Pumpkin II and III

Continuing on the pumpkin theme right before Thanksgiving, I tried two recipes with pumpkin added. A pumpkin cauliflower and pumpkin spaghetti squash.

Cauliflower Recipe:
About 6 cups cauliflower, cut into 1 inch pieces, frozen or fresh
1/2 c of the water that boiled the cauliflower
1 c canned pumpkin
1/2 c shredded cheddar
Sea salt and black pepper to taste

Pre heat oven to 350 and spray and 8×8 baking dish with cooking spray. Boil cauliflower to fork tender and drain water, reserving 1/2 cup. Place cauliflower in baking dish.

Place sauce pan back on stove and reduce heat to medium low and add pumpkin and water. Stir to combine and add cheese salt and pepper. Let cheese slightly melt. Pour pumpkin over cauliflower and stir to combine.

Bake for 20 to 25 min or if refrigerates bake 30 to 35 min. Add extra cheese that last 2 min.

Pumpkin Squash Recipe:

1 spaghetti squash
1 cup fresh spinach
1 cup cauliflower
1/2 c corn
3/3 c canned pumpkin

Half and clean out seeds and bake squash at 400 degrees about 1 hour.

Scrape out “noodles” after squash has cooled slightly into a large pot.

Add in veggies, pumpkin and half a cup water. Heat until veggies are cooked stirring occasionally.

Enjoy and Happy Thanksgiving!




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