Italian Baked Cauliflower

1 head of cauliflower, chopped
1 Tbsp. extra-virgin olive oil
1-2 tsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
Salt & pepper

1.  Preheat oven to 375.
2.  Toss all ingredients in a large bag until well mixed and coated.  Pour into greased 8x8" baking dish and cover with foil.
3.  Bake for 20 minutes, stir and then bake for another 15-20 minutes until tender.  Serves 4 as a side and 2 as a more focal point of an entree.

p.s.  I did add some grated Parmesan to half of the dish and broiled it for a minute or two until the cheese was melted and my hubby really liked it.  :)

Butternut Squash & Spinach Over Rice

1 C. wild rice
2 C. water
1 Tbsp. butter
Salt & pepper
1 tsp. dried oregano
1/2 tsp. dried basil

1.  Heat water to boiling, add remaining, cover and reduce heat to low.  Cook for 45-55 minutes until water is absorbed.

1/2 butternut squash, peeled and cubed (scoop out seeds also)
2 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 Tbsp coconut or olive oil
Salt & pepper
Dried thyme
1-2 C. baby spinach leaves
1/2 C. water or broth

1.  While rice is cooking heat oil in large skillet on medium heat.  Saute garlic, onion and squash until onion is translucent and squash is beginning to brown (about 7-10 minutes).  Add water (or broth) and seasonings, cover and reduce heat to medium/low and simmer until squash is tender (about 15-20 minutes).
2.  Add spinach and stir well.  Cover and let simmer another 5 minutes until spinach is wilted.  Serve over wild rice. 

-Serves about 4