Spaghetti Squash
is a fun winter squash that the kids just mike like-it is like the
butternuts, pumpkins or acorn squash except that when it is cooked and
opened it is like spaghetti strands. Be sure to puncture the squash in at
least a few places before baking in the oven or it will explode like a
potato. Bake at 350 degrees for about 1 hour when tested with a knife and is
easy to poke it is done.
1-tablespoon olive oil
1 ½ cup chopped onion (or leeks)
1-½ cups chopped red bell pepper
1 garlic clove, minced
2-tablespoon chili powder
½ teaspoon ground cumin
4 cups cubed peeled wither squash
3 cups cooked pinto beans
1 ½ cups water
1 cups frozen whole kernel corn (try using the fresh)
1-teaspoon salt
1 -can crushed tomatoes un-drained (14.5 oz)
1 -can chopped green chilies un-drained (4.5 ox)
¾ cup crumbled queso fresco (3 ounces)
6 lime wedges
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper,
and garlic, cover and cook 5 minutes or until tender. Add chili powder and
cumin, cook 1 minute, sitting constantly.
Place onion mixture in a 5-quart electric slow cooker. Add squash and next 6
ingredients (through chili). Cover and cook on LOW 8 hours or until
vegetables are tender and chili is thick. Sprinkle with cheese, serve with
lime wedges.
2 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed winter squash (butternut, acorn, etc...)
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
1/4 cup dry white wine (optional)
1/2 cup light cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 tablespoons chopped chives
1.Melt butter in a large pot over medium heat. Stir in leeks and onions, and
cook until the onion softens and turns translucent, about 5 minutes. Add
potato, squash, carrots, apple, and chicken stock. Bring to a boil, then
reduce heat to medium-low, cover, and simmer until the vegetables are soft,
about 20 minutes.
2.Carefully puree the soup in batches in a blender, or use a stick blender
to puree the soup right in the pot. Once the soup has been pureed, return it
to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper;
simmer gently for 5 minutes. Ladle into bowls and garnish with chopped
chives.
12 ounces angel hair or linguine pasta
3 tablespoon olive oil
1 onion or leek cut into small wedges
2-3 garlic cloves minced
2 tablespoons balsamic vinegar
½ cup chicken or vegetable broth
4 cups cooked winter vegetables such as parsnips, rutabagas, winter squash,
beets, broccoli, cauliflower, cabbage, and kale cut into bite size pieces
2 tablespoons chopped oregano
3 tablespoons chopped Italian parsley
Salt and pepper
6 ounces cheese such as feta, goat cheddar or Jack crumbles or shredded
¼ cup grated Romano, Parmesan or Asiago Cheese
Cook the pasta according to package directions. Drain and place in a large
bowl. Meanwhile, heat the oil in a large skillet over medium heat, add the
onion and cook for 4 minutes or until almost soft. Add the garlic, vinegar
and broth. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
Add the cooked vegetables, oregano, parsley, and season with salt and
pepper. Simmer for 3 minutes or until heated through. Pour over the pasta,
top with the cheese, and toss to coat well. From Your Organic Kitchen
This is one of my favorite breads that I make!
3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin
3 ½ cup flour
2 teaspoon salt
1 teaspoon baking powder
2 teaspoons soda
½ teaspoon cloves
1-3 teaspoons nutmeg
1-3 teaspoons cinnamon
1-3 teaspoons allspice
2/3 cup water
Mix sugar and oil, add sugar, and stir in pumpkin. Mix flour, salt, baking
powder, soda and spices. Add alternately with water, Bake 1 hour at 350
makes 2 large loaves
1 small butternut or any other winter squash 1 ¾ pounds
1 tablespoon fresh grated ginger
½ teaspoon salt
2 tablespoons lemon juice-fresh
2 tablespoons cider vinegar
½ cup oil
1 medium curly chicory rinsed, dried and cut into slivers
1 large pomegranate, seeded or about 1 cup seeds
Peel off skin, halve squash and remove seeds. Cut into 2 inch sections . Cut
flesh into thin julienne strips. Drop into boiling salted water, return to
boil, then drain at once. Drop into bolw of ice water and drain. Spread on
paper towel to dry. Combine ginger, salt, lemon juice and vinegar in jar and
shake to blend. Add oil and shake again. Combine ¾ of dressing with squash.
Toss and refrigerate until serving time. To serve, toss remaining dressing
with chicory, add squash and pomegranate seeds and mix gently.
I don’t know why this should be the case, but this soup just tastes more
like pumpkin than you ever thought imaginable. My friend Krista put it this
way: “It’s as if you went out into the field, opened a pumpkin and just bit
into it”. It’s more civilized that that. Of course, but you get the
idea-this is the essence of pumpkin realized in your kitchen. Deborah
Madison-Local Flavors
Start with a sugar pie or French Cinderella pumpkin. Cut a lid off the top,
scoop out the seeds and fibers, and then rub the inside with sea salt. Set
the pumpkin in a bug ovenproof dish, such as a large Mexican cazuela, or a
roasting pan. You don’t want to take any chances with it collapsing over
your oven.
For a 5 pound pumpkin you’ll need approximately 2 quarts whole milk, half
and half, cream, or a mixture. Heat it with 15 large fresh sage leaves, 2
teaspoons sea salt, some freshly milled pepper, and 3 plump garlic cloves,
slivered. Pour the hot liquid into the pumpkin, lay a piece of foil over the
top, and set the lid on that (otherwise it’s likely to fall in.)
Put the whole thing in the oven, the temp set at 375. Cook for about 2 hours
or until the pumpkin feels soft when you press your finger against its side.
Remove it from the oven, set the lid aside, and carefully begin drawing the
cooked flesh into the hot liquid. If all goes well, meaning the flesh is
smooth and creamy and the sides don’t fall in, you can bring the whole thing
to the table just like this. If the flesh is stringy or the sides have caved
in, just scoop everything the liquid and flesh into a bowl or blender, then
puree. Taste for salt, stir in a handful or two of Gruyere cheese and
garnish with a little chopped Italian parsley.
If you want to play it very safe, use 2 pumpkins. Use one pumpkin to make
the soup in a pot, not the pumpkin itself. Hollow the other to use as a
container. You can bake it a bit first if you like, or just use it as a
tureen, uncooked.
2 ½ cups low fat milk
2 cups water
¾ cups pureed pumpkin
1 ¼ cups salt
1 ¼ cups polenta
¾ cups fresh Parmesan cheese
2 tablespoons cream cheese
1 tablespoon chopped fresh sage
¼ cup shaved fresh Parmesan
Bring milk and water to a boil in a large saucepan over medium heat. Add
pumpkin and salt, stir with a whisk. Reduce heat to low, and gradually whisk
in polenta, cook 1 minute or until thick. Remove from heat. Add ¾ cup grated
Parmesan, cream cheese, and sage, stir until cheese melts. Top with shaved
Parmesan, serve immediately
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1 spaghetti squash, about 3 pounds punctured
1 cup grated Gruyere
2-4 tablespoons butter
¼ cup chopped parsley with 1 garlic clove
Salt and pepper
Preheat the oven to 375degrees and bake the squash unit the flesh is
yielding and soft, an hour or more. Slice the squash in half and scrape out
the seeds. Now drag a fork through the flesh, pulling the strands apart.
Toss them with the parsley, cheese and butter. Season with salt and pepper
and serve
Serve spaghetti squash with any of the mushroom ragouts or with Sautéed
Mushrooms with Garlic and Parsley. Season the squash with butter or olive
oil, salt and pepper, then mound it on a platter and surround with the
mushrooms. Toss before serving.
3 tablespoons butter
¼ cup olive oil
3 large red beets, peeled, each cut into 6 wedges
2 tablespoon chopped fresh thyme
2 tablespoons chopped summer savory
8 large shallots peeled halved
3 large golden beets, peeled, each cut into 6 wedges
2 acorn squash, halved seeded cut into 6 wedges
2 medium turnips cut into 6 wedges
2 large parsnips cut into 6 wedges
1 large rutabaga cut into 6 wedges
12 garlic cloves
Melt butter with olive oil in saucepan. Combine all of the ingredients into
a baking dish coat with the butter mixture and roast for 60 minutes or until
tender, turn occasionally during that time.