GAPS Stuffed Cabbage Soup

While my recipe book is packed, this will guide me:

4 onions
2 lbs beef
salt, thyme, pepper and lots of paprika
2 sm/med Heads of cabbage, shredded in food processor
broth/water

Soaked Flour Muffins

Adapted frorm: http://eatnourishing.com/recipe/soaked-flour-muffins/
Experiment with additional eggs, egg powder.

4 cups of whole grain flour, preferably freshly ground (I used whole wheat) + additional raw nuts/nut flour

1 1/2 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 4 TBS lemon juice, whey, or apple cider vinegar)

1 cup melted butter/ghee or coconut oil (lard or tallow might be ok too)

2 cup pureed pumpkin, squash, carrot or sweet potato (could also use mashed banana or apple/pearsauce) lessen with honey

1 1/3 cup sucanat/rapadura or granulated palm/maple sugar  {replace with 2/3 c. honey

4 eggs, pastured or free-range organic

1/2 tsp baking powder

3 tsp baking soda

1 1/2 tsp sea salt

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp nutmeg

Optional add-ins: 1 cup dark chocolate chips, raisons, dried cranberries, chopped dates, coconut flakes, or crispy nuts

In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24.  ...You need warmth.

Once the batter has had a good soak, add in the rest of the ingredients. Fold in your add-ins at the end, if using.

Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean 

32 muffins.

Sue Gregg Recipes

As I find it easier to meal plan with my recipes, grocery list, and meal plans all on the computer, I copy even recipes I have in books onto the good old PC.  Here are a few from Sue Gregg's books, thanks to amysmaindishes.blogspot.com :

Hawaiian Rice

Cook 3 c. brown rice
Cook 1 - 1/2 c. chicken or turkey and cut up into small chunks.
In a small saucepan stir together in order and heat just till well blended:
1 tbsp. melted butter
1 tbsp. olive oil.
1/4 c. honey
1/4 c. mustard
1/4 c. cooking sherry wine
8 oz can (1 c.) unsweetened crushed pineapple, undrained
1 green pepper cut into chunks
Place in casserole dish in this order:
3 c. cooked rice
cooked chicken/turkey
1/2 c. roasted nuts (cashews, any nut works)
sauce
sprinke paprika over it all
Cover and bake at 350* for :20-:30.

This recipe is from Sue Gregg's 'Main Dishes' cookbook.

Lentil Rice Casserole

Put the following in a pot and bring to a boil:
3 c. water and bouillion or 3 c. chicken broth
3/4 c. uncooked lentils
1/2 c. uncooked brown rice
1 small chopped onion
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. garlic powder or some minced garlic
Simmer on low for :35. Add water if needed.
To serve, top with 3/4 c. grated cheese and stir it in so that the casserole melts it.
Stir in some salsa and top with minced fresh parsley.

This recipe is from Sue Gregg's Main Dishes cookbook.

Baked Spaghetti Squash Casseroles

I'm a pasta lover and, surprisingly, find spaghetti squash a satisfying alternative. 
I found the below recipe and another one recommended from Stacy as well,  Creamy Spaghetti Squash Casserole.  

 I'll copy the second recipe and photo at bottom, just in case I have a hankering to try it.  But I think if you just put some leftover meat sauce over this recipe, and substitute ricotta for cottage cheese and add onion, garlic and bell pepper, it's nearly the same and seems simpler.

 I've browsed Trim Healthy Mama a little bit, and I know Stacy was into it, so if you are too, check out her site with more recipes that feature that diet, though Stacy's on Sabbatical. :)

A couple of other spaghetti squash recipes, stir fry style:
Greek Spaghetti Squash Recipe 
Spaghetti Squash Primavera

 Spaghetti Squash Deluxe

• 1 medium spaghetti squash, cooked  (boil for 15- 20 min.) and shredded
• 1 cup cottage cheese
• 1 cup sour cream
• 1 egg
• 1 cup shredded Cheddar cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup Parmesan cheese

1. Combine all, except Parmesan. Mix well.
2. Pour into greased 8 inch baking dish.
3. Sprinkle top with Parmesan.
4. Bake at 375 for 45 minutes or until browned and set.

Yield: 5 servings

Creamy Spaghetti Squash Casserole

Yield: 

16 servings

Ingredients: 

2 medium-large spaghetti squashes (about 6 [packed] cups of cooked squash all together)
2 tablespoons butter
1 small-medium onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
8 ounces cream cheese
8 ounces sour cream
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
8 ounces (2 cups) shredded mozzarella cheese
2 ounces (1/4 cup) shredded cheddar cheese, optional
8-12 ounces (about 1 1/4 to 2 cups) cooked ground beef
4 cups spaghetti sauce (can use a 26 ounce jar or a quart of homemade)
1/2 tablespoon sugar
1 teaspoon Italian seasoning

Instructions: 

1. In a large stock pot, put about 2-3 inches of water. Cover and bring to a boil. Wash outside of squash, cut squash in half and place in the stock pot of boiling water, flesh side down. Cover and boil for 15-20 minutes, until squash is tender.
2. Drain squash. Holding halves with a potholder, use a fork to scoop out the stringy "spaghetti". Set aside.
3. In a large stock pot or saute pan, melt butter. Add onions, garlic, and bell peppers and saute until tender. Add squash and cook and stir until heated through.
4. In a separate saucepan on low heat, melt the cream cheese. Add the sour cream, salt, pepper, and parsley flakes, stirring to make a smooth white sauce.
5. Stir the white sauce into the cooked squash mixture.
6. Grease a 9x13-inch baking dish. Spread the white squash mixture evenly over the bottom of the pan. Spread about 1 1/2 cups of the shredded mozzarella cheese over the squash.
7. In a large mixing bowl, combine the ground beef, spaghetti sauce, sugar, and Italian seasoning. Spread over the layer of shredded cheese. Top with the remaining shredded mozzarella cheese and cheddar cheese (if using). Sprinkle with dried basil or oregano flakes for garnish if desired.
8. Bake uncovered at 350 degrees (325 for glass dish) for 30-40 minutes, until casserole is hot and bubbly. Remove from oven and allow to cool slightly (10-15 minutes) before serving.

America’s Test Kitchen Slow Cooker Turkey Chili

Tequila and Lime Turkey Chili

This recipe comes from America’s Test Kitchen Slow Cooker Revolution (page ). In ATK’s true style, some unique ingredients are added, along with a panade (milk soaked bread) to prevent the ground turkey from being dry. Some turkey chilis can taste bland, but adding tequila, fresh squeezed lime, honey and soy sauce (yes, that’s right) yields a flavorful turkey chili. Of course a little extra tequila, added just before serving, makes a nice touch. I guess you’d call this grown up chili! Could you leave out the tequila? I would think so, but I can’t guarantee it would taste as good as the original recipe. - A Feast for the Eyes Food Blog

Yields: 8-10 servings

Ingredients

1	slice high-quality white sandwich bread, torn into quarters
2	Tablespoons whole milk
1	pound ground turkey
	salt and pepper
2	Tablespoons vegetable oil
2	onions, minced
2	Tablespoons chili powder
2	Tablespoons tomato paste
3	garlic cloves, minced
2	teaspoons ground cumin
2	teaspoons minced fresh oregano or ½ tsp dried
¼	tsp red pepper flakes
1	15-oz can tomato sauce
1	14.5-oz can diced tomatoes
1	15-oz. can pinto beans, drained and rinsed
¼	cup tequila, plus extra as needed
2	Tablespoons soy sauce
1	Tablespoon honey
1	teaspoon minced canned chipotle chili in adobo sauce*
1	teaspoon grated lime zest
1	Tablespoon fresh lime juice, plus extra as needed
	you can reduce the chipotle to ½ tsp, if you don't like spicy heat

Directions

Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, ¼ tsp salt and ¼ tsp pepper, using hands.
Heat oil in 12-inch skillet over medium-high heat, until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano and red pepper flakes and cook until vegetables are softened and lightly browned, 8 to 10 minutes.
Stir in turkey mixture and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.
Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles into the slow cooker. Coer and cook until turkey is tender, 4-6 hours, on low.
Let chili settle for 5 minutes, then remove fat from surface using a large spoon. Stir in remaining tablespoon tequila, lime zest, and lime juice.
Season with salt, pepper, tequila and lime juice to taste and serve.
Optional: garnish with diced avocado and sour cream.

This recipe printed from Key Ingredient.
Direct recipe link: http://www.keyingredient.com/recipes/10666058/tequila-and-lime-turkey-chili/

One Pot Meat Sauce and Pasta

Savory heaven to my taste buds!!  I found this recipe when I was looking for the goulash, which you can put on pasta to be similar to this one pot meat sauce and pasta recipe.  I need to add a slow cooker version to this post so I have both handy (I need meaty pasta).  So far, they all make just the sauce and ATK requires microwaving the pasta.  I don't own a microwave.

Blog commenters: grated carrot instead of sugar in my sauce.

One Pot Spaghetti 

from StacyMakesCents.com

• 2 pound ground meat (used half turkey from costco/72% lean beef)
• 2 tablespoon dried minced onion [= 1/2 c. raw; prefer tripled ]
• 1 teaspoon garlic powder (used 1/2 t. minced jarred)
• 1 teaspoon oregano
• 2 teaspoon Italian seasoning [subbed fresh/frozen basil - 3 parts fresh = 1 part dried]
• 16 ounces spaghetti noodles(macaroni stays together well), broken into smaller pieces (used tru Roots GF Penne)
• [added 3 handfuls of fresh spinach and a handful of chopped canned olives(both almost unnoticable) ]
• 2 can (14.5 ounces) diced tomatoes
• Fill the used can with water 2x
• 4 cups tomato sauce (32 ounces) [used crushed/1 1/2 c. paste+2 c. water]
• 2 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons sucanat [skipped]

1. In a stock pot or Dutch oven, brown the ground meat.
2. When meat is browned, add everything but noodles, bring to a boil, covered, then add them.
3. 
   
4.  Stir every 3- 5 minutes until macaroni are barely al dente - residual heat will cook them soft. They will get more likely to stick to the bottom near the end.

Serve immediately. Parmesan, basil, ricotta. Cook in: shredded carrot, beet, bell pepper....
Yield: 4-5 servings

ATK's Hungarian Goulash (Slow Cooker!)

ATK's Hungarian Goulash from foodfix

1 boneless beef roast cut into 1 inch pieces (or pre cut stew meat, which is what I used- the recipe says 5 lbs but that is WAY more than what I used and it was fine) [used 3 lb. ground meat]
5 TBSP sweet paprika (make sure on this or have a nice spicy surprise for dinner)
2 TBSP oil
3 onions, roughly chopped [due to pregnancy, skipped this til the end, added dry for other family]
2 red bell peppers, roughly chopped
6 garlic cloves, minced
3 cups low sodium chicken broth
2 TBSP tomato paste
1/2 cup flour - [GF Cup4Cup]
1/2 sour cream
3 TBSP red wine vinegar
1/4 parsley, minced (I left this out) [dried]

Brown the meat (or don't if you want to save time) and remove from pan
Add peppers, onions, 1.4 tsp of salt and paprika. Cook about 5-10 min until veggies are soft
Stir in garlic until fragrant and add tomato paste and broth
Bring to simmer and add to slow cooker
n.b. I think you could omit all of this prep and put it directly in the slow cooker- ATK seems to think differently but hey, not all of us have endless amount of prep time

Cover and cook on high for 6-7 hours (depending on your crock pot) until meat is tender
About 20 minutes before serving mix water, broth and sour cream together and add to pot. Let it cook until the sauce starts to thicken, about 20 minutes longer. Add vinegar before serving (I gave it another 5 minutes after adding to let the flavor mix in)

I served this over egg noodles per the recipe's suggestion.

Baked White Fish recipe from America's Test Kitchen

Originally this pinned recipe was titled as Sole, not simply the category 'White.'

White is a category, of which there are a lot to choose from (most fish are here, I'm guessing?)

Super expensive: Halibut

Cheaper: flounder, sole, haddock, swai (mine), and more



3tablespoons minced fresh parsley leaves[used 2, frozen Celery leaves instead.]
3tablespoons minced fresh chives [substituted dill]
1tablespoon minced fresh tarragon leaves (see note) [skipped]
 1teaspoon finely grated zest from 1 lemon
5tablespoons unsalted butter, cut into pieces
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
6 boneless, skinless sole fillets, or flounder fillets, (about 6 ounces each) (see note)
Kosher salt and ground black pepper
 1tablespoon Dijon mustard
 2/3cup panko bread crumbs
 Lemon wedges for serving

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 325 degrees. Combine parsley, chives, and tarragon in small bowl. Measure out 1 tablespoon herb mixture and set aside for bread crumbs, then stir lemon zest and mustard into remaining herbs.  [try sprinkling salt and pepper into this mixture to skip that step for the fillets later?
]

 2. Heat 4 tablespoons butter in 8-inch skillet over medium heat until just melted. Add 1 teaspoon minced garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Set skillet aside.

3. Pat fillets dry with paper towels and season both sides with salt and pepper. Turn fillets skinned side up with tail end pointing away from you.

Rub equal amounts (about 1 tablespoon) herb–lemon zest mixture and drizzle each with about 1  1/2 teaspoons garlic butter.

Tightly roll fillets from thick end to form cylinders. Set fillets seam side down in 13 by 9-inch baking dish. Drizzle remaining garlic butter over fillets, cover baking dish with aluminum foil, and bake 25 minutes. Wipe out skillet but do not wash.

 4. While fillets are baking, add remaining tablespoon butter to now-empty skillet and melt over medium heat. Add panko and cook, stirring frequently, until crumbs are deep golden brown, 5 to 8 minutes. Reduce heat to low, add remaining teaspoon minced garlic, and cook, stirring constantly, until garlic is fragrant and evenly distributed in crumbs, about 1 minute. Transfer to small bowl and stir in 1/4 teaspoon salt and pepper to taste. Let cool, then stir in reserved tablespoon herb mixture.

5. After fillets have baked 25 minutes, remove baking dish from oven. Baste fillets with melted garlic butter from baking dish, sprinkle with all but 3 tablespoons bread crumbs, and continue to bake, uncovered, until internal temperature registers about 135 degrees on instant-read thermometer, 6 to 10 minutes longer. Using thin metal spatula, transfer fillets to individual plates, sprinkle with remaining bread crumbs, and serve with lemon wedges.

Note from pinner (blogger?): - I used Swai fillet/ yellow mustard with honey/basil/earth balance butter. Suggest to 1/2 the butter & seasoning per my personal taste!

 Note from me: I also had Swai.  I chose this over another recipe and another recipe since my fish was frozen, and that makes the fish more delicate to handle.  I thawed it for 10 minutes in hot water.  Had one less fillet than the recipe... more flavoring!

Ethiopian Cuisine

Huh.  Didn't know this was a world famous cuisine!  A friend reported that Ethiopian beef was one of the best food she tried in London at the Borough Market.  :)

So, what is left to do, but to find the recipe?  Ain't no secret recipes in this world anymore!  Not even from Africa.


This recipe was the more accessible of the two I found (here's the other).  The book, STEWED! , needs to be the next book I peruse, since it is gourmet one pot meals - AH! That's amazing.

from: http://books.google.com/books?id=VusW-ByZoRQC&pg=PT224&lpg=PT224&dq=Borough+Market+Ethiopian+Beef&source=bl&ots=OKmPAnE9e8&sig=-CHK_-v1x1bfE79XwkcjwVle7bM&hl=en&sa=X&ei=BeuqU7ZAwYzIBMj3gvgK&ved=0CEIQ6AEwAw#v=onepage&q=Borough%20Market%20Ethiopian%20Beef&f=false

Also, check out this book!  What an awesome gift this would make for any well-traveled foodie.

http://www.amazon.co.uk/The-Borough-Market-Cookbook-Meat/dp/1904104924

Meat Loaf - again

Meat loaf - again.  Why?  I'm pregnant and can't stand the smell of raw onions.

I will experiment with gluten free breads!

1 cup [butter] milk [with a tiny bit of water]
6 bread slices[soft]
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's[ celery salt]
1/4 to 1/2 cup minced flat-leaf parsley [ 8 T. dried]
4 eggs, beaten (try not beaten next time using my standing mixer)
8 to 12 thin bacon slices [didn't have!]

Tomato Sauce:
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like) [2, cayenne]
Dash or 2 Worcestershire sauce[2, soy]


For the meatloaf:                  Preheat the oven to 350 degrees F.

Pour the milk over the bread and allow it to soak in for several minutes. Add ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan [didn't have and don't cook on foil], which will allow the fat from the meat to drain.[

Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce:                   Stir the sauce ingredients until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

Serve with the remaining tomato sauce on the side as a dipping sauce.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe.html?oc=linkback

Other meat loaf recipes that looked good:
From America's test kitchen :
http://www.tastebook.com/recipes/1905055-All-American-Meatloaf?full_recipe=true
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1885930

Martha Stewart's Meatloaf-optional-GF or GAPS

Martha Stewart's Meatloaf 101 {altered -Gluten Free or GAPS diet, original below}

Serves 8 to 10



4 slices white bread, torn into pieces - 1/2 c. gf crumbs or cooked cornmeal

1 3/4 pounds ground beef

3/4 pound ground pork {used turkey}

1 medium yellow onion, peeled and cut into eighths

2 cloves garlic

2 stalks celery, cut into 2-inch pieces

2 carrots, peeled and cut into 2-inch pieces

1/2 cup fresh flat-leaf parsley{used thyme}

1 large egg

1 tablespoon coarse salta

2 teaspoons freshly ground pepper

2 tablespoons packed light-brown sugar {used maple syrup/honey/molasses}

3/4 cup ketchup, divided, 1/2 and 1/4 c. for topping


4 teaspoons dry mustard, divided in half

Preheat oven to 400 degrees

Mix optional cornmeal/crumbs and ground meats.

Pulse onion, garlic, celery, carrots, and parsley in food processor until finely chopped.

Add to beef mixture; combine using your hands. Mix in egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.


In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.


Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings.


Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf starts getting brown, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

All-American Meatloaf

The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.

Servings:

6

Ingredients

Ingredient Checklist

• 3 slices white bread
• 1 large carrot, cut into 1/4-inch-thick rounds
• 1 celery, strings peeled, cut into 1/2-inch pieces
• 1/2 medium yellow onion, roughly chopped
• 2 cloves garlic, smashed and peeled
• 1/2 cup fresh flat-leaf parsley, leaves, loosely packed
• 1/2 cup plus 3 tablespoons ketchup
• 4 1/2 teaspoons dry mustard
• 8 ounces ground pork
• 8 ounces ground veal
• 8 ounces ground round
• 2 large eggs, beaten
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon Tabasco Sauce, or to taste
• 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
• 2 tablespoons dark-brown sugar
• 1 tablespoon olive oil
• 1 small red onion, cut into 1/4 inch-thick rings

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.

• Step 2

  Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.

• Step 3

  Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.

• Step 4

  Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.

• Step 5

  Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.

• Step 6

  Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.

Cook's Notes

Be careful not to overknead the meatloaf ingredients; doing so will result in a heavy and dense loaf.

All-American Meatloaf Recipe | Martha Stewart

Creamy Winter Veggie Soup

Posting this for a friend:

Because of what I had on hand, I altered Rachael Ray's recipe on Food Network by:

adding more stock, a spicy kind
using buttermilk and sour cream as well as milk
Added an extra carrot
No parsnips, squash, potato, fennel or herbs other than bay

 

No Oven? Still cooking!

I had to improvise on:

Super Quick Stuffed Bell Peppers

For 6 medium peppers: Cover and cook on low for 8-10 hours.   Another recipe said 6 to 8 hours on low-heat setting or 3 to 4 hours on high-heat setting.

I like to use cauliflower and kale instead of rice.  I mostly follow the recipe from "Internal Bliss." I use left over taco meat, and add the 2 veggies, sauteed.   I like to cut the peppers lengthwise, instead of the tops off as shown here, because you can put more stuffing per pepper. 

I'm freezing the peppers to see if it shortens the cooking time.

Steaming Spaghetti Squash

I first baked it, but then remembered that I should try not using my oven in the summer. So, steaming:

• Part the spaghetti squash lengthwise.
• Remove the seeds.
• Split it in half once again.
• Place the spaghetti squash in the steamer with its skin side up.
• Steam the spaghetti squash for about 20 minutes.
• Use a fork to see if it’s done...the rind should break and collapse easily.

Serve with meat sauce! Great replacement.  We love it!