Sentences with phrase «squash bowl for»

When I visited my family in the UK several years ago, I cooked this toasted coconut, bulgur and butternut squash bowl for dinner.

Not exact matches

For each serving, place about a cup of squash on a plate or pasta bowl.

Originally posted over a year ago, I used store bought pesto for these spaghetti squash pesto chicken bowls, and the pictures were terrible.

While the zucchini and squash are grilling, whisk together the lemon juice and olive oil, along with a little black pepper, in a bowl that will be big enough for the vegetables.

And bonus points for acorn squash, which are already shaped like little bowls (and I do love foods in bowls), ready to hold a heaped serving of healthy vegetables.

This elegant and smooth squash soup recipe gives you more than your daily quota for vitamin A in just one bowl.

Nutrition Highlights: Summer squash (zucchini and yellow squash) make the perfect low cal low carb base (only about 20 cal per cup) for a veggie noodle bowl.

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

If your squash shells are suitable, you can serve your soup using the shells as a bowl (small sugar pumpkins work well for this task, as well).

2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing pizza 1-1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated

For example, butternut squash soup looks great in cobalt blue bowl because of the contrast.

I came across this recipe from Carrots and Cake for a fruit, squash and nut butter breakfast bowl.

- 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.

Bring to a bowl and then let simmer for 30 minutes until the squash is fork tender.

A big bowl full of this hearty goodness will squash your «hangries» and fuel you up for whatever adventures you've got coming up — whether that's just some causal mechanical bull riding or running roughshod right over a marathon goal (speaking hypothetically, of course).

Remove to a bowl and set the baking sheet aside - you'll need it again for the squash.

While waiting for the squash to bake, combine cranberries and raisins in a bowl with 1 cup of boiling water.

Spaghetti squash is also great to make ahead of time and have the noodles stored in a bowl in the fridge to easily grab and reheat for a quick healthy meal!

If you're in a pinch, you can substitute one 15 - oz can of pureed pumpkin for the one pound of winter squash (simply heat the pureed pumpkin gently on the stove - top in a glass bowl over boiling water before adding to the food processor with the rest of the ingredients).

Scoop squash flesh into large bowl; discard shells or use for serving, if desired.

It can be used in many dishes including: roasted butternut squash salad, apple roasted beet salad, sweet quinoa bowl, or as a dipping sauce for kale chips, or broccoli bread.

2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)

I made an utterly mouthwatering dinner today based on a recipe on The First Mess (spaghetti squash noodle bowl with lime peanut sauce), although I swopped out the squash for what I had in the house (orange sweet potatoes and carrots).

If you make a hearty option like a bean soup or chili, serve on a sweet potato, in a grain bowl, or over spaghetti squash for some diversity.

For the last couple weeks I've been admiring the bowl of squash and gourds sitting on my counter.

A bowl of Summer Squash Soup or a couple of Chanterelle Tacos make for a light and healthy lunch, and for dinner, there's Pomegranate - Glazed Eggplant with Tempeh, Black Sesame Otsu, or the aptly named Weeknight Curry.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Perhaps I should have cooked them a little less, but it didn't matter / In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoa.

Coming back home in the cool, crisp weather seemed like a good excuse for a bowl of Smoky Turkey Chili and a side of this easy spaghetti squash recipe.

If you, too, are squash rich, try grilled zucchini in general (so easy, and no pre-draining required), and for a unique twist on soba or rice noodle dishes, give this grilled zucchini noodle bowl with yummy veggie toppings and peanut sauce a whirl.

Put hot drained vegetables in a large bowl and use a stick blender to chop and blend the onions carrots and squash until they are the consistency of coarse baby food (in fact, if you have a baby, take some out at this point and reserve for baby).

Sprinkle a generous amount of salt over the squash and mix together, let sit in the bowl for about 15 minutes.

Sometimes I'll just sub it for pasta and make big spaghetti squash and shrimp bowls.

Butternut squash works wonderfully with Thai ingredients and makes for a big bowl of comfort.

I swapped the kale chips for baby spinach that I wilted in a pan, and the grain and butternut squash bowl still tasted wonderful.

As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open - faced sandwich, with the coconut kale on the side.

5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v

A pulled squash slider appetizer (a veg version of a pulled pork sandwich) was deconstructed and placed in bowls for us.

-LSB-...] a low - calorie spin on spaghetti, consider this squash noodle bowl recipe, which calls for kale, broccoli, and sesame seeds.

Toss winter squash with some gochujang (Korean hot pepper paste) and roast for a flavorful grain bowl topper.

-- Because who uses a bowl for pasta when they can use the squash as a container?

The squash will be too hot to handle right out of the oven, so allow it to cool for 10 minutes before using a fork to gently remove the strands into a bowl.

-LSB-...] Brunch for this photo included a simple side salad with a balsamic vinaigrette dressing and a bowl of roasted butternut squash puree.

Older babies will be happy to hold the stick — for younger babies, simply squash the banana pops up in a bowl and feed them to baby from the spoon.

Stuffing acorn squash with kale, mushrooms and quinoa make for an elegant display and complete gluten free and vegan meal in one bowl, or rather, squash!

In the same medium sized bowl used for the squash, mix vanilla, honey, coconut oil, and eggs together and set aside.

Nutrition Highlights: Summer squash (zucchini and yellow squash) make the perfect low cal low carb base (only about 20 cal per cup) for a veggie noodle bowl.

This simple and nourishing winter vegetable bowl is filled with hearty root vegetables, winter squash, spinach, and a zesty garlic - tahini sauce for the healthiest lunch or dinner, ever.

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

Butternut squash works wonderfully with Thai ingredients and makes for a big bowl of comfort.