Month: November 2023

If you are needing a break from all the holiday dishes this is a good one to try and gives you some amazing benefits with this squash like fiber, vitamins C, B6 and magnesium, zinc to help us during this time of year of stress and all sorts of cold or flu going around.

Growing up my mom would at times substitute spaghetti squash with our pasta. I was definitely not a picky eater, but I never fully appreciated this until I grew up and enjoy having a change from pasta.

On a night of wanting a fast dinner and needing to use up spaghetti I would then as many of us do turn it into a casserole.

With this thought in mind, I had squash that needed cooked up and tomato sauce so I decided a casserole it will be. As I mentioned in another recipe a great way to cook spaghetti squash is to cut in half, clean out the seeds/guts put in crock pot flesh side down add a little water cook on low for about 3 hours.

After the squash is cooked this dish comes together very easy.

Spaghetti Casserole:

1 medium spaghetti squash (cooked and removed from the flesh with fork, put in bowl and set aside)

Marinara Sauce about 3 1/2 cups (I make my own but store-bought will still be good)

1 cup of Italian blend cheese shredded or a little more if you like a lot of cheese.

In 13×9 pan add half of your squash and marinara stir together sprinkle half of cheese on top. In bowl that has the remainder of the squash add your sauce, mix together. Add this to the casserole and top with cheese. Bake uncovered at 350 for about a half hour.

I’m so excited that once again I can make all the soup I want. So, when my son gave me a large head of cabbage, I got excited. Sure, I first asked him to make some cabbage rolls or something but after he declined, I knew that it was going to be put to use in a soup.

Yes, I know some people shy away from cabbage because of the gas it may bring but did you know that it actually helps with your digestive system? I know crazy but it does have sulfur compounds along with the great fiber. Not only is it great for your digestion but studies have found the benefits with heart health and inflammation. This veggie has some great vitamins like B6, K, C as well as magnesium and potassium. I didn’t mention all the benefits but just the highlights.

Plus, when adding the rest of the ingredients I put in this soup, you will not only have a warm comforting bowl on these colder days/nights but a healthy meal to help keep you feeling your best.

Vegetarian Cabbage Soup:

1 head of green Cabbage (chopped/diced small)

3 Spring Onions diced. (Green Onions)

4 large Garlic cloves diced

1-2 Carrots diced or grated.

1 stalk of Celery diced.

1 can 15 ounce can of Chopped Tomatoes

1 15 ounce can of Chickpeas rinsed and drained.

1-2 Tablespoons of Olive Oil

1-2 Teaspoons of Lemon Juice

Salt, Black Pepper, Poultry seasoning and ground dry Parsley per taste.

5-6 cups of Water

Vegetable Boullion measured out per package directions for the amount of water you are using.

After you are done chopping and dicing all your veggies, in a large pot over medium high heat add olive oil, carrot, celery sauté for just a few minutes then add garlic, onion and poultry seasoning. Sauté these for a few minutes more then add cabbage. Stirring and sautéing for about 3-4 minutes then add the can of diced tomatoes, can of chickpeas cook for a few minutes then add water, lemon bouillon salt and pepper. Simmer covered on low for about 20 minutes or until the veggies are at the desired tenderness, serve and enjoy!