Recipes

Heat a cast iron pan over medium-high heat. Add oil.

When the oil heat (a shine to it), add butternut squash. Sauté for 5 minutes, stirring frequently. Add red onion and cook for an additional 5 minutes.

Add in ground meat of choice, garlic, and rosemary and let cook for 1-2 minutes.

Finally, add spinach and let it cook down for about 3-5 minutes.

Create four indentions in your squash hash with a spoon and crack an egg in each indention. If you want the egg baked, cook for around 15-20 minutes in the oven at 350ºF. If you would like to fry your eggs, turn heat down to low-medium, cover pan and let cook for 7-10 minutes.

Remove from heat and season with salt and pepper to taste.

Preheat the oven to 400 degrees F. Line a sheet pan with foil, and lightly spray the foil with cooking spray.

Place the ground chicken, eggs, pretzels crumbs, cheese, olive oil, garlic, salt, pepper and  seasoning in a bowl. Mix until completely combined.

Roll 1 inch sized meatballs, and place the meatballs in a single layer on the baking pan.

Bake for 20 minutes, or until meatballs are browned and cooked through.

For moist meatballs place a water bath in the bottom of the oven.

Squeeze the excess water from your pre-cooked spaghetti squash (can use your hands or cheese cloth) The less water the better!

Place it in a medium sized bowl, and add the egg, Parmesan (or cheese of choice), garlic powder, red pepper flakes and seasoning of choice to taste; mix well.

Form the spaghetti squash mixture into thin little patties, and cook on a well greased skillet over medium heat for about 5 minutes on each side or until browned.

Pair with chicken sausage and an additional egg (cooked to your choice, scrambled it great) and enjoy!