Spaghetti Squash and Millet Marinara
I love to use cooked millet in place of pasta in Italian style dishes. When added to spaghetti squash, it adds a heartiness to the squash and is much more filling. Millet is high in protein, fiber, vitamins, minerals, and is a great source of complex carbohydrates that our body uses for energy! If you want energy, eat a high-carbohydrate diet.
1 spaghetti squash, cooked *
1 cup dry millet, cooked**
Marinara (Use your favorite bottled if desired)
1 onion, chopped
3 cloves garlic, minced
1 24 oz box Pomi tomatoes
1/2 can tomato paste (3 oz)
1 t basil
1 t oregano
1/2 t turmeric (optional)
1/4 t black pepper
*Cook spaghetti squash in the oven at 350 for about 1 hour until soft. I leave it whole. No need to stab it with a knife or anything . Just place it on a baking sheet and turn on the oven. I’ll put this in the oven in the morning while getting ready for work.
**Boil 2 cups water. Add dry millet, turn heat to simmer, cover and cook until tender, about 15 – 20 minutes.
Saute onion in a dry pan over medium-high heat until it starts to brown. Add minced garlic and stir for 1 minutes. Add tomatoes and tomato paste and 1/2 cup water. Bring to a low boil then turn to simmer. Add herbs and spices. Cook 10 or 15 minutes.
Scrape squash strands into a bowl. Add desired amount of millet and top with marinara.
Cream of Broccoli Soup
6 – 8 cups water
2 heads of broccoli with stalks (enough for 4 cups chopped florets)
Florets from 1/2 head cauliflower
1 medium yellow sweet potato, baked (enough for about 1 cups mashed)
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2 medium carrots, chopped
1 t marjoram
Fresh group pepper as desired
Place 4 cups water in a sauce pan. Cut off stalks from broccoli, trim, slice and place in a sauce pan with 4 cups water. Add cauliflower florets. Cover and steam until tender.
Saute onion in a soup pot or large sauce pan over medium high heat until it starts to brown. Add a little water if needed to keep from sticking. Add garlic and cook for 1 minute. Add celery, carrots, and chopped broccoli florets. Cook until tender.
When cauliflower and broccoli stems are tender, blend with sweet potato, including cook water from vegetables, until creamy. Pour into soup pot. Add more water if needed to thin. Stir in marjoram and pepper and heat through.
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