Cook the spaghetti till al dente according to the instructions on the package.
Peal and crush garlic. Cut the pumpkin into thin slices.
Heat oil in a pan. Add garlic pods into it and fry till golden brown. Add the sliced pumpkin and let it cook till soft. Sprinkle a good pinch of salt and some dried thyme. Let it cook till it turns golden brown in some places. Add the cooked spaghetti and mix well.
Drizzle with some good extra virgin olive oil and serve with a slice of garlic bread.
1.Place squash in a pot and cover liberally with water. Bring to a boil and then lower to a simmer, cooking for 15-10 minutes or until tender. Drain.
2.In a heavy pan, saute leeks in olive oil over medium-low heat for 10-15 minutes until tender. Turn heat up to high. When pan is hot, add chopped kale. With lid ready, add cold water and immediately put lid on pan, allowing greens to flash steam for 1-2 minutes. Remove lid and allow remaining water to evaporate. Remove pan from heat.
3.In a medium-sized bowl, whisk eggs, coconut milk and water.
4.Add leek and kale mixture and pumpkin. Stir to combine. Season with sea salt.
5.Add bread and stir gently, making sure to soak the bread in the liquid. Once combined, allow to set for 10 minutes. Preheat the oven to 375 degrees Fahrenheit.
6.In an oiled glass or ceramic baking dish, spread pudding mixture evenly. Bake for 35-45 minutes until bread begins to brown slightly.
1 cup brown sugar 1 ¼ cups rolled oats 2 cups whole wheat flour 1 ½ teaspoons baking soda ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon pumpkin pie spice (heaping) 6 tablespoons applesauce 6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned) 2 egg whites ¾ teaspoon vanilla extract
½ cup dried cranberries
Preheat the oven to 350 degrees F. Place all ingredients in bowl, stir together until combined. Roll the cookies into golf ball sized balls with cooking oil sprayed hands. Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly. Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan. Bake about 8 minutes for moist cookies and 10-12 for dry cookies. Store in Tupperware between layers of waxed paper. Great with a pumpkin pie latte!
* Amy's notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn't bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands.
Oh YUM. I make these using the canned pumpkin. I just added the cinnamon, cloves, nutmeg and vanilla to the pumpkin, and then froze it in a non-stick ice cube tray. I just pop out a couple of pumpkin cubes, along with half of a banana that I have already frozen and add them to the milk and yogurt. These are so good for breakfast this time of year.
Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!
*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.
*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.
