Sentences with phrase «cooked squash mixture»

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

Not exact matches

When the rice is cooked, stir it into the pan with the kale and beans, season to taste, and then fill your squashes with the mixture.

Once acorn squash is cooked through, spoon in some of the sausage mixture to each.

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!)

Once quinoa and squash have cooked, assemble power bowls, starting with a layer of the quinoa and spinach mixture, then add acorn squash, pumpkin seeds, goat cheese, avocado and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.

Add the cooked, drained pasta, bacon and butternut squash mixture to the sauce.

Fill the tortillas with the butternut squash mixture, top with cooked rice, guacamole, chili sour cream, sprinkle with chopped coriander.

Once your squash is removed into a bowl, add as much or as little of the coconut curry mixture remaining in your slow cooker and stir well.

When the squash, prosciutto and spinach are cooked, transfer them into the bowl containing the egg mixture and stir together.

- 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.

Place squash on a foil - lined baking sheet coated with cooking spray; sprinkle with salt mixture.

Spoon pasta mixture into an 11 x 7 - inch baking dish lightly coated with cooking spray; top with squash mixture.

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

Stir in the cooked onion and squash mixture.

In a large bowl, combine the cooked quinoa, mashed squash, onion mixture, tarragon, salt, pepper and ground almonds.

The butternut squash is coated in a delicious mixture of honey, mustard sage and thyme and then cooked in the oven until perfectly tender.

Sorry — yes, you are supposed to add everything to the quinoa as it cooks, then bake the cooked quinoa mixture in the squash.

Pour the tomato sauce in to the slow cooker, around the spaghetti squash, and roll the ground meat mixture into balls and place them on the sauce.

I poured the tomato sauce in to the slow cooker, around the spaghetti squash, and rolled the ground meat mixture into balls and placed them on the sauce.

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.

Once cooked, serve the mixture over spaghetti squash with fresh basil.

After 15 minutes, remove the squash from the oven and brush it with more of the honey mixture (make sure you save a few tablespoons for later), then hit it with some of the gorgeous cooking liquid that's accumulated at bottom of the pan — this will add tons of color and flavor!

After 15 minutes, remove the squash from the oven and brush with more of the honey mixture as well as with some of the cooking liquid that's now at bottom of the pan (this will add tons of color and flavor!)

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Place the chickpeas, butternut squash, tomatoes, red lentils, vegetable broth, and onion mixture in your slow cooker.

Remove squash from oven, stuff with skillet mixture (evenly divide) and return to oven for 30 - 40 minutes until fully cooked.

Spoon pasta mixture into an 11 x 7 - inch baking dish lightly coated with cooking spray; top with squash mixture.

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

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

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