Oven-Roasted Goldbar Squash

I've never really been one for squash, but doing low-carb forces you to seek out new things so you don't get bored with your cauliflower mash (which is my favorite side dish now, btw). My friend had been demoing grilled squash and zucchini with our store's garlic cheese finishing butter. I tried it and really liked it. But, of course, I thought I could do one better. I bought one of those beautiful goldbar squashes:

and thought about what to do. This was the recipe I came up with, and I ended up going back for seconds. Now, let me repeat: I am not really a squash person. They are pretty bland but have a particular subtle flavor that I just didn't care for. This recipe, however, was so good I told myself that this would become another staple side dish, right behind my dreamy, creamy cauliflower mash. So without further ado, here it is:

Oven-Roasted Goldbar Squash

Note: 1 medium squash serves about 3 people

Ingredients:

1 Goldbar squash

2-3 tbsp. Kerrygold butter

1 tsp. garlic powder

1-2 tsp. dried basil

1/2 to 1 tsp. sea salt

1/4 c. Parmesan cheese

Directions:

1. Wash and slice squash into 1/8 inch thick rounds.
2. Place a bit of oil on a baking sheet and spread it evenly.
3. Place your squash down, as flat as possible on the sheet.
4. Sprinkle evenly with garlic, basil, salt, and the parmesan.
5. Microwave butter in a small bowl until melted. Pour evenly over top of the squash. 
6. Bake at 350 F until parmesan turns golden.
7. Fight over the delicious squash medallions; seriously, they fall apart on your fork they're so tender.

Egg Muffins

This quick breakfast is grab and go once they've been prepared. I recommend making them the night before or on a weekend so you can enjoy them throughout the week. You can put any combo of ingredients into these besides the eggs, like:

• spinach and mushroom with mozzarella cheese
• sausage and red bell pepper with swiss or cheddar cheese
• ham and broccoli with cheddar
• bacon and chive with gouda

Egg Muffins

I used a set of silicone muffin cups. They are flexible enough to bend, but stiff enough to not spill when full. I used Hamilton Beach brand. The ones I used were standard size, but you can use bigger ones if you want. Here is how I made them, although feel free to try new combos like those listed above.

Makes 6 "muffins"

Ingredients:

• 3 eggs
• 1/4 red bell pepper, diced
• 1 tbsp. butter (for sauteing pepper)
• 1/4 c. ground pork sausage
• 1/4 shredded cheddar cheese
• pinch of parsley
• salt & pepper
• onion and garlic powder

Directions:

1. In a small non-stick pan, saute bell pepper in butter until slightly browned around the edges and soft. Set aside in a small bowl.
2. Cook sausage in the same pan, using the butter leftover from the peppers. Cook until you don't see any more pink. Set aside in a bowl.
3. In a shallow bowl, beat the eggs and add the spices and herbs. 
4. Place muffin cups on a pan, and place 3/4 of the sausage in the bottom of the cups. 
5. Put 3/4 of the pepper in on top.
6. Top with 1/2 of the cheese. 
7. Top with rest of the pepper and sausage.
8. Pour egg mixture into cups. Be sure to divide it fairly evenly.
9. Top with rest of cheese.
10. Bake at 350 F until puffed up and cheese is melted. Egg should be cooked through and fluffy.
11. Serve, or let cool and bag in 2s and pop in the fridge for when you're in a hurry.