Recipe Review: Summer Squash Tian from My Big Fat Grain Free Life

Summer Squash Tian

 Summer Squash, Tomatoes, Sauteed Onion, garlic, olive oil and Parmesan Cheese....Absolute Perfection! Thanks MBFGFL for another winning recipe. 

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Note: If you are dairy free substitute more almond flour for the cheese and add a pinch of seasoning salt. Or you could sub my seasoned "bread crumbs" too.

"Pasta" Alfredo

This is my newest addiction. It satisfies my craving for pasta with it's creamy delicate flavors. So yummy!

"Pasta" Alfredo

Ingredients:
1 spaghetti squash
8 strips bacon
1/2 large onion, chopped
dash nutmeg
dash cayenne pepper
salt and pepper to taste
1/2 c. SCD whipped cream, unwhipped (you can use regular cream if that is part of your diet too)

Method:
1. Cut squash in half lengthwise. Remove seeds. Place cut side down in a glass baking dish.
2. Add 1 c. water and bake at 400 degrees for 1 hour or until skin is brown and bubbley.
3. Remove from oven and let cool 10 minutes while you prepare the sauce.
4. Cut bacon into small pieces and fry until well done. Remove from pan reserving drippings.
5. Add onion to bacon drippings and cook until translucent, about 5 minutes.
6. Add the bacon back into the pan with seasonings and cream. Heat thoroughly.
7. Shred spaghetti squash and add to pan, you want to keep some sauce so you may not use all the squash. Stir gently until heated through.
8. Serve immediately.

Notes

• To really amp up the nutritional value of this recipe (and to cut down on the cooking time) use chopped fresh spinach instead of spaghetti squash.
• You could also make this a vegetarian dish by using coconut oil to saute the onion and omitting the bacon.

Spicy Chicken Casserole

This recipe is quick, easy, and filling. I love the "comfort" foods and am happy to find recipes that fit the bill when I am craving it.

Spicy Chicken Casserole

Ingredients:

2 c. cooked chicken, chopped
2 med. zucchini, shredded
2 T. chicken broth
3 scallions, sliced thin
2 small tomatoes, chopped
1 jalapeno, finely chopped (remove seeds and membrane for less heat)
2/3 c. dripped yogurt or sour cream
1/2 tsp. salt
1/2 c. SCD Breadcrumbs ( seasoned almond flour)

Method:

1. Place shredded zucchini in a dishtowel. Twist towel tightly around zucchini until liquid begins to come out. Continue squeezing until you can no longer get any more liquid.
2. Combine all ingredients except almond flour in a 9x9 inch casserole. Spread evenly in pan and smooth the top. Clean sides of casserole with a paper towel to prevent burning then sprinkle almond flour over the top.
3. Bake at 350 degrees for 40 minutes to 1 hour, or until topping is browned. Serve immediately.