Indian Enchiladas

When I came across this recipe my first thought was how can an enchilada be Indian? But after tasting these delicious creations I'm wondering exactly what is Mexican about them?! They taste just like samosas but a baked, and therefore much healthier, version. If you're grain free you can use coconut flour tortillas.
Ingredients:
Nonstick cooking spray
/12 tbsp canola oil
1 medium onion, chopped
1 medium potato, peeled and cut into 1/4-inch cubes
1/4 tsp salt
1 16 ounce bag frozen, chopped spinach defrosted*
1 1/2 cups light coconut milk
2 tsp curry powder
6 ounces feta cheese crumbles
8 flour tortillas
2 tsp cornstarch
1 1/2 ounces shredded monterey jack (about 1/2 cup)
2 tbsp finely chopped cilantro (optional)

Directions:
Preheat the oven to 375 degrees F. Spray a 9 by 13 inch baking dish with cooking spray and set aside. Heat oil in a large skillet over high heat, add potato, onion and salt and cook, stirring occasionally until onion is soft and translucent, about 8 minutes.
Stir in spinach, 1/2 cup coconut milk and curry powder and saute 2 minutes. Remove from heat and gently fold in feta.
Lay a tortilla on a clean surface. Scoop 1 loosely packed cup filling mixture in center of tortilla. Fold in sides, top and bottom and place tortilla seam side down in prepared baking dish. Repeat with remaining tortillas, packing them tightly.
In a small bowl, whisk together remaining coconut milk and cornstarch, stir in monterey Jack and pour mixture over enchiladas
Bake 30 minutes or until golden brown. Remove from oven and let sit 3 minutes. Garnish with cilantro if you must(!)

* I loathe frozen spinach so I used steamed kale

Brussels Sprouts and Butternut Squash Frittata

Ok, I get it that it's officially spring but as I made this one a couple days please humor me with one more squash recipe. This will serve four or make for some tasty leftovers the following day:)

Ingredients:
5 large whole eggs
1/2 cup egg whites
1/2 tsp sea salt, divided
1/8 tsp tsp fresh ground black pepper
1 1/2 tsp olive oil
4 oz Brussels sprouts, trimmed and quartered
2 1/2 oz white button mushrooms, thinly sliced
1 cup peeled and diced butternut squash (1/4 inch cubes)
1 large shallot, minced
1 spring fresh rosemary,  leaves minced
1 large clove garlic, minced
1 oz goat cheese, crumbled
2 tbsp grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F.
In a medium bowl, whisk eggs, egg whites, 1/4 tsp salt and pepper, set aside.
In a 10 inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining 1/4 tsp salt. Saute, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.
Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. To serve, carefully invert into a plate.

Spaghetti Squash Pad Thai

Dave and I have a lot in common when it comes to food. We are both very adventurous about trying new things and share some of the same favorites including Indian, Japanese and Italian. However, there is one glaring difference in our preferences... my least favorite type of food is his most favorite... THAI!

I have surprised him by cooking it a couple times before though, I admit, the last time was shortly after we were married in 2012. So when I saw this recipe combining his favorite with one of mine (spaghetti squash!) I knew I had found a winner. And.....it was delicious! The best "Thai food" I've ever had.

Ingredients: (Serves 4)
1 large spaghetti squash
7 tablespoons oil
3 eggs
Two chicken breasts. cubed
1 large red onion, diced
6 cloves garlic, finely minced
2 cups carrots, cut into matchsticks
2 cups bean sprouts
1 bunch scallions, diced
6-8 tablespoons Pad Thai sauce (can be found in the "ethnic food" aisle at the supermarket)
3/4 cup peanuts, chopped
1 lime, cut into wedges

Directions:
Preheat the oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands.
Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat. Once oil is nice and hot, add chicken and cook, stirring frequently, for 3-4 minutes. Remove from wok and set aside.
Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Return the cooked chicken to the pan with 6 tablespoons of the Pad Thai sauce and stir.
Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture.
Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.
Serve Pad Thai immediately with lime wedges and chopped peanuts.