This is a recipe based on on this youtube video:
http://www.youtube.com/watch?v=EsziXiOiSPU
It was time consuming, but it was yummy, and I made a big batch that is lasting several days. It is the type of dish where the leftovers taste even better than the original.
I did all the chopping at lunchtime so that it was quicker when it came time to make dinner.
I have been trying to test the feasibility of going gluten free, so this recipe is for the most part. The noodles are gluten free brown rice noodles, and they taste just as good as the whole wheat noodles I would usually use. I have since read that spices can have traces of wheat, and I believe the soy sauce in the teryaki flavoring may not be gluten free.
Recipe:
Peel and cube a butternut squash. Place on rimmed baking sheet and drizzle with olive oil. Season with thyme/garlic powder/onion powder (I subbed rosemary/sage/garlic powder since that is what I had) and toss to distribute the seasoning. Roast at 400 for 20-25 minutes.
Chop an onion. (I also added 1 chopped jalepeno pepper.) "Water saute" for 5 minutes.
Add chopped spinach to onion pot (I used 1/2 of one of those huge bags...wish I used the whole bag since it really cooks down to nothing). Let it wilt, then add 1/4 cup water (maybe less, as I ended up draining off some in the end). Add some soy sauce (I used a teryaki sauce). Cook until veggies are tender. Add more garlic and onion powder if you want. After about 10 minutes on low heat, covered, put it in a big baking dish.
Cook 3 cups of gluten free pasta.
Mix butternut squash into spinach and onions. Add 1/2 cup milk or non-dairy milk. (In video, she also adds nutritional yeast.)
Add a pinch of nutmeg, a pinch of cayenne.
Drain and rinse pasta. Combine with veggies.
I stirred in a bit of shredded monteray jack cheese (maybe 1/3 cup) and spooned dabs of goat cheese on top. Sprinkle paprika on top.
Bake 15-20 minutes at 400 degrees.
crap, I should have made that a clickable link...is there a way to edit a post once it is published?
ReplyDelete*that is 1/2 CUP milk
ReplyDeleteYes, Lisa, when you read your post, do you see that little pencil down by the comments? If you click that, you can edit your post.
ReplyDeleteThis looks delicious by the way!
Cool - thanks Heather!
ReplyDeleteThat looks really good...I need to find recipes like this to make in advance that will last a couple days. It's so time consuming to make a meal every single day! I've been reading about going gluten-free, and it sounds like their are a lot of benefits. What kind of bread can you have?
ReplyDeleteLooks delish! And lots of work, too...but if it can last for a few days it is worth it.
ReplyDeleteMegan, there is gluten free bread...I guess they make it with rice flour or something like that...there seem to be quite a few flour substitutes for baking that are wheat free. I think, for those few days that I was able to go gluten free though, hahahah (i hope to attempt it again) I was more likely to avoid doughy type carbs and eat more vegetables..so that is a good thing. (For example, for breakfast instead of toast I would have oatmeal (bob's red mill is gluten free) or eggs.)
ReplyDeleteWOw! YUMMMM...looks awesome and is making me hungry!
ReplyDelete