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Recipe: Creamy Spaghetti Squash Primavera: Ilana Bucholtz, TODAY's Home Chef Challenge Winner

This document provides recipes for two dishes: Creamy spaghetti squash primavera and Hot mama pizza. The spaghetti squash recipe calls for cooking and shredding half a spaghetti squash, then mixing it with vegetables, cheese and seasonings. The cauliflower crust pizza recipe uses riced cauliflower, egg and cheese to form a crust, topped with tomato sauce, mozzarella and various meats and vegetables. Both recipes provide nutrition information and serving sizes.

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Lucas Nicely
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99 views3 pages

Recipe: Creamy Spaghetti Squash Primavera: Ilana Bucholtz, TODAY's Home Chef Challenge Winner

This document provides recipes for two dishes: Creamy spaghetti squash primavera and Hot mama pizza. The spaghetti squash recipe calls for cooking and shredding half a spaghetti squash, then mixing it with vegetables, cheese and seasonings. The cauliflower crust pizza recipe uses riced cauliflower, egg and cheese to form a crust, topped with tomato sauce, mozzarella and various meats and vegetables. Both recipes provide nutrition information and serving sizes.

Uploaded by

Lucas Nicely
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Recipe: Creamy spaghetti squash primavera Ilana Bucholtz, TODAY's Home Chef Challenge winner

Ingredients

1/2 of a medium-sized spaghetti squash 1 Laughing Cow Light Creamy Swiss wedge 1 tablespoon grated parmesan cheese 1 teaspoon extra virgin olive oil 1/2 teaspoon chopped garlic 1/2 cup chopped bell pepper and onion 2 button mushrooms 6 grape tomatoes Ground pepper Fresh basil (optional topping) Preparation For the squash: Preheat the oven to 375 degrees. Microwave the whole squash for 2 minutes and 45 seconds to slightly soften (this will make it much easier to cut in half). Cut the ends off of the squash and stand it upright. Slice the squash straight down the middle and scoop the seeds out of each half. You may choose to save these and roast them later or simply discard them. Place the squash halves cut side down on a baking sheet that has been covered with foil and sprayed with non-stick cooking spray. Bake the squash for approximately 40 minutes, or until very tender. Allow the squash to cool for 10 to 15 minutes before using a fork to remove the inner goodness, or strands of spaghetti. To complete the dish: Over medium heat in a medium-sized skillet, heat the oil and add the chopped vegetables, starting with the onions and peppers; season with a dash of ground pepper and add in the garlic. You dont want this to burn, as it will become bitter. Saute until veggies are tender and caramelized.

Cut up the cheese wedge and add it to a bowl containing of the stranded spaghetti squash. Reheat in the microwave for 30 seconds and stir well. Add the vegetable mixture and mix until all ingredients are combined. Top with parmesan cheese and chopped basil. Now enjoy every last bite! Nutrition information 1 entre serving (1/2 recipe) Calories: 160 Total Fat: 6 g Saturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 195 mg Total Carbohydrate: 26 g Dietary Fiber: 2 g Protein: 5 g Serving Size Makes 2 entree-sized portions (or 4 servings if using as side dish)

Recipe: Hot mama pizza Jennifer Rutolo, TODAY's Home Chef Challenge contender
Ingredients

For crust: 1 head cauliflower 1 egg 3/4 cup shredded low-fat sharp cheddar or mozzarella cheese 1 teaspoon of garlic powder For toppings: 1/2 of a 10-oz can of Hunts tomato sauce 3/4 cup low fat mozzarella cheese Optional toppings: Turkey pepperoni 1/4 cup chopped red onion Banana pepper rings or sliced jalapenos 3 slices of prosciutto or capacola ham Capers, mushrooms, peppers, sausage, etc. Preparation

For crust: Cut up the whole head of cauliflower and put into a food processor, pulsing until it becomes the consistency of grits. Cook the cauliflower in a microwave safe dish for 5 minutes on high. Let it cool. Press the cauliflower with a paper towel to remove as much moisture as possible. Measure out 1 cup of the cauliflower mixture (reserve the rest for another pizza crust). In a separate bowl beat the egg. Add the cauliflower, cheese and garlic powder and mix together. Press it out into a round pizza stone. Cook in the oven for 15 to 18 minutes until golden to dark brown depending on how you like the crust. Take out and put toppings on. For topping: Cook the prosciutto or capacola on the stove top until crispy. Drain off excess grease and put to the side. Add the sauce, toppings (except prosciutto or capacola) and cheese. Top with prosciutto or capacola. Put the pizza back in the oven for approximately 10 to 15 minutes, but remove when cheese is brown and bubbly. Cut into 8 slices. Nutrition information 2 slices plain cheese pizza (no toppings) Calories: 160 Total fat: 8 g Saturated fat: 3.5 gCholesterol: 65 mg Sodium: 495 mg Total carbohydrate: 5 g Dietary fiber: 1 g Protein: 15 g Serving Size Makes 4 servings

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