South Western Style Stuffed Spaghetti Squash with Chorizo and Peppers

It's really amazing how fast it takes to fall out of shape. It takes hours and hours week after week of exercising for me to see positive results in my body and then Bam! 3 weeks of basically being a sloth during the Holidays to feel like a big, fat, hot mess. Back to sporting my "yoga" pants 24/7 for a while. The good news is that I jumped back on the wagon and am already feeling much better after a couple of weeks of exercising and being even more diligent in regards as to how I fuel my body.

I've found that when I don't plan ahead I end up making something like burritos or nachos for dinner instead of something healthier and more satisfying. My days are usually pretty hectic with work and 4 kids (does the 19 year old still count?) so sitting down on the weekend for a couple of hours, well maybe 5 or 6 hours if I jump on Pinterest helps me make healthier dinners during the week.


So instead of throwing together a big plate of Nachos on Friday night we can have this healthified version thanks to spaghetti squash. While I have a hard time convincing some of my children to eat plain spaghetti squash when it involves chorizo, cheese and beans we have a winner.

I can't get enough of the flavors of the South West and namely of Mexico that are incorporated in this dish.  Typically, Mexican food is associated with fried foods and fatty cheeses but it's of my opinion that this is the American version of the cuisine. This south western stuffed squash brings out all of the flavors of my beloved home town without all of the fat and grease we Americans so love.

Post Script: This was one of the best meals I've ever had. Ever. If you make one recipe from this blog, please make this! If you have small children or you don't like the spice in your food omit the jalapeño and fire roasted tomatoes. Maybe add a teaspoon of cumin and chile powder to the mix if you do for flavor. 

TIME   90 MINUTES        SERVES   4 

Ingredients 

1 medium sized spaghetti squash
2 cans or 2 cups cooked black beans
1 can whole kernel sweet corn, drained
10 oz beef chorizo (omit for vegetarian)
1 large red or green bell pepper, diced
1 can fire roasted tomatoes (if not using chorizo and you like heat)
OR 4 Roma tomatoes, chopped
1 cup shredded Jack cheese (Queso Oxaca is a good, low fat sub)
1 small yellow onion, diced
1 teaspoon salt
1/2 cup green onion, chopped
1 large handful fresh cilantro, chopped plus more for garnish
1 jalapeño, diced


Preheat oven to 400F 

Poke several holes in the skin of the squash to allow steam to escape while cooking. {I had a hot squash explode on me once when I tried to cut in without having poked holes in it first, ouch} Place whole squash on a roasting pan and roast for 60 minutes. Remove from oven and let cool for 30 minutes before attempting to cut. 

Meanwhile, cook chorizo in a large, non-stick or cast iron skillet till browned. Using a slotted spoon, remove from pan into a large bowl, set aside. Pour out all but 1 teaspoon of grease. Brown onion 4-5 minutes. Add onion to chorizo. Combine the beans, corn, red bell pepper, tomatoes, jalepeno, cilantro and the salt into the chorizo mixture. 

Cut the squash in half, lengthwise. Using a large fork scrape out the flesh of the squash to make 'spagetthi' making sure to leave at least 1/2" on bottom and sides to create a "boat".  Toss the spaghetti squash flesh in with the chorizo mixture to combine. Scoop mixture into the spaghetti 'boats'. Cover with cheese and place back in oven and roast for 10-15 until cheese melts. 

Garnish with cilantro, green onion and avocado slices.

South Western Soft Tacos with Roasted Butternut Squash {12 Weeks of Winter Squash}

These vegetarian soft tacos are stuffed with the flavors of the South West and are just the thing to warm up your tummies on cold winter nights. They are full of good for you veggies and beans to get you back on track after all of the Holiday feasts and treats.

Winding down from all of the Christmas craziness festivities and celebrations means that me and my honey get to chill in the evenings for a few days and enjoy watching the kids play with their gifts. Relaxing for me means simple dinners that will warm and comfort us through the Winter Break so we can and hang out afterwards and play with our new games and snuggle up to watch our new movies.






 I'm a little glad that Christmas is over so we can just relax and spend time together for a couple of weeks before we get on with our normal routines. Don't get me wrong, I love Christmas but all of the running around and the sweets overload had to stop! Everyone was strung out on chocolate and candy canes and hopped up on egg nog for a solid month it seemed. With 4 kids there was a party every single day for a week and a half and family parties and get togethers every night.

Blessed. We are truly blessed. That's truly how I feel…… when I wasn't not exhausted from running from school to school with specified goodies, from store to store with requested side dishes to share and from city to city for gathering after gathering of our ginormous extended family.

Blessed.




Boring tacos just won't do during the winter Holiday season. Winter squash is in abundance after all and I fully intend on getting the most out of it until mid February when we are all sick of it and looking forward to the early spring harvest here in the Sonoran desert.

Of all the winter squashes out there, butternut squash is probably my fav. It's the most creamy, sweet and flavorful of the squashes IMHO and requires little to no added ingredients to be just perfect. Simple, natural, delicious. It's name says it all, butternut. That's pretty much what it tastes like a la mode, buttery and nutty. It is also very versatile. Roast it with some apple cider and cinnamon and you have a sweet side dish to your pork. Add chili powder, paprika and caramelized onions and you have a spicy side for your roast chicken. Blend it up with a bit of cream, spices and garlic, BAM my favorite hot and creamy comfort soup.

Last but not least, it makes a perfect vegetarian 'filler' for burritos or tacos. I'm not a big meat eater at all and much prefer hearty, healthy veggies instead.  Not only is it healthier and cheaper to sub veggies for meat as much as possible but very convenient. I pick up a few squash, sweet potatoes and sturdy greens at the store and when I'm looking for a last minute weeknight dinner I go to my  pantry and grab a squash, some beans, an onion and have a casserole, burritos or these tacos on the table in no time.

SERVES     6          TIME    30 MINUTES

Ingredients 

6-8 whole grain soft taco size tortillas 

1 cup (or 1 can) black beans, rinsed and cooked 

1 teaspoon cumin 

1 teaspoon chili powder 

1 teaspoon smoked paprika 

1 teaspoon salt, divided

1 teaspoon olive oil 

1 small butternut squash 

1 small red bell pepper, seeded and sliced into thin strips 

1 cup grated pepper jack cheese 

Arugula (or baby spinach) 

Avocado, sliced 

Roasted or Chipotle Salsa (my fav's, use your fav)

1 small handful cilantro, chopped

Preheat oven to 400F 

Peel and cube the squash, lightly toss with oil, sprinkle with salt, paprika and chili powder and roast at 400F on a stone baking sheet for 20 minutes till done but firm.  Read my post with step by step photos and tips for cutting and preparing squash here.

In a small sauce pot over medium-low heat cook beans with cumin and salt for 15-20 minutes till warmed through. 

Place tortilla on plate, layer with cheese, squash, beans, arugula, cilantro and avocado. Spoon on roasted salsa.

This is my post for week numero 9 of #12 Weeks of Winter Squash hosted by my peeps Heather and Joanna. Got some yummy winter squash recipes to share? It's not too late to join!

HAPPY HAPPY HOLIDAYS! I HOPE YOU AND YOUR FAMILY ARE TOGETHER AND YOUR LIFE IS FILLED WITH BLESSINGS!

Roasted, Buttered Spagetti Squash with 2 Bean Croquettes aka Veggie Meatballs {12 Weeks of Winter Squash}

Let's cut to the chase and just call it what it is shall we? In the words of my very outspoken 8 year old "Are you trying to tell me these are meatballs?"  and then under his breath  "I know these aren't real  noodles, it's spaghetti squash."  The jig is up. At least my kids know what spaghetti squash is, I suppose I should be thankful for that, even if it's not quite as good as the 'real thing' in there eyes.





Let's clear the air right now, if you don't like beans in general, you probably won't like these croquettes. I call them croquettes or in Italian, crocchettes because that's what they are.  Not "meatballs"  (motion finger quotes here). The texture is not firm like meat, however they are dense, 'meat like' albeit  a bit mushier and very flavorful and satisfying. The marinara, fresh Parmesan and creamy spaghetti squash make this healthy meal hard to remember that you are 'missing' meat.  In fact, I much prefer these to the taste and texture of ground beef. Hands down!

 Although typically croquettes are deep fried in most countries, I always choose to bake mine. Partly because it's much healthier and mostly because deep frying things scares the bejesus out of me. (Picture a grown woman who isn't afraid of much of anything shrieking "Eeeeeek! at the top of her lungs every time the grease splatters.)  Not pretty. 

So, even though this 'spaghetti' dinner didn't fool my kids, all but 1  of them loved it. 1 out of 4 aint bad folks.
This may or may not have to do with the fact that Santa Clause is making out his naughty and nice list.

Coincidence I say. Sheer coincidence.

PREP TIME    40 MINUTES      COOK TIME 60 MINUTES        SERVES    6

Ingredients

1 medium size spaghetti squash
2 tablespoons butter
1 can garbanzo beans (chick peas) drained and rinsed
1 can cannelini beans, drained and rinsed
1 red bell pepper
1/2 cup cooked quinoa (or 3/4 - 1 cup fresh bread crumbs)
1/2 cup freshly grated Parmesan
1 egg
1 small handful fresh parsley
 1 big handful chopped baby spinach
3 cloves garlic
1/2 cup yellow onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and pepper to taste
non stick spray

3 cups crushed tomatoes or sugar free marinara
freshly grated Parmesan for topping



Preheat oven to 375F. Poke several holes in the skin of the spaghetti squash to allow steam to escape while cooking. (I made a rookie mistake once and didn't do this and it EXPLODED all over me, not pretty.) Place squash in a baking pan and cook for 30 minutes to soften skin. Carefully remove from oven, let cool for 30 minutes.

{You can try cutting the uncooked squash but it isn't easy and will dull your knives.}

When cooled, cut lengthwise in half and place cut side up in baking dish with a tab of butter in each half. Bake an additional 30 minutes at 375F. Remove and let cool while you make the meatballs.In a food processor, add beans, onion, garlic and red bell pepper. Pulse till just combined. Do not over process or mixture will be soggy.

Scoop mixture into a medium size bowl. Add cooked quinoa, egg, spinach, cheese, parsley and spices. Mix to combine.

Scoop small, golf ball size pieces into wet hands and shape into balls. Place 1/2" apart onto foil lined, greased cookie sheet. Bake at 375F for 30 minutes until browned.

Using a fork, scrape out the spaghetti squash into a large pot. Top with marinara and cook covered on medium-low for 15 minutes or until warmed through.  Adding 2 bay leaves if using crushed tomatoes.

Serve meatballs on top of spaghetti squash. Top with freshly grated Parmesan cheese. Serve with a simple salad.


Bon Apetite!

We are on Week numero Cinco of #12WeeksofWinterSquash my friends. This pasta, is my submission. I strongly encourage you to check out the other recipes for this fun roundup, I hear Heather is making a Pumpkin Fry Bread as we speak!

Smokey and Fiery Chipotle en Adobo Butternut Squash Lasagna {#12 Weeks of Winter Squash}

My OCD-ness can be a really annoying thing. Any time I say "This will only take 5 minutes." I find myself analyzing the fine details 90 minutes later in search for the perfect project. This not only goes for blogging which is time consuming pretty much no matter how you go at it but in just about every aspect of my life. Granted I've painfully learned how to choose my battles over the years, especially since having 4 children (if anything can put a cramp in your quest for perfection, it's children.  The dolls.







Another thing that can get a girl to cut her quest for the perfect blog post abruptly short would be that she has a new book series that she's reading {The Divergent series, have you read it?} and a very short window on a weeknight in which to sneak in a page or two without  being interrupted every 3 1/2 minutes and maybe stay awake long enough after the kids have gone to bed to read an entire chapter. We won't discuss how much of the fine details I retain. Names elude me in real life, characters in books are difficult to commit to these days.


Unless of course it's a brand new (in my world anyway)  hot teen novel that involves drama at every turn of the page and Love at First Site, can't live without you, you take my every breath away even though we are in the midst of a post-apocalyptic, I'm the only one who can save the world sort of state.

It happens.

I may have somewhat of a tough exterior, but I just so happen to enjoy a good 'romance' novel so long as it involves high impact, high stress non-realistic situations which may or may not involve  zombies/vampires or a bunch of gorgeous 16 year old's defending the last of mankind just like any other  respectable women in her 30's does.

Right?


Right.

My point, and I do have one as usual, is that while the recipe process and photography session for this post took many hours of preparation, fine tuning and self scrutinization I'm afraid that I must say good bye quite abruptly….

What? It's too late for that?  Well then please forgive any punctuation or grammar mistakes in this post because I really must go find out what Tris and Four are going to do about the predicament they've managed to get themselves into…… again, with the Euridite and the Candor. This is serious people.

Before I say goodnight I must say that this is any lasagna lovers DREAM!  So not your everyday, ordinary lasagna by any standards, this one packs a punch you won't soon forget. It still has your comfort food qualities except for roasted butternut squash tossed in chipotles en adobo sauce was used in the mix and sweet turkey sausage was thrown in to compliment the smokey heat.

 Really, there are very few words that come to mind to describe how freaking amazing this dish was and I don't use the word freaking very lightly my friends.

Sharp provolone cheese and light and fluffy ricotta really balanced out the heat in this dish. It's like you get a swift kick of smokey, delicious heat on your taste buds and then are swiftly soothed by ricotta's creamy coolness. 

Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple. Use just the chipotles for intense smoky chile heat or just the sauce for a sour-sweet flavor and a slightly less fiery smoky heat.

Apparently, I seem to take for granted the fact that some things that may be "simple" for me in the kitchen are not simple for most of my friends. I named my blog "Simply Healthy Family" because I wanted to share simple, healthy and delicious snacks and meals with everyone, Novice cook, busy parent or anyone looking to expand their current palate or cooking ability. So when I get feedback saying "What the heck is Thyme, Saffron, Quinoa?" etc. I feel like I need to take the time to add in a bit more instructional and informative posts on SHF.

So, for those of you who have ever looked at the winter squash bins in the super market and thought they were purely ornamental, here's to you.

First, they really are super easy to prepare. One of the few fuss free and forgiving vegetables out there. Once you get past your fear of peeling the hard outer peel your good to go!

A veggie peeler won't likely do the job with most winter squash sot grab a good butcher knife and cut off both ends. Stand it on one end and careful cut off the peel. It's really not as hard as you might think. 

Now, cut the butternut squash in half, lengthwise and scoop out the seeds with a spoon, discard.

Turn squash over and cut lengthwise into 1 inch strips.

Turn each piece flat and cut off the small 'hook' ends into 1 inch pieces. 

Now, cut the thicker lengths of squash in half, lengthwise again so that they will be uniform to 1 inch size. Cut the lengths of squash into 1 inch square pieces. This will ensure they cook evenly.

For this lasagna recipe, you will need to quickly cook the diced squash somehow. You could throw them into a microwave bowl, cover and cook an high for 5 minutes (I stray away from microwaves if possible partly because of potential nutrient loss and mostly because of definent flavor loss.)

I recommend either roasting them in your already preheated oven for 10 minutes or my preferred method, drizzled with (garlic infused) olive oil and pan roasting them for 7-10 minutes till just caramelized and slightly cooked. 

You will want to pre-cook them either way because they will take longer to cook then the rest of the ingredients.

I had to show you this picture of freshly grated Provolone cheese (Parmesan on the next photo). It may seem like fresh, whole cheeses are more expensive but when you grate them yourself you end up with way more for your money not to mention an incredible difference in flavor to those recipes you put so much time into!!!

No words necessary I think. Here are the layering steps. I just had fun making and photographing it. Silly hobby right?

Sauce on bottom to prevent sticking. 

I used a small amount of sweet turkey sausage in the recipe to satisfy the masses. I like the mild flavor of turkey and loved the way the sweet sausage kept the smokey heat of the chipotle in check. Obviously,  the turkey can be omitted and this will still be a very hearty and satisfying vegetarian meal. I totally dig that.

Finished, beautiful chipotle lasagna. FYI, I made a second lasagna without the chipotle sauce for the kids. It really does pack a punch. Also, I strongly suggest that if your new to spice/heat that you start with a small amount of the chipotle en adobo and go from there.

Ingredients

1 package of oven ready lasagna noodles
1/2 lb. sweet turkey sausage, browned
1 jar of your favorite marinara sauce
1small-medium butternut squash, peeled and chopped as per instructions above
1 can chipotles en adobo sauce
4 cups chopped fresh spinach
2 medium yellow onions, chopped
2, 15 oz. cartons of ricotta cheese
1 1/2 - 2 cups sharp provolone cheese, grated
1/2 cup freshly grated parmesan cheese
1/4 cup fresh parsley, chopped

Optional:
light sour cream
olives


Putting it all together:

Preheat oven to 350F

In a large skillet, brown sausage and onion. Drain and set aside.
Spoon chipotles en adobo sauce in a small food processor, this is where my little manual one comes in very handy, and process till smooth. Place cubed squash into a large bowl and toss with sauce.
Lightly coat a casserole dish with cooking spray. Layer lasagna as pictured above, sauce, noodles, squash and sausage mixture, spinach, cheeses. Repeat. Make sure the top layer is covered lightly in sauce so the noodles can cook.

Cover loosely with foil and bake at 350F for 30 minutes. (remember to pre cook your squash for a few minutes as described above!)

Uncover and cook for an additional 30 minutes.

Let cool for 10 minutes before cutting. Serve with cool sour cream and olives. Don't forget the salad!

Bon Apetite!

Loving this #12Weeks of Winter Squash thing! Week 4 peeps. Thanks again to my friends Heather and Joanne for hosting another swag party!

Roasted Delicata Squash and Apples {12 weeks of Winter Squash}

Are you in charge of bringing a side dish to a Thanksgiving dinner this year? I usually am known as the one who will bring a healthy and "amazing" dish. My sister-in-laws always seem so impressed and amazed at the "unique/interesting/lovely" appetizers I bring to the collection of mashed potatoes, green bean casseroles and Holiday ham.  I'll let you in a little secret though if you promise not to tell………

I usually spend a total of about 30 minutes on most of  the side dishes and appetizers I bring to just about any party but most especially Holiday dinners. 

Shhhhhhh, our little secret!

It doesn't have to look or taste like you threw something together though and it most CERTAINLY doesn't need to come out of a box or a can! Fresh fruits and veggies always have a way of shining all on their own with very little need of help in the way of additives, sauces or a ton of spices.

This side dish is sweetened with a touch of honey, which you can't really tell is in there but compliments the earthy flavors of the squash and apples and will help the kiddos eat their healthy veggies happily. {o.k. I had 1 out of 4 kids who didn't like it but hey, those aren't bad odds!)

I adore squash in all of it's varieties but this is the first time (I made this dish at least twice before posting as usual) that I've had delicate squash. I am now in love. Love at first taste actually. This is hands down the easiest of ALL squash to prepare. Simply cut the ends off, slice in half lengthwise with ease thanks to the very light skin, scoop out the small bit off seeds and roast. 

Bam!

This side dish will go alongside some other fabulous squash dishes my fellow squash loving bloggers have made for week 3 of 12 weeks of winter squash. Only 12?!!! 

SERVES    6           TIME    30 MINUTES        

Ingredients

1. 1 tablespoon unsalted butter, melted 
2. 1 tablespoon chopped fresh thyme
3. 1 tablespoon honey
4. 3 garlic cloves, sliced
5. 2 small delicata squashes, halved lengthwise, seeded, and cut into 1/2-inch slices
6. 2 fugi (or similar) apples cut in half lengthwise, cut into 1/2 inch pieces, any seeds removed
7. 1 small red onion, cut into 12 wedges
8. 1/2 teaspoon salt
9. 1/2 teaspoon freshly ground black pepper
10. 3 tablespoons chopped fresh flat-leaf parsley

1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add squash and onion; toss gently to coat. Sprinkle vegetable mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper. Carefully remove preheated pan from oven; coat pan with cooking spray. Spread vegetable mixture evenly on baking sheet. Bake at 475° for 20 minutes or until tender, turning once. Sprinkle with chopped fresh parsley.

If not serving immediately, cover with foil. 

Other Thanks Giving Day Sides and Appetizers from Simply Healthy Family

Stuffed Acorn Squash with fresh Cranberries and Pecans

Spiced Cranberry Chutney with Apricots, Cherries and Pecans

Pepita Pesto Stuffed Mushrooms

Do you share my love for winter squash? Join the party and link up and share a yummy squash recipe you made this week! Don't got squash? No bigs. Just link up next week!

WIld Rice and Roasted Butternut Squash Casserole

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who doesn't like "all of his flavors to blend together."}. 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES    8        TIME    45 MINUTES

You will need:

1 cup wild rice 

1 lb. ground turkey 

1 small yellow onion chopped 

1 medium sized butternut squash  

1 bunch of baby spinach leaves (you can use frozen spinach, just make sure you squeeze out all of the water first) 

1 cup apple juice (or water) 

2 cups chicken broth to cook the rice in (refer to your package for measurements, usually twice the broth as rice) 

Big handful of grated mozzarella 

1 tsp cinnamon1 

TBSP fresh Thyme (this is where having a little herb garden comes in handy) 

1 TBSP fresh Parsley 

freshly ground black pepper 

Directions:

• Cook rice according to directions minus about 10-15 minutes (it will cook more in the oven)
• Cut squash in half length wise, remove seeds. Pour apple juice into a casserole dish, place squash facing down and bake at 400° for about 20 min. You want it a bit firm so you can cut it into cubes.
• Meanwhile, in non-stick skillet, brown turkey. Add chopped onion, saute 3 more minutes. Roughly chop spinach and add to turkey. Cook just till wilted, about 1 minute. Remove from heat.
• Remove skin from squash and cut into 1" cubes.
• Put rice, turkey mixture, squash, herbs and spices into prepared casserole dish. Cook at 400° for 30 minutes.
•  Sprinkle with cheese and bake another 5 minutes.
• Can you smell those wonderful flavors?!! Mouth watering I tell you!

Apple Cider-Squash Penne with Swiss Chard, Toasted Walnuts and White Balsamic Cranberry Grilled Chicken.

It's been unusually cold and rainy here in Phoenix. Enough so that we had to dig through our closets and find our thick, cozy sweaters and dust them off accordingly. Even thought it has been in the low 40's when I wake up and head to work around 6 a.m. I still feel a bit silly piling on my mismatched layers of sweaters and jackets. It doesn't help that the only pair of mittens I own are both left handed. Odd.  and the only scarf I own is way dated and thread bear. I have to wrap it tightly around my neck several times to keep warm, which isn't easy to do wearing 2 left handed mittens.

So needless to say, I have been on a bit of a soup binge for the last couple of weeks. I love soup and have to get my fill before the temperatures jump to 80 next week. True story. Love Phoenix.

 I have the only kids in the Universe who aren't fans of spaghetti and meatballs. Maybe if I used a sugary pasta sauce instead of a home made marinara? 

They did love this pasta that I whipped up using one of the many boxes of healthy pasta that Barilla was kind enough to send me. This one is a "White Fiber" pasta and I dolled it up by roasting an  squash  and then blending it up with some apple cider. 

Just sweet enough to be a yummy dinner that everyone liked.

image source

Prep time     20 minutes           Cook time    50 minutes       Serves    6 

Ingredients:1 package Barilla White Fiber Penne Pasta1 small acorn or butternut squash2 chicken breasts1 small bunch Swiss or rainbow chard (preferably Organic)1 handful walnuts, chopped1 apple (Fuji, Macintosh, gala) diced1 cup apple cider or juice1/2 cup chicken broth (or water)3 tablespoons white balsamic vinegar divided. (I used a white balsamic-cranberry)1 tablespoon extra virgin olive oil divided1 teaspoon saltfreshly cracked pepper to taste (I used white pepper)

Putting it all together: 

Preheat oven to 400F. 

 Using a sharp paring knife, cut skin off of squash. Cut squash in half lengthwise and scoop out seeds and strings.  Cut into 1 inch pieces and place on grill pan  Bake at 400F for 30 minutes until a fork pierces flesh easily and squash is browned. Remove from oven, set aside to let cool slightly.

Cut chicken into thin strips. Place in small bowl and add 1 tablespoon white balsamic vinegar, 1 teaspoon oil and a dash of cracked pepper.  Grill for 5-7 minutes on a hot grill pan, turning once. Remove, set aside. 

Meanwhile, wash chard and remove stems. Chop stems into 1/2 inch pieces, set aside. Chop leaves of chard into small pieces.  In a hot skillet add 1 tablespoon oil. Add chard stems, cook 2 minutes. Add leaves, cook 5 more minutes stirring occasionally. Add chopped apples. Cook 3-5 minutes. Add 2 tablespoons white balsamic vinegar, toss to coat.  Cover and remove from heat. 

Cook pasta according to package directions. 

Place half of the cooked squash in a blender. Add apple cider, broth and salt. Blend till smooth and creamy adjusting liquid to desired consistency.  Drain pasta. Return to pot, turn off heat. Add squash mixture, toss to coat. Add chard, apple and squash pieces to pasta, toss to combine. 

Top with chicken.  Adjust salt and pepper to taste.

Pasta can be a great source of good carbohydrates to fuel your body for exercise. When I make pasta I like to add lots of veggies, fruits and healthy toppings like nuts and good cheeses such as

 Romano and Parmesan. 

Barilla sent me a nice variety of their healthy pastas. I've cooked with Barilla Plus a few times before in my Pasta with White Clam Sauce.   They are offering to send a box full of a variety of their healthy pastas and an apron to TWO lucky Simply Healthy Family readers.

Barilla Pasta is a nutrient-rich, complex carbohydrate that is a good source of thiamin, folic acid, iron, riboflavin and niacin. It’s low in sodium and naturally cholesterol free.
Barilla PLUS offers a taste, color and texture as good as traditional Barilla pastas, and is a good source of protein, ALA omega-3 and fiber. It delivers 44 percent more protein and almost twice as much fiber than traditional pasta.

This time around I used the White Fiber pasta which they claim tastes just like regular pasta but with 3 X's the fiber and provides 30% of the DRV for whole grains all from natural ingredients.  Our family loved it!

With Barilla White Fiber, eating well can be fun for the whole family. Available in
three varieties, Mini Rotini, Mini Shells and Mini Penne, Barilla White Fiber looks
and tastes just like regular pasta, letting your whole family enjoy their favorite pasta
meals, while also providing them with a hidden boost of the fiber and whole grains
they need.

In order to win:

Leave a comment below telling me what your favorite healthy pasta dish is.

Not required to win, but greatly appreciated:
Follow Simply Healthy Family by signing up to recieving healthy recipes by email or adding Simply Healthy Family to your favorite reader or following me on GooglePlus.


TWO winners will be chosen at random on Thursday, January 31st. Winners will be notified by email so make sure you leave a valid email address in your comment.

One extra entry by Pinning an image from this post. Leave me a link so I can follow you!

Pumpkin Applesauce Belgian Waffles with Orange Cranberry Chutney

My 6 year olds chin is on my shoulder staring past me on the computer screen at these waffles. As I wipe the drool off my arm he says  " Mom why can't we have these for dinner every night, then I would never ever say Ewwww, I don't like that?"   Gotta Love the logic and common sense of a 6 year old boy. I suppose I wouldn't mind having these for dinner more often either I mean why give breakfast all the fun?

These are perfectly suited for a Fall dinner especially with this tangy sweet cranberry chutney but they are also extremely simple to make and healthy enough for a weekend breakfast or brunch. It's still in the

TRIPLE

       freaking

     digits

here in Phoenix and I really  neeeeed  these pumpkin waffles and cranberry sauce in my life right now to remind me that there is such a thing as 4 seasons....... somewhere.

 I start hoarding cans of pumpkin as soon as they hit the shelves in late September. Around the end of October I think they start hiding them from me at my local Trader Joe's.  Something about saving a few for other customers  blah blah blah.....

Use fresh cranberries, which I also keep well stocked year round in my freezer instead of canned. You won't believe the difference in taste, no comparison. As soon as these babies start simmering and slowly popping open and infusing with the orange juice and zest I am bouncing on my toes in anticipation of the blissfully tangyness  that is about to happen in my mouth.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raiseHDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries' short fresh season is past, rely on cranberry juice and dried or frozen cranberriesto help make every day throughout the year a holiday from disease.

Spoon the still hot cranberry chutney over your piping hot pumpkin waffles and skip the syrup. 

PREP TIME 10 MINUTES        COOK TIME 15 MINUTES          YIELDS about 10 waffles 

INGREDIENTS:  

2 cups unbleached whole wheat flour 

1/4 cup flax meal (ground flax) - put it on oatmeal, yogurt, muffins, cookies etc. 

1/2 cup wheat germ - {you can also put it on oatmeal, yogurt, muffins and cookies} 

1/3 cup turbinado (raw) sugar 

2 TBSP baking powder 

2 tsp pumpkin pie spice or (1/2 t cinnamon + 1/4 t ground ginger + 1/8 t nutmeg + 1/8 t ground cloves, 1 tsp nutmeg 

1/2 tsp fine salt 

1 cup almond milk or low fat milk 

1 - 14 oz. can pumpkin puree 

1/4 cup unsalted, melted butter 

2 large eggs 

1 egg white 

chopped pecans or walnuts for topping

Beat together the milk, pumpkin, melted butter, agave and eggs in a bowl. In another bowl, mix together flour, wheat germ, flax meal, baking powder, spices and salt. Make a well in the dry ingredients, pour in wet ingredients. Mix together until just combined. 

Pour into a preheated waffle maker. 

*If you have settings on yours, set it to med. otherwise, you might have to remove them before the light goes off so as not to burn. They will be moist and delicious!!!

Cranberry Compote  makes about 4 cups 

1 - 12 oz. bag whole, fresh cranberries (found in the produce isle)
1/4 cup O.J.
1 TBSP orange zest
2 TBSP Agave nectar (or raw turbinado sugar)
1 cup water
2 TBSP cornstarch
1 tsp real vanilla extract

Mix cornstarch in a measuring cup with about 1/4 cup of the water. Bring the rest of the ingredients to a boil in a medium saucepan. Add cornstarch mixture. Lower heat. Cook about 8 minutes. You can use this as a topping on yogurt too. My 9 month old loves this!

Nutrition Info
Calories 208
Calories from Fat 78 (37%)
Amount Per Serving %DV
Total Fat 8.8g 13%

Saturated Fat 3.0g 14%

Monounsaturated Fat 3.0g

Polyunsaturated Fat 2.1g

Trans Fat 0.0g

Cholesterol 40mg 13%

Sodium 290mg 12%
Potassium 320mg 9%
Total Carbohydrate 28.1g 9%
Dietary Fiber 4.8g 19%
Sugars 3.4g
Protein 6.8g 13%

This post was created for the Monthly Mingle October edition featuring "squash" hosted this month by 

Dara over at Cookin' Canuck.