Infectiously Happy

Hey mama, what’s cooking…

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Recently I have returned to my kitchen. I really love to cook but when I am pregnant I just don’t have the energy to plan, prep or cook. I also like to post pictures of my finished dishes and I always get requests to share the recipes, so I have decided to start posting some of the “recipes”. Maybe it will help people eat more veggies. Maybe it will turn into a cooking show. Lol. I do have to give you a few warnings before I kick this off because, well, I don’t want you to set your expectations too high! Lol. Let’s go…

I am bad with recipes. Following them, writing them. I have been on a plant based diet off and on since 1994. I have come to learn that I can play with the recommended ingredients to eliminate meat or animal products, add more veggies or work with what I have available to me. I will try my best to give accurate measurements and ingredients but this is just a guide. Use your best judgement and play with ingredients to make what I am sharing work for you.

I like it easy. I like to cook but I hate standing over the stove. I am lucky that my husband went to culinary arts school so he is a great prep assistant. Cutting and cleaning vegetables is usually the hardest part of my meal. I now have two little ones so in general what I make can be done in under 30 minutes. I don’t do well with left overs so I usually cook only enough for the meal we are eating and maybe lunch for the next day.

I depend on my staples. There are some things I always have on hand because they work well for what we like to eat. I always have a nut milk, veggie broth and I will always have broccoli, carrots, onions and spinach in my fridge. I usually have a grain blend (which could include quinoa, farro, barley or long grain rice), jasmine rice, and couscous. They go well with meals, adding bulk to soups, stir frys, and bean dishes. I usually season my dishes with a blend from Savory Spice Shop. I shop at the South End store here in Charlotte but they have franchises nationwide. Some of my favorites are Mt. Elberts All Purpose and Black River Creole. They also carry a variety of curries that make appearances on my menu.

With that covered here is today’s food experiment.

Spaghetti Squash and Vegetable Cheesy Bake

Ingredients

1 average sized spaghetti squash
1 cup of zucchini, chopped
1/2 cups of sweet yellow onion, chopped
1 cup of spinach, chopped
1 can of cream of celery
1/2 cup of milk (I like to cook with coconut or almond milk)
2 cups of cheddar cheese, grated.
Seasoning of your choice
Cooking oil of your choice
Coarse salt

Step 1
Preheat your own to 400. Cut your squash in half. Use a spoon to remove the seeds. Cover fleshy part with cooking oil. Sprinkle salt on flesh. Bake face down on a baking sheet or in a roasting pan for 30-45 minutes. It’s done when you can easily stick a fork through the flesh. Let it cool so you can handle it with out burning your fingers.

Step 2.
In a medium skillet sautée your onions and zucchini, seasoning to your taste. Set it aside. Preheat oven to 375
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Step 3.
In medium sauce pan combine and heat the cream of celery and milk stirring until smooth. Add 1 cup of your shredded cheese. Stir until smooth.

Step 4.
Use a fork to remove the flesh from the skin of your squash into a large bowl. Add your cooked zucchini and onions. Pour your liquid mixture over. Add spinach. Use fork to mix it all together. Pour into a lightly oiled casserole dish. Sprinkle remaining cheese over the top
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Step 5.
Put in the oven and bake at 375 for 15 minutes or until it browns a bit on top.
Enjoy!
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This bake was the main entree for my family but it would be a great side at your next family gathering or alongside meat if you like. Let me know how you like it if you decide to try it!!! !

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2 thoughts on “Hey mama, what’s cooking…

  1. I’m happy to have met you. Truly an inspiration and role model. Can’t wait to try out this recipe! Peace and love.

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