Slice
the squash crosswise into 1/2 inch thick slices.
This will make the squash easier to slice.Next, cut
the squash crosswise into 2 pieces at the neck of the squash to reveal the seeds.
Scrape
squash crosswise to pull strands from shells into a medium bowl; discard shells.
Slice
the squash crosswise 1 inch thick; scrape out any seeds.
Not exact matches
If you cut it the opposite way (
crosswise) then the strands of spaghetti
squash are longer and are easier to remove.
Cut the ends of the delicata
squash and then cut in half
crosswise.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer
squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half
crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
1 large butternut
squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced
crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Cut each zucchini and
squash in half
crosswise.
1 medium delicata
squash (about 1 pound), halved lengthwise, or 1/2 acorn
squash (about 1 pound), quartered, seeded, cut
crosswise into 1/2» - thick slices
Cut
squash in half
crosswise where the neck and body meet.
1 large butternut
squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced
crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Choose medium or large
squash, trim the ends, cut them in half
crosswise and run them through the skinniest blade on the spiralizer to produce noodles that are the perfect size for a light salad.
Cut your
squash in half
crosswise, at the curve where the neck meets the rounded base.
Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut
squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced
crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued
If you can't find the
squashes here, try small zucchini and slice them
crosswise.
Cut the
squash in half
crosswise; peel and trim it, and scoop out the seeds.