Sentences with phrase «cooked squash»

Me too — but you can never have too much canned pumpkin This would also be great with any other cooked squash!

Stuff it into the cooked squash and bake for 20 min or until the mixture is warmed through.

I made the couscous and roasted veggies one day and then cooked the squash, stuffed it baked it to heat the couscous mixture through.

Add the cooked squash to the skillet along with the chicken broth and sage.

In a large mixing bowl, toss the partially cooked squash with 1 tbsp of Kasandrinos EVOO.

Use two forks to shred the chicken, then stir it into the sauce along with the cooked squash and peppers, 1 1/2 cups of cheese, and chile flakes if using.

You can also take cubed cooked squash and blend with coconut milk to make a delicious anti-viral soup recipe!

Add this mixture to the blender, along with the cooked squash, coconut milk, and stock.

Place cooked squash mixture in food processor, using a slotted spoon.

Remove the seeds with a spoon and place the cooked squash on a clean towel, while using another towel, press out the water.

Then scrape the insides of one half of the cooked squash with a fork to shred the squash into strands and place on a plate.

Didn't know if I could use the cooked squash!!

Blend up some cooked squash or sweet potato with a bit of water, spices and sea salt for an instant creamy, non-dairy sauce.

1 cup blended ice (about 10 ice cubes) 1/2 c homemade ice cream or frozen cooked squash (pumpkin, butternut squash, etc.) 1 cup whey from homemade yogurt 1 pastured egg (from a source you trust) 2 Tbsp honey 1/2 tsp vanilla extract

Using a blender, hand blender of food processor, blend half of the cooked squash and sweet potatoes with the stock, coconut milk, and spices until smooth.

1 cup apple sauce dash of cinnamon 2 cups cooked squash.

We don't want to take the chance, so we only give our babies breast milk until they're ready for solid foods, and then the first solid we give is usually a mashed banana, or mashed cooked squash, or carrots, etc..

You might offer your baby small chunks of banana, bits of cheese, cooked squash or cooked carrots.

1 Medium / large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive oil 2 Leeks 1/2 Teaspoon dried thyme 1/2 Teaspoon celery seed 1 Tablespoon apple cider vinegar 1 Apple, cut in roughly 1/4» cubes 2 Tablespoons brown sugar * Optional: Sour cream to garnish

Diana, I have cooked the squash in the IP before and it came out great!

-- Add in cooked squash (cut into pieces), thyme (they say a sprig of fresh but I only had dried), 1c coconut milk (I probably added in a little more), water (they say 6c but I only added one or two because there was no room!

Remove the seeds with a spoon and place the cooked squash on a clean towel, while using another towel, press out the water.

Or you can remove the skin, put the cooked squash on a sheet tray, and roast it at a high temperature (or broil it) again to get more color.

About how many cups cooked squash would you say you used?

Used mashed and cooked squash for the apple sauce, vegan sour cream for the soy yogurt, gluten free flour, added chopped walnuts and used currants instead of raisins.

transfer the cooked squash to the medium skillet, give the pan a gentle shake to (sort of) evenly distribute the squash, and then pour in the egg mixture.

To a mixing bowl, add the cooked squash «noodles,» olive oil, garlic, basil, a generous amount of salt and pepper, and the parmesan cheese.

Use a serving spoon to scoop up rough hunks of the cooked squash flesh — leaving behind the skin — and arrange them over the bottom of two large plates or platters.

And I didn't even own a blender, so I thought I could «blend» up the cooked squash with a potato masher.

And if you have leftover cooked squash or sweet potatoes, the hint of sweetness is great with the smoky chili flavors.

Add the apples, bay leaf, stock and cooked squash.

Heat the cooked squash in a saucepan over medium heat if it's cold.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Add the cooked squash, spice blend and dried red chile to the pot and stir to combine.

Some of the cooked squash might break down into the cheese sauce — this is good!

Just substitute the slow - cooked squash for the roasted squash in step 3.

Using a fork, mash squash and garlic gently into rice, stirring to mix well (you're not mashing the rice, but rather incorporating the cooked squash into it).

Scoop the cooked squash into a blender or food processor and blend until smooth.

Once the squash is fully cooked and slightly cool enough to handle, scoop out the seeds if not already done (meaning if you cooked the squash whole).

To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture.

I used ground turkey instead of beef and cooked the squash in the microwave because I was short on time.

If you have leftover cooked squash from other recipes, it will take about 10 minutes to make this recipe.

I haven't done it without scraping the cooked squash though — I will definitely have to give it a try!

I unfortunately cooked my squash too long.

I also cooked the squash the night before while I was doing stuff around the house.

Baked butternut squash has a caramelized flavor, which is delicious if you use the cooked squash in soups and sauces.

butternut squash & pearl barley risotto adapted from martha stewart living, april 2013 * note: i used already cooked squash which i had roasted when i made the autumn harvest soup.

Mix the cooked squash with the chicken, sauce, and a few other key ingredients, re-stuff, bake, and then drizzle again with some of that handy quickie ranch dressing you have on hand.

And do yourself a favor and make sure you are patient and cook the squash all the way through.

Regardless which method you choose to cook the squash for these Gluten Free Chicken Alfredo Spaghetti Squash Boats, you will destrand -LRB-?)