Twice Baked Spaghetti Squash

Spaghetti squash has become more popular lately as a pasta alternative; however, this vegetable is vastly underrated in it’s flavor and ability to transform a very basic dish into a whole new creation. I enjoy mixing spaghetti squash with parmesan cheese and pesto or alfredo sauce since they both pair well with the flavor of the squash.

My go to for preparing spaghetti squash is baking it, eating half of the squash right away with this twice baked recipe, then saving the rest to reheat later. You can use this twice baked recipe to prep the squash, then top with whatever protein you prefer (my favorite is shrimp).

Ingredients:

  • 1 spaghetti squash
  • 1 tbs olive oil
  • 1/4 cup parmesan cheese
  • 1 cup spinach or other green
  • 1 to 2 tbs pesto (flavor to taste)
  • Handful of cherry tomatoes cut in halves

Directions:

  1. Pre heat oven to 400
  2. Microwave the squash for a couple minutes (until soft enough to cut through lengthwise)
  3. Scoop out the guts and seeds
  4. Coat inside of squash with olive oil
  5. Put face down on baking sheet and put in the oven for about 25 minutes (until the outside can be easily pierced with a fork)
  6. Scrape out the insides of the squash into a bowl
  7. Put about 2/3 of the squash in a container to eat another time
  8. Add the tomatoes, spinach, and half the cheese into the bowl with the remaining squash and mix
  9. Put the mixture back into one of the halves of the squash
  10. Top with remaining cheese
  11. Put back in the oven for 10 minutes
  12. Top with pesto and protein of choice
  13. EAT UP

I hope you enjoy this recipe as much as I do! If you test it out make sure to post a pic on Instagram and tag me in it @foodz2fuel !!!

GF&DF Cinnamon Swirl Banana Bread

Having a bunch of bananas go brown is bitter sweet. You unfortunately can no longer whip em out for a quick snack, but you can use them for BANANA BREAD. I am a huge fan of cinnamon, so I immediately jumped on a chance to bake it into some bread. This recipe is both gluten free and dairy free! So without further ado, here is the recipe:

Ingredients:

For the Bread:

  • 2 cups gluten free flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 2 eggs (at room temp, beaten)
  • 1 teaspoon vanilla extract
  • 2/3 cup plain non-dairy yogurt (at room temp)(can use regular yogurt if you are not dairy-free)
  • 1 cup of ripe bananas mashed

For the Cinnamon Swirl:

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. Preheat oven to 350
  2. In a large bowl, mix together all the dry bread ingredients
  3. Add the wet bread ingredients one at a time. Mixing until combined after each addition
  4. In a separate bowl, mix together the cinnamon swirl ingredients
  5. Pour half of the bread batter into a greased loaf pan
  6. Smooth out the batter creating an even layer using a wet spatula (just run your spatula under tap water to moisten it, this keeps the batter from sticking to it)
  7. Sprinkle about 2/3 of the cinnamon swirl mix onto the batter, using the spatula to spread it evenly
  8. Using a butter knife, make a swirling motion through the batter
  9. Pour the remaining bread batter into the loaf pan
  10. Sprinkle the remaining cinnamon swirl mix on top
  11. Bake for 1 hour
  12. EAT UP

I hope you enjoy this recipe as much as I did! Please comment with any questions, and if you try this recipe, make sure to post pictures of it on Instagram and tag me (@foodz2fuel)!

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