Sentences with phrase «off of the squash»

Cut the stems off of the squashes and put them into a medium bowl.

Slice the ends off of the squash and peel it.

Slice the top and bottom off of the squash (about an inch from each end) and then carefully slice the squash in half.

Cut the ends off of squash and cut in half lengthwise.

Cut the top off of your squash and stand it up on your cutting board.

Slice the ends off of the squash.

Cut tops off of the squash.

Not exact matches

Parents of large families in which older children have already moved on to adult life report a «squash and a squeeze» effect where each child's birth makes the house a little less bearable until breaking point is almost reached... then older children spend the day at school, then they're off to university and adult life, and slowly the house becomes almost unbearably large.

Casting off the confines of the silliness of belief is what will finally free up humankind to some measure of greatness, provided of course believers don't succeed in squashing education in favor of myth, or blowing up the planet in the name of some angry invisible hominid who apparently lives in the sky.

This time of year, we're all up to our ears in it, throwing squash and zucchini on the grill every other night, making squash casseroles, baking zucchini bread, and pawning it off on our -LSB-...]

Do you slice the whole squash in half or just cut off part of the round bottom?

Oh and cut off the skin of the squash.

So to kick off my first recipe of the new year, I'm sharing a recipe for those who like big, satisfying portions — my Mexican Chicken Spaghetti Squash Bowl Recipe.

Cut the bottom of the squash off to sturdy it and peel.

I managed to hack off the ends, then found a post online where something made dotted lines down the length of the squash with a knife, then microwaved for five minutes, then was able to cut it much easier.

After scooping the seeds out of the squash, cut a small slice off the bottom side of each half.

Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili powder or paprika or no extra spice and roast the seeds in the toaster oven until they get crunchy while the squash cooks.

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.

A great compliment to the sweetness of pumpkin and butternut squash finished off in fragrant buttered sage leave.

And the versatility of garlic goes beyond its ability to ward off vampires (although that's pretty awesome and totally legit) as you'll see in today's recipe (Baby Squash Garlic Scape Pasta) which features garlic scapes, those spiral stems that form above the garlic.

i threw in the leaves off of a few springs of fresh oregano and a 1/2 cup of cooked butternut squash into the food pros.

This Sausage and Peppers Spaghetti Squash Casserole is as easy as cooking the Sausage and peppers together, simmering with marinara sauce for a hot minute, then the squash gets added and you top the whole thing off with a healthy amount of cSquash Casserole is as easy as cooking the Sausage and peppers together, simmering with marinara sauce for a hot minute, then the squash gets added and you top the whole thing off with a healthy amount of csquash gets added and you top the whole thing off with a healthy amount of cheese.

For the butternut, I just cut off the top portion of the squash, avoiding the seed pit.

Slice off the ends of the squash.

This time of year, we're all up to our ears in it, throwing squash and zucchini on the grill every other night, making squash casseroles, baking zucchini bread, and pawning it off on our friends and neighbors.

If they are hosting a dinner, they roll onto the edge of the bed, grab their smartphone and check social feeds, noting an especially appetizing photo of a squash casserole their friend was showing off from dinner last night.

- 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.

Top this off with a dash of coconut oil and you have a flavorful curried butternut squash soup which takes veggies to a new level.

Using a peeler, slice ribbons off long neck of squash until you have 2 cups ribbons; set aside.

This is a little spin off of traditional butternut squash soup.

Cook over high heat, stirring frequently, until squash is nicely browned and has given off a lot of its moisture, about fifteen minutes.

A little harissa or shatta, a bit of lemon and some olive oil would set off the sweetness of the squash to great effect.

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.

Turn off the heat and mix about 2 cups of the spaghetti squash into the pan.

Slice a little off the rounded part of the squash half so that it will lay flat on the pan.

To create an easy layered dip, I started with a base layer of Butternut Squash Frijoles followed by a layer of brown rice with diced tomatoes, then chopped lettuce, fresh chopped tomatoes and avocados and to top it off, chopped cilantro.

Cut off the top and bottom of the acorn squash and then halve it lengthwise.

This salad recipe combines squash, spinach, pumpkin seeds, red onion, and orange, and is finished off with a drizzle of parsley - honey vinaigrette dressing.

I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts.

Chop off both ends of the butternut squash.

Though it does take a bit of time to prepare, most of it is hands - off time that you can spend doing something else around your house while the squash and quinoa cook to perfection.

Cut a thin slice off of the bottom of each acorn squash half so it sits flat during baking.

Lacquered pork products also featured in a recent amuse shooter of butternut squash soup, finished off with candied bacon.

Cut off both ends of each of the yellow squash.

Start by cutting off the bulbous end of the squash (pictured on the left above).

Cut off the top stem of the squash, then peel it.

Cut off the bulbous end of the squash and set it aside.

Slice an inch off of the top and bottom of the squash, then slice into 4 equal rounds.

Method 1 Using a heavy, sharpened chef's knife, cut off about 1 / 4 - inch from the bottom of the squash in an even slice.

* Helpful hint: slice a bit off the rounded bottom of each squash half to create a small flat surface (about 1 inch in diameter) and it will sit in the pan without wobbling.