GMO Free Prescott™

Ingredients

1 small spaghetti squash (1-1/2 to 2 pounds)

1/2 cup water
 pound ground beef

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

1 garlic clove, minced

1 cup canned diced tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup (4 ounces) shredded mozzarella or cheddar cheese

1 tablespoon chopped fresh parsley

Directions

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water.
over and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle,
coop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until
eat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook
nd stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered,
t 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.

Prep: 20 min. Bake: 45 min.
ield: 6-8 Servings

Nutritional Facts 1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol,
26 mg sodium, 7 g carbohydrate, 2 g ber, 14 g protein.

Ingredients

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

• 1 medium onion, sliced

• 1/2 teaspoon salt

• 1 yellow bell pepper, sliced

• 1 medium organic zucchini, trimmed, halved lengthwise and thinly sliced

• 3 cloves garlic, minced

• 1/2 cup dry white wine

• Freshly ground pepper, to taste

• 1 pound whole-wheat penne

• 1 1/2 cups baby peas, (if frozen, rinse under warm water and drain)

• 1/2 cup packed fresh mint leaves, chopped

• 3/4 cup crumbled feta cheese, (4 ounces)

1. Put a large pot of water on to boil.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes.

3. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.

4. Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.

5. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.