The next time you have a pumpkin, butternut, acorn and spaghetti squash don’t throw away the seeds. Try to roast them instead for a very healthy snack

 

 

 

 

 

 

 

 

 

 

1 cup squash seeds

1 tablespoon olive oil

salt and pepper or to taste

Preheat the oven to 275 degrees. You can line a baking sheet with parchment paper or stir every 5 minutes to prevent sticking

 

 

 

 

 

 

 

 

 

 

After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash.

Pat dry, and place in a small bowl.

 

 

 

 

 

 

 

 

 

 

Stir the seeds, olive oil and seasoning until evenly coated. Spread out in an even layer on the prepared baking sheet.

 

 

 

 

 

 

 

 

 

 

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

 

 

 

 

 

 

 

 

 

 

The nutrition of these little seeds is great. Squash seeds are rich in calcium and zinc. They contain nine minerals, 13 vitamins, 18 amino acids and three fats.

This is a variety of winter squash where the flesh comes away from the fruit in strands like spaghetti. It is a very low calorie spaghetti substitute. When I am dieting I avoid carbs and this is the perfect solution for me. Especially when I am serving pasta for my family. I like to eat it plain with salt and pepper or with a sauce over the top just like regular spaghetti . At 42 calories per cup you can’t beat it!

 

 

 

 

 

 

 

 

 

 

You need a spaghetti squash

 

 

 

 

 

 

 

 

 

 

The easiest way to prepare it is to poke holes it and place it in the microwave for 5 minutes to soften

 

 

 

 

 

 

 

 

 

 

Then cut it in half

 

 

 

 

 

 

 

 

 

 

Scrape out the seeds and pulp just as you would take care of a pumpkin. Instead of throwing away the seeds I like to roast them for a healthy snack. Using a colander makes it easier to separate

 

 

 

 

 

 

 

 

 

 

Rub with olive oil and season with salt and pepper to taste.

Bake rind side up about 30 to 40 minutes at 375 F

 

 

 

 

 

 

 

 

 

To separate into “noodles” the drag a fork through

 

 

 

 

 

 

 

 

 

 

Pack cooked squash into freezer bags and freeze. Partially thaw before using and microwave 2- 5 minutes

 

 

 

 

 

 

 

 

 

 

I love it served just like this!

 

 

 

 

 

 

 

 

 

 

That was yummy!

Did you save the seeds? Go check out my recipe for roasting the seeds

 

This is healthy and inexpensive soup! Why not try it tonight!

 

 

 

 

 

 

 

 

 

 

Bag of dry 15 bean soup
1 large onion
3 Carrots
3 Stalks Celery
15 ounces canned diced tomato (You could sub rotel for some kick)
2 cloves garlic
2 Bay Leaves
1 Teaspoon Thyme
1 Teaspoon Cumin
1 Teaspoon Oregano
8 C. Chicken Stock
Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

This bag of beans is very good for you and is also very healthy. It has northern, pinto, large lima, blackeye peas, garbanzo, baby lima, green split pea, kidney, cranberry, small white, pink, small red, yellow split pea, lentils, navy, white kidney, black beans and a spice packet (toss the packet). You need to sort through the beans to make sure there are no rocks or twigs in the bag. Yes I have picked out both over the years of cooking. You would not want to be eating this yummy soup and bite down on a rock where you break a tooth.

 

 

 

 

 

 

 

 

 

 

Rinse and soak the 15 variety beans overnight then drain

Doesn’t this already look yummy!

 

 

 

 

 

 

 

 

 

 

Pick out a yellow onion

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peel the onion

 

 

 

 

 

 

 

 

 

 

Tuck those fingers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the onion…..Are you hungry yet?

 

 

 

 

 

 

 

 

 

 

Did you know you can color eggs with the peels?

 

 

 

 

 

 

 

 

 

 

Wash the celery or worsh it depending on what part of the country you live in

 

 

 

 

 

 

 

 

 

 

Cut along the length so you have sticks like this

 

 

 

 

 

 

 

 

 

 

Chop it evenly

 

 

 

 

 

 

 

 

 

 

Are you hungry yet? I know I am!

 

 

 

 

 

 

 

 

 

 

Next grab 3 carrots and wash or worsh them

 

 

 

 

 

 

 

 

 

 

Peel them 🙂

 

 

 

 

 

 

 

 

 

 

Chop them evenly 🙂

 

 

 

 

 

 

 

 

 

 

Throw all the veggies you just cut into a pot with butter including chopped garlic. Guess what you just made…..a mirepoix.  You now want to “sweat” the veggies until they become translucent in butter.

 

 

 

 

 

 

 

 

 

 

Throw in the chopped tomatoes or rotel depending on if you want some kick to your soup

 

 

 

 

 

 

 

 

 

 

Throw in the beans

 

 

 

 

 

 

 

 

 

 

Add the chicken stock and herbs. Everything should now be in the pot. Simmer all day

 

 

 

 

 

 

 

 

 

 

As you simmer the soup there will be a foam that floats on the top. You will need to skim this off the surface and throw it away.