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hot sides yields 6 servings utes. Pour over the spaghetti and top with the parmesan cheese. Bake at 350˚ F until the cheese is melted, about 20 min- into 9x13-inch baking pan. ti.” Do the same with the other half. Place the spaghetti tongs of a fork through the flesh, creating the “spaghet- punctures easily, about 40–50 minutes. greased baking dish and baked at 350˚ F until the squash utes. The squash can also be placed cut-side down in a inches of boiling water and simmer, covered

20
19 231 French-Style Baked Beans 254 Gluten-Free Pie Crust
ROASTED VEGETABLES yields 4 servings 231 Barbecued Chickpeas 255 Fruit Kugel
232 Vegetable Millet 256 Broccoflower Kugel
It’s best not to peel the vegetables because many of the nutrients found in these
vegetables are in or right under the peel. 233 Amaranth with Parsley Sauce 256 Cholent Kugel
233 Corn and Brown Rice 257 Spinach Quiche
2 pounds of any of the Herbs of your choice: basil, 234 Fried Quinoa with Vegetables 258 Kasha Kugel
following vegetables: parsley, chives, or tarragon 234 Baked Squash with Kasha and 259 Kasha Knishes
Yellow squash Spice of your choice: garlic Almonds 260 Doughless Knishes with
Zucchini powder, onion powder, chili 235 Kasha Varnishkes Mushroom Sauce
Potatoes powder, cayenne pepper, 236 Stuffed Acorn Squash 261 Kishke
Sweet potatoes pizza seasoning, paprika 261
Carrots 2 tablespoons Bragg liquid 237 Cheesy “Zoodles” with Tomato Shlishkes
Beets aminos (optional) Sauce
Celery 3 tablespoons unrefined olive 238 Sweet Potato Sticks
Broccoli or sesame oil (optional) 239 Potato Fries
Red onions 240 Roasted Vegetables
Bell pepper strips 1. Scrub the vegetables and cut them into bite-size pieces. 241 Sweet Potato Latkes with Cashew
2. To add a special taste to the vegetables, sprinkle them Sour Cream and Apple Relish
with herbs, spices, and/or Bragg liquid aminos and let 242 Cauliflower Mash with Beet and
them marinate for at least 30 minutes. Drain. For in- Orange
creased flavor and crispness, vegetables can be tossed 243 Low-Carb Garlic-Cauliflower Mash
in the oil. 244 Stir, Don’t Fry
3. Preheat the oven to 350˚ F. Line a baking pan with bak- 244 Broccoli Crumble
ing paper. Lay the vegetables slices flat in the lined pan 245 Broccoli Stuffed Potatoes
(they may overlap slightly since they shrink while bak- 246 Roasted Stuffed Tomatoes
ing). 246 Creamed Spinach with Pine Nut
4. Bake the vegetables for 45 minutes. The vegetables Dressing
can also be baked at a lower heat (150˚–170˚ F) for 2–3 248 Zucchini Kugel
hours, so as not to destroy the precious enzymes inher- 249 Low-Carb Egg-Free Potato Kugel
ent in the vegetables. 249 Spinach-Zucchini Kugel
250 String Bean–Broccoli Kugel
250 Sweet Potato Pie
251 Carrot Kugel
252 Tangy Apple Flower Pie
253 Sweet Corn Pasta Kugel
254 Cauliflower Pie

240 HEALTHY EVER AFTER