Vegetables are one of my favorite things to eat for breakfast, but I had never thought about combining spaghetti squash with eggs until I had a similar dish for brunch at Posana in Asheville, NC. Their garden vegetable hash was superb and I enjoyed it on their dog-friendly patio where they even have a menu for fur babies. Back at home in my kitchen with my four-legged-boy, Rocco, beside me, I crafted my version with a light and creamy Dijon sauce in place of their leek vinaigrette. Rocco approves of both dishes and really loves spaghetti squash for breakfast, even better than the bacon ice cream from Posana’s dog menu.
This recipe is also a great one to make when serving breakfast for dinner. Looking for a grab-and-go breakfast option? Serve the hash in small containers and add boiled egg slices on top in place of the poached or fried eggs. Hope you enjoy this unique take on spaghetti squash and comment below to let me know about your favorite breakfast veggies, or your pup’s prized treat.
1 medium spaghetti squash
16 ounces small potatoes, such as new or fingerlings
1 tablespoon olive oil, divided
1 bunch or 6 ounce bag of spinach
salt and pepper
½ cup plain non-fat Greek yogurt
2 teaspoons whole grain Dijon mustard
2 cloves minced garlic
4 eggs, poached or fried
- Preheat oven to 425 degrees Fahrenheit. Trim the ends of the squash and slice in half. Remove the seeds and discard. Place squash cut side down on a baking sheet lined with parchment paper. Bake in the center of the oven until tender and squash flakes with a fork into noodles, about 40 to 45 minutes.
- Meanwhile, place potatoes on a baking sheet and drizzle with ½ tablespoon olive oil. Roast until tender, for 20 to 25 minutes. Season with a pinch of salt and pepper.
- Remove vegetables from the oven and cover potatoes with aluminum foil to keep warm. Let spaghetti squash sit until cool enough to touch.
- Meanwhile, remove the dark green stalk from the leek, keeping the light green and white section. Wash the leek well to remove dirt in between the layers and thinly slice. Heat remaining olive oil in a large skillet over medium-high heat. Add leek to the skillet and sauté until tender and fragrant, for 2 to 3 minutes. Add spinach and sauté until wilted, for a couple more minutes. Season with a pinch of salt and pepper and set aside on low heat to keep warm.
- In a small bowl, add yogurt, mustard and garlic and stir to combine, creating creamy garlic sauce.
- Use a fork to remove the strands of spaghetti squash by lightly raking across the inside surface. Season with a pinch of salt and pepper. Add ¼ of squash, spinach and potatoes to each plate and serve with an egg on top and a dollop of creamy garlic sauce.
Start your Thanksgiving morning off with these scrumptious Fall Harvest Pancakes made with pureed butternut squash and pumpkin pie spice. Whether you are refueling after running a turkey trot race or kicking back and watching the Macy’s parade, this breakfast dish will satisfy your morning appetite and give you a new appreciation for fall squash. If you are eating light to save room for all the carbs to come, extra pancakes will freeze well for a quick reheat another day.
I am thankful for my blog readers today and every day. I hope you all have hearts full of gratitude and plates full of delicious food. Happy Thanksgiving!
2 cups whole wheat flour
4 tablespoons baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 cups milk
1½ cups pureed butternut squash
1 tablespoon sorghum
1 tablespoon canola oil, plus more for greasing the griddle or skillet
freshly grated whole nutmeg or ground nutmeg
walnut pieces, toasted
maple syrup for serving
- Preheat a griddle or large skillet to medium heat. In a large bowl, mix flour, baking powder, pumpkin pie spice and salt. Add milk, squash, sorghum and canola oil and mix to combine.
- Working in batches, pour around ¼ cup of batter onto the griddle or into the skillet to create pancakes, keeping them evenly spaced apart. Cook until bubbles start to form on one side and the bottoms turn golden brown. Flip to cook the other side and repeat until you have 18 to 20 pancakes.
- If desired, sprinkle pancakes with a dash of nutmeg and top with walnuts and a drizzle of maple syrup.
Servings: 9 to 10
Thanksgiving is almost here and I can hardly wait for all of the cooking and eating. If you are working on your meal plan or trying to decide what side dish to bring to your potluck-style gathering, here are a few of my seasonal favorites that would make a great addition to your holiday table.
Why wait for lunch or dinner to celebrate the holiday and enjoy the tastes of fall? My Acorn Squash and Swiss Chard Mini Frittatas are loaded with fall squash and Swiss chard, making them a healthy choice for fueling up after your turkey trot race or for enjoying as a couch potato (no judging) while watching the Macy’s Thanksgiving Day parade. These pair well with a cup of coffee with a dash of pumpkin pie spice.
If you are looking for an appetizer to hold your dinner guests over before the turkey is ready, try my Beet Bites with Goat Cheese and Pecans. Roast the beets the night before to cut back on your time in the kitchen this Thursday. If you are taking this appetizer on the road, please make sure you use a container with a securely fitted lid to avoid dying your car seat hot pink. Unfortunately, I learned this the hard way, but it did come clean and this appetizer was a hit at the party.
It is time to move on over to soup or salad after those appetizers. My Mushroom and Butternut Squash Soup is a different take on the fall squash classic and this combination captures the earthy flavors of these delicious vegetables in every velvety bite.
My Massaged Kale Salad with Roasted Sweet Potatoes will add beautiful color and delightful flavor to your holiday table.
Now onto side dishes to pair with your turkey. Keep it simple this Thanksgiving with my Roasted Acorn Squash with Quinoa and Greens. Roasting makes the squash skin tender enough to eat, and you save time not having to peel this veggie.
Another one of my easy-to-make, fall favorites is Roasted Brussels Sprouts with Hazelnuts. This dish is mostly hands off and will even make those skeptical brussels sprouts eaters big fans.
I wish you all a lovely Thanksgiving with hearts full of gratitude and tables surrounded by loved ones. I am thankful for all of my readers and the many blessings God continues to pour into my life.
Topped with crunchy granola, these pumpkin-like, mini-muffins make the perfect addition to a brunch spread and are also a great grab-and-go breakfast option for busy mornings. Pureed butternut squash and pumpkin pie spice deliver flavors of fall in a moist muffin that is not overly sweetened. If you manage not to eat them all within a few days, extras freeze well for a quick and delicious breakfast that is safely stored away for another day.
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar
¼ cup canola oil
2 eggs, lightly beaten
½ cup unsweetened applesauce
½ cup low-fat milk
1 cup pureed butternut squash
¾ cup Pecan Sorghum Granola
- Preheat oven to 375 degrees Fahrenheit. Line a 24-cup mini-muffin pan with oven-safe paper cups or coat with cooking spray.
- In a medium bowl, whisk the flours, pumpkin pie spice, baking soda and salt together.
- In a large bowl, beat the sugar, oil and eggs until the mixture turns light yellow and slightly frothy. Stir in the applesauce, milk and butternut squash. Mix dry ingredients into the wet ingredients in small batches until combined.
- Spoon mixture into the prepared pan and sprinkle tops of batter with granola. Bake for 15 to 20 minutes. When done, muffin tops will be golden brown and a toothpick will come out clean when inserted in the center.
Granola on a salad sounds weird, but trust me it is delicious! The first granola-topped salad I ever tasted was amazingly delicious, made with pine nuts from the BlueFire Bar and Grill. With just one bite it fueled my curiosity to create my own nutty sweet salad topping. My version features seasonal pecans and whole grain oats that are lightly sweetened with sorghum, adding the perfect crunch to this fall salad with earthy, tender-roasted beets and mildly sweet acorn squash.
A simple vinaigrette is all you need for this flavorful salad bursting with color and nutrients. For some extra protein, top with grilled chicken or shrimp. Save cook time by using leftover roasted squash and beets from last night’s dinner and granola from breakfast for a salad you can throw together in about two minutes.
1 bunch beets, scrubbed
1 acorn squash
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 bunch or 6 ounce bag spinach
¾ cup Pecan Sorghum Granola
4 ounces goat cheese
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon honey mustard
¼ teaspoon salt
¼ teaspoon pepper
- Preheat oven to 350 degrees Fahrenheit. Leave the skin on the beets and wrap each in aluminum foil. Place on a baking sheet and roast until tender, about 35 to 55 minutes, depending on their size. Remove beets and set aside until cool enough to touch. With a small pairing knife, gently remove skin from the beets and chop into cubes.
- Meanwhile, peel squash and slice in half. Discard seeds and chop into cubes. Place on a baking sheet in an even layer and drizzle with olive oil. Season with salt and pepper and roast until tender, about 30 to 35 minutes.
- Combine olive oil, vinegar, mustard, salt and pepper in a mason jar. Tightly secure the lid and shake until well combined.
- Create a bed of spinach on four plates and top with an equal amount of roasted beets and squash. Crumble 1 ounce of goat cheese on each salad and sprinkle with my crunchy granola and a drizzle of vinaigrette.
Fresh fall pecans were the inspiration for my nutty and slightly sweetened granola. This protein-packed snack is made with only five ingredients and is so simple to prepare. In around 30 minutes, you can have a homemade treat that far exceeds the quality of the boxed varieties you’ll find on grocery store shelves. Enjoy straight off the baking sheet or make a parfait with Greek yogurt, diced apple or pear and granola. For some unique was to eat my Pecan Sorghum Granola, add as a crunchy topping for a fall salad or sprinkle on top of pumpkin muffins just before baking.
2½ cups pecans
1½ cups old-fashioned oats
2 tablespoons sorghum
1 tablespoon butter, melted
½ cup dried cranberries
- Preheat oven to 300 degrees Fahrenheit. Lightly oil or cover a medium baking sheet with parchment paper.
- In a medium bowl, combine pecans and oats. In a small bowl, whisk together sorghum and butter and drizzle over pecan mixture. Stir until worked through.
- Place granola on the baking sheet, spreading it out and gently pressing into an even layer with your hands. Bake until golden brown and crunchy, for about 15 minutes. Use a spatula to flip pieces of granola over and continue cooking for 5 to 10 more minutes.
- Let cool completely. Then, break granola into small chunks. Add cranberries and toss to combine.