Yay. My kids, who don’t like spaghetti squash, INHALED this dinner. It was pretty easy….a great one to make ahead and I highly recommend doubling the recipe. You’ll want some leftovers of this one. Promise. I would also recommend adding more veggies to this dish. I added red pepper….next time I’ll add mushrooms, another red pepper and spinach.
Here is the recipe some of you requested from the open house. Enjoy!
Ready in about 1 hr. 15 min.
Makes about 8 cups
1 cup water
2 (13.75) cans chicken broth
1 unpeeled butternut squash
black pepper to taste
1 tbsp olive oil
3 cups sliced mushrooms
1 large onion (white or yellow), chopped
3 cups fresh spinach leaves
1 pound sausage (turkey or pork) casings removed
1-2 cups chopped broccoli
1. Preheat oven to 375 degrees F. Pour 1 cup water into 9×13 baking dish.
2. Cut butternut squash in half. Remove seeds. Place cut side down into baking dish.
3. Bake squash in preheated oven until squash is easily pierced with a fork, about 45 minutes
4. Meanwhile, heat olive oil in a large soup pot over medium-high heat. Stir in onion and cook until tender and transparent, about 5 minutes. Mix in the sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in broccoli.
5. Scoop out cooked squash and place in a blender or food processor. Pour half of the chicken broth in with the squash and blend until smooth, about 1 minute.
6. Stir squash mixture in with meat, onions, and broccoli. Stir in remaining chicken broth. Stir in mushrooms. If desired, stir in heavy cream. Simmer over medium heat for 10 minutes. Do not boil.
7. Add spinach and simmer for an additional 5 minutes.
Here is one of our family’s favorite recipes. It calls for zucchini noodles…we’ve also made it with sweet potato noodles….yum….those veggie noodles really fill you up. Having one of these handy kitchen tools makes slicing veggies easy enough for my 6 year old to do it. Worth $35 for sure….no slicing fingers on a mandolin.
Thanks all who could join us last night for some paleo yummy fare! Such a fun evening. Kelly asked me to send out the tomato soup recipe. Here it is. Enjoy.
Sweet Tomato & Sausage Soup
1 medium onion, diced
5 cloves garlic, crushed
2 28 oz cans crushed tomatoes
1 can coconut milk (make sure there is no water added and
that the only ingredient is coconut)
1 cup chicken broth
1 lb sweet Italian sausage
2 tbs extra virgin olive oil
2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried parsley
Heat a large pot on medium high heat, add olive oil. Remove
sausage from casings and brown in the pot. Take sausage out
of the pot. Lower heat to medium and add in onions and garlic
and cook until onions are soft. Put in broth, tomatoes, coconut
milk and spices and puree with a stick blender. Add sausage
back into the pot and cook on medium heat for 10-15 minutes.