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!!