a cup chopped
3 cups of squash, chopped (about 8 yellow)
1 16 ounce can of tomato sauce
1 16 ounce can of chopped tomatoes, do not drain
1 cup of frozen corn
1 cup of frozen green beans
Chicken, the chopped pieces that made the stock
3 cups of chopped apples (do not use golden delicious or Granny Smith)
1 cup of small shelled pasta
Add chopped onion, squash, tomato sauce and chopped tomatoes to the chicken broth. Stir and add corn, green beans and chicken. Cook on low for 3 – 4 hours until squash is tender. Add chopped apples (I used Braeburn) and pasta and cook for another hour and a half. I made this delicious soup and I did add a little more salt and pepper after it cooked. Everyone’s palate is different so follow the original recipe before adding more. I loved this soup and will make it again! Makes 8 – 10 servings. Enjoy!