Third Thursday – October

Spaghetti Squash Bake

 Serves 6

 Veggie Version 

  • 1 large spaghetti squash (about 2 pounds)
  • 1 yellow onion, diced
  • 2 cloves garlic, diced
  • 2 green peppers, chopped
  • 8 oz baby bella mushrooms
  • 1 small can olives
  • 5 oz fresh spinach
  • 1 15oz can pizza sauce
  • 3 teaspoon dried basil
  • Salt and pepper, to taste
  • 5 eggs, whisked

Preheat the oven to 400 degrees. Cut the spaghetti squash in half and cook it for 30 minutes. While it’s cooking, sauté the onion for 3-4 minutes and then add the garlic. Add salt to taste. Add the green pepper and mushrooms. Once they’re at your desired crunchiness. Add the spinach and sauté until it’s wilted.

When the squash is cooked, scrape it out with a spoon and put it in a 9 x 13 baking dish. Add the sautéed veggies, pizza sauce, basil, salt, and pepper. Whisk the eggs and mix them in. Cook for an hour or until the edges start to brown.

Sausage Version

  • 1 large spaghetti squash (about 2 pounds)
  • 1 pound Italian sausage
  • 1 yellow onion, diced
  • 1 14 oz jar pizza sauce
  • 1 teaspoon dried basil
  • 1/2 tsp oregano
  • 1/2 tsp fennel seed
  • Salt and pepper, to taste
  • 3 eggs, whisked
  • 1 cup of mushrooms
  • 2 cups of spinach
  • 2 small tomatoes

Follow the instructions from above, browning the sausage and onion. Add the mushrooms, basil, oregano, and fennel seed. Cook until no pink in the sausage and it is broken up into pieces. Add the spinach and sauté until it’s wilted. Once everything is mixed in the baking dish, top with sliced tomatoes.

We both made these the night before, left them in the fridge, and then baked them on Thursday.

Adapted from this recipe.

Chocolate Cake

 Serves 8

  • 5 cups almond flour
  • 2/3 cup olive oil
  • 2 eggs
  • 1 cup sugar
  • 6 Tbsp unsweetened cocoa powder
  • 1/2 cup boiling water
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 Tbsp whiskey

Preheat the oven to 325 and line a pie plate with parchment paper

In a bowl, combine the cocoa powder, sugar, vanilla, and boiling water. Then add the olive oil and eggs and whisk to combine. Add almond flour, baking soda, sea salt, and whiskey.

Pour batter into the pie plate and bake for 45 minutes (or longer if you want more of a cake like texture).

Adapted from The Simply Real Health

We had eight lovely guests this month and plenty of wine. A nice fall salad with a maple-balsamic dressing rounded out our menu. We also had a fun tablecloth, thanks to a rush delivery from Chicago! Thanks, Betsy!

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