Friday, October 28, 2016

SWEET POTATO AND SPAGHETTI SQUASH CASSEROLE ENJOY DAN:

SWEET POTATO AND SPAGHETTI SQUASH CASSEROLE by CHEF DAN:
Serves 4

CASSEROLE:
1 medium-size spaghetti squash
2 sweet potatoes
1 eggs
1 tablespoon coconut oil
1 tablespoon pure maple syrup
1 teaspoon EACH garlic powder, onion powder and ginger powder
pinch of salt

TOPPING:
1/2-cup toasted pecans, chopped
1/2-teaswpon coconut oil
1 tablespoon pure maple syrup
1 teaspoon cinnamon

DIRECTIONS: (preheat oven to 400 F then reduce heat to 350 F)
1.   Wash and pierce the sweet potatoes.
2.   Pierce the shell of the pumpkin with a sharp knife.
3.   Baked for 45-50 minutes.
4.   Reduce heat to 350 F.
5.   Remove the potato skins and mash in a mixing bowl.
6.   remove the spaghetti squash: cut in half and remove the seeds.
7.   Add the meaty flesh to the bowl with sweet potatoes.
8.   Whisking the remaining casserole ingredients into a bowl.
9.   Spread in an 8x11 baking dish.
10.                Roughly chop the pecans and toss with reaming ingredients:
11.                Spread the topping evenly on top of the casserole.
12.                Bake for 30 minutes.
13.                Let sit for 5-10 minutes before serving.

ENJOY DAN:                      SING SONG AND PLANT SQUASH SEEDS!!



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