Pumpkin Ravioli

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Ah yes, two squash recipes, two days in a row – I told you…I have been gorging myself in this fall favorite!

Instead of making pasta from scratch, I love to use wonton wrappers as the dough. It makes the process 10 steps easier, but it only leaves the fun part left to do – the stuffing!

  1. Combine 1C pumpkin, 1/3C vegan parmesan cheese, 1/4t salt & 1/8t pepper
  2. Spoon pumpkin mixture into center of a wonton wrapper (about 2t worth)
  3. Wet edges of wonton wrapper with water, bring opposite sides together & pinch with your fingers to seal (continue til mixture is completed)
  4. Place raviolis in boiling water & cook for 7minutes
  5. In a side dish heat 1/2C vegetable broth & 1.5T Earth Balance original butter

To plate, place ravioli on your dish, spoon broth over & add fresh chopped parsley!

Nutritional Info Per Ravioli & Sauce (Makes 24): 41 calories – <1 gram of fat – 6 carbs – 2 grams of protein

Continue reading for ingredient list & original recipe…

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Meatless Monday: Butternut Squash Mac & Cheese

butternutsquashmac&cheeseOkay, so I am full throttle into fall. Swapped out my summer clothes for fall/winter clothes this weekend & I think I consumed enough squash for a small army. I literally can not get enough of it – pumpkin, delicata & butternut are just a few types of squash that I’ve been enjoying over the past few days. But any kind of squash is packed with flavor & nutrients (not to mention way low in calories too)!

Anywho, this dish was created by the amazing, Oh She Glows. Her blog consists of only vegan dishes – whether it be treats to hit your sweet tooth or savory dishes like this…her recipes are never a miss!

Let the cheesiness begin…

  1. Cook your quinoa macaroni pasta according to the  8oz package directions – drain, rinse & set aside
  2. In a large pot mix 1T Earth Balance original buttery spread, 3/4C original unsweetened almond milk, 6T nutritional yeast, 1T arrowroot, 1T fresh lemon juice, 2t dijon mustard, 1/2t garlic powder, 1/2t onion powder, 1/2t of salt & pepper to taste – whisk til no clumps & stir until it thickens (3minutes on high)
  3. Once thickened remove from heat & add 1 can of butternut squash – stir til creamy consistency
  4. Mix in macaroni & 2C chopped lacinato kale

Yum in my tum, this dish was unreal!

Nutritional Info Per Serving (Serves 4): 360 calories – 6 grams of fat – 65 carbs – 11.5 grams of protein 

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Baked Summer Squash with Kalamata Vinaigrette

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Hello new summer star, this dish is so tasty! The colors aren’t the most pleasing to the eye, but this combination is packed with flavors! Who would have thunk to combine kalamata olives & summer squash? Not this lady – however I am so glad I tried it out! The vinaigrette is top notch by itself, I have already made it again in bulk for future salad dressings!

  1. Preheat oven to 350degrees & layer cookie sheet with parchment paper
  2. Slice 5 small summer squash lengthwise & lay on parchment paper – cook til tender
  3. For kalamata vinaigrette, in a blender add in: 1/2C pitted kalamata olives, 1/4C water, 1T EVOO, 1T apple cider vinegar, 1/2t black pepper & 1/4t salt – set aside
  4. Grab a large bowl & add in: 1C diced baby tomatoes, juice from 1 lemon, 3 minced garlic cloves & 1T EVOO

Once squash is tender add to bowl & toss with the mixture – lay on plate & top with kalamata vinaigrette!

Nutritional Info Per Serving (Serves 2): 250 calories – 20 grams of fat – 16 carbs – 4 grams of protein 

Continue reading for ingredient list & original recipe…

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Spaghetti Squash with Turkey Meatballs

turkey meatball w squash

Meatballs & Spaghetti, love a classic – but what I love even more is a twist! So I decided to change up the beef balls & white pasta to turkey & squash! I can imagine my brother now saying to never change a classic & shaking his head…sorry bro!

  • Preheat oven to 375degrees
  • Cut spaghetti squash lengthwise & scoop out the guts, season with salt & lay face down on oiled cookie sheet – let cook for ~45minutes
  • In skillet heat 1t EVOO, 1 chopped yellow onion & 2 garlic cloves – stir
  • Once browned stir in 1.5t fresh oregano – remove & divide onions into 2 bowls
  • In the 1st bowl add 2T vegan parm cheese, 4T whole wheat breadcrumbs, 1.3lbs ground turkey (pre-packed container) & S/P
  • Mix with hands & form 15balls
  • Place meatballs on wired rack to be placed on another cookie sheet and place in oven next to squash
  • While squash & balls are cooking – add 1t EVOO to skillet, 3C sliced mushrooms (button, trumpet & shiitake), remaining mixture of onions, 1/4C chicken stock, 2T water & S/P to taste- let simmer for 10 minutes
  • During the last minute add a container of spinach (3cups) to skillet, let wilt & remove from flame

To plate take squash & scrape the flesh out with a fork (will be string consistency), place desired meatballs on squash & spoon mushroom stock.  Sprinkle with vegan parm cheese.

We had some mushroom marinara in the fridge & my hub used it as well- very tasty!  Anywho…enjoy my version of spaghetti & meatballs!

Original recipe link here.

Nutritional Info Per Meatball (15 balls): 70 calories – 4 grams of fat – 2 carbs – 8 grams of protein 
 
 Nutritional Info for sauce (Serves 4): 70 calories – 4 grams of fat – 7 carbs – 3 grams of protein 
 
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