When paired with tomato and basil, spaghetti squash is a darn good replacement for spaghetti. Think of it as faux-pasta.
Want something fabulously flavorful and colorful for a side dish? And veggie-rich to boot? Try our Pritikin chefs’ Beet and Potato Puree. Doll it up, if you’re in a Martha Stewart mood, by placing each serving in a heart-shaped mold.
Creamy, mashed potatoes are the perfect side dish to a number of entrees. These spuds are a great way to get fiber and other nutrients from complex carbohydrates, yet when they’re loaded with heavy cream it can quickly diminish their value. This winter, try out one of Pritikin’s most popular recipes.
Calabaza or calabaza squash, also known as the West Indian pumpkin, is a
pumpkin-like squash with a wonderfully rich sweet flavor and firm texture.
It is popular in the Caribbean as well as Central and South America, and is
often sold in the U.S. in Latin markets, already chopped into chunks. If you
can’t find calabaza, regular pumpkin is a fine substitute.
Here, from Chef Anthony, is a simple and savory recipe for whole-wheat couscous. Enjoy it for lunch, as a side dish, or as a hearty snack any time of day.