Delicata Squash With Orange & Pistachios
1 tablespoon extra-virgin olive oil
2 shallots, halved and sliced, no shallots just use onions
1 large delicata squash or other winter squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
1 teaspoon orange zest
3/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped salted pistachios or other nut of choice
Instructions
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.
WebMD Recipe from EatingWell.com
Squash & Leek Lasagna
WebMD Recipe from EatingWell.com
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna.
We are not lovers of cream sauces so I make this with a tomato based pasta sauce. Tamara
10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large leeks, or 5 medium; pale green and white parts only, thinly sliced and washed thoroughly; about 6 cups
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon nutmeg, freshly grated
1/2 teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater (other winter squash work just as well or as a mix)
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
1/4 cup toasted pine nuts
Instructions
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving.
Spaghetti Squash and Cucumber Salad
Ingredients
1 spaghetti squash, halved and seeded
8 ounces tomato, chopped
6 ounces pitted kalamata olives, halved
2 cucumbers – chopped
1 small red onion, sliced thin
1 clove garlic, minced
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Spaghetti Squash Noodles with Thai Peanut Sauce
4 cups cooked Spaghetti Squash (about 1/2 a large squash)
1/2 cup light unsweetened Coconut Milk
1/2 cup natural, crunchy Peanut Butter
1 tablespoon Thai Red Curry Paste
1 tablespoon Soy sauce or gluten free Tamari
2 tablespoon Fish Sauce
2 teaspoons toasted Sesame Oil
pinch of ground Ginger
pinch of ground Cinnamon
pinch of ground Black Pepper
a few drops of liquid Stevia or Honey to taste
1/2 cup chopped Green Onion
1/2 salted Peanuts, chopped
Garnish
handful of chopped fresh Cilantro, extra chopped Peanuts, extra chopped Green Onion, unsweetened Coconut Flake
Prepare Spaghetti Squash
There are two ways to do this:
Bake
Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Microwave
Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
Sauce
Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
Don’t forget to top your bowl with extra nuts, toasted coconut, cilantro and Sriracha sauce or hot chili oil!
Spaghetti Squash with Black Beans and Lime
1 medium spaghetti squash
drizzle of fruity extra virgin olive oil, as needed
sprinkle of cumin and good chili powder, , to taste (I added a sprinkle of minced garlic, as well)
splash of water, as needed
cubes of goat cheese or feta, (leave out for vegan)
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears fresh corn, kernels cut off [or try a red bell pepper, diced]
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14 ounce can black beans, rinsed and drained well
2 whole roasted green chilies, mild or spicy, seeded, chopped
1 lime - for zest, and juice
sea salt and ground pepper
extra virgin olive oil
cumin and chili powder to taste
pine nuts or pumpkin seeds, toasted
fresh chopped cilantro
lime wedges
Instructions Preheat the oven to 400 degrees F.
Halve the squash lengthwise and place cut side up in a roasting pan. Season the squash with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.
When the squash is done, remove it and let it cool.
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.
When the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.
If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season the mixture with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chilies. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.
Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.
Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
