Not exact matches
Scrape the
cooked flesh
out of spaghetti
squash into strands using a fork.
We get all sorts
of heirloom varieties
of squash from our Community Supported Agriculture (CSA) * farm, and it's always an adventure trying to figure
out how to
cook them.
But the recipe still worked
out; the remaining unburnt jam had
cooked down with the milk and sugar into a deliciously caramelized mixture
of tender mashed butternut
squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom
of the milk!)
Only tweaks I consistently make now are to 1)
cook chicken in the oven while the spaghetti
squash cooks (to avoid moving sauce in and
out of pan) and 2) add a few generous spoonfuls
of tomato paste in with sauce before adding
squash.
Check
out my Butternut
Squash Soup, Creamy Chicken and Wild Rice Soup, Zuppa Toscana, Broccoli Cheddar Soup, Slow
Cooker Beef and Barley Soup, Italian Wedding Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, Buffalo Chicken Soup, Chicken Tortilla Soup and more in the soup section
of my recipe index!
to an hour / Place butter in a small skillet with bay leaves /
Cook slowly over low heat until solids at bottom
of skillet turn brown, about 10 - 15 minutes / Scoop
squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
- While the
squash roasts,
cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches
of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture
out into a bowl; next, add to the beef the
cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt if needed, and set the mixture aside for a moment, keeping warm.
Frequent go - to dishes: roast chicken with the back cut
out and flattened (
cooks faster), Alice Waters French Cream
of Cauliflower Soup, any winter
squash soup with ginger, garlic, coconut milk..., sweet potato fries in the oven, swiss chard frittata with proscetto bits and aged cheese, chicken marbella, BBQ salmon... wait I'm getting hungry again...
OK, I hate people who completely change a recipe and then review it, but I've done this and still feel compelled to review... I used this as a template to clean
out my fridge: I had a lot
of black beans i had already
cooked, some wheatberries also
cooked, and butternut
squash that needed to be used, so this seemed the ideal recipe.
Next add in the zucchini,
squash, and broccoli (I was
out of broccoli this time), then season with salt, pepper, and thyme, and
cook about 5 minutes.
Check
out my Sausage and Tortellini Tomato Soup, Roasted Corn Soup, Butternut
Squash Soup, Creamy Chicken and Wild Rice Soup, Beefy Taco Soup, Zuppa Toscana, Broccoli Cheddar Soup, Slow
Cooker Beef and Barley Soup, Italian Wedding Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, Buffalo Chicken Soup, Chicken Tortilla Soup and more in the soup section
of my recipe index!
For more tasty lightened up apple recipes, check
out my Mini Cinnamon Apple Tarts, Cheddar Apple Bacon Grilled Cheese, Slow
Cooker Applesauce, Apple Cinnamon Baked Oatmeal Singles, Stuffed Acorn
Squash, Apple Cinnamon Sangria, Slow
Cooker Apple Bacon BBQ Chicken and more in the Apple section
of my recipe index!
I take it
out of the oven, cut off the stem, cut the
squash in half lengthwise, scoop
out the seeds, drizzle olive oil on the flesh, place
squash on baking sheet flesh facing down, and back in the oven it goes for 30 - 45 minutes until flesh is
cooked through with some browning.
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry
out a bit, then put quinoa in a large bowl / While quinoa is
cooking, place
squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My
squash ribbons sort
of fell apart at this point.
Check
out my Broccoli Cheddar Soup, Zuppa Toscana, Creamy Chicken and Wild Rice Soup, Butternut
Squash Soup, Italian Wedding Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, Slow
Cooker White Bean Soup, Chicken Tortilla Soup and more in the soup section
of my recipe index!
If you're a soup - lover like me, check
out some
of these beauties: Paleo and Whole30 Cabbage Beef Soup, Six - Ingredient Paleo and Whole30 Chicken Stew, Instant Pot Paleo and Whole30 Buffalo Chicken Chili, Paleo and Whole30 Five Pepper Soup, Paleo and Whole30 White Chicken Chili, Paleo and Whole30 Creamy Curry Summer
Squash Soup, Whole30 Slow
Cooker Beef Stew, Paleo and Whole30 Spiced Pumpkin Chili and Whole30 Zuppa Toscana.
You can
cook the
squash earlier in the day and scoop
out all
of the strands to use later.
I had half
of a butternut
squash in the fridge, so we diced that and roasted it with the cauliflower, left
out the rosemary and used sage in place
of the mint (some slivered and
cooked in the sauté pan, some flash - fried whole in olive oil for a bit
of crunch), and tossed in toasted walnuts instead
of pine nuts.
With any
squash, if it's new or I'm in doubt about what to do with it, I usually slice in in half, scoop
out the seeds (chop it into quarters if necessary) add a little oil to it and
cook it at 425 ° for some period
of time until I can poke easily into it with a knife or fork.
I'd stopped eating sweet potatoes as I'd run
out of ideas
of how to
cook and serve them but these are a new family favourite and the «
squashing» is very satisfying!!
When the
squash has cooled scrape the
cooked flesh
out of the skin and use it right away or store it in the freezer.
The one used in the image above is a flatter bottom
squash, so instead
of cutting it in half and
cooking the halves, you can slice off the top, scoop
out the inside, turn it over to bake and then fill the whole small
squash.
It all starts
out with
cooking a pot
of lentils and a pot
of rice, roasting some winter
squash, and prepping some kale.
Check
out these other great vegan and vegetarian options from our blog: Vegan Truffles Slow
Cooker Butternut
Squash Soup Green Smoothie 50 Shades
of Smoothies Creamy Red Lentil and Kale Soup Don't Doubt Kraut Cinnamon Coconut Granola Roasted Red Pepper Coconut Soup
It was SO easy to just take the
squash halves
out of the
cooker and use a fork to put the spaghetti part into the bowl, then spoon on the sauce and meatballs.
I found the best combinations included a smooth starch (
squash, sweet potato) and a tart flavor (peach, mango) to balance
out the roughish texture
of the
cooked quinoa.
I
cook all the ingredients down first on the stove (onions,
squash, etc), then add to my vitamix with some broth, put the lid on & take the center part
of the lid
out & put a kitchen towel over that.
Scoop
cooked and cooled butternut
squash out of its skin and place in a large food processor or high - speed blender (I recommend using a food processor unless your blender has a tamper stick like the Vitamix does).
Pull
out thyme sprigs add in roasted
squash and chicken stock and two pieces (or more)
of the
cooked bacon.
Once
cooked, the flesh
of a spaghetti
squash can be scraped
out with a fork to produce long, noodle - like strips, while delicata
squashes are excellent when roasted and often described as having a bit
of a woodsier sweet potato taste.
Have you ever licked the spoon and put it back in the food while cooking?Have you ever cut the mold off a piece
of food (say, cheese) and eaten or served the rest?Do you eat or serve things that are past the expiration date?Do you wash fruits / veg with inedible rinds, like avocados,
squash, and even bananas?Have you ever removed a bug from food and then eaten or served it?Do you try free samples in food stores?Have you ever eaten food that was left
out overnight?Have you ever
cooked without washing your hands first?
Generally, we have roasted
squash, made muffins, bundts and loaves
out of squash and made more than a normal amount
of soup — but we generally stick to just four or five varieties
of squash that we enjoy and are comfortable
cooking with.
When the
squash is
cooked, scoop the soft part
out of the skin and stir it into the rice.
Roasting brings
out the flavor and is my favorite way to
cook squash for pie — for an even deeper flavor, add a little butter or coconut oil and a sprinkle
of brown sugar.