Preheat over to 350 F.
Place spaghetti squash cut side down in a baking dish, add about ¼ inch of water to pan to help steam. Cover pan tightly with foil and roast in oven for about an hour or until a paring knife will insert easily into the squash. Remove from oven, flip squash over and allow to cool a few minutes. Using a small spoon, gently remove the squash strands from the skin and fluff up to loosen and separate the noodles. While the squash is still hot, stir in the butter, honey, thyme, seasoning to taste with salt and pepper.
cauliflower, cut into bite size pieces, eggs, panko bread crumbs, BeeMaid Liquid Honey, hoisin sauce, garlic, minced, onion powder, water, cold, cornstarch... Read More
French baguette, cut into 3/4” slice on the diagonal, BeeMaid Honey, olive oil, kosher salt, ground pepper, Boursin cheese, room temp, mayo, parmesan cheese, fresh tarragon... Read More
dried green lentils, carrots, peeled and quartered, yellow onion, garlic cloves, chicken broth (or water), bay leaf, cooked chicken, cubed (about 3 chicken breasts), thinly sliced green onions, shelled, walnut halves or walnut pieces... Read More
625 Roseberry Street
Winnipeg, Manitoba
Canada, R3H 0T4
Phone: 204-786-8977
Toll free: 1-866-788-8030
Fax: 204-783-8468