Speghetti Squash with Greens and Beans

Ingredients;
1 medium speghetti squash
1 Tbsp Olive oil
Sea salt and pepper to taste
4 strips lemon zest
3 Tbsp chopped parsely
1 garlic clove, minced
1 bunch of arugula
1 cup cooked white beans
1 tsp crushed red pepper

Preheat oven to 435.
Cut squash in half and remove seeds.
Place squash cut side up in a large baking dish and drizzle with olive oil.
Season with salt and pepper and cover dish woth foil. Bake for 45 to 60 min. set aside to cool slightly for 10 minutes.
Slice lemon zest lengthwise into thin
matchsticks, then chop.
Add zest to bowl with parsely, garlic and salt and pepper.
In frying pan saute arugula until wilted, then add the lemon zest parsley and garlic with salt and pepper to the arugula with a little extra olive oil.
Scrape spaghetti squash with fork.
Mix in pan with arugula. Add beans and crushed red pepper. Serve in separate plates.

The Importance of Honeybees!!

                                                                Honeybee video                                                                                                                                                                                                                                             

                                                                           

Squash Tacos with Avocado

Made these tonight for dinner and they were YUMMY!!!!
Ingredients;
1, 1 1/2 lb Acorn squash, halved lengthwise, seeded and cut into 1/2 inch thick slices
1 tsp chili powder
1 clove minced garlic
2 Tbsp olive oil
Salt and pepper to taste
8 6 inch corn tortillas
1 ripe avocado peeled, pitted and sliced into thin wedges
1/4 cup fresh cilantro
1/4 cup sliced onions
1 handful of fresh baby spinage
1 lime cut into wedges

Preheat oven to 425.
Spread squash on large rimmed baking pan.
In small bowl, stir together chili powder, garlic, oil, sea salt and black pepper to taste. Pour over squash and toss. Roast squash for about 20 minutes, or until tender when pierced with a fork.
Warm a large skillet over medium high heat. Toast tortillas turning once until charred, about 2 minutes per side.
Fill tortillas with squash, avocado, cilantro, spinage and onion.
Serve with lime wedges and enjoy!

Sweet and Spicy Treat

We all know that toated pumpkin seeds are a tasty treat, but you can also snack on the seeds from any winter squash. They're a great source of iron, zinc and fiber.
Place scrapings from the inside of squash in a large bowl and break apart membrains with your fingers.
Fill bowl with water and let stand at least 5 minutes. Transfer seeds to a paper towel with a slotted spoon. Pat dry.
Toss 1 cup squash seeds with 1/2 tsp chili  powder,  1/2 tsp peprika, 1/4 tsp cinnamon, 1 Tbsp honey, 1 Tbsp olive oil and 1/4 each sea salt and black pepper.
Spread in a single layer on a parchment- lined baking sheet.
Bake at 350 tossing occasionally, until fragrant, toasted and beginning to brown.
12 to 14 minutes