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Take Back the Kitchen with Alma Schneider

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Spaghetti Squash with Parmesan and Pecans
If you are new to spaghetti squash, it’s in season right now and is a great alternative to pasta. I had an abundance of the squash from my local CSA (community supported agriculture) and created the following recipe with just a few staples I had in the house. You can add any sauce you like but this one is simple and flavorful. Enjoy!

Ingredients:
One medium sized spaghetti squash
1/3 cup chopped, toasted pecans
1/4 cup grated Parmesan
1-2 tsp olive oil
salt and fresh ground black pepper

Steps:
Pre-heat oven to 350 degrees.
Take the spaghetti squash and cut in half lengthwise. Remove the seeds with a spoon.
Bake for about 30 minutes or until tender and let cool. You can aso microwave for about 6-8 minutes.
Scrape the inside flesh out with a fork and set aside. It should be about 3 cups of flesh.
In a medium sized frying pan, heat up the olive oil and saute the squash until heated through, about 5 minutes.
Add salt and pepper to taste and top with pecans. Sprinkle with grated parmesan and serve.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

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Take Back the Kitchen with Alma Schneider

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How  would you like to try a healthy kitchen sink salad? This one is PACKED with protein and the contrast of the crunchy lettcue and the creamy goat cheese is divine!

Lentil Grape and Goat Cheese Salad:

6 cups dark leafy greens

1/3 cup red grapes cut in half

1/3 cup chick peas

1/3 cup cooked green lentils (boiled dry lentils until tender)

1/3 cup crumbled goat cheese

Toss all ingredients and drizzle olive oil and your favorite vinegar to taste. Serves about 4. Yum!

For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.