WebThe pumpkin cauliflower puree is freezer friendly so all you have to do is transfer the mixture to your casserole pan then cover and store in the freezer. Simply mix up the topping right before you bake it. More low carb recipes: Roasted Broccoli with Garlic. Easy Roasted Brussels Sprouts
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WebThanks Lisa for another great recipe. I often find pumpkin soup a little uninspired but this is a real winner. It’s deadly cold and wet out here at the moment and soup is essential to beat the winter chill. The maple syrup addition is unconventional but very welcome as it really brings out the pumpkin’s natural sweetness.
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WebCarbs per serving: approximately 1 gram per 2 tablespoons (32 grams) olive tapenade and 17 (30 grams) almond flour crackers, for a total of 18 grams of carbohydrates (3, 4). Olive tapenade
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WebStorage: Cooked spaghetti squash can be refrigerated in an airtight container for up to 1 week, or frozen for up to 3 months. Roasting the squash whole: Instead of cutting the squash in half, you can also roast it whole. Roast until a fork can easily pierce through the outer peel and all the way to the interior of the squash, about 1 hour.
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WebSimply cut the squash in half, scoop out the seeds, and top it with a little butter and spices. Roast it in the oven at 425 degrees cut-side up until tender, about 35 minutes. I seasoned the honeynut squash with cinnamon, but you can play around with pumpkin spice, nutmeg, etc.