Butternut Squash Puree with Orange and Ginger (OD)

1 medium butternut squash, peeled, seeded, and cut in to ½” cubes
1½ tsp. grated fresh ginger
1 tsp. grated orange rind
1 tsp. salt
Freshly ground black pepper

Steam squash until tender, about 10-15 minutes. Drain excess liquid.
Place squash in food processor with ginger and orange rind. Process until smooth, add salt and pepper to taste. Serve immediately.

Serves 4.

Baked Spaghetti Squash With Slow Roasted Tomatoes (OD)

1 large spaghetti squash
¼ c. coconut oil
2 large tomatoes
2 cloves garlic
fresh parsley and other herbs
salt and pepper to taste

Cut squash in half lengthwise, and scoop out the seeds. Rub the inside of each half with coconut oil. Place cut side down in a large roasting pan.

Cut 2 large tomatoes into ½” slices and arrange in the same pan if possible. Sprinkle tomatoes with finely minced fresh herbs and drizzle with a little olive.

Roast at 375 till squash is very soft and tomatoes have condensed and browned slightly.

Scoop out the squash into the roasting pan and mix with the tomatoes. Transfer to a serving platter and serve.

A delightful variation: Cut eggplant into ½” slices, top each with a slice of tomato, minced garlic and parsley. Roast until soft and lightly caramelized.  Serve with the squash.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.