This vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.
This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.
The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.
While your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.
While your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.
Then just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.
Once it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.
All done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!
Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
1 small sweet onion, sliced thin (about a ½ cup cooked)
2 or 3 medium zucchini, shredded and squeezed to remove water
1 cup tomato sauce
¼ cup grated parmasen
4 ounces shredded mozzarella
1 - 2 olive oil
Preheat oven to 350 degrees.
Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
Remove baking dish from oven and crank it up to broil.
Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
Let cool for 5 - 10 minutes before serving as it will be blazing hot.
I can’t say enough about this dish. I LOVE LOVE LOVE it! It’s so deliciously Mexican. When I got to finally taste it – it was muy bueno!!! I cannot stop eating it. It has all the flavors of a savory Mexican dish. Plus it’s paleo (if you omit the cheese), gluten free and vegetarian.
There are tons of veggies and lots of protein from the quinoa and black beans. Really filling! I didn’t miss the meat at all, I found the inspiration for this amazingly delicious dish here and made a couple of tweaks to boost up the protein level and veggie factor.
This was so easy to throw together and can be eaten on it’s own with a little sour cream, in a gluten free (or regular) tortilla or taco shell or top lettuce and make a delicious Mexican salad. I added cheese on the top because my husband is not paleo and this was a good way to get him to eat this. Turns out, he LOVED it! He really really loved it.
You could very easily make this vegan also by using vegan sour cream and vegan cheese. Or omit them all together. It still rocks!
**I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE**
1 cup dry quinoa
2 cups vegetable broth
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 package cherry tomatoes sliced (seeds and liquid discarded, then dice remaining tomatoes) or a can of fire roasted diced tomatoes - drained
1 cup frozen sweet corn
¼ cup green onions (white part), reserve the green part for garnish if desired
2 - 15 ounce cans black beans, rinsed and drained
1 large jalapeno, seeded and diced
2 Tablespoons olive oil
2 teaspoons minced garlic
1 - 2.25 ounce can sliced black olives
1 - 8 ounce bag Mexican blend shredded cheese (can sub with vegan cheese that melts) Cheese is not Paleo so if you are going true Paleo, omit the cheese.
1¼ Tablespoon cumin
1 Tablespoon fresh lime juice
1 teaspoon chili powder
Preheat oven to 350 degrees.
Place quinoa and vegetable broth in a medium saucepan, bring to a boil. Once boiling, reduce heat to a simmer, cover. Simmer for 15 - 20 minutes stirring every 5 minutes so that it doesn't burn. Once quinoa is done, put in a large mixing bowl and set aside.
While the quinoa is cooking, using a large skillet, heat olive oil on medium/high heat and add garlic. Saute garlic for a minute to brown, give it a few stirs so not to burn.
Add corn, bell peppers, jalapeno, cumin and chili powder to skillet and saute for 3 - 5 minutes.
Add tomatoes and lime juice, saute for another 3 minutes.
Once everything is sauteed, add mixture to the quinoa and combine.
Add cans of black beans and onions to the quinoa mixture, combine.
Pour everything in to a 9 x 13 baking dish.
Top with black olives then cheese.
Bake for 30 minutes.
*Optional: top with a dollop of sour cream or fill a tortilla or top a bed of lettuce for a taco salad.
Jicama is a genius alternative to white potatoes. Since we don’t eat potatoes, I don’t get many opportunities to use ketchup on anything. If you’ve read any of my other recipes that involve ketchup you know I’m slightly obsessed with the best condiment ever invented in the whole history of the world. So when I found this recipe at TheNakedKitchen.com I had to try it because it just might lead me to my beloved ketchup. Honestly, that was my main motive lol.
I found that using my silicone mini muffin molds worked perfectly. If you use a metal pan, make sure to grease it heavily. I used a spray coconut oil to coat the inside of my silicone pan and it worked great but if I was to use metal, I would definitely use a little more. The key to getting them out of the muffin pans in one piece was letting them cool for 5 minutes before removing. That way they firm up and are easier to extract.
These turned out REALLY good. When first made, the jicama is crunchier which I don’t mind but after I put the leftovers in the fridge and reheated later, the jicama was a lot softer, almost mushy but not gross mushy, just much softer of which I don’t mind either. They were good warm, cold or reheated. And the best part? You guessed it, KETCHUP!!!!!!!
3 green onions, thinly sliced (using both the white and green parts)
½ – 1 cup grated Parmesan cheese (amount will depend on how ‘cheesy’ you want your tater tots)
2 Tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
Preheat oven to 325 degrees.
Shred your jicama. I used a large cheese grater. Once you have your shredded jicama, using paper towels or a dish towel, squeeze out as much liquid as you can. I did 2 rounds of squeezing.
Coat your mini muffin tin with olive oil or cooking spray (I used coconut oil spray) and set aside. You can use a 12 count muffin tin but you may need to increase cooking time by a couple minutes at a time.
In large bowl combine shredded jicama, onions, cheese, salt and pepper. Gently mix with a fork.
Drizzle mixture with olive oil and combine.
Spoon the mixture evenly into the muffin tins. Press to pack mixture down into each cup.
I sprayed mine with coconut oil spray on the top before popping in the oven but it's not necessary if you don't have a spray oil.
Bake 50 minutes for mini muffins, 60 minutes for full size.
Let the tater tots rest for 5 - 7 minutes before running a small knife or spatula around the edge of each cup to loosen the edges.
Remove all tots and eat.
They reheat great and I've eaten them warm and cold, both were delicious.
Now that we are home, I can stock us up on healthier snack options. We do ok with snacking when traveling because I always make sure to have nuts and granola on hand but that gets old after a while.
We don’t eat bread on a regular basis but when we do, we buy these awesome pita’s from Papa Filin’s. They are made locally and always fresh. They are organic, whole wheat and only have 5 ingredients. Think that’s not a big deal? Go look at the list of ingredients in the loaf of bread you have sitting on your counter. Can you pronounce all of the ingredients?
By the same token that we don’t eat bread regularly, we also don’t eat “chips”. To satisfy that urge to have a “chippy” snack, we make our own pita chips and customize them to our tastes.
AND…these pita’s are only 2 WW points if you are keeping track. Since they don’t contain all of the nasty chemicals for preserving, they will mold faster than processed bread so just keep that in mind. If you don’t think you’ll be eating them as bread, whip up some pita chips with the rest so they will last longer.
If you were to make a whole package of pitas into chips, you would have A LOT of chips and at only around $3.00 a package, that makes a cheap, low ingredient, organic snacky treat.
We like them plain, with salt and pepper, sprinkled with parmesan or with a little Neufchâtel cheese and some homemade jam. You could even make a sweeter version of the pita chip and use some organic honey with a sprinkle of cinnamon.
This took me a while to write because I kept taking taste testing breaks. This dish is so delicious. I literally walked around the kitchen telling myself “I am so awesome”! This is exactly the reaction I expect you to get from anyone you cook this for.
This recipe was very easy and straightforward. Just a few slices of an eggplant and onions and some can opening. Just be careful not to get crazy with the knife like I did.
It’s a good idea to salt the eggplant and let sit for 30 minutes to prevent any bitterness from the eggplant. I sliced mine (carefully) and sprinkled with a little sea salt while I prepared everything else. Then I rinsed the slices in a colander and laid on top of the other ingredients. Topped with olive oil and it was ready to bake.
You can easily make this paleo or vegan by omitting the feta. Instead you can top it with more fire roasted tomatoes or vegan cheese. Either way you choose to top it, you will love it.
With or without the cheese, the sherry vinegar, vegetable broth, fire roasted tomatoes, onions and spices really make this recipes flavor explode.
I’ve been eating the leftovers for every meal since I made this yesterday. I have never loved eggplant more than I do in this recipe.