For each serving, place about
a cup of squash on a plate or pasta bowl.
Spoon about 1/4 to 1/2
cup of the squash into the bottom of each pepper and then top them off with the ground beef.
Roughly 1/2
cup of the squash should come out in total between the four.
This recipe comes to just over 400 calories for a huge half a squash serving, or half that if you serve it as a side for 4 (using low fat cream cheese and 1 % milk) assuming the whole squash is 6 - 7
cups of squash.
In a larger bowl combine 3
cups of squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano, and extra ground flax.
1 onion, peeled & chopped 2 cloves of garlic, minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1
cup of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized sweet potato, peeled & chopped 1 teaspoon of cumin & cinnamon 1/2 teaspoon of turmeric & paprika 1 tin of tomatoes & 1 tin of water juice and zest of 1/2 an Orange generous pouring of peas 1 tin of chickpeas, drained small handful of coriander, chopped
Drop about 1/4
cup of the squash mixture into the hot oil and slightly press down with a spatula, fry until slightly browned and crispy on each side, usually about 5 minutes per side.
Measure out 2.5
cups of squash and place it in a bowl and set aside.
Into the tortillas, spread about a heaping 1/4
cup of the squash mash and a few spoonfuls of the beans on top.
Butternut squash is literally loaded with vitamin A — one
cup of squash has over 350 percent of the recommended daily allowance (RDA), which is uber - important for healthy eyesight.
Measure out 2.5
cups of squash and place it in a bowl and set aside.
A serving of starchy veggies, such as one - half cup of corn or peas, a 3 - ounce baked potato, 1
cup of squash or a 4 - ounce sweet potato, provides 15 grams of carbohydrates.
Add 1/4 cup Parmesan to 1/2
cup of squash and allow to melt.
Due to the squash's low calorie content, substituting spaghetti squash in place of spaghetti pasta dramatically reduces the calorie content of your meal; substituting
a cup of squash in place of pasta saves you 179 calories.
Right now it says 1
cups of squash cubed (8) which sounded like just 8 cubes!!
I suggested he cook two
cups of squash, make a puree and add 1/3 cup of flaxseed steeped in the same amount of hot water.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut
squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2
cup fresh cranberries Almond Butter Sauce 1/2
cup almond butter 3/4
cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Squash is amazingly good for you too, it's very anti-inflammatory, filled with antioxidants and vitamin A, with each cup of baked squash containing over 200 % of your recommended daily i
Squash is amazingly good for you too, it's very anti-inflammatory, filled with antioxidants and vitamin A, with each
cup of baked
squash containing over 200 % of your recommended daily i
squash containing over 200 %
of your recommended daily intake!
Butternut & Kale Filling 1 small butternut
squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut
squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
The second time I used 1/2
cup of GOOD wine and really let it reduce, 1/2 TB
of lemon juice, 1/2 an onion minced and ACORN
squash + I added roasted garlic to the cashew creme (roasted in the hollow
of the
squash as it baked).
I couldn't find any butternut
squash at my supermarket so I used sweet potatoes instead (and omitted the regular potatoes) and added about a half
cup of dried apricots along with the tomatoes to give it a bit
of a sweet pop!
@ Sue Perez — if your son is allergic to nuts, then I suggest subbing an additional 1/2
cup butternut
squash and a bit
of extra nutritional yeast for the 1/2
cup cashews.
When it has melted whisk in the pureed butternut
squash and 1/2
cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).
A one -
cup serving
of butternut
squash cubes contains well over 400 %
of the daily recommended value
of Vitamin A.
Changes I made (because
of what I had on hand)-- used buttermilk instead
of milk and vinegar, used pureed
squash from my freezer, and used 1 1/4
cups white whole wheat and 3/4
cup ap flour.
Recipe and photo by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or olive oil — 3 tablespoons Butternut
squash — 4
cups of 1 / 2 - inch cubes
of butternut
squash Garlic — 2.5 tablespoons, minced Apple cider vinegar — 2 tablespoons Maple syrup — 1 tablespoon Garam masala -LSB-...]
5
cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4
cups of water) 2 TBL olive oil 1
cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6
cups) half a good sized butternut
squash, already roasted and cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
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)
I've read on other blogs that people, who are starting to explore these spaghetti
squash would mix 1
cup of it with 1
cup of regular pasta, so you still have some pasta taste in your dish.
1 bunch
of purple kale 1/2
cup Cinnamon and Walnut Oil Dressing 1/2
cup pomegranate seeds Roasted Butternut
Squash Spiced walnuts, or use plain toasted walnuts
Raw yellow summer
squash has virtually no calories — a whole
cup has just 18 calories and 1 fat calorie (though that doesn't count the ranch dressing that I like to dip it in)-- and it's a great source
of vitamin C, an antioxidant that helps promote healing in skin, bones and connective tissue.
Scoop 1/2
cup of the spaghetti
squash mixture onto the saute pan (I usually get about 3 - 4
of these on the pan at once) and let it sizzle on one side, usually for about 4 - 5 minutes.
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2
cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour orange dressing (generously spiked with a half
cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn
Squash for dinner; and end the day with a slice
of fruitcake - like Kentucky Bourbon Cake.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut
squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
I also added a bit more than the 1.5
cup squash (I used butternut
squash intead
of pumpkin) and it is just this underlying sweetness that counters the beans, cumin & pepper wonderfully.
Slice
squash in half, remove seeds, rub insides with a touch
of salt and / or minced garlic, place face down in a baking pan with about 1/4
cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
This untraditional spin on Thai red curry features spiralized butternut
squash noodles in a
cup -
of - noodles - style mason jar soup, but you could also use spiralized sweet potatoes or fresh egg noodles.
I took the liberty
of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2
cup roasted & mashed Delicata
Squash, one tablespoon
of Ghee, one tablespoon
of Coconut oil instead
of 1/4
cup, substituted Hemp Seed for Flax meal and Volia!
After I threw the acorn
squash in the oven and quickly put together this quinoa pilaf, I made a
cup of hot tea and spent a few quiet moments with God.
It's hiding a full
cup of butternut
squash.
3
cups butternut
squash, cubed 2
cups green beans, trimmed and cut into 2 - inch pieces 1
cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
Place your corn purée and your
squash purée back into the soup pot, stir until blended, and add 2
cups of water, Warm until heated through.
* To cook acorn
squash quickly: Cut in half and place halves cut - side down in a 9 - inch square microwave - safe glass dish with 1/4
cup of water.
Serves: 4 Nutrition: 374 calories, 17.8 g fat (2.2 g saturated fat), 186 mg sodium, 52 g carb, 9 g fiber, 18.6 g sugar, 9.5 g protein (calculated 4 servings and with 4
cups of butternut
squash)
1
cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow
squash and / or zucchini 1 large stalk
of broccoli 1/2
cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
JL says to consider replacing the carrots with 1
cup (150 g)
of vegetables that cook up in about four minutes: cubed butternut
squash, cauliflower florets, or cubed fingerling potatoes.
Frittata: 1 tablespoon
of Cabot Unsalted Butter 1 tablespoon olive oil 3
cups seasonal vegetables such as summer
squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
* The first time I made this, I did not have a
squash with a particularly hollow core, so when I dumped the bread crumbs into the
squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c
of breadcrumbs and 1/4 c
of cheese per
cup of broth.
so I just chopped and steamed a butternut
squash which gave me three half
cups of «pumpkin mush».