Baked Spaghetti Squash

Spaghetti Squash

(Makes 2 servings)

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, finely chopped
• 1 cup low-fat cottage cheese (or low-fat ricotta cheese)

Preheat oven to 375 F. Slice squash in half, lengthwise. Scoop out seeds and pulp. Drizzle flesh with olive oil. Sprinkle with oregano and garlic. (Note: Use fingertips or back of spoon to rub seasonings into flesh.) Place each half flesh-side down on baking sheet. Bake for 45 to 50 minutes, until insides are tender. Allow to cool for several minutes. Top each half with 1/2 cup cottage or ricotta cheese. Serve with a side salad or roasted vegetables. (I threw some carrots in the oven for 20 to 25 minutes while the squash was baking.)

Enjoy!

Gazpacho Grandé

• 1 hot house cucumber, halved and seeded
 (not peeled)
• ½ red bell pepper, cored and seeded
• ½ yellow bell pepper, cored and seeded
• 5 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 24 ounces canned tomato juice
• ¼ cup red wine vinegar
• ¼ cup good olive oil
• ½ tablespoon kosher salt (optional)*
• 1 teaspoon freshly ground black pepper

Directions:
Put each vegetable separately in food processor fitted with steel blade and pulse until coarsely chopped. Do not overmix. After each vegetable is processed, combine in large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Stir and chill for 4 hours before serving.

A to Z Soup (Avocado Zucchini Soup)

Avocado Zucchini SoupPhoto © the California Avocado Commission

(Makes 4 servings)
Ingredients

• 4 cups fat-free, low-sodium chicken broth
• 1 medium onion, finely chopped
• 4 green onions, sliced into ½-inch pieces
• 2 cloves garlic, finely chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• 2 cups zucchini, thinly sliced
• 2 large, ripe California avocados, seeded, peeled, and chopped

Directions:
In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper, and nutmeg. When boiling, reduce heat to low, cover, and cook for
15 minutes. Stir occasionally. Add remaining broth and zucchini and bring to boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool. In food processor, purée zucchini, broth, and avocado in batches. Return to pan; stir gently. Serve in soup bowls and garnish to taste.

Cool Cucumber Soup

• 2 large cucumbers, peeled, seeded, and grated with box grater/food processor
• 1 garlic clove, finely minced
• 2 tablespoons fresh dill, minced
• ½ cup low-fat sour cream
• ½ cup Greek yogurt
• 1 cup low-sodium chicken broth
• Salt and white pepper (if you have it, black if you don’t), to taste

Directions:
Combine all ingredients in food processor. Transfer to bowl, stir, and chill. Serve topped with any of the following: chopped cucumber, fresh dill or mint, dollop of sour cream or yogurt, diced avocado, snipped chives, or green onions.

MMM… Soup (Mango-Melon-Mint)

• 2 mangoes, peeled, pitted, and chopped
• 2 cups cantaloupe, peeled, seeded, and chopped
• 2 tablespoons fresh mint, minced
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon confectioners’ sugar
• ¼ cup dry white wine
• 2 tablespoons plain yogurt

Directions:
Purée all ingredients in food processor or blender and chill for 2 to 3 hours. Pour into glass bowls, garnish with mint leaves, and serve.