Sentences with phrase «scoop out all of the squash»

Once cool enough, scoop out all of the squash and add to a blender along with all of the other ingredients.

Once cool enough, scoop out all of the squash and add to a blender along with all of the other ingredients.

Not exact matches

After half an hour take the squash out of the oven and scoop out the seedy part using a spoon, the squash should be nice and soft now so it should come out really easily.

Using a fork, scoop the spaghetti squash strands out of the skin and spread 1/3 of them over the marinara in an even layer.

Once cool enough to touch, scoop the spaghetti strands out of 2 of the squash halves and store in an airtight container.

When all of your squash is scooped out pour your sauce into the casserole dish as well and stir to combine.

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

Scoop out the rest of the squash and set aside in a large bowl.

Scoop out the seeds with a spoon, and poke the squash flesh with the tines of a fork.

Remove from oven and scoop out the inside of the squash.

Scoop out the seeds from the inside of your squash halves.

Observations of the pumpkin effort would include scooping out the squash flesh and using the liquid inside to drizzle over the serving for added flavor.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

After the squash cools and I take out the «meat» let it cool, add a few scoops of salsa and black beans and you're good to go!

1) First, halve your squash, scoop out the insides, brush with a bit of oil, salt and pepper it a bit, and then place face down on a baking sheet.

Scoop the flesh out of the skins of the butternut squash and place the flesh into a blender.

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.

Scoop out the seeds in the center of the squash and discard everything, like a pumpkin.

Scoop squash out of skin into bowl, and mash with fork.

Scoop seeds out of each half of squash.

You can cook the squash earlier in the day and scoop out all of the strands to use later.

Scoop out the seeds and pulp from the squash, and spread in an even layer on one of the baking sheets.

Step 3: Bake in a 400 degree oven for 40 minutes or until the «shell / skin» puckers and halves feel soft then scoop squash «meat» out of the shell

With any squash, if it's new or I'm in doubt about what to do with it, I usually slice in in half, scoop out the seeds (chop it into quarters if necessary) add a little oil to it and cook it at 425 ° for some period of time until I can poke easily into it with a knife or fork.

Scoop the squash mixture into a clean kitchen towel and squeeze out all the excess moisture (this is the most important step of the process, so don't skip it!).

Once they have sufficiently cooled, scoop out 1/2 cup of the butternut squash flesh and measure out 1/4 cup of the sweet potato flesh and put it in a dish towel and squeeze out as much excess liquid as possible.

Scoop the seeds out of the squash.

2 Tablespoons olive oil 1 small onion, diced 3 cloves of garlic, minced 1 medium sized butternut squash (I peeled the squash then cut it in 1/2 lengthwise, scooped out the seeds and cut each 1/2 in 1/2 again lengthwise.

Let the squash cool and the scoop the flesh out of the skin with a spoon.

Then scoop the squash out of the skin and into the soup.

The one used in the image above is a flatter bottom squash, so instead of cutting it in half and cooking the halves, you can slice off the top, scoop out the inside, turn it over to bake and then fill the whole small squash.

After squash has cooled (or before, because you're starving and don't want to wait and end up burning your fingertips like me), scoop out flesh into a large bowl and add egg, coconut flour, cinnamon and a dash of salt.

Using a spoon, score and scoop out some extra flesh from the length of the squash.

-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper

squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise + seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup chopped toasted nuts of your preference (I used cashews) 3 tbsp sesame seeds (toasted, raw, whatevs) chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt + pepper

Scoop out inside of squash halves.

For the filling: 1 butternut squash, cut in half lengthwise, seeds scooped out 2 small yellow onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt

Step 3: Bake in a 400 degree oven for 40 minutes or until the «shell / skin» puckers and halves feel soft then scoop squash «meat» out of the shell

Scoop out the flesh of the squash and add it to the soup pot.

To make your own puree, cut a pumpkin (or your favorite type of squash) in half, scoop out the seeds, sprinkle with water and bake for about 40 minutes or until tender.

I then slice the rest of the wide part of the squash in 4 - 5 inch circles (see below) and scoop out the seeds.

Cut pumpkin or kabocha squash into halves and scoop seeds out of the middle.

Using a spoon, scoop out the seeds of the squash and discard.

Once cool enough to touch, scoop the spaghetti strands out of 2 of the squash halves and store in an airtight container.

Cut vegetables in half, scoop out seeds from squash and bake in a 400 degree oven for about an hour, or steam them (in the case of carrots and beets) for 20 to 25 minutes.

Though most gourds are not edible because of their bitter taste, some of them are less commonly used for culinary purposes, such as the deep orange «turban gourd», which is scooped out like a squash, stuffed with yummy ingredients, and heavily seasoned for flavor before roasting.

Scoop cooked and cooled butternut squash out of its skin and place in a large food processor or high - speed blender (I recommend using a food processor unless your blender has a tamper stick like the Vitamix does).

Scoop the seeds out of the centre of the squash.

Slice the tops off of each acorn squash, and scoop out the seeds with a spoon.

i'm thinking of just roasting the havles of squash then scooping out the mushy stuff and plopping it into the pot....