Belongs to staceydan Sauteed Spinach with Toasted Pine Nuts 
Vegetables
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serves 8
You might need to buy:
  • extra-virgin olive oil
  • baby spinach
  • Coarse salt and freshly ground pepper
  • lemon
Belongs to staceydan Twice-Baked Spaghetti Squash  
Vegetables
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PER SERVING (1/4th of recipe, 1 large piece): 275 calories, 8g fat, 974mg sodium, 35g carbs, 6g fiber, 15g sugars, 14g protein — PointsPlus® value 7*
HG FYI: The recipe method of calculating PointsPlus® values counts the carbs, protein, etc., from vegetables — even those with a value of 0*. If calculated without 0-value veggies, this recipe has a PointsPlus® value of 4* per serving.

serves 4
You might need to buy:
  • chopped fresh basil
  • shredded part-skim mozzarella cheese
  • chopped garlic
  • dried minced onion
  • Italian seasoning
  • black pepper
Belongs to staceydan Slow-Cooker Squash Lasagna 
Vegetables
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Nutritional Information
Per Serving
Calories 571
Fat 29g
Sat Fat 18g
Cholesterol 107mg
Sodium 564mg
Protein 32g
Carbohydrate 47g
Sugar 2g
Fiber 6g
Iron 3mg
Calcium 543mg

ready in about 270 minutes; serves 6
You might need to buy:
  • ground nutmeg
  • ricotta
  • kosher salt and black pepper
Belongs to staceydan Eggplant Mozzarella Tower 
Vegetables
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Most eggplants produce a bitter-tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for an hour. Afterwards, rinces the slices under cold water, gently squeezing out the moisture. Pressing on the slice also collapses the eggplant’s air pockets, reducing the absorption of oil during frying.

serves 6
You might need to buy:
  • Salt and freshly ground black pepper
  • Eggplants
  • Salt and freshley ground black pepper
  • Marinara Sauice
  • Garnish
  • Basil leaves