Tag Archives: squash

Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that’s full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

Whole30 Roasted Squash Salad

I’ve been eyeing squash and gourds at every grocery store lately, and I know you’ve been enjoying seeing them pop up this season if you are a huge squash fan like me. My favorite squash is kabocha squash and I seriously think its the best tasting one out there. I’m actually a bit biased because it’s the type I grew up eating the most, and I didn’t even know about butternut squash until in college.

Whole30 Roasted Squash Salad Recipe

This delicious and warm salad can be made using either kabocha or butternut squash, and I think I may have to make it over and over again throughout the next few months and the holidays. It’s wonderfully tangy and sweet without any processed sugars, and there are so many different textures and flavors that complement each other so ridiculously well.

Whole30 Roasted Squash Salad

Keeping It Whole30

If you are doing the Whole30 challenge (which I highly recommend you try out!), make sure to purchase dried cranberries without any added sugar. It may seem hard to find at a regular grocery store, but I get mine on Amazon here. They are super tasty both alone and used in recipes, and I love that they contain less sugar and carbs than the typical ones that we are used to.

Also, to add a bit more sweetness without using processed sugar to this Whole30 Roasted Squash Salad, a dried medjool date is used in the dressing and the result is pretty darn fantastic. Remember to soak the date in warm-hot water for 5-10 minutes to soften it up so it can blend well. It’s the type of dressing that I’ll be making over and over again to use as my go-to dressing over any salad!

Perfect Holiday Side Dish

With the holidays coming up, I highly recommend you make this easy and hearty salad to serve alongside turkey, ham, or any main dish. It’s a crowd pleaser that goes so well with any protein and I’m even thinking about making it for a holiday potluck I may be attending in the coming months.

Hope this Whole30 Roasted Squash Salad helps you enjoy this wonderful season, and make the holidays and gatherings a bit easier if you plan to try out the Whole30 challenge during those times. Enjoy!

Whole30 Roasted Squash Salad

Whole30 Roasted Squash Salad (Paleo, Vegan)

Course: Salad, Side Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 226 kcal
Author: Jean Choi

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that's full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

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Ingredients

  • 2 lb kabocha squash or butternut squash, peeled and cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp ghee or coconut oil
  • 1/2 cup raw walnut halves
  • 2 cups salad greens
  • 1/4 cup dried cranberries no sugar added
  • 1/4 red onion thinly sliced

Dressing

  • 1 pitted medjool date soaked in warm water until soft, then drained
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsps apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon

Instructions

  1. Preheat oven to 400 degrees F.

  2. Place cubed squash in a baking pan and toss with coconut oil, sea salt, and pepper, until evenly coated.

  3. Roast for 18-20 minutes until tender, turning the pan halfway through.

  4. While the squash is roasting, heat a large skillet over medium heat.

  5. Add ghee and walnuts, and stir together for 5 minutes until the walnuts are golden and fragrant.

  6. Remove from the skillet and set aside.

  7. Remove the squash from the oven.

  8. While the squash cools a bit, place all the dressing ingredients in a blender and blend until smooth.

  9. In a large salad bowl, add salad greens, roasted squash, toasted walnuts, dried cranberries, and red onion. 

  10. Drizzle the dressing over everything, and toss gently to coat.

  11. Serve warm. 

Nutrition Facts
Whole30 Roasted Squash Salad (Paleo, Vegan)
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 4mg 1%
Sodium 602mg 25%
Potassium 629mg 18%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 10g
Protein 3g 6%
Vitamin A 44.4%
Vitamin C 26.9%
Calcium 5.6%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

I’m back home after a fun weekend at Sonoma County with friends I have known over half of my lifetime. One of my childhood friends and I have the same exact birthday (it’s tomorrow… yikes!) so we did a weekend getaway to celebrate our big 3-0 in wine country. The entire weekend was filled with wine, laughing, reminiscing, eating, and more wine. It felt so good to connect with old friends who I rarely see anymore.

While I didn’t partake in any of the wine drinking (I quit drinking about a year ago), I did eat some really great delicious food. At one of the wineries, they were selling pizza that everyone was able to eat except for me. These kinds of social situations do not bother me at all anymore, but I have been craving pizza ever since I was surrounded by the delicious looking slices that smelled divine fresh out of the oven. So of course, I had to make pizza at home that I can eat!

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Spaghetti squash is everywhere during this time of year in this part of the world, and I got the idea to use it as a pizza crust when I didn’t know what to do with the one that’s been sitting on my counter for over a week. I figured, if it didn’t work out, then I’m sure I’ll eat it anyway with some pizza sauce and toppings because you can never go wrong with those flavors.

Thankfully, I loved how it turned out! It won’t be like a real pizza crust in texture. This crust is thinner and more fragile, so I wouldn’t load it up with heavy toppings. However, it does still hold up well and tastes really great. If you make this expecting a traditional pizza, then you may be disappointed.

However, if you are like me and you are looking for a delicious gluten-free and low carb alternative when the pizza craving hits, this spaghetti squash pizza crust will definitely hit the spot!

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Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza CrustSpaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 2 -4 servings
Author: Jean Choi
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Ingredients

  • 1 medium spaghetti squash
  • 2 tbsp coconut flour
  • 1 egg
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly cracked black pepper, to taste
  • Pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, etc.

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the spaghetti squash in half and place cut side down on a baking sheet.
  3. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
  4. Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
  5. Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
  6. Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
  7. Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about 1/4 inch thick.
  8. Bake in the oven for 20-25 minutes until the edges start to brown.
  9. Remove from oven and top with tomato sauce and your favorite pizza toppings.
  10. Bake for additional 10 minutes.
  11. Cool for 5 minutes before slicing and enjoying!

Recipe Notes

**If you have an Instant Pot, cook the spaghetti squash using the following method: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.

Spaghetti Squash Pizza Crust

Korean Pumpkin Soup with Sticky “Rice” Balls (Hobakjuk)

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

If there’s something I miss this time of year, it’s my mom’s Korean pumpkin soup (hobakjuk, in Korean). Pumpkin soup in Korea is quite popular and there are many different variations of it, depending on whose house you go to. This comfort food is a bit sweet, quite thick, and warms your bones. It tastes like home to me, and I remember eating bowl after bowl of this delicious soup on a chilly day.

You might think that the Korean version of pumpkin soup might be much different than a regular pumpkin soup, but it’s actually quite simple. To make an authentic version, you have to use kabocha squash which is the common squash in Korea (and they are my favorite type!). However, if you can’t find it, butternut or acorn squash will suffice.

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

One thing that sticks out about hobakjuk is that there are these white rice balls, made with sweet rice flour, that are cooked in the soup that are sticky and chewy like mochi. While I do eat rice on occasion, I thought it would be fun to make a grain-free and paleo version of these balls, and they turned out like the real thing!

If you are unfamiliar with sticky rice cakes from Asia, you might not love these balls or it may take time to get used to. If you aren’t into it, feel free to leave them out! The soup itself is delicious on its own. You can also add in meat and other veggies if you choose to, but traditionally, Koreans eat the soup plain on its own. Hope you enjoy this flavorful and healthy soup on chilly days to come!

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Jean Choi
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Ingredients

Soup

  • 1 medium kabocha squash (about 2-3lbs)
  • 2 1/2 cups water
  • 3 tbsp tapioca stach
  • 1/4 cup water
  • 2 tsp honey
  • 1 tsp salt
  • Pumpkin seeds and cinnamon, for garnish

"Rice" balls

  • 1/4 cup tapioca starch
  • 3 tbsp potato starch
  • 1/4 cup water + more, if needed

Instructions

Soup

  1. Cut the squash in half, then peel and seed it. Cut the squash into 2 inch pieces.
  2. Place the squash in a saucepan with 2 cups of water.
  3. Let the whole thing come to a boil, then lower the heat to simmer for 15 minutes.
  4. While the squash is simmering, make the "rice" balls using the instructions below.
  5. Once the squash is cooked through and soft, use an immersion blender to blend everything together until creamy. If you don't have an immersion blender, you can transfer the contents into a regular blender to blend. Bring back to heat.
  6. In a bowl, whisk together tapioca starch and 1/4 cup of water, then stir the mixture well into the soup to thicken.
  7. Add salt and honey, and bring back to boil.
  8. Add rice balls and cook on boil for 5 minutes, while stirring constantly.
  9. Remove from heat to serve. Top with pumpkin seeds and cinnamon. You can add more salt or honey, to taste, depending on your taste buds.

Rice balls

  1. In a bowl combine all ingredients and stir until a dough is formed. Add more water if the dough is too dry. Make small balls with the dough, about 1/2 inch wide. Set aside until ready to cook.

Korean Pumpkin Soup with Sticky "Rice" Balls (Hobakjuk)