Tuesday, November 22, 2011

Spaghetti Squash, Carmel Pumpkin Muffins, and a healthier remake of Pumpkin Pie

Spaghetti Squash with Tomato Rosemary Sauce

1 spaghetti squash
Large pan

Instructions to cook the squash:
To soften squash, place in microwave for 1 minute. Cut squash in half and remove seeds and pulp. Place rind up in about an inch of water. Boil for 20 minutes on a low boil. Flip and scrape out squash. This part should be easy. If it feels like you are pulling the squash apart, cook longer.

Tomato Rosemary Sauce

1 large tomato
10-12 cherry tomatoes
Olive oil
Balsamic vinegar
½ Tablespoon of garlic paste
Finely chopped rosemary
Optional: cheese

Instructions to make sauce:
Dice large tomato then add in cherry tomatoes, desired amount of olive oil and vinegar, add garlic paste, pepper and rosemary. Mix and pour on top of squash.

Optional: Put shredded cheese on top of squash, then add sauce.


Carmel Pumpkin Muffins
1 ¾ cups of all-purpose flour
1 teaspoon baking soda
½  teaspoon baking powder
1 Tablespoon pumpkin pie spice
1 ½ teaspoons of cinnamon
1 cup canned pumpkin (or pumpkin puree)
1 ½ cups of Splenda
¼ cup brown sugar
1 cup of fat free vanilla yogurt
3 eggs
¾ cup of shaved almonds
Variable amounts of carmel

Preheat oven to 350 degrees and spray muffin tin with Pam or line with paper muffin liners.

In medium bowl, combine flour, baking soda, baking powder, pumpkin spice, cinnamon, Splenda, and brown sugar. Set aside. In small bowl, mix eggs, canned pumpkin, and yogurt. Add wet ingredients to dry ingredients and mix. Add shaved almonds.

Fill each muffin tin half way with batter, place small amount of carmel in the center, then cover with another small amount of batter. Bake for 12-15 minutes. Let cool and remove from tin.
HealthIER Pumpkin Pie

For the Pumpkin Pie, I used the recipe on the can of Libby’s Famous [canned] Pumpkin. I replaced the sugar with Splenda and used skim milk instead of evaporated milk.



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