Sentences with phrase «squash mixture into»

Scoop out the squash mixture into a patty about 3 ″ in diameter.

Scoop out the squash mixture into a patty about 3 ″ in diameter.

Drop about 1/4 cup of the squash mixture into the hot oil and slightly press down with a spatula, fry until slightly browned and crispy on each side, usually about 5 minutes per side.

Scoop the squash mixture into a clean kitchen towel and squeeze out all the excess moisture (this is the most important step of the process, so don't skip it!).

Spread the spaghetti squash mixture into an even layer in the skillet.

Scoop some of the tomatillo / squash mixture into the centre of a tortilla, and roll up.

Spoon squash mixture into the squash shells.

Not exact matches

When the rice is cooked, stir it into the pan with the kale and beans, season to taste, and then fill your squashes with the mixture.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

Made with a dreamy mixture of buffalo flavors and (you guessed it) my favorite Avocado Oil Mayo, we're twice - baking these spaghetti squash bowls into perfection.

Pour the mixture back into the spaghetti squash shells and bake for 30 minutes.

Spoon quinoa mixture into the acorn squash and garnish with some additional oregano and chopped hazelnuts.

But the recipe still worked out; the remaining unburnt jam had cooked down with the milk and sugar into a deliciously caramelized mixture of tender mashed butternut squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)

Make two or three small wells in the squash mixture and crack an egg into each.

Once your squash is removed into a bowl, add as much or as little of the coconut curry mixture remaining in your slow cooker and stir well.

Pour the olive oil mixture into the spaghetti squash and toss until combined.

When the butternut squash is ready, remove it from the oven and empty the chickpea mixture into the casserole dish and combine with the butternut squash.

When the squash, prosciutto and spinach are cooked, transfer them into the bowl containing the egg mixture and stir together.

- 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.

Scrape tomato mixture and any accumulated juices into bowl with squash.

Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above).

Spoon pasta mixture into an 11 x 7 - inch baking dish lightly coated with cooking spray; top with squash mixture.

Mix into the chard / spaghetti squash mixture.

Place the butternut squash into a blender, add in the onion and garlic mixture plus all the other ingredients.

Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion / chard mixture.

If the mixture is warm (from the squash), put in the freezer for a bit so it gets cold and is easier to form into balls.

Spoon mixture into squash halves and place face up on a baking sheet.

Spread the chicken mixture onto bread, cut crusts off and then into fingers or triangles with a sharp serrated knife (being careful not to squash the bread as you cut).

Formed mixture into roughly walnut size balls (36), placed on lined baking sheets and squashed down with a fork.

Mix in half the cauliflower to each squash boat, add 1/2 cup shredded cheese and 2 tablespoons of parmesan to each half and gently fold into the squash and cauliflower mixture.

Just before serving, sauté some onions, garlic and red bell peppers, then mix them with black beans, corn and enchilada sauce before scooping the mixture back into the shells of the squash.

Divide quinoa mixture into squash.

Pour the tomato sauce in to the slow cooker, around the spaghetti squash, and roll the ground meat mixture into balls and place them on the sauce.

I poured the tomato sauce in to the slow cooker, around the spaghetti squash, and rolled the ground meat mixture into balls and placed them on the sauce.

While mashed vegetables are still hot, add butter and grated cheese and mix thoroughly into hot squash mixture.

I would suggest instead of putting the spaghetti squash mixture back into the shells for baking, you could put them in mini casserole dishes and freeze individual servings They might be a bit on the watery side after thawed, but should still taste really good once baked!

Add this mixture into the squash slowly while the food processor is running.

Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture.

Spoon the crumble mixture over the fruit filling, making sure to smooth it down evenly and squash it into the sides of the bowl.

SCOOP half of squash into blender with half of apples and half of broth mixture.

Pour the liquid mixture into the Dutch oven and over the squash.

spoon the chicken mixture into the squash shells.

Spoon pasta mixture into an 11 x 7 - inch baking dish lightly coated with cooking spray; top with squash mixture.

Spoon mixture into squash halves.

Stuff it into the cooked squash and bake for 20 min or until the mixture is warmed through.

Ladle this mixture into the squash halves, about 3/4 of the way up.

2 pound yellow wax beans, or a mixture of varieties, ends trimmed 5 tomatoes, peeled, seeded, and coarsely chopped 1 yellow bell pepper, cut into 1 - inch strips 1 pound summer squash, cut into large pieces 3 tablespoons chopped fresh parsley 1 teaspoon lemon zest