Absolutely amazing…if I may say so myself!
I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!
These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!
Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.
My husband loves my zucchini and summer squash casserole but I wanted to try something different with the delectable squash.
In my opinion, this is even better than my eggplant parmesan and the perfect light, satisfying summer dinner. I love salad, especially during the warmer months, but sometimes a fresh homecooked meal tastes especially great.
Zucchini, classified as a fruit because of its seeds, is super low in fat, carbs, and sugar and rich in nutrients including Vitamins A and C, B6, Potassium, Magnesium, and Manganese which helps the body form connective tissue, bones, blood-clotting factors and is also necessary for normal brain and nerve functions.
The ingredients are simple and most likely you will have most of them available in your refrigerator. You can serve this dish with a fresh salad or a side of pasta.
It comes together in about 20 minutes and bakes for about 40 minutes. Therefore from knife to plate you will have an amazing dish in only an hour!
I have only a few regrets in my culinary career and one of them is that I did not discover spaghetti squash until later in life! You can do so much with it and the rich, buttery taste makes it a fantastic gluten-free substitute for traditional pasta.
One cup only contains 42 calories and just 0.5 grams of fat! It is also a rich source of fiber, vitamin C, manganese, and vitamin B6!
This recipe, once the spaghetti squash has baked in the over, comes together in less than a minute!