My sister provided me with three large spaghetti squash from her garden late September. The great thing about squash is, it stores well. This spaghetti squash with cauliflower sauce lowers the carbohydrate count and calories, yet does not sacrifice flavor.
I think of Jesus in Mark chapter 8 meeting the needs of the 4000 with spiritual vitality for three days, as they refused to leave him to seek sustenance. Jesus took seven loaves of bread and a few fish to meet their physical needs. As the story goes there was plenty, seven baskets as a matter of fact, left over when they met their fill.
Jesus’ abundant provision is obviously far beyond the ability of the spaghetti squash. Although, the generous quantity of one spaghetti squash is able to supply two large, tasty dishes to share.
As mentioned in previous posts, an assigned preparation day helps plan healthy meals throughout the week, for singles, couples, or families. Spaghetti squash is one of the items to prepare ahead and use within a couple of days.
Preparation day is not as complicated as it sounds. The key is to pick a day of the week where you have the most time and prepare items ahead of time to use later in the week.
So, two days ago the spaghetti squash was baked along side a large sweet potato.
The video above displays the steps described below, here’s what you need:
1 Prebaked Spaghetti Squash
2 Carrots, washed, peeled and sliced
1/2 Head Large Cauliflower, rinsed and chopped
2 Cloves Fresh Garlic, minced
1 Tablespoon Organic Olive oil
1/4 Cup Nutritional Yeast
1 Ounce Parmesan Cheese
1/2 Cup Half and Half
1 Cup Chicken or Vegetable Broth
1/4 Cup Mozzarella cheese
1 Teaspoon Each dried, oregano, basil, onion powder
Prepare cauliflower and cook on stove top with water until tender, or microwave 5 min to tenderize. In a large skillet sauté garlic in olive oil. Add the steamed cauliflower and add 1 cup broth. Set aside in a bowl to cool or carefully place in blender to puree. Add the nutritional yeast and half and half.
Using the same skillet add another tablespoon olive oil, spices and carrots to sauté until tender. Cut the spaghetti squash in half, and using a spoon scoop out the seeds. Take a fork and remove the squash from the shell into the skillet.
Save the other half of the spaghetti squash for the Spaghetti Squash and Meat Sauce Casserole.
Toss the spaghetti squash in the skillet until coated with all the spices, add the cauliflower and parmesan. Transfer to a 8×8 pan.
I am not a big fan of cheese. Minimum amounts of aged cheese and no artificial coloring are ok in very small amounts to add flavor. So, if you must, you can sprinkle with 1/4 cup mozzarella cheese and bake about 5 min at 350 until cheese melted.
May you be blessed this day as you bless your family with the abundance from God’s garden!Print This Post