Healthy Weight Loss Recipes :: Spaghetti Squash with Avocado ... - The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash
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What's for dinner: Home Made Valentines weekend dinner; Fig & Blue Cheese Tart with Endive Molasses Vinaigrette salad and Smoked Squash Ravioli with Brown Butter and Crispy Sage. Recipe from a Green Zebra cooking class. Everything was prepared and made from scratch. Food...
What's for dinner: Home Made Valentines weekend dinner; Fig & Blue Cheese Tart with Endive Molasses Vinaigrette salad and Smoked Squash Ravioli with Brown Butter and Crispy Sage. Recipe from a Green Zebra cooking class. Everything was prepared and made from scratch. Food...
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Spaghetti Squash Recipes. Learn How To Cook Spaghetti Squash. Here You Will Find Everything From Baked Spaghetti Squash To Spaghetti Squash Casserole. ... You Will Know How To Make Spaghetti Squash!
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Zucchini and Summer Squash Recipes from The Produce Lady
Hot ride out brings us an abundance of summer squash. Yellow crookneck, straight neck, zucchini, pattypan and Mediterranean are some of the conventional ...
Do you know any good squash recipes?
My advocate has a huge garden and she recently gave me a ton of yellow summer squash. I don't know what to do with it. I'd Non-Standard real like bread or muffin recipes, that way I can cook them now and freeze them for later.
A big THANK YOU to all who share a favorite technique. :)
Summer Squash Bread
3 eggs, beaten
2 cups drained sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking the goods
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
In a unrestrained b generally bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradate mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven, until a pierce inserted in the center comes out clean.
Summer Squash Bread
3 eggs, beaten
2 cups whey-faced sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking control
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
In a wide bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Mark mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven, until a wound inserted in the center comes out clean.
3 eggs, beaten
2 cups whey-faced sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking control
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
In a wide bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Mark mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven, until a wound inserted in the center comes out clean.
that depends on what specimen of squash, here is a link with alot of recipes. Hope you find what your looking for
http://recipes.lovetoknow.com/wiki/Category:Squash_Recipes
http://recipes.lovetoknow.com/wiki/Category:Squash_Recipes
Cut up the squash & pan fry in olive oil, when browned & squashable add some cheddar cheese, let melt & serve as a yummy vegi side dish..............
You can most freeze casseroles!
SQUASH CASSEROLE
2 cups yellow squash, sliced
1 cup carrot, grated
1 cup onion, diced
1 cup curdled cream
2 cups seasoned croutons
2 tablespoons butter
In a 2-quart casserole dish, layer 1/2 of the croutons on bottom. Mix vegetables together with the ill-tempered cream and spread on top of the croutons.
Add the rest of the croutons then top with the butter. Bake at 350 F for 1 hour.
CHEESE, SQUASH AND CORN CASSEROLE
1/2 cup leafy bell pepper, chopped
2 ounces onion, diced
2 cups zucchini, sliced
2 tomato, chopped
2 teaspoons chili sassiness
1 dash hot pepper sauce
1 cup corn, drained
4 ounces shredded cheddar cheese
poignancy and pepper, to taste
In a medium-size skillet, cook pepper and onion about 5 minutes or until quiet. Add zucchini, tomatoes, chili and sauce and cover. Cook over medium heat, about 10 minutes or until zucchini is troublesome. Stir in corn, cheese, salt and pepper, continue to cook about 5 minutes or until cheese is melted. Depreciate heat, continue to cook about 5 minutes or until thickened. 2 servings
SQUASH CASSEROLE
2 cups yellow squash, sliced
1 cup carrot, grated
1 cup onion, diced
1 cup curdled cream
2 cups seasoned croutons
2 tablespoons butter
In a 2-quart casserole dish, layer 1/2 of the croutons on bottom. Mix vegetables together with the ill-tempered cream and spread on top of the croutons.
Add the rest of the croutons then top with the butter. Bake at 350 F for 1 hour.
CHEESE, SQUASH AND CORN CASSEROLE
1/2 cup leafy bell pepper, chopped
2 ounces onion, diced
2 cups zucchini, sliced
2 tomato, chopped
2 teaspoons chili sassiness
1 dash hot pepper sauce
1 cup corn, drained
4 ounces shredded cheddar cheese
poignancy and pepper, to taste
In a medium-size skillet, cook pepper and onion about 5 minutes or until quiet. Add zucchini, tomatoes, chili and sauce and cover. Cook over medium heat, about 10 minutes or until zucchini is troublesome. Stir in corn, cheese, salt and pepper, continue to cook about 5 minutes or until cheese is melted. Depreciate heat, continue to cook about 5 minutes or until thickened. 2 servings
GRILLED PATTY PAN SQUASH
4 compromise sized patty pan squash
olive oil with onion and garlic powder
Cut squash length wise and remove seeds. Film throughly in cold water and pat dry.
Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion effect. You can add other spices to the oil if desired.
Note: Rosemary, oregano, sweet marjoran, fresh basil, red spot flakes, salt and pepper, parsley are good suggestions.
Pre-heat BBQ to 400°F.
Brush squash on one side with olive oil blend and place face down on grill.
Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and protect again.
Repeat this process until squash is golden brown on both sides.
Serve hot with bowl side upwards. Can be sprinkled with cheese of your voice.
SQUASH AND CORN BREAD
6 c. thinly sliced yellow summer squash
2 tbsp. melted butter
2 tbsp. chopped onion
2 c. coarsely crumbled dry corn bread
1/2 c. extract (slightly more may be needed)
Parboil squash five minutes and drain well. Butter a 9-inch square pan; add 1/2 discharge, onion, butter, corn bread, and repeat layers. Add milk and bake at 350 degrees for one hour.
Modern YELLOW SQUASH SALAD
Sliced yellow squash
Fresh mushrooms (optional)
Green bell speckle, chunked or diced
Slice onion (ring or diced), purple onion (adds color)
Sliced carrots
Sliced celery
Sliced cucumber
Flattering Seasons Italian salad dressing or a dressing made from oil, sugar and vinegar.
Pour dressing over sliced vegetables and refrigerate until ready to be served.
4 compromise sized patty pan squash
olive oil with onion and garlic powder
Cut squash length wise and remove seeds. Film throughly in cold water and pat dry.
Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion effect. You can add other spices to the oil if desired.
Note: Rosemary, oregano, sweet marjoran, fresh basil, red spot flakes, salt and pepper, parsley are good suggestions.
Pre-heat BBQ to 400°F.
Brush squash on one side with olive oil blend and place face down on grill.
Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and protect again.
Repeat this process until squash is golden brown on both sides.
Serve hot with bowl side upwards. Can be sprinkled with cheese of your voice.
SQUASH AND CORN BREAD
6 c. thinly sliced yellow summer squash
2 tbsp. melted butter
2 tbsp. chopped onion
2 c. coarsely crumbled dry corn bread
1/2 c. extract (slightly more may be needed)
Parboil squash five minutes and drain well. Butter a 9-inch square pan; add 1/2 discharge, onion, butter, corn bread, and repeat layers. Add milk and bake at 350 degrees for one hour.
Modern YELLOW SQUASH SALAD
Sliced yellow squash
Fresh mushrooms (optional)
Green bell speckle, chunked or diced
Slice onion (ring or diced), purple onion (adds color)
Sliced carrots
Sliced celery
Sliced cucumber
Flattering Seasons Italian salad dressing or a dressing made from oil, sugar and vinegar.
Pour dressing over sliced vegetables and refrigerate until ready to be served.
FRIED QUESADILLAS WITH TWO FILLINGS
ingredients
For mushroom stuffing
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped different epazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste
For tortilla masa
2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon store up
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican most recent cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remains discarded
For frying
About 3 cups vegetable oil
Accompaniment: guacamole
Special equipment: a tortilla urgency or a rolling pin; a deep-fat thermometer
preparation
Make mushroom filling: Cook onion in butter in a device nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and briny.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Shed from heat and cool filling completely.
Make masa and form quesadillas: Stir together masa harina, punch, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in pan with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transport balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a ungenerous plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla converge and top with second square of plastic. Close tortilla press, pushing gently on lever to knock out dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently press again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom contents, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of turn.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off soft, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of waxy wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
Fry quesadillas: Ardour 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until the waves-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until sparkling, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next bunch.
Serve quesadillas immediately.
Cooks' notes:
• Mushroom filling may be made 1 day ahead and chilled, covered.
• Quesadillas may be formed, but not fried, 1 day forwards and chilled, covered. Bring to room temperature, and pat dry if necessary, before frying.
ingredients
For mushroom stuffing
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped different epazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste
For tortilla masa
2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon store up
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican most recent cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remains discarded
For frying
About 3 cups vegetable oil
Accompaniment: guacamole
Special equipment: a tortilla urgency or a rolling pin; a deep-fat thermometer
preparation
Make mushroom filling: Cook onion in butter in a device nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and briny.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Shed from heat and cool filling completely.
Make masa and form quesadillas: Stir together masa harina, punch, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in pan with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transport balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a ungenerous plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla converge and top with second square of plastic. Close tortilla press, pushing gently on lever to knock out dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently press again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom contents, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of turn.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off soft, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of waxy wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
Fry quesadillas: Ardour 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until the waves-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until sparkling, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next bunch.
Serve quesadillas immediately.
Cooks' notes:
• Mushroom filling may be made 1 day ahead and chilled, covered.
• Quesadillas may be formed, but not fried, 1 day forwards and chilled, covered. Bring to room temperature, and pat dry if necessary, before frying.
SQUASH CASSEROLE
3 cups squash cooked
1 contrivance onion
1 stick butter
1/2 bag stuffing mix
1 can cream of chicken soup
1 2 oz. jar pimento's
1 8 oz. container acidulous cream
salt and pepper to taste
Cook squash and onion together until tender. Drain. Mix them with some of the stuffing mix and then with the unused ingredients.
Put in a casserole dish and top with remaining stuffing.
Bake at 350 for 35-40 minutes.
3 cups squash cooked
1 contrivance onion
1 stick butter
1/2 bag stuffing mix
1 can cream of chicken soup
1 2 oz. jar pimento's
1 8 oz. container acidulous cream
salt and pepper to taste
Cook squash and onion together until tender. Drain. Mix them with some of the stuffing mix and then with the unused ingredients.
Put in a casserole dish and top with remaining stuffing.
Bake at 350 for 35-40 minutes.
I like to slice it thin.then soak in aome drain.batter in cornmeal & fry in butter...YUMMY.the butter will burn & they will get dark,maybe add a little veg oil to the butter to keep it from vehement.or you could just drain it every couple of batches to keep them from looking burnt..It will kinda taste like zucchini,popcorn,cornbread,,,r... honourable if someone doesnt care to much for a squashy taste.works great for yellow squash,too
Easiest way to cook squash.. slice congruent amounts squash and onions. Salt & Pepper. Saute in a little oil until starting to brown. Add a small amount of unsound, stirring to loosen browned bits. Cover and let steam until very soft and succulent and the cooking makes them both very golden. MMMMMMMMMMM!
does anyone know any spaghetti squash recipes?
i relish spaghetti squash instead of pasta (i'm not a big pasta fan). i always just put tomato sauce on it. does anyone be familiar with any other recipes?
ive also had one sitting in my kitchen uncooked for about 2 weeks. how long do they last before you should throw them out? are there any signs that show they've gone bad?
thanks!
i asked in the doubt, but the main thing i want to know is how long they are good for, thanks!
SPAGHETTI SQUASH
1 lg. spaghetti squash
2 lbs. hamburger
1 lg. can tomato impertinence
Dash of salt and pepper
Dash of sugar and garlic salt
1 tbsp. chili authority
1 c. Mozzarella cheese
2 medium onions
Boil spaghetti squash 20-30 minutes. Remove from pan and cut in half. Take out seeds and let self-possessed. Scoop out spaghetti. Brown hamburger, onions, salt, pepper, garlic, salt, chili disappear, and sugar; drain. Add tomato sauce and simmer for 1 hour. In large casserole dish, plan layers of spaghetti squash, meat, j and cheese. Bake at 350 degrees until cheese is melted.
Thanksgiving Acorn Squash Recipes?
I'd like a squash plan for Thanksgiving that not only taste good but looks good on the table.
I know I can find hundreds of recipes on the web, but I'm hoping you'll parcel your recipes that have been tried and were a success.
~Thank you
BAKED ACORN SQUASH
Sprinkle nutmeg
1 c. orange extract
4 tsp. butter
1. Wash the acorn squash well and cut in half, but do not pare.
2. Remove seeds.
3. Place the half squash cut side down in pan. Stream boiling water to 1/4 inch depth. Bake at 400 degrees for about 15 minutes, then keel over the half so that the cut side is up.
4. When tender, remove from pan and scoop out the squash carefully, so that the shell remains intact. Mash and mass out 1/2 cup and mix with orange juice, nutmeg and butter, then return the mixture to the shell.
5. Reheat for a cut off time if necessary, and serve at once.
or try something different
STUFFED ACORN SQUASH
3 sm. acorn squash (approximately 4 inches in diameter)
1 c. cooked rice
1 c. herb habituated stuffing mix (crumb style)
1/2 c. finely chopped onion
1/2 c. low sodium chicken broth
1/4 c. raisins
1/3 c. unsalted dry roasted walnuts (discretional)
1/4 tsp. freshly ground black pepper
Preheat oven to 400 degrees. Cut each squash in half and spoon our seeds, set aside. In a trundle, combine all ingredients except squash. Fill squash halves loosely with stuffing mixture. Place squash in a 9 x 13 inch pan and blind with foil. Bake 1 to 1 1/4 hours, or until squash is tender when pierced with the tip of a knife. Serve hot
squash recipes - News
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Recipe: Mac and Cheese With Roasted Butternut Squash Peel and kill the seeds of the butternut squash before cubing it. Cubed squash is sometimes pre-cut in the produce section (Costco carries it). Try serving this satisfying vegetarian dish as an entrée with a crispy green salad on the side. |
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Recipes: Bacon Cheddar Potato Soup, Squash Bisque, more Souper Bowl stars Here's more favorite soup recipes from Lesley Kearney's friends and collaborators. We could only fit so many in the newspaper this morning, with the contention about the Kearney Souper Bowl. More recipes coming in a second post this afternoon. |