Broccoli and Spaghetti Squash with Lemon Pepper

Hello All and Happy Thursday!  Hope your week is going amazing and prayers to those that need them.  Today I'm bringing you a very simple but super good for you (and the little ones) side dish.  I have the Sparkpeople Cookbook, which I know a lot of folks are fond of and that is where the recipe came from.  I hope everyone enjoys it, I know we sure did.  It's real flavorful for veggies too! :-).  Have a great week and enjoy your loved ones on the weekend.  Will see you back here on Tuesday!  Thanx, again for stopping by!

Broccoli and Spaghetti Squash

with Lemon Pepper

1 spaghetti squash, stem end trimmed, hlaved lengthwise (about 2.5-3lbs)

1 head broccoli, large stalks removed, florets cut into bite-size pieces (I steamed it!)

1/4 cup grated Parmesan Cheese

1 tsp Lemon Pepper Rub (I simply used lemon pepper seasoning)

Scoop out the seeds of the squash with a spoon.  

Pierce the skin of the squash with a fork, place it cut side down in a dish, and microwave on high for 6-8 minutes.  Remove, and set aside until cool enough to handle.  (Ok, another difference here--I baked ours 375° for about 20 minutes, I like the flavor better)

Using a fork, scrape out the flesh of the squash into a serving bowl.  Toss in the broccoli, Parmesan, and Lemon Pepper Rub.  Serve warm. 

Makes 4 Servings @ 2 cups per serving.

Happy Tuesday Friends!  I hope you all enjoyed your patriotic holiday.  Thank you to those of you who serve or have a member serving in your family, thank you to you all.  Dad picked his first harvest from his garden today, brought in three beautiful zucchini.  I asked how he would like me to cook it and he said I don't care, experiment we will have plenty!  LOL.  Worked for me.  I got on my tablet and was in the kitchen cooking within minutes. :)   Prayers to those that need them.  Thank you so much for stopping by.  Today's recipe was found at allrecipes.com.  Please enjoy like we did!  Mmmmm summer harvest, the best!  See you Thursday!

Easy Zucchini Fritters

1 1/2 pounds of zucchini, grated

1 large egg, beaten

1 teaspoon of salt

2 cloves of garlic, minced

1/4 cup all-purpose flour

kosher salt and ground black pepper, to taste

1/4 cup grated parmesan cheese

1 Tablespoons of olive oil

Directions

1. Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
2. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
3. Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl.  Add zucchini and mix well.
4. Heat olive oil in a large skillet over medium-high heat.
5. Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

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BLT Salad

Happy Tuesday all!  Hope the week is going well so far.  Prayers to all those that need them.  I really believe spring didn't stick around long enough.  I mean, I know, that by the calendar it is not summer yet.  But if you go by the temperature lately then it sure is lol!  So, salad time.  This one is super easy and works great in the winter to remind you of the summer, only the tomatoes will not be as good.  I used greek yogurt in place of the sour cream, enjoy!

BLT Salad

Serves: 4-6

Ingredients:
3/4 cup sour cream
1/2 clove garlic pressed through a garlic press
3 teaspoons dry ranch dip mix
9 ounces fresh cheese tortellini
2 tablespoons crumbled bacon (can use bacon bits), divided (I used fresh cooked bacon, much better)
3 cups fresh baby spinach
1/2 cup grape tomatoes, halved
Make Spinach Dip w/ Ranch Seasoning Mix

Directions:
In a small bowl mix together sour cream, garlic, ranch dip mix and 1 tablespoon of the crumbled bacon. Refrigerate until you are ready to assemble the salad. It tastes best when it has had at least an hour to sit so the flavors can blend together.
Cook pasta according to directions, then strain and rinse with cold water, and strain again.
Mix pasta with dressing, and then toss with baby spinach and tomatoes. Sprinkle the remaining 1 tablespoon of crumbled bacon on top. Serve immediately, or refrigerate until ready to serve.
Notes:
I used about 3/4 of the dressing for this salad, but I tend to like my salads dressed lightly.

"This recipe was inspired by a pasta salad that I had at a Pampered Chef party years ago."  This quote came directly from my copy of the recipe!  I also agree with her about lightly dressing the salad.  You can make it totally to your liking!