Baked Spaghetti Squash w/ Blue Cheese Sauce

First things first, the winner of the Happiest Little Baker Giveaway is Valerie!  However, HLB is also  going to give the first 50 readers that sign up 10% off using the coupon code SIRIOUSLY10.  Go, go and join (they even have allergy-friendly kits).  My kids are already talking about next month's box :)

Now, on to this wonderfully delicious baked spaghetti squash recipe.  I was at a cooking class last week with my mom and some friends, and it was centered around root vegetables.  One thing the chef prepared was this baked spaghetti squash with a blue cheese sauce.  Any vegetable that disguises as a pasta is my kind of vegetable, especially smothered in a creamy, salty, tangy sauce.  This tastes sinfully good, but is much better for you than a bowl of fettuccine alfredo... right?  A perfect Thanksgiving side dish, this would be... signed, Yoda.    

Baked Spaghetti Squash w/ Blue Cheese Sauce

(Serves 4-6)

Printable Recipe

1 large spaghetti squash

Salt and pepper

2 Tbsp chopped fresh sage

1 Tbsp olive oil

1 tsp butter

1 small shallot, chopped

2 cloves garlic, minced

1 Tbsp flour

1 cup chicken stock

1/2 cup heavy cream

1/3 cup blue cheese crumbles

1 Tbsp chopped parsley

1/3 cup bread crumbs

Pinch of cayenne 

Preheat oven to 400 degrees.  Carefully slice the spaghetti squash in half and scoop out the seeds with a spoon, discard.  Place both halves on a baking sheet, flesh side up, and drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 30 minutes, until the skin begins to wrinkle and golden.  Remove, let cool slightly, and then scrape out the spaghetti squash "noodles" with a fork.  Place in a casserole dish, drizzle with some olive oil, add the sage and toss.  Season to taste with salt and pepper.  Set aside.

Over the stove in a medium-sized skillet, heat the tablespoon of olive oil and butter over medium heat.  Add the shallots and garlic, and saut� until fragrant, a few minutes.  Add the flour and whisk continuously until there are no lumps.  Whisk in the chicken stock and cream, stirring frequently until sauce begins to thicken.  Lastly, add the blue cheese and parsley, continuing to whisk.  Season to taste with salt and pepper.  Pour sauce over spaghetti squash and toss to combine.  Sprinkle the top with bread crumbs and place back in the 400 degree oven, just until the bread crumbs turn golden and the sauce starts to bubble.     

Do Processed and Red Meat Cause Cancer?

Today, the World Health Organization's International Agency for Research on Cancer published a statement in The Lancet detailing its position on the carcinogenicity of processed and red meat (1). The statement, resulting from a meeting of 22 scientists from 10 countries, concluded that processed meat is a group 1 carcinogen, meaning that it is "definitely carcinogenic to humans". They also judged that red meat is a group 2A carcinogen, meaning that it probably causes cancer but the evidence isn't as strong. They're mostly referring to the links between processed and red meat and digestive tract cancer, particularly cancers of the colon and rectum.

These statements were met with a media frenzy, and the expected furor from the meat industry. The most surprising thing, for me, is that anyone would be surprised by the IARC's statement.

Read more �

Happiest Little Baker Giveaway!

I am not a very crafty person.  Some moms have the most pinterest-worthy art projects up their sleeves, but when it comes to doing something creative with my kids, I've always preferred baking.  Which is why I was THRILLED to discover the Happiest Little Baker - a subscription based monthly kit that comes equipped with pre-measured, non-perishable ingredients and simple-to-follow, adorable recipes!  It was created by a woman named Linsdey and her husband Mike - parents who love baking with their own two children.  Their kid-friendly approach is obvious in every detail - they even include an activity sheet to kill time while your treat bakes.  After our 'Witch Hat Cupcakes' were done, my son proclaimed, "this is SO MUCH FUN, please sign up for every month!!"    

So for the giveaway, HLB is going to give one winner a 3-month subscription for FREE!  To qualify to win, you must officially follow this blog, as well as follow HLB on Twitter, Instagram and like them on Facebook.  Please leave a comment below to enter the giveaway, letting us know what you like to bake with kids.  A winner will be chosen at random on Wednesday at 9am EST.  Good luck!  

Drying and Storing Foods

Burnaby Food First is pleased to offer another FREE workshop!



Drying and Storing Foods

Thursday, November 12

6:30 pm - 8:30 pm

Brentwood Community Resource Centre (2055 Rosser Avenue / Burnaby - map)



Join Andrea Potter from Rooted Nutrition for this workshop on dehydrating. Learn how to dry and store fruits and vegetables!



Registration is required. Space is limited! To register, please contact
Leanne at (604) 618-3581 or by email.

----

Enjoy Burnaby Food First workshops? Want to get involved as a
volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on
board! For more information, send us an email.

Beef Stew in a Pumpkin

I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!!  Yeah, my friend's name is Ina Martha Garten Stewart, by the way.  (Just kidding, her real name is Mo.  Ina Martha Garten Stewart is my imaginary friend.)  Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here.  What a perfect dish to prepare for friends and family on Halloween night!  Do it!!

Pumpkin Pulled Pork Burrito Bowls

If you can't get enough pumpkin this October, have no fear. Sara at Cake Over Steak decided to throw a #virtualpumpkinparty, and invited over 70 bloggers to share all things pumpkin! We're basically going full-on pumpkin cannon on the internet today! 

I knew right away I wanted to make something savory for the pumpkin party. And I knew right away I wanted it to be something Mexican-inspired with a heavy dose of fall flavors. Enter: pumpkin pulled pork burrito bowls! 
Pork, cooked until tender and shreddy, in a mixture of pureed pumpkin, apple cider, and warm fall spices like cinnamon and cloves combined with Mexican flavors like cumin and chili powder. When its done, the pork is in a thick pumpkiny sauce, which is amazing piled on top of rice and beans, and topped with cool, creamy avocado, fresh cabbage and cilantro, pepitas and baked tortilla strips for crunch, and a dollop of sour cream. Tons of texture and flavor! All things burrito and all things fall in one bowl!  


Pumpkin Pulled Pork Burrito Bowls
Cooked white or brown rice mixed with a bit of chopped cilantro, fresh lime juice, and a pinch of salt
Pinto beans, cooked and warmed
Pumpkin pulled pork (recipe below)
Thinly sliced cabbage
Diced or sliced avocado
Cilantro
Pepitas/ roasted pumpkin seeds
Tortilla chips or baked tortilla strips 
Sour cream
Hot sauce

Layer ingredients in bowl, in order listed. Use as much or little of each item as desired. 

Pumpkin Pulled Pork
Makes enough for about 4 burrito bowls

1.5 lb pork shoulder or loin
1 small can pumpkin puree (NOT pumpkin pie mix, make sure it�s just pumpkin. Or use homemade, about 2 cups)
1/2 cup apple cider 
Juice of half a lime (reserve other half for rice)
1/2 white onion, diced
Two cloves garlic, minced
half teaspoon of each: cumin, cinnamon, chili powder, oregano
Two whole cloves
1/2 teaspoon salt
pepper

Preheat oven to 350. 

Trim major fat off of pork shoulder (ok to leave a little bit, but get as much as you can), and cut pork into 4-5 big chunks, and pat dry. 

On the stovetop, heat a large oven-proof stockpot over medium-high. Sear each pork piece, just 1-2 pieces at a time, (too many in the pot will make it steam) on each side until just browned. 

Whisk together pumpkin, cider, lime, onion, garlic, spices, cloves, salt and pepper, and pour into pot with all the seared pork chunks. 

Bake covered for about 3 hours, until pork is tender enough to shred easily with a fork. Check after about 2 hours, and add 1/2 cup of water if sauce seems too thick.  

Right in the pot, shred with a fork and stir into the sauce (remove any fat pieces that might be in there). The pork should be fall-apart tender.



Wait, there�s more! 
An insane amount of delicious pumpkin recipes await you. From cookies, cakes, and milkshakes to pastas, soups, and cocktails! Check out all the other Virtual Pumpkin Party participants:

Savory things:
B. Britnell: Pumpkin & Goat Cheese Macaroni 
I Am a Food Blog: Roasted Pumpkin and Pork Stuffed Shells 
Well and Full: Harissa-Spiced Pumpkin Gnocchi 
Two Red Bowls: Pumpkin & Caramelized Onion Galette 

With Food + Love: Creamy Pumpkin Polenta with Balsamic Roasted Beets
Feed Me Phoebe: Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table: Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame: Pumpkin Ricotta Gnudi
Earthy Feast: Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto 

The Bojon Gourmet: Pumpkin Flatbread with Gruy�re and Crispy Sage (gluten-free)
Tending the Table: Roasted Pumpkin with Tamarind and Coriander Chutney
My Blue & White Kitchen: Roasted Pumpkin Risotto with Crispy Prosciutto
Le Jus d'Orange: Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist: Japanese Pumpkin Temaki with Ginger Kale Chips
Heartbeet Kitchen: Pumpkin Swirled Mashed Potatoes
Okie Dokie Artichokie: Creamy Pumpkin and Chorizo Pasta Bake
Kale & Caramel: Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
Sprouted Routes: Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)

Breakfast things:
A Couple Cooks: Pumpkin Spice Almond Butter 
Girl Versus Dough: Pumpkin Challah 
Kitchen Konfidence: Yeasted Pumpkin Waffles with Candied Ginger 
Chocolate + Marrow: Pumpkin Scones with Cinnamon Butter Swirl 
Salt & Wind: Apple Cinnamon Pumpkin Muffins with Pepita Streusel 
A Cookie Named Desire: Pumpkin Crepes with Cinnamon Ginger Cheesecake 
Erin Made This: Pumpkin Rye Waffles with Coconut Caramel 
Brewing Happiness: Caramelized Apple Pumpkin Muffins
The Speckled Palate: Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Tasty Yummies: Grain-Free Pumpkin Spice Pancakes
The Little Epicurean: Maple Pumpkin Butter Brioche Toast
Vigor and Sage: Maple Pumpkin Harvest Smoothie
The Fauxmartha: Baked Pumpkin Donuts
The Sugar Hit: Pumpkin Everything Bagels

Dessert things:
Cake Over Steak: Pumpkin Ginger Cookies with a Vanilla Glaze 
Snixy Kitchen: Black Sesame Pumpkin Mochi Cake 
Hungry Girl por Vida:  Pumpkin Chocolate Crumb Cake 
Donuts, Dresses and Dirt: Pumpkin Spice Latte Truffles 
The Frosted Vegan: Dark Chocolate Pumpkin Gingersnaps 
Warm Vanilla Sugar: Dulce de Leche Pumpkin Ice Cream + Affogato 
An Edible Mosaic: Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream 
The Pig & Quill: Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream 
Nommable: Pumpkin Moon Pies 
The Crepes of Wrath: Pumpkin Pie Cake 
The Swirling Spoon: Pumpkin Hand Pies 
Beard and Bonnet: Pumpkin Spice Pizzelle Ice Cream Sandwiches 
My Name is Yeh: Pumpkin Slice and Bake Cookies 
Broma Bakery: Pumpkin Pie White Chocolate Brownies 
Sprinkled with Jules: Pumpkin Spice French Macarons 
Feast + West: Dark Chocolate Pumpkin Seed Toffee Bark 
Fix Feast Flair: Japanese Pumpkin Spice Cheesecake with Quick Caramel 
Appeasing a Food Geek: Pumpkin Ale Cake 
Long Distance Baking: Pumpkin Pie Ice Cream + Pumpkin Pancakes
Fork Vs. Spoon: Pumpkin Buttermilk Pudding
Alyssa & Carla: Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe: Pumpkin Spice Toffee 

Blogging Over Thyme: Homemade Candied Pecan Pumpkin Ice Cream Drumsticks 

Cookie Dough and Oven Mitt: Pumpkin Gingersnap Pie
Style Sweet CA: Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly: Pumpkin Orange Brulee Pie
P�te � Chew: Pumpkin Almond Cake with Almond Butter Frosting 

Southern Souffl�: Sorghum Pumpkin Souffl�s

SugarHero!: Cinnamon Swirl Pumpkin Pound Cake 

Tried and Tasty: Whole Wheat Pumpkin Sugar Cookies 

So... Let's Hang Out:  Grain-Free Apple Crumble Pumpkin Pie 

Biscuits and Such:  Pumpkin Pound Cake
A Little Saffron: Spiced Pepita Brittle
Farmette: "Tis Different" Pumpkin Pie

Drinks, dog treats, and other goodies:

Wit & Vinegar: Pumpkin Flaxseed Dog Treats
Dunk & Crumble: Pumpkin Roundup 

Holly & Flora: Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup 

Floating Kitchen: Pumpkin Beertail with Tequila and Spiced Rum 

Jojotastic:  Pumpkin Cinnamon Rimming Sugar

Spinach Balls

I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second).  We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy!  Juuuuuust kiddddddding.  Anyways.  Someone made these Spinach Balls and they were FANTASTIC.  I asked her if I could share the recipe and she said yes, so here it is!  Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter.  I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat.  Butter... butter makes everything better.  However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it.  (But I wouldn't recommend it cause I don't recommend those kind of things.) 

Spinach Balls

(Makes approx. 45)

Printable Recipe

2 packages 10oz. frozen chopped spinach, thawed

3/4 cup butter, melted

1 small yellow onion, diced

4 eggs

1/2 cup grated Parmesan cheese

2 cups seasoned bread crumbs

1/4 tsp pepper

Pinch of salt (I was generous here)

Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden.  Enjoy!

The next morning I saut�ed the leftovers in BUTTER and added a fried egg.  Yum.