Vegan Butternut Squash & Black Bean Chili (Crockpot)

I hope, my wonderful, tolerant readers, you do not feel used and abused.

It has, once again, been ages since my last post. So much has happened…. Work has somehow gotten busier and I began grad school. (Because I had soooo much free time to begin with…) The days when I began this blog, days when I had hours each day to spend playing in the kitchen and exploring new ingredients, are gone. Now, I am lucky if dinner involves more than steam vegetables and lentils and top them with salsa and, if I’m feeling particularly sassy, a little Daiya dairy-free cheese.

Today, however, was the day of the biggest football game in America, and I felt an overwhelming desire to prepare a football worthy feast. I made a small bowl of Guacamole, a delicious vegan crockpot chili, and a batch of gluten free corn muffins, and it was off to the races! …er…. football game.

I like my chili a bit on the soup-y side, so feel free to reduce the amount of vegetable broth to make yours thicker. Other than that, this recipe is a fairly straightforward crockpot dish that will leave your house smelling delicious!

Vegan Butternut Squash & Black Bean Chili

(Gluten-Free, Dairy-Free, Vegan)

 photo 2

Ingredients:

  • 1 Tblsp Olive Oil
  • 5 cloves Garlic, minced
  • 1 Yellow Onion, chopped
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1 tsp Ginger Powder
  • 1 tsp Cinnamon
  • 2 Carrots, chopped
  • 2 ribs Celery, chopped
  • 1 Zucchini, chopped
  • 1 small-medium Butternut Squash, peeled and chopped
  • 2 green Bell Peppers, cored and chopped
  • 2 Jalapeno Peppers, minced
  • Herbamare (or sea salt) and Black Pepper, to taste
  • 2.5 cups Low Sodium Vegetable Broth
  • 28 oz can Fire Roasted Diced Tomatoes
  • 2 tsp Rice Wine Vinegar
  • 1 Tblsp Agave Nectar
  • 1 Tblsp Lime Juice, about 1/2 a small lime
  • Zest of 1/2 a lime

Directions:

  1. Drizzle olive oil in the bottom of your crock pot. Add garlic, onion, and spices and stir to combine.
  2. Add al remaining ingredients except the lime juice and zest and stir to combine.
  3. Place the lid on your crock pot and set to low.
  4. Cool on low for 6 hours.
  5. Taste and adjust salt, pepper, agave ratio, as needed.
  6. Garnish with lime juice and zest before serving.
Advertisements

Slow Cooker Salsa Chicken

I am keeping with my “Simple Recipes” theme this weekend.

Sorry to all of those kitchen warriors out there who’s one desire is to spend 2 hours sculpting the perfect meal. I will post a recipe for you later! Instead, here is a “fix it and forget it” meal that is delicious and decidedly wallet friendly!

Confession: Contrary to popular belief I am not a vegan or a vegetarian. I like meat. I do! I just don’t eat a lot of it.

The reason I am not a huge carnivore is the cost. Meat is expensive, my dears! Beans, Lentils, and Tofu are exponentially cheaper and still an excellent source of protein and fiber. Since I am just as happy with a piece of Salmon as I am with a plate full of Honey” Baked Lentils, why not go with the less expensive option? Additionally, eating less meat makes for a smaller carbon footprint. With all the traveling I do, it’s only fair that I make every effort possible to live a more earth-friendly life in my off-time.

That being said, every once in a while, when a serious meat craving strikes, I will give in. I watch the sales at Whole Foods and buy cuts of meat that are on sale and then freeze them for later use. These particular cuts of meat aren’t always the most “user friendly”. Generally, they are bone-in, skin-on and require a little labor. That’s okay with me, but if you are squeamish (as I was at first) you will need to mentally prepare yourself!

To make today’s slow cooker recipe, I used bone-in, skin-on chicken thighs. Chicken thighs are extremely inexpensive and versatile. From Arroz con Pollo to Oven-Fried Chicken, these little beauties can make it all!

Bonus Tip: Save and freeze the chicken bones and skin to make homemade Chicken Stock! $$$$ Saver!

Slow Cooker Salsa Chicken

(Gluten Free, Dairy Free)

Ingredients:

  • 1 lb Chicken Thighs, frozen
  • 1 jar Green Mountain Gringo Medium Salsa
  • 1/4 tsp Liquid Smoke
  • 1/2 Yellow Onion, chopped

Directions:

  1. Place all ingredients in a slow cooker.
  2. Cook on low for 6-8 hours.

What are your tips for saving money in the kitchen?

Slow Cooker Apple Cider Dijon Chicken

Once a week, our local Whole Foods has a one-day sale. Usually, the featured item is some sort of cut of meat. GF Guy and I, like many of you, are on a budget. In order to eat high quality, organic foods, we keep a close eye on the sales and plan our meals accordingly. This week, split chicken breasts were majorly discounted so we stocked up. 
I got all kinds of up close and personal with the chicken breasts as I taught myself how to debone and skin them. It took a little courage, but, in the end, it wasn’t that difficult, and the savings made the extra effort well worth it!

On a fun note, GF Guy and I had a “down-home” adventure day yesterday. We drove to Golden, CO and toured the Miller-Coors Brewery. I didn’t get to taste or touch anything, but had a great time learning about the brewing process.


Today’s Question: How do you cut costs in the kitchen without compromising quality?
Slow Cooker Apple Cider Dijon Chicken
(Gluten-Free, Dairy-Free)

Ingredients:

  • 2 boneless, skinless Chicken Breasts
  • 1 tsp Curry Powder
  • 1 tsp Poultry Seasoning
  • 1/2 Yellow Onion, sliced
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp pure Maple Syrup
  • 1/2 cup Cold Pressed Apple Cider

Directions:

  1. Season chicken breasts with curry powder and poultry seasoning and place in a slow cooker.
  2.  Place onion slices on and around chicken.
  3. Combine remaining ingredients in a small bowl and pour over chicken.
  4. Cook on low for 4-5 hours.

My Inner "Fat Kid" is Happy….

Lately, I have been experimenting with pork. 
We all know I made a pretty wicked Pulled Pork, but that’s just one way of cooking it & I need to branch out. 
Growing up, my mom made pork tenderloin on a pretty regular basis. None of my friend’s moms did, just mine. To this day, a simple pork tenderloin reminds me of home. It makes me think of my mom running around taking care of all 5 of us kids, saying “Dinner is on the stove. Help yourself”. Meanwhile, she was helping one of us with homework, scrubbing out lunch boxes, and/or starting yet another load of laundry. She never sat down, and still doesn’t! 
Last weekend, I saw a pork tenderloin at the grocery store, got all nostalgic, & bought it on impulse. I had no idea how to cook it. I just knew that I wanted to. So… I did!
After church, I threw a little of this and a little of that into my trusty crock-pot, said a little prayer, & hoped for the best. Let me tell you what, by 4:30pm the aroma was so mouthwatering that my neighbors were jealous & the “fat kid” inside of me was doing a happy dance! 
By 6:00pm, the heavens started singing & dinner was served.

In honor of “Crock-tober”, I am linking this recipe to the My Baking Addiction recipe swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.


Crock-Pot Marinated Pork Tenderloin & Kabocha Squash
(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

  • 1/2 a Pork Tenderloin (I bought mine already split)
  • 1/4 cup White Wine
  • 1 Tblsp Thyme
  • 1 Tblsp Rosemary
  • 1 Tblsp Parsley
  • Sea Salt
  • Black Pepper
  • 1/2 a Kabocha Squash, sliced into 3/4″ thick slices
  • 1 tsp Olive Oil
  • 1 Tblsp Bragg’s Liquid Aminos or Soy Sauce
  • 1.5 Tblsp House Blend from North Market Spices
  • 1/4 cup Water

 Directions:

  1. Place the pork in a shallow dish & sprinkle with thyme, rosemary, parsley, salt, & pepper.
  2. Evenly rub spices into the pork tenderloin.
  3. Drizzle with wine, cover, & refrigerate. Allow to marinate at least 1 hour, or over night.
  4. Place Kabocha squash in your crock-pot. 
  5. Drizzle squash with olive oil & Bragg’s & sprinkle with North Market House Seasoning.
  6. Toss squash to coat evenly.
  7. Place marinated pork tenderloin on top of the squash.
  8. Pour water around the pork.
  9. Cover & cook on low for 5-6 hours.
  10. Serve with a side of your favorite BBQ Sauce, if desired.
Questions:
  1. What food or foods reminds you of your mom or dad?
  2. If you could use only 1 condiment for the rest of your life what would it be?

Stew + Bagel = Comfy….

A few weeks ago, I was contacted by a representative from Muir Glen offering to send me a Reserve Kit featuring their Limited Edition 2009 Reserve Canned Tomatoes.
I immediately jumped at the chance to sample these delicious Vintage tomatoes. Muir Glen canned tomatoes products are the only canned tomato products I use, to begin with. Their is just something about their taste that is different from any other company. The 2009 Reserve Canned Tomatoes feature Yolo Red and Brigade tomatoes. I am planning on using the Brigade tomatoes to make a sauce. So, it was the Yolo Red diced tomatoes shown in today’s recipe. Their brightness of flavor really added a special something to the dish. You can get your own Limited Edition 2009 Reserve Muir Glen Tomatoes by logging on to their website and joining their Conoisseur’s Club, or by following this link to their Facebook page. Each Kit costs $7.00 with a portion of the proceeds going to the Taste the Difference, Make a Difference Foundation.

Taste the Difference, Make a Difference™ Help Us Raise Up to $40,000* Muir Glen is proud to announce our support of Chef’s Collaborative, the leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education and collaboration with the greater food community. We have two easy ways to support this great cause: Muir Glen will donate $2 for every 2009 Muir Glen Reserve kit sold online through March 31, 2010 We will also donate $1 to Chef’s Collaborative for each person who becomes our fan on the Muir Glen Facebook page starting October 15, 2009 through March 31, 2010

Thank you Muir Glen for the opportunity to experience your delicious Limited Edition 2009 Reserve Tomatoes and to raise awareness for Taste the Difference, Make a Difference!

I woke up early Friday morning to prep dinner for that evening. I chopped, minced, and poured with abandon.
No recipe was used. I merely opened my produce drawer, poked around my pantry, and threw things into the crock pot. I left GF Guy with instructions to “please turn the crock pot on low at 3:00” and headed off to work. I needlessly worried he would forget to turn on the crock pot. Despite my fretting, I returned home at 9:00 PM to a warm, comforting bowl of Vegetable Stew and a GF/DF Kinnikinnick Bagel (for dipping purposes, of course!). So, get ready to curl up with your puppy, a good book or movie, and a piping hot bowl of stew. Santa will be here soon enough. Take a break from the festivities while you still can!
*Warning* This recipe makes a HUGE pot of stew! I plan on freezing some for later and giving some away to family. Take this into account when preparing this recipe for yourself.

Crock Pot Vegetable Stew


Ingredients:
– Extra Virgin Olive Oil
– 1 Yellow Onion, chopped
– 6 cloves Garlic, minced
– 1 Leek, chopped
– 1 small Russet Potato, chopped
– 1 Sweet Potato, chopped
– 1/3 Purple Cabbage, shredded
– 2-3 Carrots, chopped
– 2 Yellow Squash, chopped
– 1 Zucchini, chopped
– 2 stalks Celery, chopped
– 1 cup frozen Peas
– 1 can Chickpeas, drained and rinsed
– 1 14.5 oz. can Muir Glen 2009 Reserve Yolo Red Diced Tomatoes
– 1/4 cup fresh Italian Parsley, chopped
– 2 tablespoons fresh Rosemary, chopped
– 2 tablespoons fresh Oregano, chopped
– 3 sprigs fresh Thyme
– Herbamare and Black Pepper, to taste
– 2 quarts Low Sodium Vegetable Broth
– a drizzle of Light Agave Nectar

Place ingredients in you crock pot in the order listed.


Cook on low about 6 hours.
C’est fini!

So simple, yet hearty and delicious! Don’t you just love your crock pot?
Feel free to share links to your favorite crock pot recipes!

I am so glad I made such a warm comforting dinner. The temperature here plummeted to a frigid 50 degrees!
You know you’re a Floridian when…. It is 50 degrees outside, and in order to walk the dog you don an undershirt, jeans, a sweater, thick socks, wool lined boots, a polar tech fleece, a wool scarf, and a parka. You consider earmuffs, but decide it will be okay since you are wearing your hair down.
…true story…

Boo!….


I have been going through serious kitchen withdrawal! GF Guy and I have been so busy lately. In addition to work, we have been house hunting, celebrating birthdays, and going to see the tours of So You Think You Can Dance and In The Heights! (BTW- If you get the chance, you MUST go see In The Heights. It is phenomenal!)

Well, this morning I had had enough! I took a look in my sadly bare refrigerator, poked around my pantry, and through a little of this and a little of that into my crock pot. Then, I prayed. Well, God heard my prayers!!!!!! I arrived home half expecting to be assaulted by the stench of burnt beans. Instead, my skeptical shnoze was greeted by the comforting aroma of fall flavors. GF Guy and I finally had a home cooked meal that wasn’t a charity meal provided by my mother in-law! (Who is wonderful, by the way!)
I am posting this recipe as my contribution to the What Can I Eat That’s Gluten Free blog carnival.

Without further ado, the recipe….

Halloween-y Pumpkin Bean-y Soup



Ingredients:

– Extra Virgin Olive Oil
– 1 yellow Onion, chopped
– 4 cloves Garlic, minced
– 1 (28oz.) can Peeled Whole Roma Tomatoes, chopped
– 2 cups Dried Black Beans (soaked overnight or cooked with the “fast cook method”)
– 1 (15oz.) can Pumpkin Puree
– 4 cups Low Sodium, Vegetable Stock
– 1/4 cup Coconut Oil
– 1/4 cup White Wine (not dry; I used a Riesling)
– 2 teaspoons Cumin
– 1 teaspoon Chili Powder
– pinch of Salt
– a few grinds of Black Pepper

Drizzle crock pot with Extra Virgin Olive Oil.
Place ingredients in the crock pot in the order listed.
Cook on low for 10 – 10.5 hours. (I didn’t plan ahead enough to soak my beans overnight. Instead I used the “fast cook method”. This is probably why I got away with cooking the soup for so long.)
Puree to desired consistency using an immersion blender.
Garnish with Tofutti Better Than Sour Cream. Enjoy!

PS- Don’t forget to vote for me to become the next SAM-e Good Mood Blogger!

Poulet, Purple Potatoes, and Pepper Oh My….

Hellooooooooooooooooooo!


Are you paying attention now? 🙂

What a whirlwind life can be! I decided to take yesterday to relax, maybe curl up on the sofa with a good book and a cup of herbal tea…. That idea lasted about an hour. I can’t just “do nothing”. Instead, I went over to my mom’s for some girl time. We ended up talking, folding laundry, and playing with the dogs for about an hour. Good times had by all. Earlier in the day, we met with our personal trainer for an awesome work out. (I even broke a sweat!) I did laundry, cleaned the kitchen, and got into a fight with a chicken. Actually, the fight was more with the bag of giblets stuck inside the chicken. Let me back up, the chicken was frozen. I defrosted it in the microwave, but somehow the bag of giblets didn’t get the memo. The were cemented inside that bird like nobody’s business! I have never gotten so up close and personal with a chicken in my entire life, and I don’t plan on doing so ever, EVER again! The resulting meal was lovely though. I used an exciting ingredient. It didn’t really change the flavor, but boy was it entertaining!…..


Purple Majesty Potatoes!!!!!!!!!!!!!!

So cool right?! I can’t wait to make purple mashed potatoes with these beauties!

Now for the recipe.

Slow Cooker Poulet and Potatoes


Ingredients:
– one 4 pound organic whole Chicken
– 2 Yellow Onions (or one large sweet onion), chopped
– 2-3 stalks Celery, chopped
– Baby Carrots
– 2 Garnet Sweet Potatoes, cut into discs
– 2 Purple Majesty Potatoes, cut into discs
– 1 Gala Apple, chopped
– 6 cloves Garlic, smashed and roughly chopped
– 1 tablespoon dried Rosemary
– 2 teaspoons dried Sage
– 1/2 teaspoon ground Cloves
– Salt (or Herbamare) and Pepper to taste
– drizzle of Extra Virgin Olive Oil
– 1 tab Vegan Butter (Earth Balance)
– Poultry Seasoning
– 1/3 cup Apple Cider
– 1/4 cup White Wine

Place chopped vegetables (only one of the onions), fruit, herbs, and olive oil in the bottom of your slow cooker.
Remove the giblet sack from the chicken and rinse under cold water.
Massage Vegan Butter, Poultry Seasoning, Salt (Herbamare) and Pepper into the chicken, both on top of and under the skin.
Stuff the second onion into the cavity of the chicken.
Place Chicken on top of the vegetables in the slow cooker.

Pour mixture of Apple Cider and Wine over the chicken and vegetables.
Cook on low for 7-8 hours and on high for the last hour. (My timing was a bit off. I just sort of cooked until it was done.)

Serve over a bed of baby spinach.


The apples were a delicious, sweet addition to this dish. I bet an Asian Pear would be delightful as well!

I hope you enjoy this recipe! I have been cooking, but it’s been mostly repeats of older recipes. I don’t want to bore you with anything you’ve already seen! The weather finally cooled off here in FL for the weekend, but the heat is on its way back. Oh well, the cold was fun while it lasted. Even Dickens enjoyed the chance to don his “Mr. Rogers sweater”!



PS- I am still in need of Halloween costume ideas!!!!!!!!!!

Stewing Away….


Sorry I’ve been MIA lately. Life has just been coming at me so fast. Yesterday, my sister’s sister in-law (what does that make her to me?) got married in O-town. Since we were in town, GF Guy and I swung by the Bob Carr to say “hi” to a few old friends. The national tour of Fiddler on the Roof was in town and we are friends with a few of the cast/crew members. All in all, it was a lovely day of seeing old friends. Food wise, though, it was a total bust. Thank God for fresh fruit!

In spite of the business, I have been able to create a few lovely meals. I have found the crock pot to be a saving grace! Another trick of mine is preparing meals on my day off and then freezing them until the day I plan on eating them. Then, all I have to do is pull them out of the freezer, defrost, and cook for about 30 minutes. Talk about a time saver! Here is a picture of a Cottage Pie that was a Freezer Favorite:

Since the weather has been a bit “chilly” (a relative term here in southern Florida) I made a delicious crock pot Chicken Stew. It was sort of a “throw what you happen to have into the pot and see if it turns out” kind of creation. Here is the resulting recipe….

“Everything But The…” Chicken Stew


Ingredients:
– Extra Virgin Olive Oil
– 3 free range, organic split Chicken Breasts
– 2 cups Cole Slaw Mix
– 8 cloves Garlic, chopped
– Herbamare
– freshly ground Black Pepper
– 1 green Bell Pepper, chopped
– 1 yellow Squash, chopped
– 2 Zucchini, chopped
– 2 Carrots, chopped
– 5 small Yukon Gold Potatoes, cubed
– 1 (4 oz.) can mild Chopped Green Chiles
– 1 teaspoon Sage
– 1 teaspoon Rosemary
– 1 teaspoon Thyme
– 1 teaspoon Oregano
– 1 teaspoon Basil
– 1 14 oz. can Fire Roasted Diced Tomatoes
– 1.5 cups Low Sodium Chicken Stock
– 1.5 cups Low Sodium Vegetable Stock
– splash Red Wine (I meant to use White, but accidentally grabbed Red)
– splash Balsamic Vinegar
– drizzle Agave Nectar

Drizzle oil in the bottom of your crock pot.
Place chicken in the pot and season with herbamare and pepper. Top with half the chopped garlic.
In a large bowl, toss the vegetables and spices with a little oil.
Place vegetable mixture in the crock pot.
Top vegetables with remaining ingredients.
Add enough liquid to just cover, or almost cover the vegetables.
Cook on low for about 8 hours.
The chicken should literally fall apart when done.

Enjoy with some corn bread for a hearty, comforting meal!

Daily Dose of Dickens:
Dickens has a new friend. His “Grandma” gave it to him and he sleeps with it every night.


Weekly Man Food…

Once a week, GF Guy needs red meat. It’s as if all his testosterone depends on this savage weekly feast. Maybe it’s a guy thing. I don’t know? Normally, Tita supplies his need for meat at her Sunday dinners. Thus, letting me off the hook. This week, however, I was not so lucky…

And that is how I found myself staring at a glass case of meat at 10 AM. Cooking red meat always creeps me out. To be honest, I don’t particularly even care for red meat. BUT, you’ve got to keep the men folk happy. I did my best to charm the butcher, had him cube and trim my meat, and headed back home to wage war on dinner! I am such a hunter/gatherer type!
Dinner was a crock pot recipe direct from Karina, the Gluten Free Goddess….
Beef Stew

My contribution was a dozen…

Golden Corn Muffins


Ingredients:

– 1 cup Gluten Free Baking Mix
– 1 cup Yellow Corn Meal
– 2/3 cup Sugar (GF Guy like his Cornbread on the sweet side)
– 3 1/2 teaspoons Baking Powder
– 1/2 teaspoon Salt
– 1 Egg
– 1 cup Almond Milk
– 1/3 cup Oil

Preheat oven to 400 degrees.
Combine dry ingredients.
Add wet to dry and stir until combined.
Spoon into prepared, lined muffin tin.
Bake at 400 degrees for 20-25 minutes, until golden.
Allow to cool on a wire rack.

Light and delicious, these sweet, golden gems were the perfect foil to the heavy, manly Beef Stew. It’s all about balance. Everything in life is about balance… especially walking. (otherwise you would fall over!) Sorry, I just had a dorky moment! Moving on…
Don’t forget to enter my Oat-y Nirvana Giveaway. It ends Saturday, so act fast!

Spaghetti Minus the Spaghetti…

Vegetables are fantastic! They really are. It’s not so much a statement as it is a fact. Their color, variety, and versatility are astounding. I am forever finding new and strange fruits and vegetables to experiment with. (ie- Monstera Deliciosa) Today’s experiment…… THE SPAGHETTI SQUASH!
While not quite uncommon, the premise behind the Spaghetti Squash fascinates me. After cooking, the flesh becomes stringy, like a spaghetti noodle. In fact, many people eat Spaghetti Squash in the same fashion as they would spaghetti noodles, topped with marinara. Fascinating! As a lover of all things veggie, I just had to give this winter squash wonder a try.
The problem: Work. Spaghetti Squash is normally roasted in the oven for at least one hour until soft. A faster cooking method would be 20 minutes in the microwave. I don’t know about you, but that’s just a little too long of a spin in the microwave for my comfort. It just seems unnatural. I decided to find a different approach and settled on my beloved Slow Cooker. I wrestled back and forth with topping options. Marinara, spinach and “cheeze”, where should I go with this?! Who am I kidding? I ended up reinventing an old Katrina Classic and calling it a day. Without further ado, I give you…. squash!

Spaghetti Squash a la Gidget (the name needs work)

Ingredients:
– 2 cups Water
– 1 medium Spaghetti Squash

– 1 medium Zucchini Squash, chopped
– 1 medium Yellow Squash, chopped
– 3 Carrots, chopped
– 3/4 pint Grape Tomatoes
– 1/2 pound (or so) Green Beans, cut into 2″ pieces
– 1 Green Bell Pepper, julienned
– 1 cup Broccoli Florets
– 3 tablespoons Extra Virgin Olive Oil
– 1 teaspoon Crushed Rosemary
– 1 teaspoon Basil
– 1 teaspoon Thyme
– 1/2 teaspoon Black Pepper
– 1/4 teaspoon Salt
– juice of 1 Lemon

– 1/4 sweet Onion, diced
– drizzle, Extra Virgin Olive Oil
– 2 cloves Garlic, minced
– splash Rose Wine
– dash Low Sodium, Organic Vegetable Stock
– zest of 1 Lemon

Place Water and Spaghetti Squash in a slow cooker/crock pot and cook on low for 8-9 hours, or high for 5 hours.
Once squash is soft, remove from slow cooker and allow to cool.
Cut cooled squash in half,
scoop out seeds, and “spaghetti” with a fork.

Preheat oven to 375 degrees.
While squash cools, combine chopped vegetables, oil, and spices in a bowl.
Toss gently to combine. I use my hands. Dump vegetables onto a foil lined baking sheet
and roast 25-30 minutes, stirring occasionally. Vegetables are ready when the Grape Tomatoes begin to burst. (A word of caution: When you open the oven door step back for a minute. The damp heat whooshes out. I thought my eyebrows had been burned off!!!) Remove from oven and allow to cool slightly.

Once vegetables are roasted, heat a dash of Olive Oil in a skillet over medium high heat. Saute Onion and Garlic until translucent and soft. Add the Wine and Stock and reduce for 1-2 minutes. Toss in the Lemon Zest and VOILA!

To serve, plate desired amount of Spaghetti Squash topped with Wine and Onion reduction and crown with Roasted Vegetables. I drizzled a fruity Balsamic Vinegar over top my portion. Feel free to top yours with Parmesan Cheese. (That’s what GF Guy does!)

This is my plate after 5 minutes…

After 10…

I hated it… 😉

Daily Dose of Dickens:
Dickens has become quite the Book Worm! We just can’t seem to tear him away from the book shelf!