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Spaghetti Squash Au Gratin

We enjoy this spaghetti squash au gratin recipe because it uses ingredients that we normally have on hand to make a yummy dish. The texture is rich and creamy, but with less carbs than scalloped potatoes.

My brother refers to spaghetti squash as “the tribbles of the garden”. When you have healthy plants, they can produce a LOT of squash. This year we had over 100 squash from one hill and a couple of volunteer plants. This left enough squash to share with the duckies, plus plenty to try out new recipes. Plant a whole package of seeds, and you may end up with enough squash to feed a small army.

Bean and lentil recipes can be a frugal and nourishing addition to just about any menu – but – believe it or not – I've only cooked about a handful of different bean recipes. My mom rarely used them, so I never picked up the habit. My friend, Pat, from Heal Thyself, suggests a cup of beans or lentils per day for folate and molybdenum. The Dr. Oz Show says, “Beans are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. Eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps with weight management.”

New year = time to introduce new habits, so I turned to my blogging friends for more ideas and inspiration in the kitchen. They pitched in and provided me with this list of beautiful and interesting bean recipes, from snacks and appetizers to entrees and side dishes to dessert. I had no idea beans could be so versatile. I hope you'll join me in trying something new. Huge thanks to all my blogging friends who contributed recipes and photos for the photo collages. [Read more…] about Bean and Lentil Recipes – More than 66 Recipes from Soups to Dessert