We are cutting our last Candy Roaster Squash this week, only 7 pounds.
Monday: Pizza
Tuesday: Taco Tuesday
Wednesday: Lasagna with gluten free noodles, chicotta, onions, peppers, garlic, home-canned spaghetti sauce, Daiya mozzarella, VioLife Parmesan, and Hempe Italian sausage.
I am allergic to nuts, so we altered the filling recipe. We cubed the squash, sprinkled the cinnamon and drizzled the vanilla and maple syrup over the squash and roasted it
Friday: Snobby Joe's with slaw and Candy Roaster Fritters
Ingredients:
3 cups candy Roaster Squash shredded
2/3 cup Parmesan cheese alternative
2 scallions/green onions, chopped
1 tsp garlic powder
2 TBS flax meal and 6 TBS water
3 tsp baking powder
2 TBS chopped rosemary
1/2 cup GF flour
1 tsp salt blend
Combine above ingredients. Bake at 400 for 10 minutes each side.
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