Sentences with phrase «squash flesh from»

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Scoop the acorn squash flesh from the skin (equals about 3 cups) and add to a food processor, along with 1 cup of hot liquid from the soup.

Remove squash flesh from the skin.

Not exact matches

After you've fully removed the guts from the squash, use a fork to poke a few holes in the flesh.

Spaghetti squash is a variety of winter squash, which when cooked, the flesh falls away from the fruit in strands like spaghetti.

When squash is cool enough to handle, scoop flesh from skin with a spoon and mash in a large bowl.

To make the butternut squash mash, scrape all the flesh from the rind into a large bowl or food processor.

Allow the squash to cool completely, then scoop all the flesh away from the skins and place in a blender with the other filling ingredients.

The ingredients call for a peeled squash so the ribbons should come from the flesh and not skin.

Once cool enough to handle, scrape the flesh from the squash and discard the skins.

Using a spoon, carefully scrape the cooked flesh from acorn squash; transfer to pot of cooked rice and reserved cooking liquid.

Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)

Remove from oven and allow squash to cool a bit, then use a fork to remove the flesh.

Used a mystery squash with a dark orange flesh which I cut in half and roasted to take advantage of the oven already in use, doubled the lemon grass, used a quart of home made chicken stock from the freezer, and zipped up the whole thing with a hand blender right in the pot.

Once the spaghetti squash is done, remove from the oven and scoop out the flesh.

Now, using a fork, scrape the flesh of the squash away from the skin with a raking motion.

Remove squash from oven and rake a fork across the flesh to create spaghetti - like noodles.

Once cool, use a fork to scrape all of the flesh from the squash skins and set aside, discarding the skins.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

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

Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups.

The interesting thing is that the rice or couscous cooks in the squash using only the moisture from its flesh.

Scoop out flesh from the butternut squash and blend in a food processor or high power blender with the remaining ingredients.

Scoop flesh from squash into processor; puree until smooth.

Remove the flesh from the squash with a spoon.

Once squash has been removed from the oven and slightly cooled, scoop out the roasted flesh and transfer into the simmering soup base.

Scrape the flesh from the squash rind and separate the strands with a fork.

Add peeled, diced winter squash to soups or stews, grill chunks on metal skewers or scrape the cooked flesh from a boiled, steamed or roasted squash and serve mashed or pureed.

Scoop out the flesh from the squash and place in a bowl.

Spoon flesh from squash into skillet; stir to combine.

Remove from oven, turn squash pieces cut side up and scoop out the soft cooked flesh.