Sentences with phrase «squash in a pan of water»

Not exact matches

While the squash cooks make the quinoa, simply place it in a pan of boiling water (you need double the amount of water to quinoa)-- this should take about fifteen minutes to cook.

Slice squash in half, remove seeds, rub insides with a touch of salt and / or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

The water in the bottom of the pan is used to keep the peel and interior of the squash from drying out.

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

All you do is roast the spaghetti squash face down in a roasting pan (or baking sheet) with just enough water to line the bottom of the pan, for about 40 minutes.

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.

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.

Preheat the oven to 400 degrees F. On a sheet pan add the butternut squash cubes rinsed in a bit of water.

When the squash is in the oven, always keep a close eye on things to make sure that the syrup at the bottom of the pan doesn't burn; add a little bit more water, a few tablespoons at a time, if necessary.

From this point on, every time the squash goes in the oven, you'll always want to keep a close eye on things to make sure that the yummy syrup at the bottom of the pan doesn't burn; if you have to, add a few tablespoons of water to the pan, as and when necessary.

Step 2: Place an inch of water in a baking pan, then place squash halves «face» down in the pan.

I did use 2c diced butternut squash instead of pumpkin, mashed it in the pan, then added 1tsp cornstarch dissolved in 1/4 water (I thought the sauce too watery).

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.