With the arrival of October quickly approaching, the excitement for Halloween is growing stronger. For those of us who suffer from candy addiction, this time can be very tempting to eat unhealthy. But it doesn’t have to be that way! Here are a few delicious and healthy fall recipes:

• The first healthy fall recipe is the Spaghetti Squash Saute, this wonderful recipe was provided by Mrs. Mcmanus, she says:

“I love this recipe because the replacement of spaghetti with squash is not only a healthy alternative, but is delicious.”   

Ingredients:

• 1(2.5 pound) Spaghetti Squash
• 1 tablespoon chopped fresh oregano
• 4 ripe tomatoes
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• ¼ cup dry white wine
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup shaved parmesan cheese
• Garnish- with fresh oregano sprigs                    from steamykitchen.com

Directions:

1. Preheat oven to 450 degrees
2. Cut the squash in half lengthwise, and place the cut sides down on a jelly roll pan.
3. Bake at 450 degrees for 30 minutes or until skin is tender and strands may be easily loosened with a fork. Remove spaghetti like strands of squash with a fork, discard shells of the squash once all the squash has been removed.
4. Saute chopped oregano and the next three ingredients in hot oil in a large skillet for two minutes. Stir in wine, salt, and pepper and cook for two more minutes. Remove the skillet from the heat and stir in the squash. Sprinkle with cheese.

• Another recipe provided by Mrs. Mcmanus, is the Cheese Pumpkin Dip

“It is important that you use a cheese pumpkin and not a normal carving pumpkin because it is too fibrous,” Mrs. McManus suggests.

15 oz pumpkin

8 oz of whipped topping

2 cups of powdered sugar (or other sweetener)

8 oz cream cheese, softened

2 teaspoon Pumpkin Pie Spice

Graham Crackers, GingerSnaps, or Vanilla Wafers

Instructions                                                               From www.tablespoon.com

1. Cream together cream cheese and powdered sugar (or sweetener substitute) in a large bowl.
2. Add canned pumpkin and pumpkin pie spice and mix well.
3. Fold in whipped topping or whipped cream. Place in a new bowl. Cover and chill for one hour.
4. Serve with graham crackers, gingersnaps, or vanilla wafers.

• The last but certainly not the least fall recipe is Healthy Pumpkin Muffins.

“These Healthy Flourless Pumpkin Muffins are moist, delicious, and super easy to make. They’re gluten-free, oil-free, dairy-free, and refined sugar-free.” (http://www.makingthymeforhealth.com)

INGREDIENTS:

• 1 cup pumpkin puree

• 1/2 cup pure maple syrup
• 2 eggs
• 1 tablespoon vanilla extract
• 4 tablespoons almond butter*
• 1/4 cup unsweetened vanilla almond milk
• 2 and 1/4 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup dark chocolate chip        

From www.makingthymeforhealth.com

DIRECTIONS:

1. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
2. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
3. Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
4. Allow to to cool for at least 10-15 minutes before stuffing in your face.

With the days getting shorter,  the air getting cooler, and summer drifting further away, these recipes are fun to make with friends and family and a nice way to embrace the changing of the seasons.