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SPAGHETTI SQUASH PAD THAI

INGREDIENTS

• 1 medium spaghetti squash, cooked and shredded
• 1 cup sliced bell pepper
• 1 cup sliced okra
• 1 cup diced watermelon
• 1/2 cup sliced green onion
• 1/4 cup chopped peanuts
• 3 tbsp soy sauce or tamari (for a gluten-free option)
• 2 tbsp lime juice
• 1 tbsp peanut butter
• 1 tbsp sesame oil
• 1 tsp sriracha (optional)

DIRECTIONS

1. In a small bowl, whisk together soy sauce, lime juice, peanut butter, sesame oil, and sriracha (if using).
2. In a large pan, sauté bell pepper and okra until slightly tender.
3. Add spaghetti squash and sauce to the pan, tossing to combine.
4. Serve topped with diced watermelon, green onion, and chopped peanuts.

OKRA AND CORN STIRY FRY

INGREDIENTS

• 2 cups sliced okra
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and pepper to taste

DIRECTIONS

1. In a large pan, heat olive oil over medium heat.
2. Add sliced okra and sauté for a few minutes until slightly browned.
3. Stir in corn kernels, bell pepper, and garlic. Cook for another few minutes.
4. Sprinkle smoked paprika, salt, and pepper over the vegetables.
5. Drizzle with lemon juice and toss to combine.
6. Cook for an additional 1-2 minutes, then remove from heat and serve.

STUFFED POBLANO PEPPERS

INGREDIENTS

• 4 poblano peppers
• 1 cup diced yellow squash
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomato
• 1/2 cup cooked quinoa
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375°F (190°C).
2. Cut a slit down the length of each poblano pepper and remove the seeds.
3. In a skillet, sauté yellow squash, corn, tomato, and garlic until tender.
4. Stir in cooked quinoa, cumin, chili powder, salt, and pepper.
5. Stuff each poblano pepper with the filling mixture.
6. Place stuffed peppers in a baking dish and bake for about 20 minutes, until peppers are softened.

WATERMELON GAZPACHO

INGREDIENTS

• 4 cups diced watermelon
• 1 cup diced cucumber
• 1 cup diced yellow squash
• 1 cup diced bell pepper
• 1 cup diced tomato
• 1/4 cup diced red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh basil
• Salt and pepper to taste

DIRECTIONS

1. Blend half of the watermelon, cucumber, yellow squash, bell pepper, tomato, and red onion until smooth.
2. Combine with the remaining diced ingredients in a bowl.
3. Stir in lime juice, basil, salt, and pepper.
4. Chill in the refrigerator for at least an hour before serving.