Squash Recipes

Created by Nicole Porter Wellness Savory Squash 7 ingredients · 35 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. 1 Delicata Squash (washed and chopped with skin on) 2. Add the chopped squash to the baking sheet, drizzle with avocado oil, sea salt and pepper and bake for 22 to 25 minutes, or until tender when pierced with a fork. Add the 2 cups Butternut Squash (peeled and chopped) chopped hazelnuts to the baking sheet at the halfway point. 1 tsp Avocado Oil 3. Remove the squash from the oven and transfer to a platter. Garnish with goat cheese Sea Salt & Black Pepper (to taste) and fresh parsley. Serve and enjoy! 1/4 cup Hazelnuts (roughly chopped) Notes 1/4 cup Goat Cheese (crumbled) 1 tbsp Parsley (chopped) Nut-Free Omit the hazelnuts and use pumpkin or sunflower seeds instead. No Parsley Omit or use another fresh herb of your choice. No Avocado Oil Use extra virgin olive oil or melted coconut oil instead.

Nicole Porter Wellness [email protected] Squash Baked Egg 4 ingredients · 50 minutes · 1 serving

Directions Ingredients

1. Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper. 1 Acorn Squash

2. Slice acorn squash in half and remove the seeds. Place on the baking sheet and brush 1 1/2 tsps Extra Virgin Olive Oil with oil. Bake the squash face down for 25 to 30 minutes or until tender. 2 Egg 3. Remove the squash from the oven and flip over so the flesh side is facing up. Crack Sea Salt & Black Pepper (to taste) eggs into the holes and return to oven for 15 to 20 minutes, or until the egg is set to your liking. 4. Remove from the oven and season with sea salt and black pepper to taste. Enjoy!

Notes

No Acorn Squash Use a sweet potato instead.

Serve it With Fresh chives, shredded cheese, hot sauce and/or bread for dipping. More Protein Fill any extra space with egg whites.

More Veggies Serve it with a side of sauteed kale, mushrooms and onions.

Nicole Porter Wellness [email protected] Roasted Acorn Squash 1 ingredient · 30 minutes · 2 servings

Directions Ingredients

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with foil. 1 Acorn Squash

2. Slice the acorn squash in half and scoop out the seeds. Place on the baking sheet with the flesh side down and bake for 25 to 30 minutes.

3. Remove from the oven and enjoy!

Notes

Leftovers Store covered in the fridge up to five days. No Acorn Squash Use delicata squash instead.

Likes it Spicy Season with cayenne pepper, black pepper or chili powder. More Flavor Roast with olive oil and salt.

Nicole Porter Wellness [email protected] Creamy Spaghetti Squash 9 ingredients · 1 hour · 4 servings

Directions Ingredients

1. Preheat oven to 375ºF (191ºC). Carefully cut the spaghetti squash in half lengthwise and 1 Spaghetti Squash carve out the seeds. Place the halves on a parchment paper lined baking sheet flesh 1 1/2 tsps Coconut Oil side up. Brush with olive oil and sprinkle with sea salt and pepper. Cook the squash in the oven for 45 to 50 minutes. 1/2 Sweet Onion (finely diced)

2. In the meantime, in a saucepan heat the coconut oil over medium-low heat. Sautee your 3 Garlic (cloves, minced) finely diced onion until golden. Then add in minced garlic and stir until fragrant (about 2 1/2 cup Organic Coconut Milk minutes). Add coconut milk and continue to stir until slightly thickened (5 to 6 minutes). 2 cups Baby Spinach 3. Remove your spaghetti squash from oven and let cool for 5 minutes. Stand each half up vertically and scrape out the flesh using a fork. It should come out as string-like noodles. 1 tsp Red Pepper Flakes 4. In a mixing bowl, toss the spaghetti squash with the cream sauce. Add the shredded Sea Salt & Black Pepper (to taste) baby spinach and mix well. Plate and sprinkle with desired amount of red pepper flakes, 8 ozs Chicken Breast, Cooked sea salt and pepper. Top with your strips of sliced oven baked chicken breast and enjoy!

Nicole Porter Wellness [email protected] Butternut Squash Hummus 6 ingredients · 20 minutes · 6 servings

Directions Ingredients

1. Steam the butternut squash in a steaming basket for 6 to 8 minutes, or until it is tender 2 cups Butternut Squash (peeled and diced into when pierced with a fork. 1-inch cubes)

2. Add steamed squash to a blender or food processor along with the tahini, lemon juice 2 tbsps Tahini and sea salt. Drizzle in the extra virgin olive oil and process until smooth and creamy. 2 tbsps Lemon Juice 3. Transfer the hummus to a bowl and refrigerate until ready to eat. Serve with crackers. 1/2 tsp Sea Salt Enjoy! 1/4 cup Extra Virgin Olive Oil Notes 7 1/16 ozs Seed Crackers

Leftovers Keeps well in a sealed container in the fridge for 5 to 6 days. No Butternut Squash Use acorn squash or another type of squash instead. More Flavour Play around with adding garlic or herbs. You can also roast the squash for a deeper flavour. Garnish With Sesame seeds or hemp seeds.

Save Time Buy pre-sliced butternut squash from the produce section or frozen aisle.

Nicole Porter Wellness [email protected] Roasted Delicata Squash 3 ingredients · 20 minutes · 2 servings

Directions Ingredients

1. Preheat the oven to 450ªF (232ºC) and line a baking sheet with foil. 1 Delicata Squash

2. Trim the ends of the squash and cut into 1/2-inch rings. Use a spoon to scoop out the 1 tbsp Extra Virgin Olive Oil seeds. 1/8 tsp Sea Salt 3. Coat the squash with olive oil and season with salt. Bake for 20 minutes. 4. Remove from the oven and enjoy!

Notes

Leftovers Store in an airtight container in the fridge for 3 to 4 days.

Serving Size One serving is equal to half the squash. More Flavor Season with your favorite herbs and spices like oregano, chili powder, cinnamon or paprika.

Nicole Porter Wellness [email protected] Spaghetti Squash Chow Mein 10 ingredients · 1 hour 30 minutes · 4 servings

Directions Ingredients

1. Preheat oven to 350ºF (177ºC) and slice the spaghetti squash in half. Place cut-side 1 Spaghetti Squash down on a baking sheet and bake in the oven for about 60 minutes or until it can be 2 tbsps Sesame Oil easily pierced with a fork. When done, remove from oven. Turn over and let cool slightly. 1 Yellow Onion (medium, diced) 2. While the spaghetti squash is cooling, heat the sesame oil over medium heat in a large skillet or wok. Add the onion, celery, coleslaw mix, garlic and ginger, stirring to combine. 4 stalks Celery (sliced diagonally) Cover and cook for about 10 minutes, stirring occasionally. 4 cups Coleslaw Mix 3. In a separate pan, melt the coconut oil and brown the ground chicken. 3 Garlic (cloves, minced) 4. Carefully scoop the flesh out of the spaghetti squash. Add the spaghetti squash and the 1 tbsp Ginger (peeled and grated) chicken to the pan with the sauteed veggies. Pour the coconut aminos over everything and mix well. Divide between bowls. Enjoy! 1 1/2 tsps Coconut Oil 1 lb Extra Lean Ground Chicken

Notes 1/4 cup Coconut Aminos

No Coconut Aminos Use tamari instead. Vegan and Vegetarian Replace the ground chicken with scrambled eggs or tofu.

Likes it Spicy Serve with hot sauce.

Leftovers Refrigerate up to 3 days.

Nicole Porter Wellness [email protected] Pressure Cooker Squash Bowl 7 ingredients · 40 minutes · 3 servings

Directions Ingredients

1. Add the delicata squash, apple, water and cinnamon to the pressure cooker. Put the lid 1 Delicata Squash (washed, whole) on and set to “sealing” then press manual/pressure cooker and cook for 8 minutes on 2 Apple (cored, cubed) high pressure. Once finished, let the pressure release naturally. 1/2 cup Water 2. Carefully remove the lid, and remove the squash. Let it cool slightly, then cut it in half, and remove the seeds. Add the squash and all of the contents from the pressure cooker 1/2 tsp Cinnamon to a blender along with the gelatin and maple syrup. Blend on high until smooth. 1/4 oz Gelatin 3. Pour into a bowl and top with coconut flakes, if using. Serve and enjoy! 1 tbsp Maple Syrup

3 tbsps Unsweetened Coconut Flakes (optional, Notes for topping)

Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving is equal to about 1 1/2 cups. Storage Alternatively, you can store this in the fridge and eat it cold. It will thicken more in the fridge and become similar to a pudding/jello texture.

More Flavor Add additional spices such as ginger.

Additional Toppings Top with fruit, slivered almonds, sunflower seeds or pumpkin seeds.

Nicole Porter Wellness [email protected] Acorn Squash & Sausage Hash 9 ingredients · 30 minutes · 4 servings

Directions Ingredients

1. In a skillet over medium heat, cook the sausage. Break it up with the back of a spoon as 10 ozs Pork Sausage (casings removed) it browns. Once it is cooked, drain the fat and set the sausage aside on a plate. 1 tbsp Extra Virgin Olive Oil 2. In the same skillet over medium-high heat, warm the olive oil. Add the squash, onions 1 Acorn Squash (peeled, chopped into cubes) and mushrooms and cook for 10 minutes or until the squash is soft. Lower the heat to medium and add in the kale. Cook for about 2 minutes or until the kale is soft. 1/2 Yellow Onion (chopped)

3. Add the sausage back in along with the nutritional yeast and sea salt. Stir until everything 2 cups Mushrooms (sliced) is combined and warmed through. 2 cups Kale Leaves (chopped) 4. Remove from heat and stir in the chopped apples. Divide between plates and enjoy! 1 tbsp Nutritional Yeast 1 tsp Sea Salt Notes 1 Apple (cored, cubed)

Leftovers Refrigerate in an airtight container for up to five days. Serving Size One serving is approximately 1 cup of the hash mixture. More Fiber Stir in cooked quinoa or rice.

Make it Vegan Use black beans or lentils instead of sausage. Meal Prep Cook the acorn squash in advance to save time.

Nicole Porter Wellness [email protected] Turmeric Beef Stuffed Squash 11 ingredients · 45 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper. 1 tsp Extra Virgin Olive Oil

2. Rub the oil on the cut sides of the squash. Place the squash cut sides down on the 2 Acorn Squash (halved, seeds removed) prepared baking sheet and bake for about 30 to 35 minutes or until just tender. 1 lb Extra Lean Ground Beef 3. Meanwhile, heat a large pan over medium-high heat. Add the beef to the pan, breaking it 1 Yellow Onion (finely chopped) up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan. 2 Garlic (cloves, minced) 4. To the browned beef add the onion, garlic and ginger and cook for 3 to 5 minutes until the 1 tbsp Ginger (fresh, minced or grated) onion begins to soften. Add in the turmeric, salt and cinnamon and stir to combine. Add 1 tbsp Turmeric the kale to the beef mixture and stir until the kale begins to wilt. Stir in the coconut milk. Season with additional salt if needed. 1 tsp Sea Salt

5. Turn the squash cut side up and fill the beef mixture. Return to the oven and continue to 1/4 tsp Cinnamon bake for an additional 10 minutes. 2 cups Kale Leaves (finely chopped) 6. Divide between plates and enjoy! 1/2 cup Organic Coconut Milk (full fat, from the can) Notes

Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving is equal to half of a filled acorn squash. More Flavor Add lemon or lime juice, red pepper flakes, chili powder or coriander to the beef mixture.

Additional Toppings Top with cilantro or parsley. No Acorn Squash Use a different variety of squash or a sweet potato.

Nicole Porter Wellness [email protected] Turkey Cranberry Squash Bowls 8 ingredients · 40 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper. 2 Delicata Squash (small)

2. Rinse the outside of the squash and slice in half lengthwise. Brush the flesh with a small 2 tbsps Extra Virgin Olive Oil amount of olive oil and place face-down on the baking sheet. Bake for 30 minutes. 1 lb Extra Lean Ground Turkey 3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the turkey 1 tbsp Poultry Seasoning and saute until cooked through and browned. Break it up into tiny pieces as it cooks. 1 tsp Sea Salt 4. Once the turkey is cooked through, stir in the poultry seasoning, sea salt and cranberries. Turn the heat to the lowest setting to keep warm until your squash is 1/2 cup Frozen Cranberries (thawed, or use cooked. fresh)

5. Remove squash from oven and stuff each half with the turkey/cranberry mix. Serve with 4 cups Microgreens microgreens and a drizzle of balsamic vinegar. Enjoy! 2 tbsps Balsamic Vinegar

Notes

Vegan & Vegetarian Use lentils or chickpeas instead of ground meat. No Microgreens Use any leafy green like baby spinach, kale, or arugula.

Leftovers Keeps well in the fridge up to 3 days.

Nicole Porter Wellness [email protected] Cinnamon Roasted Acorn Squash 5 ingredients · 35 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. 1 Acorn Squash (peeled, seeds removed)

2. Slice the acorn squash into 1/4 inch wedges and toss in a bowl with olive oil. 1 tbsp Extra Virgin Olive Oil 3. Add in the cinnamon, turmeric and sea salt, and toss together until evenly combined. Add 1 1/2 tsps Cinnamon the squash slices to the baking sheet and bake for 30 minutes, flipping halfway. 1 1/2 tsps Turmeric 4. Remove from the oven, divide between plates and enjoy! 1/4 tsp Sea Salt

Notes

Leftovers Refrigerate in an airtight container for up to three days.

Serving Size One serving size is approximately four slices of squash. More Flavor Add garlic powder.

Nicole Porter Wellness [email protected] Chicken Ranch Spaghetti Squash 10 ingredients · 30 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 375ºF (177ºC) and line your baking sheets with aluminium foil. 8 ozs Chicken Breast (boneless, skinless)

2. Brush the chicken, bell pepper and the inside of the spaghetti squash with oil. Transfer to 1 Red Bell Pepper (halved and seeds removed) the baking sheets, placing the bell pepper and squash face down. 1 Spaghetti Squash (cut in half lengthwise, seeds 3. Roast the pepper for about 20 to 25 minutes or until slightly charred. Remove and set removed) aside. Continue cooking the chicken and squash for an additional 10 minutes or until 2 tbsps Extra Virgin Olive Oil cooked through and tender. 1 cup Mayonnaise 4. Meanwhile, combine the mayonnaise, yogurt, apple cider vinegar, chives, salt and coconut milk in a jar. Cover with a lid and shake until well combined. 1/2 cup Unsweetened Coconut Yogurt

5. When cool enough to handle, use a fork to shred the squash into noodles. Chop the 2 tsps Apple Cider Vinegar chicken and bell pepper, and transfer to the spaghetti squash bowl. Drizzle with the 2 tsps Dried Chives dressing and enjoy! 1/2 tsp Sea Salt Notes 1/4 cup Organic Coconut Milk (full fat, from the can)

Leftovers Refrigerate in an airtight container up to 3 days. Serving Size One serving is equal to approximately 1/4 of stuffed spaghetti squash. No Bell Peppers Use mushrooms, peas or broccoli instead. No Coconut Yogurt Use any alternative plain yogurt or sour cream.

Egg-Free Use sour cream or yogurt instead of mayonnaise.

Nicole Porter Wellness [email protected] Spaghetti Squash Burrito Bowls 14 ingredients · 40 minutes · 2 servings

Directions Ingredients

1. Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper. 1 Spaghetti Squash (medium)

2. Using a sharp knife, very carefully split the spaghetti squash in half lengthwise and 1 1/2 tbsps Extra Virgin Olive Oil (divided) scoop out the seeds with a spoon. Brush the inside surface with half the olive oil, and 8 ozs Extra Lean Ground Turkey place face-down on the baking sheet. 1 Red Bell Pepper (diced) 3. Bake squash for 40 minutes, until it is easily pierced with a fork. 1 tbsp Chili Powder 4. While the squash is baking, heat remaining olive oil in a skillet. Add the turkey and cook until it begins to brown. Break it up with a spatula as it cooks through. Add the diced 1 1/2 tsps Cumin pepper, spices and salt. Continue cooking for about 10 minutes, or until turkey is 1 1/2 tsps Oregano thoroughly cooked. 1 tsp Garlic Powder 5. Spoon the turkey filling into the each half of the spaghetti squash. Top with diced red onion, tomato, avocado, cilantro and a squeeze of lime juice. 1/4 tsp Sea Salt 1/4 cup Red Onion (finely diced) Notes 1 Tomato (diced) 1/2 Avocado (cubed) Vegan & Vegetarian Use black beans instead of ground meat. 1/4 cup Cilantro (chopped) Leftovers 1/2 Lime (sliced into wedges) Refrigerate in an air-tight container up to 2 days. Reheat before serving.

Nicole Porter Wellness [email protected] Quinoa Chickpea Stuffed Squash 8 ingredients · 40 minutes · 4 servings

Directions Ingredients

1. Preheat your oven to 400ºF (204ºC). 2 Acorn Squash (medium)

2. Cut the acorn squash in half and remove the seeds. Place flesh side down on a baking 3/4 cup Quinoa (dry, uncooked) sheet lined with parchment paper and bake for 25 to 30 minutes. 2 cups Baby Spinach (packed) 3. While the squash is cooking, cook the quinoa according to the directions on the package. 2 tbsps Lemon Juice 4. When the quinoa is done, fluff with a fork, add the spinach and cover with a lid allowing it 2 tbsps Extra Virgin Olive Oil to wilt. Once the spinach has wilted, add the lemon juice, extra virgin olive oil, sea salt and chickpeas. Mix well. 1/4 tsp Sea Salt

5. Remove the squash from the oven and fill with the quinoa mixture and top with feta 1 1/2 cups Chickpeas (cooked, from the can) cheese. Serve and enjoy! 1/2 cup Feta Cheese (crumbled)

Notes

Leftovers Store in an airtight container in the fridge for up to 3 days. Likes it Spicy Add hot sauce or chili flakes.

Dairy-Free Omit the cheese and use sea salt to taste.

No Acorn Squash Use a different type of squash like butternut or spaghetti.

Nicole Porter Wellness [email protected] Eggs in a Butternut Squash Nest 5 ingredients · 15 minutes · 1 serving

Directions Ingredients

1. Form the spiralized squash noodles into nests, making a small well in the center for the 3/4 cup Butternut Squash (spiralized into egg. noodles)

2. Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the 1 tsp Coconut Oil squash nests to the pan and cook for about 7 minutes. 2 Egg 3. Crack eggs into cups and transfer them into the wells of the squash nests. Cook for Sea Salt & Black Pepper (to taste) about 3 to 4 minutes or until the whites have set and it is cooked to your liking. Cover the pan with a lid to speed up the cooking time. 2 tbsps Microgreens (optional) 4. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!

Notes

No Squash Use spiralized sweet potato, beets or zucchini instead. Save Time Use storebought spiralized veggies. Spiralizing Squash Use a spiralizer machine to create spirals with the long part of the butternut squash, not the bulb. Peel first and then cut in half horizontally to spiralize.

Nicole Porter Wellness [email protected] Spaghetti Squash with Kale Pesto 9 ingredients · 50 minutes · 4 servings

Directions Ingredients

1. Preheat oven to 375ºF (191ºC). Carefully cut the spaghetti squash in half lengthwise and 1 Spaghetti Squash carve out the seeds. Place the halves on a parchment paper-lined baking sheet flesh 1 cup Cherry Tomatoes (halved) side up. Brush with olive oil and sprinkle with sea salt and pepper. 1/3 cup Extra Virgin Olive Oil (divided) 2. Toss the cherry tomatoes in a bowl with a splash of your olive oil, salt and pepper then place these on the baking sheet with the squash. Cook the squash and tomatoes in the Sea Salt & Black Pepper (to taste) oven for 45 to 50 minutes. 1 cup Kale Leaves 3. In the mean time, prepare your kale pesto. In a food processor or magic bullet, add the 1/2 cup Basil Leaves kale, basil leaves, garlic cloves, lemon juice, remaining olive oil, salt, pepper and pine nuts. Blend until a creamy pesto forms. Add a very small splash of warm water if mixture 2 Garlic (cloves, minced) is too thick. Be careful with this as adding too much can completely ruin the pesto! 1 Lemon (juiced)

4. Remove the spaghetti squash and allow to cool for 5 minutes. Then stand each half up 1/4 cup Pine Nuts vertically and scrape out the flesh of the squash into a large bowl using a fork. It should come out as string-like noodles.

5. Divide spaghetti squash into portions on plates. Top with a large spoonful of kale pesto and roasted tomatoes. Enjoy!

Nicole Porter Wellness [email protected] Chorizo & Squash Breakfast Hash 6 ingredients · 30 minutes · 2 servings

Directions Ingredients

1. In a large cast iron skillet over medium heat, add the chorizo and break it apart with the 8 ozs Chorizo (casing removed) back of a spoon until crumbled. Cook for about 5 to 7 minutes, until cooked through. 1 cup Butternut Squash (chopped into small Remove with a slotted spoon and set aside, leaving the fat in the pan. cubes) 2. Add the butternut squash and salt to the same pan. Cook for about 18 to 20 minutes, 1/4 tsp Sea Salt stirring every few minutes, until cooked through and crispy. Move to the sides of the pan, and crack the eggs. Cook until the whites are set and the yolks are done to your liking. 2 Egg

3. Add the chorizo back to the pan to heat it up slightly. Divide the hash between plates and 1/4 cup Cilantro (roughly chopped) top with the eggs. Add cilantro and avocado over top and enjoy! 1 Avocado (sliced)

Notes

Leftovers Refrigerate the squash and chorizo in an airtight container for up to four days. The eggs are best enjoyed the same day. More Flavor Add sliced onion or garlic to the chorizo while cooking.

Meal Prep Option Hard boil the eggs. Cook the butternut squash and chorizo ahead of time and store in airtight containers for an easy on-the-go meal.

Nicole Porter Wellness [email protected] Sausage & Mushroom Stuffed Squash 11 ingredients · 1 hour · 4 servings

Directions Ingredients

1. Preheat the oven to 425ºF (218ºC). Drizzle the oil on the squash and place cut side 1 tsp Avocado Oil down on a baking sheet lined with parchment paper. Bake for 20 to 30 minutes, or until 2 Acorn Squash (halved and seeds removed) tender when pierced with a fork. 1/3 cup Wild Rice (dry, uncooked) 2. While the squash bakes, add the rice to a medium pot with the water and cook according to the directions on the package. 3/4 cup Water

3. In a pan, over medium heat, add the sausage and cook for 3 to 4 minutes, breaking it up 12 ozs Pork Sausage (casings removed) as it cooks. Add the celery and cook for 2 to 3 minutes, then add the mushrooms and 2 stalks Celery (chopped) cook for 4 to 5 minutes. Add the spinach and stir until it has wilted and the sausage is completely cooked through. 1 1/2 cups Shiitake Mushrooms (chopped) 4. Remove the pan from the heat and add the wild rice to the pan along with the lemon 3 cups Baby Spinach juice and sea salt. Mix well. 1/4 Lemon (juiced)

5. Spoon the rice/sausage mixture into the baked squash and garnish with parsley 1/4 tsp Sea Salt (optional). Enjoy! 1/4 cup Parsley (optional, finely chopped) Notes

No Pork Sausage Use chicken sausage or beef sausage instead. Vegan and Vegetarian Use cooked lentils instead of sausage. Meal Prep Cook the squash and the rice ahead of time and warm through before serving. Leftovers Keeps well in the fridge up to three days.

Nicole Porter Wellness [email protected] Steak, Butternut Squash & Zoodles 5 ingredients · 40 minutes · 2 servings

Directions Ingredients

1. Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper. 3 cups Butternut Squash (peeled, seeds removed, chopped) 2. Toss the butternut squash in olive oil and sea salt. Spread the squash evenly across the baking sheet and cook for 20 minutes. 1 tbsp Extra Virgin Olive Oil

3. Heat a skillet over medium-high heat. Brown the steak on both sides for 1 to 2 minutes. 1 tsp Sea Salt Remove the steak from the skillet and add to the baking sheet with the butternut squash. 1 lb NY Striploin Steak Return to the oven for an additional 10 minutes, or until the steak is cooked to your liking. 2 Zucchini (spiralized) 4. In the same skillet you browned the steak, add the zucchini noodles and cook over medium heat for 2 to 3 minutes.

5. Remove the squash and steak from the oven and divide onto plates with the zucchini noodles. Enjoy!

Notes

Leftovers Refrigerate in an airtight container for up to three days. More Flavor Add garlic and your favorite herbs to the steak.

Nicole Porter Wellness [email protected] Creamy Spaghetti Squash Casserole 7 ingredients · 1 hour · 4 servings

Directions Ingredients

1. Preheat the oven to 425ºF (218ºC). Cut the spaghetti squash in half through its belly, 1 Spaghetti Squash (medium) remove the seeds and place flesh-side down on a baking sheet lined with parchment 12 ozs Pork Sausage (casings removed) paper. Cook for about 30 to 35 minutes, or until cooked through. 2 Garlic (cloves, minced) 2. While the squash is cooking, cook the sausages over medium heat on a pan. Break them up with the back of a wooden spoon until crumbled and cooked through (about 6 to 1 tbsp Arrowroot Powder 8 minutes). Remove from heat and set aside. 1 2/3 cups Organic Coconut Milk (from the can) 3. Using the same pan, add the garlic and saute for one minute, then add the arrowroot 4 cups Broccoli (chopped into florets) flour. Lower the heat to medium-low and add the coconut milk. Whisk until the arrowroot powder is dissolved and mixed in. Let it simmer until it thickens. 1/8 tsp Sea Salt 4. Remove the squash from the oven and use a fork to scrape out the “noodles” and add them to a casserole dish. Top with the sausage, broccoli and sauce and season with sea salt. Bake for 15 to 20 minutes, or until the broccoli is cooked through.

5. Remove the casserole from the oven, and divide onto plates. Enjoy!

Notes

No Arrowroot Powder Use cornstarch, tapioca powder or brown rice flour instead. Leftovers Store in an airtight container in the fridge up to three days. Reheat in the oven for 10 to 15 minutes at 350.

Likes it Spicy Serve with red pepper flakes or hot sauce.

Nicole Porter Wellness [email protected] Sausage, Kale & Acorn Squash Mash 4 ingredients · 40 minutes · 2 servings

Directions Ingredients

1. Preheat the oven to 425ºF (218ºC). 1 Acorn Squash (large, halved, seeds removed)

2. Place the acorn squash flesh-side down on a baking sheet. Bake in the oven for 15 8 ozs Pork Sausage minutes. 6 cups Kale Leaves (stems removed, roughly 3. Flip over the squash and move it to the side of the baking sheet. Add the sausage to the chopped) sheet and bake for another 20 minutes or until cooked. Remove the squash and sausage 2 tbsps Coconut Oil (melted) from the oven. 4. Combine the kale and coconut oil on a separate baking sheet. Add to the oven for the remaining 10 minutes of cooking, until the edges are crispy.

5. Carefully remove the skin from the acorn squash and mash the flesh using the back of a fork. Slice the sausage. 6. Divide the the kale, sausage and mashed acorn squash onto plates. Enjoy!

Notes

Leftovers Refrigerate in an airtight container for up to three days.

Serving Size One serving equals approximately one sausage, one cup of mashed acorn squash and 1 1/2 cups kale. More Flavor Add your choice of herbs or spices to the mashed acorn squash. Make it Vegan Use marinated chickpeas or tofu instead of sausage.

Nicole Porter Wellness [email protected] Steak, Butternut Squash & Broccoli 7 ingredients · 40 minutes · 2 servings

Directions Ingredients

3. Heat a skillet over medium-high heat. Brown the steak on both sides for 1 to 2 minutes. 1 tsp Sea Salt Remove the steak from the skillet, top with fresh thyme, and add to the baking sheet with 1 lb NY Striploin Steak the butternut squash. Return to the oven for an additional 10 minutes, or until the steak is cooked to your liking. 1 tsp Thyme 4. Meanwhile, add the broccoli to a pan with enough water to cover halfway. Steam for 2 cups Broccoli (chopped into florets) about 3 to 5 minutes or until tender. Drain any excess water and transfer to a plate 1 tbsp Nutritional Yeast alongside the squash and steak.

5. Top the broccoli with nutritional yeast and enjoy!

Notes

Leftovers Refrigerate in an airtight container for up to three days. More Flavor Add garlic and your favorite herbs to the steak.

Nicole Porter Wellness [email protected] Spaghetti Squash, Turkey & Broccoli 6 ingredients · 1 hour · 4 servings

Directions Ingredients

1. Preheat the oven to 425ºF (218ºC). Cut the spaghetti squash in half through its belly, 1 Spaghetti Squash (medium) remove the seeds and place flesh-side down on a baking sheet lined with parchment 1 lb Extra Lean Ground Turkey paper. Cook for 30 to 35 minutes, or until cooked through. Remove from the oven and let it cool slightly. 2 cups Water

2. While the squash is in the oven, cook the turkey in a pan over medium heat. Break it up 4 cups Broccoli (chopped into florets) with the back of a wooden spoon until crumbled and cooked through. Remove from heat 1/4 cup Nutritional Yeast and set aside. 1 tsp Sea Salt 3. In a small saucepan, bring the water to a boil and add in the broccoli florets. Cook for 10 minutes or until soft. Drain the broccoli and set aside. 4. Scoop out the spaghetti squash into noodles using a fork and divide them between plates. Add the broccoli and ground turkey to the plates and top with nutritional yeast and sea salt. Enjoy!

Notes

Leftovers Refrigerate in an airtight container for up to three days.

Serving Size One serving is approximately 1 cup of each ingredient.

More Flavor Season the turkey with minced onion or garlic while it cooks. Additional Toppings Top with fresh parsley, cilantro or your favorite hot sauce. Make it Vegan Use chickpeas or lentils instead of ground turkey.

Nicole Porter Wellness [email protected] Turmeric Chicken, Squash & Asparagus 7 ingredients · 45 minutes · 4 servings

Directions Ingredients

1. Preheat oven to 425ºF (218ºC). 1 Acorn Squash (large)

2. Slice the acorn squash in half, and place flesh-side down on a baking sheet. Bake in the 1 tbsp Coconut Oil oven for 30 minutes. 1 lb Extra Lean Ground Chicken 3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the ground 2 tsps Turmeric chicken, breaking it up as it cooks. Once it is cooked through, add the turmeric and half of the sea salt. Turn off the heat, mix well and set aside. 1/2 tsp Sea Salt (divided) 4. Toss the asparagus with olive oil, and season with remaining sea salt. 4 cups Asparagus (woody ends trimmed)

5. Remove the acorn squash from the oven and push to the side of the baking sheet. Add 1 tbsp Extra Virgin Olive Oil the asparagus to the sheet, and bake for another 10 to 15 minutes, or until asparagus is tender and squash is cooked through. Remove from the oven. 6. Divide the squash, asparagus and chicken between plates or containers. Enjoy!

Notes

Leftovers Keeps well in the fridge up to three days.

No Ground Chicken Use ground turkey, beef, pork, lamb or bison instead.

Vegan & Vegetarian Use roasted chickpeas instead of ground chicken.

Nicole Porter Wellness [email protected] Lemon Garlic Shrimp Spaghetti Squash 7 ingredients · 45 minutes · 2 servings

Directions Ingredients

1. Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper. 1 Spaghetti Squash

2. Slice the spaghetti squash in half through its belly, and place cut-side down on the 2 tbsps Extra Virgin Olive Oil baking sheet. Bake for 30 minutes, remove from the oven and let cool slightly. 2 Garlic (cloves, minced) 3. While the squash is cooling, heat the olive oil in a skillet over medium heat. Add the 8 ozs Shrimp (uncooked, peeled) garlic and shrimp. Saute for 5-7 minutes, or until the shrimp is cooked through. Squeeze the lemon juice into the pan, and season with sea salt. 1 Lemon (juiced) 4. Scoop out the spaghetti squash into noodles and divide them between bowls. Top with 1/4 tsp Sea Salt (or more to taste) the shrimp, drizzle with the sauce from the pan, a little extra olive oil, and a sprinkle of 2 tbsps Parsley (chopped, to garnish) parsley. Enjoy!

Notes

No Shrimp Use chickpeas or white beans instead. Leftovers Keeps well in the fridge for 2 to 3 days.

Nicole Porter Wellness [email protected] Sausage & Quinoa Stuffed Acorn Squash 12 ingredients · 45 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 400ºF (204ºC). 2 Acorn Squash (trimmed and sliced in half)

2. Slice the tips off of your acorn squash so that it will sit flat. Then cut the squash in half 2 tbsps Extra Virgin Olive Oil (divided) and carve out the seeds. Brush the inside of each squash with olive oil. Then brush the 1 tbsp Raw Honey inside of each squash with honey. Sprinkle each squash with cinnamon. Place the squash on a baking sheet, flesh side up and pop them in the oven. Roast for 30 minutes 1 tsp Cinnamon or until tender when pierced with a fork. 1 cup Quinoa (uncooked) 3. Meanwhile, cook your quinoa by combining quinoa and water in a saucepan. Place over 1 1/2 cups Water high heat and bring to a boil. Once boiling, reduce to a simmer. Cover and let simmer for 12 to 15 minutes or until water is absorbed. Remove lid, fluff with a fork and set aside. 10 ozs Organic Chicken Sausage (no sugar added) 4. Heat your remaining olive oil in a skillet over medium heat. Remove the casing from the sausage and add the meat to the skillet. Add the onions and saute until sausage is 1 Yellow Onion cooked through. Add the minced garlic and saute for another minute. Add spinach, 1 Garlic (clove, minced) rosemary and nutmeg. Saute just until spinach is wilted. Remove from heat then stir in the quinoa. Mix well. 4 cups Baby Spinach

5. Remove the squash from the oven and stuff each half with your quinoa sausage mix. 1 tbsp Rosemary Plate and serve! 1/2 tsp Nutmeg (ground)

Notes

Vegan and Budget-Friendly Skip the sausage and use 1 can of chickpeas, lentils or beans instead. Storage Store covered in the fridge for up to 3 days.

Prep Ahead Prepare your acorn squash, quinoa, onions and garlic ahead of time. When ready to eat, roast acorn squash and finish the remaining assembly.

Nicole Porter Wellness [email protected] Roasted Butternut Squash Harvest Bowl 9 ingredients · 40 minutes · 4 servings

Directions Ingredients

1. Preheat oven to 420ºF (216ºC) and line a baking sheet with parchment paper. Toss the 4 cups Butternut Squash (diced into cubes) butternut squash in half the olive oil and spread across the sheet. Bake in the oven for 2 tbsps Extra Virgin Olive Oil (divided) 20 to 25 minutes, or until lightly browned. 3/4 cup Quinoa (uncooked) 2. Combine the quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 1 1/4 cups Water minutes, or until all water is absorbed. Fluff with a fork and set aside. 8 cups Kale Leaves (finely chopped) 3. Heat remaining olive oil in a large skillet over medium-low heat. Add kale and saute until 1 tbsp Balsamic Vinegar wilted (about 3 to 5 minutes). Turn off the heat. Sea Salt & Black Pepper (to taste) 4. Add the quinoa, roasted butternut squash and balsamic vinegar to the skillet then toss until well mixed. Season with sea salt and black pepper to taste. 1/2 cup Pumpkin Seeds

5. Divide into bowls and top with pumpkin seeds and dried cranberries. Enjoy! 1/2 cup Dried Unsweetened Cranberries

Notes

No Butternut Squash Use sweet potato, carrots or beets instead. Save Time Use frozen bagged butternut squash. Leftovers Keeps well in the fridge up to 3 - 4 days. Extra Flavour Toss the butternut squash in cinnamon before roasting.

Nicole Porter Wellness [email protected] Lentil Salad with Maple Roasted Squash 11 ingredients · 30 minutes · 4 servings

Directions Ingredients

1. Preheat oven to 400ºF (204ºC). Line a baking sheet with parchment paper. 2 cups Butternut Squash (chopped into 1 cm cubes) 2. Arrange butternut squash cubes on the baking sheet and season with avocado oil and half of the salt. Roast in the oven for 20 minutes then remove from oven and drizzle with 1 1/2 tsps Avocado Oil maple syrup. Return to the oven for an addition 5 to 10 minutes, or until the butternut 1/4 tsp Sea Salt (divided) squash is tender and maple syrup has started to caramelize. Remove from the oven and let cool slightly. 2 tbsps Maple Syrup

3. In a large mixing bowl whisk together the extra virgin olive oil, apple cider vinegar, 1/4 cup Extra Virgin Olive Oil cinnamon and remaining salt. Fold in lentils, green onion, cranberries, parsley and 2 tbsps Apple Cider Vinegar butternut squash. Season with additional salt if needed. Enjoy! 1/4 tsp Cinnamon Notes 2 cups Lentils (cooked, from the can) 4 stalks Green Onion (chopped)

Leftovers 1/4 cup Dried Unsweetened Cranberries Store in an airtight container in the fridge for up to 5 days. 1/4 cup Parsley (chopped) No Maple Syrup Use honey instead.

No Butternut Squash Use sweet potato or carrots instead. Save Time Buy pre-sliced butternut squash.

Nicole Porter Wellness [email protected] Baked Salmon with Green Beans & Squash 10 ingredients · 1 hour · 4 servings

Directions Ingredients

1. Combine maple syrup and tamari sauce to create salmon marinade. Place marinade and 1 1/4 lbs Salmon Fillet salmon fillets together in a ziploc baggie and shake well to coat. Place in fridge and let 2 tbsps Maple Syrup marinate until ready to cook. 2 tbsps Tamari 2. Preheat oven to 375ºF (191ºC). Slowly and carefully cut the spaghetti squash in half lengthwise with a sharp knife. Scoop out the seeds and discard. Place on a baking sheet 2 cups Green Beans (washed and trimmed) and bake in the oven on the middle rack for 45 minutes. Remove from oven and let sit 2 tbsps Extra Virgin Olive Oil (divided) until cool enough to handle. Use a fork to carve spaghetti-like noodles out of the flesh into a large bowl. Toss spaghetti squash noodles with half of your extra virgin olive oil, 1 Lemon (juiced) basil leaves, half of the lemon juice, half of the minced garlic clove and season with sea 2 Garlic (cloves, minced) salt and pepper to taste. Set aside. 1 Spaghetti Squash 3. Increase the heat of the oven to 500ºF (260ºC) and move the rack to the top setting. Allow time for the oven to preheat. Place your salmon fillets on a foil-lined baking sheet 1/2 cup Basil Leaves (chopped) (skin side down) and bake for 7 to 9 minutes (or until fish flakes with a fork). Sea Salt & Black Pepper (to taste) 4. While the fish cooks, place your trimmed beans in a saucepan and fill with enough water to steam. (This will vary depending on the size of your saucepan but for me was about 1 cup.) Place sauce pan over high heat and let beans steam for 7 minutes. Remove from heat and toss beans with remaining extra virgin olive oil, lemon juice, minced garlic and season with sea salt and pepper to taste. 5. Place green beans on one half of plate and herbed spaghetti squash on the other. Lay your salmon across the middle. Enjoy!

Nicole Porter Wellness [email protected] Roasted Acorn Squash with Lime Dressing 10 ingredients · 40 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. 1 Acorn Squash (peeled, seeds removed)

2. Slice the acorn squash into 1/4-inch slices and toss in a bowl with half of the olive oil. 3 tbsps Extra Virgin Olive Oil (divided) 3. Add in the cinnamon, turmeric and half of the sea salt. Toss together until evenly 1 1/2 tsps Cinnamon combined. 1 1/2 tsps Turmeric 4. Add the spiced acorn squash slices to the baking sheet and bake for 30 minutes. 1 tsp Sea Salt (divided) 5. While the squash cooks, prepare the dressing by adding the remaining olive oil, 1/2 Avocado (sliced) remaining sea salt, avocado, ginger, lime juice, cilantro and coconut milk to a blender. Blend together until smooth. 1 tsp Ground Ginger 6. Remove the squash from the oven to let cool. Top with the lime dressing, and additional 2 tbsps Lime Juice cilantro. Enjoy! 1/4 cup Cilantro (finely chopped)

1/2 cup Organic Coconut Milk (full fat, from the Notes can)

Leftovers For best results, store the squash and dressing separately. Refrigerate the squash in an airtight container for up to two days. Refrigerate the dressing in an airtight container for up to five days.

No Coconut Milk Use almond milk instead.

Nicole Porter Wellness [email protected] Butternut Squash & Apple Breakfast Hash 7 ingredients · 20 minutes · 2 servings

Directions Ingredients

1. Heat the oil in a skillet over medium heat. Add the butternut squash and onion and cook, 2 tbsps Extra Virgin Olive Oil stirring often, for 10 to 12 minutes until the squash is tender. Season with salt. 2 cups Butternut Squash (peeled, chopped into 1 2. Add the apple and kale leaves and continue to cook until the kale wilts down and the cm cubes) apple is warmed through and just tender, about 3 to 5 minutes. Add the cinnamon and 1/2 cup Red Onion (chopped) stir to combine. Season with additional salt if needed. 1/4 tsp Sea Salt 3. Divide between plates and enjoy! 1 Apple (small, finely chopped) Notes 2 cups Kale Leaves (chopped) 1/4 tsp Cinnamon Leftovers Refrigerate in an airtight container for up to five days. Serving Size One serving is approximately 1 cup. More Protein Serve with an egg or add in cooked sausage, chicken, bacon, lentils or tofu. No Red Onion Use a yellow or sweet onion instead.

Apple This recipe was created and tested using Spartan apples. Consistency Chop the butternut squash and apples into similar size cubes to ensure even cooking.

Nicole Porter Wellness [email protected] Slow Cooker Spaghetti Squash & Meatballs 9 ingredients · 4 hours · 4 servings

Directions Ingredients

1. In a large mixing bowl, combine the extra lean ground turkey, brown rice flour, egg, half 1 lb Extra Lean Ground Turkey of the olive oil and half of the oregano. Mix well. Use your clean hands to roll the turkey 1/4 cup Brown Rice Flour mixture into small meatballs, about the size of golf balls. Set on a plate. 1 Egg (whisked) 2. In the bottom of your slow cooker, add the remaining olive oil and oregano. Add in the crushed tomatoes, sea salt and black pepper. Mix well and then submerge your turkey 2 tbsps Extra Virgin Olive Oil (divided) meatballs into the sauce. 1 tbsp Oregano (divided) 3. Very carefully cut your spaghetti squash in half lengthwise, and scoop out the seeds. 3 cups Crushed Tomatoes Place it flesh-side up in the tomato sauce. No need to submerge it in the sauce. (Note: If the spaghetti squash is too big to fit into the slow cooker, cut it into quarters.) Set your 1 tsp Sea Salt (divided) slow cooker on low for 6 hours or on high for 4 hours. 1 tsp Black Pepper (divided)

4. Before you are ready to eat, use tongs to lift the spaghetti squash out of the slow cooker. 1 Spaghetti Squash (medium) Use a fork to scrape out the flesh into a sieve/strainer (or onto a layer of paper towel) and let the excess fluid drain off.

5. Divide the spaghetti squash between plates and top with meatballs and tomato sauce. Enjoy!

Notes

No Ground Turkey Use any type of ground meat. Cheese Lover Sprinkle with parmesan cheese.

Nicole Porter Wellness [email protected] Turkey & Spinach Roasted Acorn Squash Bowls 10 ingredients · 50 minutes · 4 servings

Directions Ingredients

1. Preheat the oven to 450ºF and line a baking sheet with parchment paper. 2 Acorn Squash

2. Carefully slice the pointy tips off the bottom of the acorn squash to create a flat surface. 1 tbsp Extra Virgin Olive Oil Then carefully slice them in half through the center. Carve out the seeds and pulp. Brush 1 tbsp Coconut Oil the inside of the halves with olive oil. Place face up on the baking sheet and bake for 35 to 45 minutes or until golden brown. 1 lb Extra Lean Ground Turkey

3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the turkey and 2 tbsps Chili Powder saute until cooked through and browned. Break it up into tiny pieces as it cooks. 1 tsp Oregano 4. Once the turkey is cooked through, stir in the chili powder, oregano, cumin, sea salt and 1 tsp Cumin water. Mix very well then add in the baby spinach and continue to stir just until wilted. Turn the heat to the lowest setting to keep warm until your squash is cooked. 1/4 tsp Sea Salt

5. Remove squash from oven and stuff each half with the turkey/spinach mix. Top with hot 1/4 cup Water sauce or salsa if you like. Enjoy! 4 cups Baby Spinach (chopped and packed)

Notes

Vegan & Vegetarian Use lentils or black beans instead of ground meat.

Save Time Roast acorn squash ahead of time and warm it at the time of meal.

Leftovers Store covered in the fridge up to 3 days. Reheat in the oven, toaster oven or slow cooker. Extra Protein and Healthy Fat Top with a fried or poached egg. Waste Not, Want Not Set aside the seeds from the acorn squash. Rinse them and spread them across a tea towel to dry. Roast in the oven using our Cinnamon Toast Crunch Pumpkin Seeds recipe.

Nicole Porter Wellness [email protected] Slow Cooker Bolognese with Spaghetti Squash 11 ingredients · 8 hours · 4 servings

Directions Ingredients

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, onion and garlic. 1 1/2 tsps Extra Virgin Olive Oil Cook while breaking up the pieces with a spatula until browned. Transfer to your slow 1 lb Extra Lean Ground Turkey cooker. Add diced tomatoes, crushed tomatoes, bay leaves and oregano. Cover and cook on low for 8 hours. 1 Yellow Onion (diced)

2. About 1 hour before you are ready to eat, preheat the oven to 400. Carefully slice your 5 Garlic (cloves, minced) spaghetti squash in half. Use a spoon to scoop out the seeds and discard. 3 cups Diced Tomatoes (drained) 3. Line a baking sheet with foil and place the squash on the sheet with the flesh side up. 3 cups Crushed Tomatoes Bake in the oven for 30 to 45 minutes depending on the size of the squash. 3 Bay Leaf 4. Remove from oven and allow it to cool until it is safe to handle. Use a fork to carve the flesh out of the squash. It should come out like spaghetti noodles. Place the flesh in a 1 tsp Oregano large mixing bowl and toss with a drizzle of extra virgin olive oil, chopped basil and 1 Spaghetti Squash season with sea salt and pepper to taste. 1/2 cup Basil Leaves (chopped) 5. Remove bay leaves from slow cooker. Plate spaghetti squash and spoon bolognese sauce over top. Garnish with fresh ground pepper and red pepper flakes if you like it 1 tsp Red Pepper Flakes spicy. Enjoy!

Notes

More Vegetables Add diced green pepper and mushrooms. Vegetarian Use lentils instead of ground turkey. More Carbs Use brown rice pasta instead of spaghetti squash. No Slow Cooker Make it on the stovetop and let simmer for at least an hour.

Nicole Porter Wellness [email protected] Roasted Butternut Squash Soup with Kale Chips 9 ingredients · 1 hour 30 minutes · 4 servings

Directions Ingredients

1. Preheat oven to 420ºF (216ºC). Cut squash in half lengthwise and scoop out the seeds. 4 cups Butternut Squash Place on a baking sheet with the flesh side up. Sprinkle with cinnamon and bake in the 1 tsp Cinnamon (plus extra for garnish) oven for 45 minutes or until tender. (Roasting time will depend on the size of your squash.) 2 tbsps Extra Virgin Olive Oil (divided)

2. Remove squash from oven and let cool. Use a spoon to carve out the flesh and set 2 Apple (peeled, cored and sliced) aside. Discard the skin. 1 Sweet Onion (diced) 3. Place a large pot over medium heat and add half of your olive oil. Add the apples, onion 1 tbsp Ginger (grated) and ginger and saute for about 5 minutes or until soft. 4 cups Organic Vegetable Broth 4. Add in the vegetable broth, cooked squash and half of the sea salt. Reduce heat to a simmer. Let simmer while you prepare the kale chips. 2 tsps Sea Salt (divided)

5. Preheat your oven to 350ºF (177ºC) again and line a baking sheet with parchment 4 cups Kale Leaves (cut into large pieces) paper. Place your kale in a large bowl and massage it with your remaining olive oil and sea salt. Transfer kale leaves to the baking sheet in a single layer. Don't overcrowd. You will have to bake in a few batches. Place in the oven and bake for 10 to 15 minutes. Remove from oven when crisp and let cool. 6. Transfer soup to a blender or use an immersion blender to puree until the soup reaches a smooth, thick consistency. Be patient. It might take a bit of blending to reach a creamy consistency!

7. Divide soup between bowls and garnish with a sprinkle of cinnamon. Serve with kale chips for dipping. Enjoy!

Notes

More Protein Blend in a 1 can of cooked red lentils or top with some shredded chicken breast Storage Divide into 500 mL mason jars leaving at least 1 inch of space at the top. Store in the freezer up to 3 months.

Nicole Porter Wellness [email protected] Butternut Squash Risotto with Crispy Prosciutto 8 ingredients · 40 minutes · 4 servings

Directions Ingredients

1. Working in batches, place the cubed butternut squash in a food processor or blender 6 cups Butternut Squash (cubed) and pulse until it resembles rice, but don't over-process. Set aside. 4 1/4 ozs Prosciutto (sliced into small pieces) 2. In a large pot or dutch oven, over medium heat, add the prosciutto. Cook for 5 to 7 1 tsp Avocado Oil minutes, until cooked through and slightly crispy. Remove and set aside. 1/2 Yellow Onion (chopped) 3. Add the avocado oil and then the onion. Cook for 5 to 7 minutes over medium heat, until cooked through. Lower the heat to medium-low and add the sage and garlic. Cook for 1 1/4 cup Fresh Sage (chopped) minute more. Deglaze the pot with a splash of the chicken broth and stir to scrape up any 1 Garlic (clove, minced) browned bits from the pan. 1 cup Organic Chicken Broth 4. Add the riced butternut squash and stir. Add the chicken broth and sea salt and cook for 14 to 16 minutes, until cooked through. Divide onto plates and top with the crispy 1/4 tsp Sea Salt prosciutto. Enjoy!

Notes

Leftovers Refrigerate in an airtight container for up to three days.

Serving Size One serving is equal to approximately 3/4 cup butternut squash risotto. Additional Toppings Top with grated parmesan or pecorino. Make it Vegan Omit the prosciutto and use vegetable broth instead of chicken broth.

No Sage Use thyme instead.

Nicole Porter Wellness [email protected] Slow Cooker Bolognese with Spaghetti Squash | Approved by Nicole 11 ingredients · 8 hours · 4 servings

Directions Ingredients

1. Heat olive oil in a large skillet over medium heat. Add ground beef, onion and garlic. 1 1/2 tsps Extra Virgin Olive Oil Cook while breaking up the pieces with a spatula until browned. Transfer to your slow 1 lb Extra Lean Ground Turkey cooker. Add diced tomatoes, crushed tomatoes, bay leaves and oregano. Cover and cook on low for 8 hours. 1 Yellow Onion (diced)

Notes

Nicole Porter Wellness [email protected] One Pan Chicken, Brussels Sprouts & Squash 7 ingredients · 50 minutes · 3 servings

Directions Ingredients

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add 1 1/2 cups Butternut Squash (chopped into small the butternut squash, brussels sprouts and chicken to the pan. Drizzle everything with cubes) avocado oil, rosemary, thyme and sea salt. 2 cups Brussels Sprouts (trimmed, halved) 2. Place in the oven and bake for 35 minutes, flipping the chicken halfway. Serve and enjoy! 1 lb Chicken Thighs (boneless, skinless) 1 tsp Avocado Oil Notes 1 tbsp Rosemary (fresh, chopped)

Leftovers 1 tbsp Thyme (fresh, chopped) Refrigerate in an airtight container for up to three days. 1/4 tsp Sea Salt No Fresh Herbs Use dried herbs instead, reducing the amount used by half.

Nicole Porter Wellness [email protected]