It was an early morning today as we loaded up our kitchen tote bags (that one we snagged from a food festival covered in orange and luminous carrots is just about ready to rip apart, so thank goodness it held together today) with all the cooking gadgets, ingredients, and final recipe products needed for our second news segment on Fox 10 Phoenix News. We were invited to share some healthy Thanksgiving dishes that could serve as alternatives to some of the usual decadent, buttery, and sugary holiday recipes. Thus, we created a three recipes that are packed with color which will just pop on your holiday table spread: honey roasted vegetables, stuffed spaghetti squash, and a healthy pumpkin pie recipe. We were thrilled to showcase these three recipes, and we honestly cannot wait to make these for our family this Thanksgiving (the pumpkin pie! Oh man. We cannot wait to have our momma try this, we think she’s gonna love it!).
We hope you enjoy these recipes and we can’t wait to see what you all are making for the holidays!
Honey Roasted Vegetables
This dish is quite stunning with its oranges and reds, and it’s also packed with Vitamin A and Vitamin C. The honey, vanilla, cinnamon, and cranberries amp up the natural sweetness of the vegetables, making this dish a potential and healthy alternative to that common sweet potato casserole dish topped with butter, sugar, and marshmallows. You can also decide to top this dish with you favorite nuts, as well, to give it an extra crunch.
2 red potatoes, cubed
2 large carrots, chopped
1 medium sweet potato, cubed
6 small white turnips, chopped
1 large apple, chopped
1/4 cup almond milk, unsweetened
2 tbsp honey
1/2 tbsp vanilla extract
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground ginger
1/4 cup dried cranberries
1. Preheat oven to 425 degrees Farenheit. Have all vegetables and apple chopped into bite sized pieces (about 1/2 inch).
2. Toss all veggies into a casserole dish sprayed with non-stick cooking spray.
3. In a separate bowl, whisk together the almond milk, honey, vanilla, nutmeg, cinnamon, and ginger.
4. Pour liquid mixture over the vegetables and stir gently until all the vegetables have been coated.
5. Bake for about 45-55 minutes; dish will be done cooking once the vegetables are nice and soft and are easy to pierce with a fork.
6. Remove from oven and let cool for about 5 minutes. Top with dried cranberries and if extra sweetness is needed, drizzle a touch more honey.
7. Store leftovers in an airtight container for about 1 week or store in the freezer to keep for about 1-2 months.
Stuffed Spaghetti Squash
This stuffed spaghetti squash looks fresh and friendly, and as it’s served inside of its yellow skin it will look bright and inviting at the center of your table — maybe right next to those deliciously soft dinner roles. This recipe is inexpensive and can be easily duplicated with the purchase of more spaghetti squashes which run for about $0.98/lb this season! To add a kick to this recipe, you may also top the halves with a bit of cayenne pepper or a dash of paprika.
1 spaghetti squash, halved + seeds scooped out
1 tbsp olive oil
1 tsp sea salt
2 small tomatoes, diced
2 tbsp Parmesan cheese (use 1 tbsp for each half)
2 tbsp green onion, sliced
2 tbsp pumpkin seeds, roasted
1. Preheat over to 425 degrees Farenheit. After the spaghetti squash has been halved and the seeds are all scooped out, drizzle each with olive oil and sprinkle with sea salt.
2. Place halves face down on a baking sheet and bake for about 30-40 minutes; cook time will depend on the size of your squash. The squash will be done when the insides are easy to pierce with a fork.
3. Remove squash from oven when they are done cooking.
4. Grate the inside of each half with a fork to create your squash “noodles”. Be sure to not pierce the outer skin as you will use the skin to serve the dish in.
5. Once each half is grated and the noodles are plentiful inside each half, top each with diced tomatoes and Parmesan cheese.
6. Place back into the oven and bake for about 5-7 minutes, until the cheese has melted.
7. Remove squash halves and let cool for about 5-10 minutes. Top with green onion slices and pumpkin seeds.
8. Enjoy warm or at room temperature!
Healthy Pumpkin Pie
Pumpkin pie. The Thanksgiving superstar. We of course had to include this favorite dessert in this recipe mix and wanted to create a pumpkin pie that held the same delicious flavor but packed more nutritional benefits. When finding a pre-made whole wheat pie crust at the store, be sure to read the ingredients list. There should only be about 5-7 ingredients listed and they should all be ones that you can pronounce. The pumpkin pie filling is easy to whisk together and bakes up nicely, filling your home with that comforting cinnamon and pumpkin aroma, a smell those fall candles just can’t seem to replicate perfectly. We also topped our pie slices with honey yogurt instead of whipped cream/ice cream as it’s less fattening, contains less sugar, and provides our bodies with probiotics which can assist with our digestive tract (something we all may need after devouring a Thanksgiving feast).
Serves about 8
1 pre-made whole wheat pie crust
1 can pumpkin puree (15 oz), not pumpkin pie mix
1/2 cup almond mix, unsweetened
2 egg whites
1/2 cup honey
1/2 tsp vanilla
1 tsp pumpkin pie spice
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 tsp cornstarch
1. Preheat oven to 425 degrees Farenheit.
2. In a large bowl, whisk together the pumpkin pie ingredients; should look orange and beautiful!
3. Pour the pumpkin pie filling into the pie crust and bake for about 40-45 minutes. The middle of the pie should still be a little soft as it will finish cooking through as it cools.
4. Cool the pie for about 15 minutes.
5. Serve pumpkin pie slices with a dollop of honey yogurt and a sprinkle of cinnamon.
7. Store leftover pie slices (like there ever is leftover pie…) in an airtight container for about 1 week.