spaghetti squash au gratin.

A healthy & delicious spin off of potatoes au gratin.

Ingredients:
1 medium spaghetti squash
2 tablespoons butter
1/4-1/2 cup thinly sliced onion
1/4 teaspoon red pepper flakes (or more)
1 teaspoon fresh thyme
1/2 cup sour cream
1/2 cup shredded cheddar cheese (or more)

Directions:
1. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
2. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
3. Using a fork, scrape the insides of the squash and transfer to a small bowl.
4. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
5. Place into a 375º for 15 – 20 minutes until golden brown on top.

Recipe from http://www.food.com/recipe/spaghetti-squash-au-gratin-479755

banana zucchini chocolate chip muffins.

What's the only thing better than banana bread? Banana bread with chocolate chips? No, better than that. The answer: banana bread with chocolate chips AND zucchini [in muffin form]. 

These muffins were the perfect dessert or snack. They're a great way to use brown and mushy bananas. And they are (relatively) healthy too!

What you need:

• 3 very ripe bananas
• 1 cup zucchini, shredded
• 3/4 cup sugar
• 1 egg, beaten
• 2 cups of all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 tbsp butter, melted
• 1/2-1 cup chocolate chips (optional, but not really)

What you do:

1. Preheat oven to 350.  

2. In a medium bowl mash the bananas with a potato masher or fork.  Add the shredded zucchini, sugar and egg.  Mix well.

3.  In another medium bowl mix together the flour, baking powder, baking soda, salt and cinnamon.  Gradually add the dry mix to the wet mix stirring until well combined.

3.  Stir in the melted butter and add the chocolate chips.  

4. Pour into lined muffin pans and bake until a fork or toothpick comes out clean. I won't lie, I don't remember how long I baked them haha oops.  

Variation: Pour into a greased loaf pan and bake in the oven for about 1 hour. Check for doneness by poking the center with a toothpick.  If it comes out mostly clean with a couple of crumbs hanging to it then its done.  If its covered with wet batter then stick the bread back in the oven for 5-10 minutes longer and check again.  When finished let the loaf cool in the pan for about 10 minutes before removing.  To remove, place a plate on the top of the pan and then flip the pan and plate over together so the bread is upside down on the plate.  Slowly free the bread from the pan then roll the bread right side up.

**Recipe adapted from http://shootsandroots.wordpress.com/2011/08/25/chocolate-chip-banana-zucchini-bread/