Spaghetti Squash and Fava Beans with Sunflower Pesto

Spaghetti squash is a great alternative to pasta if you're trying to avoid grains or simple carbohydrates. I often pair it with a tomato-based pasta sauce, but tonight I decided to raid the basil pots in my kitchen window and make pesto. I only got one cup worth of leaves from my poor, stripped little plants, so I decided to make a milder pesto by adding spinach. The first can of beans I pulled out of the pantry were fava beans, but you can substitute favas with any other bean you like.

Spaghetti Squash and Fava Beans with Sunflower Pesto

Ingredients:
1 medium-sized spaghetti squash

1 cup fresh basil leaves
1 cup spinach
1/2 cup raw sunflower seeds
1/4 cup nutritional yeast
1/4 cup olive oil
1/4 tsp salt

1 can fava beans, drained and rinsed
2 shallots, sliced thin
1 cup mushrooms, sliced
1 tsp olive oil
pinch salt and pepper

Preheat oven to 375F. Cut the squash in half lengthwise and scoop out the seeds. Place cut side down on a cookie sheet and bake for 45 minutes.

While the squash is baking, make the pesto. Place basil, spinach, sunflower seeds, nutritional yeast, olive oil, and salt in a food processor and process until smooth. The spinach may cause the pesto sauce to oxidize and turn a little darker, but this doesn't affect the flavor.

Heat 1 tsp of olive oil in a saute pan. Add shallots and mushrooms and saute for 3-4 minutes, until shallots are translucent. Add beans, salt, and pepper, and continue sauteing for another 1-2 minutes until beans are hot.

When the squash is done cooking, use a fork to separate the strands. Put squash on plates and spoon pesto and bean mixture on top. Mix the pesto into the squash before eating.

Serves about 3.

Butternut French Toast

I made my daughter's baby foods, so I had some leftover purees in the freezer to use up. Purees can be a good way to sneak more vegetables into your meals. I add them to soups, pasta sauces, and even desserts. This time, I'm sneaking them into a breakfast-for-dinner. My kids loved it... Turbokid devoured three slices of toast before I had time to sit down!

The omelet is a half-recipe of the Vital Ital Green Banana Omelet from Vegan World Fusion Cuisine. I substituted basil, cherry tomatoes, and Swiss chard for the cilantro, carrots, and green onions. I also learned I am terrible at flipping omelets.

Butternut French Toast and Vital Ital Green Banana Omelet (from Vegan World Fusion Cuisine)

Butternut French Toast

1/2 cup pureed, cooked butternut squash (4oz)
1 cup non-dairy milk (I used unsweetened almond)
1 Tbsp sugar
2 Tbsp flour
1 tsp cinnamon
1 Tbsp coconut oil
6-8 slices whole grain bread (I used an ancient grain bread from a local bakery)

In a wide, shallow bowl, whisk together the squash puree, non-dairy milk, sugar, flour, and cinnamon.

Heat the oil in a skillet. Dip a slice of bread in the squash mixture, coating both sides, and then place in the skillet. Cook each side until crispy and golden. Remove from heat and cover with a clean dish towel to keep warm while cooking remaining slices. Serve with applesauce or maple syrup.

Festive Toasted Couscous

I had a pomegranate in need of devouring so I mixed up this fun little side dish. My one-year-old ate about a third of the arils as I removed them from the fruit. She seems to have a new favorite snack! I cheated and used pre-cut raw butternut squash because the grocery store was out of whole butternuts. 

Festive Toasted Couscous

1 1/3 cups Israeli couscous

1 Tbsp olive oil

2 cups vegetable broth

2 cups butternut squash, diced

1/3 cup toasted sliced almonds

1/2 cup pomegranate arils

2 tsp minced fresh basil

salt to taste

Steam butternut squash until tender. Remove from heat and set aside.

In a saucepan, saute couscous in the olive oil until the couscous is lightly browned (about 5 minutes). Add the broth and bring to a boil. Reduce heat and cover. Simmer until the liquid is absorbed (about 12 minutes). Remove from heat and let cool for 10 minutes.

Mix in the squash, almonds, pomegranate arils, and basil, and salt to taste.