RECIPES for the WEEK 7/25 Have a great SCdiet week-end

[Guest guest]

GreenSmoothies

orange juice (SCD)

spinach

a little grape seed oil (to help digest the spinach)

frozen cherriesfrozen blueberries

I make it with the blender. Betty 6dickersons@...

Spaghetti Squash (LSCDL Recipe)1 spaghetti squashTo bake: Preheat oven to 350°F. Cut squash in half lengthwise and remove seeds. Pierce skin several times with a fork. Place squash, cut side down, in a large baking dish. Bake for approximately 45 minutes, or until the skin is tender and strands are easily loosened with a fork.To boil: Cut squash in half lengthwise and remove seeds. Pierce skin several times with a fork. Place squash, cut side down, in Dutch oven. Add water a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender.To microwave: Cut squash in half lengthwise and remove seeds. Pierce skin several times with a fork. Place squash, cut side down, in a large. Microwave-safe baking dish. Add ¼ cup water. Cover with plastic wrap which is pierced once with a fork to

allow steam to escape. Cook on High for 8-10 minutes, until the skin is tender and strands are easily loosened with a fork. Whichever method of cooking you choose, when the squash is done, allow it to cool. Then take a fork and tease out the strands of “spaghetti”. Discard shell.To Serve:Top with SCD meat sauceTop with grated legal cheeseTop with lemon-pepper sauceTop with many other sauces. 1 medium size spaghetti squash yields about 4 cups of “spaghetti” and so probably serves four, depending on their appetite, and how much protein you’re topping it with.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

EGGS, MINT & PARSLEY:4 eggs¼ cp chopped mint½ cp chopped parsley½ cp chopped scallions1 tsp nut flour saltpepperoilBeat eggs well and combine with remaining ingredients.

(Helps to use a coffee measuring spoon when pouring

amount onto the skillet). Makes 8 pattiesDonna donna77@...