Spaghetti Squash Crust Quiche

Ingredients:

1 medium sized cooked spaghetti squash, you will use 2 1/2 to 3 cups of it's meat for this recipe

2 tbsp butter (or coconut oil or ghee)

6 large eggs, beaten

1 cup coconut or almond milk

1 bunch of green onions chopped, about 1 cup

1 tomato thinly sliced and halved

Salt and pepper to taste

Optional: 1/4 cup goat cheese

- Preheat oven to 400 degrees

- Add 2 tbsp butter to 2 1/2 - 3 cups spaghetti squash meat and mix well. Salt and pepper to taste

- Press spaghetti squash into a crust form in a pie dish, patting up the sides and across the bottom

- Bake 8-10 minutes, until slightly crispy and golden. Set aside

- Whisk eggs, milk, salt and pepper together

- Pour mixture on top of spaghetti squash crust. Add green onions and goat cheese throughout, evenly. Place tomato slices on top decoratively (You can get super creative with your fillings!)

- Bake for 30-40 minutes until eggs baked through and golden browned. Enjoy!

"Spaghetti" Dinner

Fall is my favorite season! I love the cooler weather, the changing leaves, and it doesn't hurt that squash is in season. If you haven't tried spaghetti squash either as a substitute for pasta or as a side, you're missing out!

Ingredients:

Makes 4 servings

1 spaghetti squash (about 3 lbs)

1 lb (big package) of sliced button mushrooms

1 cup chopped onion

1 tbsp of minced garlic (I love garlic)

1 cup halved cherry/grape tomatoes

3/4 cup crumbled feta cheese or goat cheese, your taste buds can make the call

(This can be omitted, makes for a creamier, lactose having sauce) 2 sun-dried tomato, basil laughing cow cheese wedges

- With the tip of a knife, pierce squash in about 5 places

- Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened

- When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm.

- Heat large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook for about 5-7 minutes until mushrooms become brown on one side

- Stir in onion and garlic, cook until onions are softened

- Add tomatoes and cheese until cheese is melted and bubbly

- Spoon sauce over spaghetti squash and eat up!

Slow Cooker Southwestern Brisket

 

Ingredients:

3 pounds beef brisket

Salt and Pepper

2 tbsp olive oil

5 cloves crushed garlic

1 red onion, sliced thin

1 tbsp chili powder

2 tsp ground coriander

2 tsp ground cumin

1/4 cup apple cider vinegar

1 1/2 cups water

1 (14 1/2 oz) can crushed tomatoes, with juice

2 adobo chilis (from can)

2 bay leaves

1/4 cup apple sauce

- Salt and Pepper beef generously

- Heat heavy skillet to medium-high heat, add oil and heat just until beginning to smoke

- Add the meat to pan and cook, turning once, until browned on both sides. Should take about 10 minutes in all

- Put meat in slow cooker

- Add garlic, onion, chili powder, coriander, and cumin to drippings in skillet and stir for about 1 minute until fragrant

- Add vinegar and boil until it's almost gone (careful, you do not want to breathe in evaporating vinegar!) Make sure to scrape bottom of pan

- Stir in water and pour mixture over brisket

- Put the tomatoes, chipotles, bay leaves, and apple sauce in slow cooker

- Cook on low 8-10 hours, until tender enough to break apart with a fork

- Remove bay leaves and chipotle peppers. Use two forks to pull it apart and ENJOY!

Wonderful for taco night! We ate this last night with corn tortillas, fresh avocado and a cabbage slaw of sorts. If you don't have a slow cooker, don't worry, you can bake it in a dutch oven in the oven at 350 degrees for 3 hours.