Sentences with phrase «seeds out of the squash»

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

Scoop the seeds out of the squash.

Not exact matches

Hi Holly, I found using 2 butternut squashes wasn't enough when you diced them up because you have to take out all of the seeds — so 4 seemed to do the job very well!

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

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

Remove the seeds and use a fork to scrape out the spaghetti - like strands of squash.

Remove the ends of the squash and chop down the centre, scrape out the seeds and place on a baking tray, bake for around 40 minutes until the squash is tender.

- 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.

Cut open, remove seeds with a spoon, then using a fork pull the strands of spaghetti squash out and into a bowl.

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.

1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil

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

Scoop seeds out of each half of squash.

Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face - down with 1/4 cup of water.

I hate to waste food (and my dad gets mad if I do) so i tried roasting the seeds of all different squashes and it comes out great!

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

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.

I added 2 dates instead of stevia, little more liquid (for the chia seeds) and almond butter (out of coconut oil / butter)... I usually have an avocado pudding for breakfast (sometimes add squash) < 3

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.

You can get even more use out of your butternut squash and add a crunchy touch by saving the seeds.

-- 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

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

If you are dissecting a cucumber or squash, instead of removing the seeds you can try cutting the fruit lengthwise, counting the rows of seeds, and then slicing the fruit the other way to figure out how many seeds are in one row.

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.

And if you didn't get enough out of your squash already, you can toast the seeds for a tasty, crunchy snack.

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.

Halve all of the acorn squash and scrape out the seeds and stringy flesh with a spoon.

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.

You can get even more use out of your butternut squash and add a crunchy touch by saving the seeds.

You start out with flax seeds, blueberries, coconut milk or rice milk, carrots, zucchini, onion, beets, kale, shiitake mushrooms, butternut squash, broccoli, mixed greens, chia seeds, sunflower seeds, pumpkin seeds, broccoli with orange oil and lemon juice, pear, apple, citrus zest (orange oil or lemon oil), 1 teaspoon of brown sugar / honey / agave nectar per serving, and the spices / condiments listed above.

If you've never baked a spaghetti squash before, it's simple... you just cut in half, take out the seeds, and lie the cut sides down in a big baking dish, and then put about an inch of water in the bottom of the pan.

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.

As well as the painstaking «nitting» where you go strand by strand with a fine - toothed comb and pull the sesame - seed sized bugs out of the hair one by one and squash them.