Category: squash

Friday
January 14, 2011

Spaghetti Squash with Onion, Garlic, and Parmesan

spaghetti squash always makes a good winter meal. my sister and i were obsessed with spaghetti squash when we were teenagers. we used to make spaghetti and substitute squash for noodles- we would also add cottage cheese. it sounds gross but it was actually really yummy!

this looks like an easy meal to store leftovers for my toddler’s lunch!

INGREDIENTS
2 small spaghetti squash (about 3-4 pounds each)
4 tablespoons butter
4 cloves garlic, finely minced
1/4 cup minced red onion, or 2 large shallots, minced
1/2 teaspoon salt
1/4 cup chopped parsley
1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees. Pierce squash a few times with a sharp knife. Place on a baking sheet and cook for 1 hour. Let cool for 10-15 minutes.

Cut squash in half, lengthwise. Remove and discard the seeds and pulp. Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm.

In a large nonstick sauté pan, melt the butter over medium heat. Add the garlic and onion, cook for 3-5 minutes until soft. Add squash strands and mix thoroughly. Season with salt. Add the parsley and Parmesan and toss to combine. Serve warm.

The squash should have a slight crunch (al dente.)

recipe and photo from veryculinary.com

Categories: dinner, squash, vegetables
Thursday
December 9, 2010

Spicy Acorn Squash Soup

i have an acorn squash that has been sitting on my counter for almost a month and now i have something to make with it! (harper might really like this recipe too!)

INGREDIENTS
1 tablespoon olive (plus more for squash)
1/2 cup shallots diced
1 clove garlic
1/4 cup med-hot chili peppers
1 apple, peeled and diced (go for sweeter apples)
2 cups veggie broth (may need more)
1 large acorn squash
1 teaspoon red pepper flakes
2 teaspoons each fennel powder and paprika
salt and pepper to taste

Pre-heat oven to 400˚. Cut acorn squash in half, scoop out seeds, brush with olive oil, and sprinkle with salt and pepper. Place cut side up in the oven and let roast for 35-45 minutes until squash is soft and easy to scoop.

Right before squash is done, in a pot heat olive oil over medium low heat. Saute shallots, garlic and pepper until softened slightly. Add apples in and continue to cook for 2-3 minutes. Pour in veggie broth and add in fennel, paprika, and red pepper flakes.

Continue to simmer until apples have softened, about another 5-6 minutes. Once apples are ready, scoop out the acorn squash into the pot and stir. Once squash breaks down, you may need to add a little more veggie broth to get the soup to a better consistency.

Remove pot from stove and with an immersion blender (or a food processor), puree mixture until apples and squash are smooth. Return to heat and cook for 2-3 minutes more.

recipe and photo from naturallyella.com

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Categories: soup, squash, vegetables
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