Not exact matches
Once the meat was soft, I allowed the
squash to cool slightly and gently mashed the soften core
until it was a smooth consistency (It might be easier to take
everything out, mash it, and refill the
squash.).
Bake for 45 to 60 minutes, tossing
everything at the 35 - minute mark,
until the eggplant and
squash are soft and starting to caramelize.
Bring
everything to a boil then cover and allow flavors to simmer on low to medium heat
until spaghetti
squash is ready.
Stir well
until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti
squash arranged cut - side - up on a baking sheet.
Dump in the fire roasted tomatoes and stir
until everything is evenly mixed, then stir in the tomato paste (if using), peanut butter, and vegetable stock, followed by the the
squash, chickpeas, and peanuts.
The rest was easy: poach the leek,
squash, and apple in broth
until soft; blend
everything until smooth; then reheat with the cream and just a little brown sugar.
As the edamame & quinoa were cooking, we put
everything but the nuts & cranberries in a large skillet with some rice vinegar (to taste, didn't measure) and sautéed it
until it was all hot & the
squash was still crunchy, threw
everything in a serving bowl & had supper.
Once the meat was soft, I allowed the
squash to cool slightly and gently mashed the soften core
until it was a smooth consistency (It might be easier to take
everything out, mash it, and refill the
squash.).
Add the box of chicken broth and the
squash and simmer covered for about 20 minutes
until the
squash is soft and
everything is heated through.