Sleep Disorders Centre Brampton
This week’s fabulous vegetarian recipe is courtesy of Dona and Laurie Hill and the Sleep Disorders Centre Brampton Nuclear Services. Dona and Laurie Hill have been active in the Brampton medical community since 1989 and operate several different health clinics. Dona is an RN Administrator and Laurie is Board Certified in Internal Medicine, Cardiology, Sleep Medicine, Nuclear Cardiology, and most recently, Obesity Medicine. This week we will be featuring the Sleep Disorders Centre. The Sleep Disorders Centre has been serving the Brampton area since 2006 and provides the diagnosis and treatment of many sleep disorders including obstructive sleep apnea, insomnias, and restless leg syndrome. The clinic provides comfortable home-like surroundings at a convenient location and very professional, friendly and helpful staff, as well as Board Certified Sleep Physicians. Appointments are made by referral only, however the centre is open 7 nights per week and offer free parking for your convenience. The knowledgeable staff also speak many languages and are always committed to the health and well-being of all their patients.
Baked Spaghetti Squash and Cheese
Ingredients:
5 ½ cups cooked spaghetti squash (from about 2 small)
1 tbsp butter
1 tbsp olive oil
¼ cup minced onion
¼ cup flour (use 2 tbsp corn starch for gluten free)
2 cups skim milk
1 cup fat free vegetable broth
8 oz reduced fat mild cheddar
salt and pepper, to taste
4 cups (about 4 oz) baby spinach
1/8 cup grated Parmesan
Directions:
Preheat the oven to 375°F.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour. Separate the strands of squash with a fork and place in a colander to help drain off the extra liquid – then place in bowl, discard shells.
Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3-4 minutes.
Add milk and vegetable broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle Parmesan cheese on top. Bake until bubbly and golden, 25 to 30 minutes. Serve with a garden salad.
Makes 7 cups.
Recipe from Skinnytaste.
Stay tuned for more delicious recipes from Dona & Laurie and their affiliated clinics in the weeks to come!