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hot sides Shlishkes Kishke Mushroom Sauce Doughless Knishes with Kasha Knishes Kasha Kugel Spinach Quiche Cholent Kugel Broccoflower Kugel Fruit Kugel Gluten-Free Pie Crust 261 261 260 259 258 257 256 256 255 254 Cauliflower Pie Sweet Corn Pasta Kugel Tangy Apple Flower Pie Carrot Kugel Sweet Potato Pie String Bean–Broccoli Kugel Spinach-Zucchini Kugel Low-Carb Egg-Free Potato Kugel Zucchini Kugel Dressing Creamed Spinach with Pine Nut Roasted Stuffed Tomatoes Broccoli

yields 6 servings
CHEESY “ZOODLES” WITH TOMATO SAUCE
Enjoy this “spaghetti” dish without the gluten and calories.

1 spaghetti squash, cut in half lengthwise,
seeds and fiber scooped out
1 cup shredded cheese
yields 4 servings 1½ cups grated zucchini
2 cups tomato sauce
½ teaspoon oregano
VEGETABLE ½ teaspoon garlic powder
MILLET
½ teaspoon salt
Millet is a non-acid-forming grain Dash of ground black pepper
and contains a myriad of beneficial ½ cup grated parmesan cheese
nutrients. Millet is readily available
and is one of the least allergenic and 1. Place the squash cut-side down in a pot filled with 2
most digestible gluten-free grains.
Carrots, celery, and squash enhance inches of boiling water and simmer, covered, for 15 min-
the flavor and nutritional value of this utes. The squash can also be placed cut-side down in a
dish. greased baking dish and baked at 350˚ F until the squash
punctures easily, about 40–50 minutes.
1 onion, diced
2 small carrots, julienned 2. Holding a hot squash half with a pot holder, run the
1 stalk celery, diced tongs of a fork through the flesh, creating the “spaghet-
1 zucchini, unpeeled and thinly sliced ti.” Do the same with the other half. Place the spaghetti
2 cups water into 9x13-inch baking pan.
1 tablespoon oil 3. In a medium bowl, combine the shredded cheese, zucchini, tomato sauce, oregano, garlic, salt, and pepper.
¾ cup millet, soaked overnight Pour over the spaghetti and top with the parmesan cheese. Bake at 350˚ F until the cheese is melted, about 20 min-
1 teaspoon salt utes.
4 radishes, diced (optional)
1. In a saucepan, cook the onion, car-
rots, celery, and zucchini in 3 table-
spoons water just until tender.
2. Add the remaining water, oil, mil-
let, and salt. Cook, covered, for 45
minutes. Toss with the radishes, if
desired.

Vegetable Millet
232 HEALTHY EVER AFTER gently and serve warm. utes. to a boil on high heat. Reduce the heat and simmer for 50 min- edge of a knife and set aside. sauce over the hot amaranth or quinoa. clear and thick, about 10 minutes. oil, and add to the nuts and onions. Simmer until the sauce is seeds and cook for 3 more minutes. spoons water on high heat for 5 minutes. Add the nuts or the water has been absorbed. minutes. Add the water and cook for 30–40 minutes until all 3. Add the corn kernels and cook fo

233

yields 4 servings

(optional)

(optional)

slightly drained

seeds and fiber scooped out

yields 4 servings