The Healthy Gluten-Free Diet by Abigail R. Gehring

Author:Abigail R. Gehring
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

In a medium saucepan, sauté the ginger, garlic, and raw quinoa in oil for about one minute. Add the chicken broth, coconut milk, curry powder, cayenne, salt, and pumpkin or butternut squash.

Simmer over medium-low heat for about 20 minutes, or until squash or pumpkin is just barely soft when pricked with a fork. Add tomato and cook another 5 minutes.

Spaghetti Squash with Sausage, Mushroom, and Spinach Sauce

Makes 4 servings.

Ingredients

1 medium spaghetti squash (about 3¼ pounds)

1 tablespoon olive oil

1 medium onion, peeled and chopped

2 cloves garlic, peeled and minced

12 ounces precooked chicken or turkey sausage links, chopped into small pieces

¾ pound baby bella or wild mushrooms, rinsed

2 (14.5-ounce) cans crushed tomatoes, undrained

1 tablespoon dried oregano

1 tablespoon dried basil

½ teaspoon crushed red pepper

1 teaspoon honey

Salt and pepper to taste

3 cups baby spinach leaves

Parmesan cheese (optional)

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