Cut the squash about the same size and roasted it in the oven, added it at the end.
Not exact matches
1 medium - size spaghetti
squash,
cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (
about 1 cup)
Place the
squash,
cut sides down, in a microwave safe dish, add 1/2 cup water, and microwave on high for
about 12 minutes, or until
squash is tender.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (
about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak,
cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow
squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
«Put spaghetti
squash in the oven for
about 20 minutes for it to soften, then
cut it open, scoop out seeds, and coat with coconut oil, turmeric, and ginger, then bake for
about another 20 minutes.»
* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced *
about 6 cups peeled and seeded butternut
squash,
cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
Wash the spaghetti
squash and slice off the stem at the top (if it is too hard to
cut, pierce it a few times then microwave it for
about 5 minutes to help soften it).
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut
squash, peeled, halved, seeded, and
cut into 1 - inch chunks (
about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
A serrated knife helps if you are unsure
about cutting a hard
squash.
Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn
squash,
cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from
about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (
about 4 ounces)
What's in it: 1/2 butternut
squash, peeled and
cut into 1/2 inch cubes (
about 2 - 3 cups) Prepared cornbread *,
cut into 1/2 inch cubes (
about 3 - 4 cups) Multigrain bread,
cut into 1/2 inch cubes (
about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Preparing
Squash: Clean and dry your squash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until t
Squash: Clean and dry your
squash, cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for about 1 hr or until t
squash,
cut it in half and bake on a baking tray (drizzled with olive oil) in the oven at 350 F for
about 1 hr or until tender.
Place
squash,
cut - side down, onto the prepared baking dish and roast until tender,
about 35 - 45 minutes.
Place both halfs of spaghetti
squash cut side down onto a baking sheet and roast in oven for
about one hour.
I am frugal
about MANY things;
cutting up a butternut
squash is not one of them.
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels
cut from cobs 3 cups baked, soft acorn
squash (
about 2 medium
squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
Cut the steamed sweet potato and
squash into smaller chunks (
about 3/4 inch square) and place them in an 8 — 8 inch square dish.
1/2 pound peeled and seeded butternut
squash rings,
about 1/3 inch thick, grilled, and
cut into 1/2 inch pieces (To grill: rub lightly with olive oil, sprinkle lightly with sea salt, and grill over medium high heat for
about 4 minutes on each side or until nice grill marks appear and
squash is tender.)
................................................ Grown - up Mac & Cheese with Butternut
Squash, Kale, and Mushrooms Makes about 10 servings................................................ Ingredients 4 cups cubed peeled butternut squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these
Squash, Kale, and Mushrooms Makes
about 10 servings................................................ Ingredients 4 cups cubed peeled butternut
squash (either from 1 large squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these
squash (either from 1 large
squash or save yourself a lot of time with the pre peeled and cut kinds that a lot of stores have these
squash or save yourself a lot of time with the pre peeled and
cut kinds that a lot of stores have these days!)
Roast butternut
squash cut side down at 400F until skin is bubbly and
squash is soft,
about 30 minutes.
If you are starting with the whole butternut
squash, peel it and
cut it into small even cubes,
about 3/4 to 1 inch cubes.
If you want to prick the
squash, and microwave it for
about 10 minutes first, then it
cuts easily and you can then finish it in the oven!
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow
squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes,
cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (
about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
6 medium zucchini and / or yellow summer
squash, halved lengthwise and
cut across into 3/8 inch slices (
about 7 cups)
1 - 1.5 pounds of cooked butternut
squash,
cut into
about 1 - inch cubes (You can boil it or roast it until it is tender when pierced with a fork.
What's in it: 1 medium - sized spaghetti
squash (
about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots,
cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime,
cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
butternut
squash, peeled, seeded and
cut into chunks (
about 8 cups) 2 tbsp.
1 A good way to bake medium - sized
squashes like spaghetti
squash or acorn is to
cut them in half lengthwise, place the
cut side up in a baking dish with
about 1/2 inch of water at the bottom, and cover each half tightly with foil.
Cut the squash into halves and cut into slices that are about 3/4 ″ to 1 ″ thi
Cut the
squash into halves and
cut into slices that are about 3/4 ″ to 1 ″ thi
cut into slices that are
about 3/4 ″ to 1 ″ thick.
Cut the
squash in half, remove the seeds and place it in a glass dish filled with a bit of water and cook for
about an hour.
Pin It Ingredients: 1/2 medium - sized butternut
squash chopped into 1/2 ″ pieces,
about 1.5 cups 1 tablespoon olive oil 1/4 teaspoon sea salt 3 pieces thick -
cut bacon 2 heads lacinato kale 6 cups loosely packed 2 tablespoons lemon juice 1/3 cup... Continue Reading →
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (
about 2 cups) 1 small butternut
squash, peeled, seeded, and coarsely chopped (
about 4 cups) 1 1/2 pounds skinless salmon fillets,
cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow
squash, roughly chopped Two medium heads cauliflower,
cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (
about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
1/2 of a 4 - pound spaghetti
squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (
about 12 ounces) kale, chard, mustard greens, collard greens or a combination,
cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and
cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (
about 2 pounds total) 1 1/2 pounds peeled and chopped butternut
squash (or other hearty
squash such as delicata, which doesn't need to be peeled if using)
1 eggplant,
cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion,
cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper,
cut into 1 - inch wide strips 1 yellow
squash (
about 3/4 pound),
cut into 1 / 2 - inch thick diagonal slices 1 zucchini (
about 3/4 pound),
cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn
squash, halved, seeded and
cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (
about 1/2 cup)
Typically a butternut
squash dinner requires a long cooking time, but by
cutting the
squash into planks, then roasting them at a high temp, I was able to cook it in
about 20 minutes, getting this sandwich into weeknight dinner territory.
Wash and pat dry the
squash, lay on a
cutting board,
cut in half, scrape out the seeds, and
cut into crescents that are
about 1/3 ″ thick.
Cut the beets and butternut
squash into very thin julienne strips,
about the size of matchsticks.
1 medium butternut
squash (
about 2 1/2 -2 3/4 pounds),
cut into roughly 1/2 - inch cubes (
about 6 cups cubed
squash) 1 13.5 - ounce can light coconut milk (I like Native Forest brand.)
Blanching
Squash The blanching process starts with washing the squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you li
Squash The blanching process starts with washing the
squash, then cutting slices about 1/8 ″ to 1/4 ″ thick, depending on how thin you li
squash, then
cutting slices
about 1/8 ″ to 1/4 ″ thick, depending on how thin you like it.
1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (
about 1 1/2 cups) 1 medium butternut
squash,
cut into 1/2 inch cubes (
about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar
Cut all the
squash into wedges,
about 3 cm wide at their outer edge.
1 medium delicata
squash (
about 1 pound), halved lengthwise, or 1/2 acorn
squash (
about 1 pound), quartered, seeded,
cut crosswise into 1/2» - thick slices
Uses very lean beef round roast -
about the price of hamburger -
cut into
about 1 - inch pieces; same with
squash.
Method 1 Using a heavy, sharpened chef's knife,
cut off
about 1 / 4 - inch from the bottom of the
squash in an even slice.
Directions Preheat your over to 425 F. Get the butternut
squash started first by
cutting it in half lengthwise, drizzling with olive oil and placing in the oven on a dish to bake for
about 40 minutes, or until soft.
To get the spaghetti
squash just right, simply
cut the
squash in half, scoop out all the seeds, bake them
cut side down for
about 40 to 45 minutes in the oven then just start scraping with a fork!
Planning on making these but not sure how I would go
about peeling and
cutting the butternut
squash, it's so hard...