Sentences with phrase «squash sauce adds»

The butternut squash sauce adds a colorful, savory - sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein.

Not exact matches

Once the butternut squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a hand blender until smooth — adding a splash of water if you want a thinner sauce.

The second time around, I recycled the leftover sauce, lentils and another portion of our massive napa cabbage, and added yellow summer squash (zucchini), carrots, more onions, and chives.

I have added squash to DS pasta sauce before to get hi to eat it up.

The reason I thought I'd add this was because the pureed squash gives it a thicker sauce when finished.

They do have a light squash taste, but will perfectly absorb any sauce and flavors you add to them.

My butternut squash red enchilada sauce adds a nice flavor to the chicken, and I added seasonally available kale from my CSA share.

Add the remaining squash and top with the remaining sauce.

Chop the reserved squash pulp and add it to the meat along with a few grinds of black pepper a few pinches of sea salt, the oregano, and the tomato sauce.

Then you're going to brown your chicken, add the butternut squash red enchilada sauce, and then towards the end of the cooking, you'll add in the chopped kale.

Add the cooked, drained pasta, bacon and butternut squash mixture to the sauce.

I will be honest with you, I was doubtful about how flavorful it would be the first time I made it because the sauce was thin and I wasn't sure that it would coat the chicken and the squash enough to really add to the dish.

Only tweaks I consistently make now are to 1) cook chicken in the oven while the spaghetti squash cooks (to avoid moving sauce in and out of pan) and 2) add a few generous spoonfuls of tomato paste in with sauce before adding squash.

For added flavor, mix up the syrup / sauce in advance and let the squash sit in the juices overnight in the fridge.

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

I left out any salt due to the soy sauce but you may want to add a little after the squash are cooked.

Then I added four cups of vegetable broth, four cups of peeled and cubed butternut squash, and one tablespoon of fish sauce for some extra umami.

Add butternut squash, vegetable broth, and fish sauce, and bring to a boil.

I add hemp hearts to my green smoothies and an added bonus to my vegan pesto sauce on my spaghetti squash.

Add a seasonal twist to your homemade red chile enchilada sauce by adding roasted butternut squash.

You can actually make this with real pasta and add the cooked pasta into the sauce at the same time that the spaghetti squash is added in the instructions.

This Sausage and Peppers Spaghetti Squash Casserole is as easy as cooking the Sausage and peppers together, simmering with marinara sauce for a hot minute, then the squash gets added and you top the whole thing off with a healthy amount of cSquash Casserole is as easy as cooking the Sausage and peppers together, simmering with marinara sauce for a hot minute, then the squash gets added and you top the whole thing off with a healthy amount of csquash gets added and you top the whole thing off with a healthy amount of cheese.

Adding roasted butternut squash to red enchilada sauce is just such a brilliant idea, Michelle - I think I could eat this sauce straight up!

I added: 1 squash sliced thin 4 mushrooms sliced thin 1 tablespoon sriracha sauce

Due to other feedback below, I roasted the squash, added the ricotta mixture to the squash as filling (as you would for a squash ravioli) and then topped it with a basic red sauce and parmesan topping.

Rosemary and garlic go great with butternut squash, so I added some of those in my sauce too.

The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste

Add the squash, terriyaki sauce, water, chicken stock, cinnamon, bay leaf, and vanilla and cook, uncovered, for 20 minutes.

What started out to be butternut squash mash «potatoes» quickly turned into a delicious sauce as I kept adding more coconut milk and realized it started looking like a creamy dressing.

If you have any kind of squash around (acorn, butternut, pumpkin) add some coconut milk and make yourself one healthy dip / sauce that you can enjoy with a smile!

Combine with corn and cooked quinoa reserving a bit of the cashew sauce to add atop the squash later.

Peas add color and pop, while the butternut squash and cashews create a super velvety sauce.»

Another fave is turkey bolognese (jarred sauce plus ground turkey, add grated carrots to fortify for youngsters) over roasted spaghetti squash.

(NOTE: If you add the butternut squash at the beginning it will be very soft - in fact a portion of it seems to disintegrate into the sauce - by the time the meat is done cooking.

In the sauce I added paprika and cayenne, and had some butternut squash so cooked and pureed that into the sauce too.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Made this tonight mostly following the recipe (without added water), but added a cooked spaghetti squash and a handful each of mushrooms and spinach, plus upped the sauce to 14 oz.

Add the squash, salt, spices, hot sauce, and ginger.

Dress them up with a sprinkle of cheese, add them to risottos or even top with tomato sauce (as with spaghetti squash), or bake with cinnamon, butter, and honey for a sweeter, lighter flavor.

Add pasta to skillet with squash and sauce and toss to coat.

You can even add our Butternut Squash Sauce for an extra added flavor!

Add the mashed banana, butternut squash puree, coconut oil, maple syrup, vanilla extract and apple sauce and whisk until well combined

First we sautéed zucchini, yellow squash, bell pepper, cherry tomatoes and garlic in vegetable broth, then added pasta sauce and simmered that for about 20 minutes.

Lay down another layer of noodles perpendicular to the first, then add the squash, onion, and sauce; repeat.

I was supposed to have butternut squash with creamy tofu marinara, but since Kyle polished the sauce off, I just added daiya and some greens to the squash and called it a day.

I added 2 Tablespoons of your wonderful sauce to my 1 1/2 c. of spaghetti squash, topped with some green onions and other veggies I had in the fridge.

The sauce taste delicious, can't wait to add the lemon zest and have over the spaghetti squash.

Add lentils and 1/4 cup green chili sauce (or salsa) to squash noodles and mix with fork until combined.

to serve, on plate or bowl, add in the spaghetti squash or pasta, top with sauce, garnish with chopped parsley and then grated parm.

I added cherry tomatoes while the sauce was simmering and once they were warm, squashed them up.