Hide the Squash

Slice any squash into thin strips
for every cup of squash use:
1 cup ricotta cheese
1/2 cup shredded hard cheese, like Parmesan
2 eggs
1/2 cup cubed mozzarella, or other soft melting cheese
2 cups tomato sauce, or other 'pasta' sauce of choice

Mix all in a bowl and scoop into a baking dish (a deep glass bowl or a 9x13 pan works well)

Bake at 350 degrees for 30-45 minutes

Serve hot.

Homemade "Ice Cream" -- w/ 4 or less ingredients & no special equipment! Vegan, Gluten Free, etc. too!

Banana:
Freeze bananas solid
Place in a food processor or blender or such
Blend until creamy and frothy -- ice cream!

Peach:
4 ripe peaches, peeled
2 cups whole milk yogurt, (unsweetened and without additives and stabilizers, etc.)

Freeze peaches until solid
Freeze yogurt until solid
Blend peaches and yogurt until creamy and frothy -- ice cream!

Waffles

of course these need syrup, fresh fruit, whipped cream and it all brought to you in bed! (batter can be made 24 hours in advance)

3 cups buttermilk

1 1/4-ounce package active dry yeast

3 egg whites

3 egg yolks

8 tablespoons melted unsalted butter

3 tablespoons dark honey

1 teaspoon sea salt

2 teaspoon pure vanilla extract

2 tablespoons organic unsulphured molasses

1 tablespoon baking soda

3 cups sweet rice flour

1 cup quinoa flour

1. Combine milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.

2. In a large bowl, combine egg yolks, melted butter, honey, salt, vanilla, and molasses. Stir in milk-yeast mixture. Sift in flours. Fold in egg whites. Cover batter with parchment paper and let stand in warm place (75˚–80˚) to let rise, about 1 hour.

3. Heat a nonstick waffle iron and brushed with oil. Toast batter in waffle iron according to manufacturer’s directions.


image for illustration purposes only