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    Thai Spaghetti Squash Pasta

    Main Courses

    Say hello to this Thai Spaghetti Squash Pasta.  This recipe is perfect for upping your veggie intake without losing any flavor.  On an even better note, fall is coming up which means squash will be all over the place.  Pick one up at your local farmer’s’ market or grocery store this weekend!
     

    This type of squash is tons of fun because once cooked, spaghetti-like strands are created that pair beautifully with your favorite protein. One cup has around 45 calories and just 10 grams of carbs. It’s a great option for people who are watching their weight or their carb intake. Spaghetti squash is super light, and paired with this easy Thai peanut sauce, is a delectable weeknight dish.

    Start off by baking the whole squash in the oven at 350F degrees.  Let this bake for 45-50 minutes or until the squash is soft.  Pro tip: if you poke a few holes in the squash with a fork, it will cook faster.  Once it is all done cooking, cut the squash in half and remove the seeds.  Use a fork to scrape the spaghetti strands out of the squash.  

    For the sauce, combine the peanut butter, water, garlic, soy sauce, and rice vinegar over low heat in a saucepan.  Allow the peanut butter to melt so that the mix is easy to stir.  Stir the sauce until the mixture is nice and smooth and creamy.  Taste test that baby.  If it needs a little something, feel free to add more water, peanut butter, vinegar, or soy sauce.  In a separate saucepan, saute onion, pepper, broccoli, and garlic over medium heat.  Once everything is all cooked, combine squash, peanut butter, and veggies separately so that you can make sure you have enough of each for each dish.

    The many veggies in this dish provide a healthy dose of fiber that will keep you full all night long.  Feel free to add some red pepper flakes or Sriracha to get that perfect spicy edge.  How does this sound to you? Let us know in the comments below!

    Print
    Thai Spaghetti Squash Pasta
    Total Time
    1 hr
     
    Servings: 2
    Ingredients
    • 1 spaghetti squash
    • 1 cup of chopped broccoli
    • 1/2 onion
    • 1/2 red or green bell pepper
    • 1/4 cup of peanut butter
    • 1/4 cup water
    • 2 tablespoons of low sodium soy sauce
    • 1 tablespoon rice vinegar
    • 4 cloves of garlic minced
    Instructions
    To cook squash
    1. Bake the squash in the oven whole at 350F degrees for 45-50 minutes, or until squash is soft. It will cook quicker if you puncture a few wholes on the squash.
    2. Once the squash is done cooking, cut in half and remove seeds
    3. Use a fork to scrape the spaghetti strands out of the squash
    To cook sauce
    1. In a saucepan, combine peanut butter, water, 2 cloves of minced garlic, soy sauce and rice vinegar over low heat
    2. Allow peanut butter to melt so the mixture becomes easy to combine
    3. Stir until mixture is smooth and creamy. The key is tasting to make sure everything is just right. Add more water, peanut butter, vinegar and soy sauce as needed
    4. Meanwhile, in a separate saucepan, sauté onion, pepper, broccoli and the other 2 cloves of garlic over medium heat
    5. When everything is cooked, combine squash, peanut butter and veggies separately to each plate to ensure you have the proper proportions of each
    6. Add red pepper flakes or Sriracha for an extra kick
    Recipe Notes

    This dish was extremely filling and yummy. Perfect for those with a wheat allergy who still want to enjoy pasta and Thai food! Or a great way to sneak in an extra serving of vegetables for the kiddies.

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
    Ya’ll, let’s normalize checking in on people w Ya’ll, let’s normalize checking in on people when we see them versus commenting on their bodies. It’s just not it. Over the holidays, I had to check several family members about this. For many including myself, it’s awkward, uncomfortable and even if well-intentioned, it can be triggering for people. And you just never know what’s going on (maybe they’re sick, maybe they’re on medication, maybe they’re pregnant and don’t want you in their business)

What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
How to improve the quality of your existing relationship
Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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