2 cups of peeled, grated carrots (Here, you can
use yellow squash, zucchini squash or more apple and less carrot and visa versa) You CAN NOT alter the 2 cups though.
Hi Elizabeth, you can certainly
use yellow squash in place of the zucchini.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to
use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)
Use yellow squash or zucchini.
You can also
use yellow squash if you have it on hand.
sliced mushrooms (I used cremini) 1 cup diced red bell pepper (or roasted red pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini -
I used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
I used yellow squash and sweet pea pods for this one.
I used yellow squash and cooked the rice with a base of onions and garlic, then «toasted» the rice a bit, then added hot chicken stock.
Used yellow squash instead of zucchini — turned out pretty.
This spaghetti recipes
uses yellow squash and seasoned beef for a Paleo - friendly meal you'll want to make over and over again.
Not only was the original chocolate the best low carb chocolate muffin I've tried, but I've adapted this recipe into a kind of vanilla / white chocolate muffin, and a banana walnut chocolate chip by replacing the cocoa powder with Primal Fuel Vanilla and
using yellow squash to keep the color.
Not exact matches
I had some zucchini and
yellow squash around the house that I wanted to
use up so I decided to stew them with chicken.
This time around, I
used two zucchini, one
yellow squash, one red bell pepper, and one red onion.
Servings MetricUS Imperial Ingredients 1 medium sized
squash I
used butternut1 large sweet potato peeled and large dice1
yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...
The pumpkin that we
used was similar to a
squash, very bright orange on the outside but very lighter in colour inside, almost
yellow.
Monday I'll
use the second
yellow squash in kabobs.
I didn't have any
yellow squash or asparagus, but I did have some potatoes lying around and
used them instead!
We «re going to
use the second head of Romaine lettuce this weekend in an entree salad with the
yellow squash (shaved), the second tomato, the last cucumber (along with shrimp and corn and a sweet cilantro vinaigrette).
I also
used both zucchini and a
yellow squash I needed to
use up, and the recipe worked for the
yellow squash, as well.
I
used hot italian sausage, added zucchini and
yellow squash and all the other veggies you recommended.
Cut each
squash in half lengthwise then
use a spoon to scrap out the seeds and the darker
yellow strands that the seeds are attached to.
For the noodle bowls: 3 - 4 summer
squash (
yellow squash or zucchini work well) Toppings that I
used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red /
yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or
yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
I prefer to
use rice vermicelli for an authentic texture, but feel free to
use spiralized vegetables (like zucchini or
yellow squash), or sweet potato noodles, depending on your preference.
This sunshine - y
Squash Pie is the perfect plan, and you can use any type of summer squash you have in abundance like yellow squash, zucchini, patty pan or a mi
Squash Pie is the perfect plan, and you can
use any type of summer
squash you have in abundance like yellow squash, zucchini, patty pan or a mi
squash you have in abundance like
yellow squash, zucchini, patty pan or a mi
squash, zucchini, patty pan or a mixture.
I take the long shaped
yellow squash and slice them thinly with the skin on, melt butter, I
use Smart Balance margarine w / olive oil kind, in a large skillet..
Looking for a simple side dish to
use garden - fresh
yellow squash?
This idea is the perfect way to
use up leftover chicken, plus it's perfect for low - carb and gluten - free diets — and yes,
yellow squash would also work well.
I eliminated the eggplant and
used zucchini,
yellow squash, red &
yellow peppers.
I
used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices on top of the tomato base, without overlap, then peppers, then
yellow squash, then green zucchini and then another loose layer of peppers.
Or even sneak a few vegetables into their box by
using a perfectly sweet treat with hidden veggies in it like these
Yellow Squash Vanilla Cupcakes!
Anything we find at our local farmers» markets is fair game for the grill:
yellow summer
squash, Vidalia onions, cherry tomatoes, eggplant and even avocados (
use firm avocados)... you get the drift.
I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some
yellow squash I needed to
use.
I always have to
use my creative ideas to make it through
yellow squash and zucchini....
Deb's recipe said to
use crookneck, or
yellow summer
squash — which is what I
used.
I'm
using red quinoa (since that's what I had in the pantry) and adding some white mushrooms, fresh garlic, and
yellow squash.
I think I may
use zucchini &
yellow squash for added color.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz
yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 pound black beans, soaked overnight (or
use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I
used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut
squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
Other veggies that I have
used with success include: cabbage, brussel sprouts, summer
squash (zucchini and
yellow squash, and celery.
Use white, orange, or
yellow pattypan
squash for the most colorful skewers.
I came across this recipe while looking for ideas on how to
use the 12,454,656 pieces of
yellow squash that came from my garden.
Kay wrote, «We had this for dinner tonight
using homegrown eggplant, zucchini, and
yellow squash.....
(I
used onion, mushrooms, carrots, celery, red potatoes, zucchini, corn, and
yellow squash)
1 large spaghetti
squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small
yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I
used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar
Cut each
squash in half lengthwise and then
use a spoon to scrap out the seeds and the darker
yellow strands that the seeds are attached to.
I
used green zucchini and
yellow summer
squash, and combination of any
squash works!
Using a fork pull and fluff the spaghetti
squash to remove the gorgeous
yellow «noodles».
Question: I don't see Delicata
squash in my markets, can I
use zucchini /
yellow squash or should i
use more
squash - like ones, like acorn?
I have just found one of the best ways to
use up your stash of zucchini and
yellow squash... with my roasted zucchini and
yellow squash galette!