Spaghetti Squash Bowls

Spaghetti Squash Bowls

Spaghetti Squash BowlsI don’t know about you, but I LOVE spaghetti squash. Normally I’ll either boil or bake it until soft, then remove the squash into a bowl and toss with salt, pepper, and a little bit of butter. But this time, I wanted to try something new. We had two spaghetti squashes from our Bountiful Basket and I had kept putting off making them. They last longer than some of our other vegetables, so if something came up, that was the meal that was postponed since I wasn’t worried about the squash going bad. After going online and trying to find a different way of cooking them, I discovered this:

Spaghetti Squash Bowls

2 spaghetti squash, cut in half and seeds removed
1 cup of spaghetti sauce
1/2 pound of cooked Italian sausage (I chose the hot version to add some spice, since only my husband and I would be eating this)
Mozzarella cheese

After cutting the squash in half and removing the seeds, I sprinkled them with salt and pepper. I cooked them at 375 for 45 minutes open side down, until soft. Then I used a fork to remove the insides while still leaving it in the shell. I then added 1/4 cup of spaghetti sauce to each, along with Italian sausage. Once that was added, I mixed it up inside the shell with a fork. Once mixed well, I topped with a little bit of mozzarella cheese, and baked again at 375 for about 15 minutes.

These turned out really well and were relatively easy. It was a nice change of pace from our typical baked spaghetti squash side. Instead we turned it into a main course. I am excited to try this again with other options mixed inside the spaghetti squash.

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MMMMM Pear Butter!

Pear Butter Pork Roast

Make pear butter ahead of time:

8 pears
1 c. packed brown sugar
1 cinnamon stick
1/8 tsp salt

Place all ingredients in a crockpot and stir so sugar is mixed with pears. Cook on low for 6 hours. Let cool for 1-2 hours, then blend until it’s to your desired consistency. Once this is done, you can store the pear butter in the fridge for up to 3 weeks. This is also really good on toasted wheat bread.

Preheat oven to 375. Take 1 cup of pear butter and rub on the outside of pork roast. Either smoke the roast or bake until internal temperature is 145. Let rest for 5-10 minutes, then serve! I baked this in the oven for about an hour and in a separate pan roasted carrots, potatoes, onions, and lemons tossed in olive oil, thyme, oregano, salt, and pepper for the same amount of time.

Pear Butter Pork Roast

Pear Butter Pork Roast

Make pear butter ahead of time:

8 pears
1 c. packed brown sugar
1 cinnamon stick
1/8 tsp salt

Place all ingredients in a crockpot and stir so sugar is mixed with pears. Cook on low for 6 hours. Let cool for 1-2 hours, then blend until it’s to your desired consistency. Once this is done, you can store the pear butter in the fridge for up to 3 weeks. This is also really good on toasted wheat bread.

Preheat oven to 375. Take 1 cup of pear butter and rub on the outside of pork roast. Either smoke the roast or bake until internal temperature is 145. Let rest for 5-10 minutes, then serve! I baked this in the oven for about an hour and in a separate pan roasted carrots, potatoes, onions, and lemons tossed in olive oil, thyme, oregano, salt, and pepper for the same amount of time.

Recipe Tuesday – Daily Tip #29

RecipeTuesdayI recently made a really amazing recipe! This can be either smoked or cooked in the oven, depending on what you have on hand. Just make sure the pork loin is cooked to an internal temperature of 145.

Pear Butter Pork Roast

Make pear butter ahead of time:

8 pears
1 c. packed brown sugar
1 cinnamon stick
1/8 tsp salt

Place all ingredients in a crockpot and stir so sugar is mixed with pears. Cook on low for 6 hours. Let cool for 1-2 hours, then blend until it’s to your desired consistency. Once this is done, you can store the pear butter in the fridge for up to 3 weeks. This is also really good on toasted wheat bread.

Preheat oven to 375. Take 1 cup of pear butter and rub on the outside of pork roast. Either smoke the roast or bake until internal temperature is 145. Let rest for 5-10 minutes, then serve! I baked this in the oven for about an hour and in a separate pan roasted carrots, potatoes, onions, and lemons tossed in olive oil, thyme, oregano, salt, and pepper for the same amount of time.

 

Benefits of Doing a Seasonal Cleanse

Mexican Winter StewA lot of us hear the word cleanse but we have no idea why we should do one? There are a lot of benefits to cleansing. Here are a few:

  • Boost your immune system to prevent illnesses such as the flu, cold, etc.
  • Boost your mood, energy, and productivity by clearing your mind.
  • Shed excess weight!

To cleanse the body is to remove toxic environmental & dietary substances with the application of a healthier lifestyle. The food we eat on a regular basis can cause our bodies to have a reaction such as headaches, irritability, inflammation, obesity, and more. A cleanse allows our body to get some rest from every day stresses and help heal our body. Our bodies already eliminate waste through the colon, liver, kidneys, etc. But this detox is meant to boost all aspects of your body’s natural detoxification system, giving it the extra boost it occasionally needs.

The foods that we eat can cause illness, hormonal imbalances, nutritional deficiencies, and more. Luckily with the Elite Health Coaching Seasonal Detoxes, they are easy to follow and will give you exact instructions on what to eat, what to buy, and more along with unlimited email support! Cleanses can be done to help you get back on track to healthy eating, lose a little bit of weight, or just boost your overall mood. By doing a cleanse during each season of the year, 4 times total, you can stay on track and really get in touch with the seasonal foods that surround you to help keep you grounded. If you aren’t sure if a cleanse is right for you, contact me at sadie@elitehealthcoaching.com.