Dugger Noodles

One of my favorite recipes growing up was my mom's chicken spaghetti.  Our friends called it Dugger Noodles because that is our last name and everyone loved it. My mom is an incredible cook, can make anything and everything and she loves it.  I don't have the natural ability or will to spend all day in the kitchen, but I am very passionate about nutrition.  I used her recipe but decided to swap the spaghetti for spaghetti squash.

Baked chicken and spaghetti squash
Crock Pot Butternut Squash Soup and Grilled Cheese Sandwiches
High Protein Pumpkin and Sweet Potato Muffins

Baked Chicken Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cans tomato soup
• 2 cans cream of mushroom soup
• 3-4 Tbs red pepper
• Pinch of salt
• 4 chicken breasts
• 2 cups cheddar cheese, shredded

Instructions:

For the Spaghetti Squash:
1. Preheat oven to 425 degrees.
2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
4. Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
For the Chicken:
6. Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
7. Remove chicken and set aside

Sauce and Bake:

1.  Saute garlic, onion and bell pepepr.  
2. Add tomato soup, cream of mushroom soup, and red pepper
3. Combine the chicken, sauce and spaghetti squash.  Combine well.
4. Pour into greased baking dish and top with cheese.
5. Bake on 350 covered for 20 min. then un covered for an additional 5-10 min.  

Crock Pot Butternut Squash Soup

Ingredients

• 1 large butternut squash (pitted, peeled and chopped)
• 2 large apples (peeled, cored and chopped), I used Honeycrisp
• 1 yellow onion (peeled and diced)
• 4 large carrots (cleaned, stems removed and chopped)
• 4 large stalks celery (cleaned, ends removed and chopped)
• 1 box low-sodium vegetable broth (about 4 cups)
• 2 cloves garlic, peeled and minced
• 1/2 - 1 tsp nutmeg
• Salt and pepper to taste (I usually am super generous with the pepper!)

Instructions

1. Put everything in the slow cooker on high for 3-4 hours or low 6-8 hours. Squash should be soft and easily squished with a fork.
2. Transfer to a blender (you'll probably have to do this in two batches) and blend until fully combined. If you have an immersion blender, it'd probably be easier to use that right in the slow cooker.
3. Serve warm. I'll be serving with grilled cheese sandwiches

High Protein Pumpkin and Sweet Potato Muffins

1. 1 cup cottage cheese
2. 1/2 cup pumpkin puree
3.  1/2 cup sweet potato puree
4.  1 mashed banana
5. 1.5 cups dry oats
6. 2 eggs
7. 1 TBL melted coconut oil
8. 1 tsp pumpkin pie spice
9. 1 tsp vanilla

Blend all ingredients in blender or food processor until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Use silicon muffin liners (this is a must.. will never stick).  Bake in liners on 350 until baked all the way through (use tooth pick to test).  About 15-25 min.