Home of the Heart Recipe Blog

Roasted Pumpkin Seeds

11/13/2019

It's harvest time, and in our family, that means we get to enjoy the spaghetti squash from our garden. One of the side benefits is harvesting the seeds, about the same size as pumpkin seeds, for a delicious crunchy treat. In fact, I'm munching on a few as I write this blog. I like to use pumpkin pie spice on these, but you might enjoy experimenting with a number of different spices and even grated Parmesan cheese!

Prep time: 15 minutes Dry time: overnight Cook time: 30 minutes
Eating time: anytime!

Ingredients
3/4 cup raw pumpkin or other large
squash seeds
1 tablespoon olive oil
1/2 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice

Instructions
1. Wash pumpkin seeds in a colander to remove the pulp. Spread the seeds out to dry overnight on a kitchen towel, or spread on a cookie sheet and dry in oven on low heat, watching carefully that they don't burn.
2. Once the seeds are dry, preheat oven to 350 degrees.
3. In a small bowl, combine the oil, salt, and spice. Add the seeds and stir.
4. Line a baking sheet with foil, shinny side down, and spread the seeds evenly.
5. Bake the seeds until they are crunchy, stirring half way through, for about 20 to 30 minutes.
6. Cool and enjoy.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,

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Spaghetti Squash with Walnut Alfredo Sauce

11/13/2019

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Spaghetti Squash and Meatballs with Walnut Alfredo Sauce

Sometimes I don't so much as plan dinner as it plans me. I look at what food items I need to use up, and often figure out a way to combine two or three to make the main dish.
That scenario played out last night. Knowing I'm a fan of Aidell's sausage, my dear hubby had brought home a package of their Carmelized Onion Chicken Meatballs. In the meantime, we'd had a couple of small spaghetti squash in the fridge that I wanted to use.
It wasn't a leap to combine the squash and meatballs with a sauce. I wanted to keep the dish healthy, and the sauce I'd used for Walnut Alfredo Sauce seemed appropriate and quick to make. The result? Combined with a green salad on the side, it was a a satisfying and delicious meal. Here's how to put this meal together.

Baked Spaghetti Squash
Prep time: 10 minutes Baking time: 30-40 minutes Post-bake time: 10-12 minutes
A 3 pound spaghetti squash makes about 4 cups cooked squash
Serving size is one cup

1. Preheat oven to 400 degrees.
2. Cut squash in half lengthwise. (I use a cleaver.)
3. Scoop out the seeds and set aside. (Check out this Roasted Pumpkin Seeds recipe)
4. With a fork, poke a few holes in the skin of the squash and place both halves cut side down in large baking pan. Fill bottom of pan with water about an inch high and place in oven.
4. Roast from 30 to 40 minutes. (You may want to test it with a fork, as the squash will be mushy if you roast it too long.)
5. When squash has cooled enough to handle, scrape away the meat from the shell, teasing the strands. Serve with a sauce or mixed with other ingredients.
Note: The squash can also be cooked in the microwave (mostly) following steps 1 to 4. Cook one half at a time. Takes about 15 minutes on high for each half.

Walnut Alfredo Sauce
Prep time: 15 minutes Serving size: 1/4 cup Serves: 6

Ingredients
3/4 cup walnuts
1 garlic clove
1/4 cup fresh basil
1/4 cup oregano
1/3 cup olive oil or walnut oil
2-1/2 Tablespoon fresh lemon juice
3/4 cup almond milk
1/4 teaspoon ground sea salt
pinch of white pepper
1/4 teaspoon ground nutmeg

*May substitute coconut milk, low-fat milk, or soft tofu. (Nutritional information will vary)

Instructions
1. In a blender, add walnuts, oil, garlic, lemon juice, nutmeg, white pepper, basil, oregano, almond milk, and sea salt.
2. Blend until creamy.
3. Heat in microwave to serving temperature

To Serve

1. Cook the meatballs according to package directions.
2. Spoon the squash into a serving bowl or individual pasta bowls. Place hot meatballs on top, and pour over the warm sauce.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,

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Lemon Shrimp or Scallops

11/8/2019

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I'm all for easy meals, and this is one of them. You can use either shrimp or scallops in this dish. The original recipe called for butter, but I use a bit of chicken broth instead for less calories. Take your pick. Serve on a bed of cooked rice with a green salad on your next laid-back evening.

Servings: 6 Serving size: 1/2 cup Preparation time: 20 minutes

Ingredients
3 oz chicken broth
3 pounds shrimp or scallops
2 medium garlic cloves, peeled and crushed
1/2 cup fresh lemon juice
3 tablespoon cooking sherry
3 tablespoons fresh parsley, chopped

Instructions
1. Heat broth to simmering.
2. Add the garlic cloves, shrimp or scallops, and cook about 3 minutes until tender.
3. Add lemon juice, sherry, and parsley and heat through.
Serve on a bed of cooked rice.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,

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Roasted Pumpkin Seeds

Spaghetti Squash with Walnut Alfredo Sauce

Lemon Shrimp or Scallops

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