a good harvest
Blog Tools
Edit your Blog
Build a Blog
RSS Feed
View Profile
« November 2015 »
S M T W T F S
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30
You are not logged in. Log in
Entries by Topic
All topics  «
Crafts
Education and Values
Entertaining/Party
Garden
Harvest Hills Farm activity
Home Environment
Nutrition and food safety
Recipes
Sunday, 22 November 2015
Let's Squash This!
Topic: Harvest Hills Farm activity

Let's Squash this, right now!


If your last load from the garden looks something like a bunch of orange, green and yellow things--you have your hard squashes ready for winter. And you will likely need a couple of good ideas for those hard squashes: pumpkin, assorted winter squashes, spaghetti squash, etc.

 

Butternut and pumpkin soups are easy “go-to's.” Pumpkin pie is a classic. And you likely have some good recipes already for these. (Remember too that pumpkin is an excellent food for your dogs whenever they have a little dietary problem, cook them some pumpkin!)

I'd like to share two good recipes for using Spaghetti squash.

First, a quick inservice on cooking the squash. I favor poking a couple of holes in the squash with a skewer and baking it in the oven at 350 degrees for 40-60 minutes depending on the size. Bake it until the sides seem “un-firm” to pressure, not really “soft” but compressible to firm finger pressure. If you note, the squash is virtually impenetrable with a knife until it's cooked. After it's baked, you can cut the squash easily through the center. Allow to cool a little, so as not to burn your fingers, then scoop out the seeds. After the seeds are discarded (or saved for the chickens), the flesh comes out in typical spaghetti-like strands. You are then ready to use the cooked squash in your recipes.

You can also pat excess water from the squash and freeze in ziplock freezer bags for later use!

And remember you do not have to get tricky to have a wonderful vegetable dish. Cooked squash simply buttered and seasoned with salt, pepper and chopped parsley is a wonderfully clean, high fiber, healthy side dish!

 

 

 

Here's one recipe for Layered Spaghetti Squash Casserole--


You'll need a casserole dish, one roasted medium sized spaghetti squash, a 16 oz jar of tomato OR Alfedo pasta sauce, 8 oz. Mozzarella cheese.


  1. Butter a casserole dish

  2. Place cooked, and patted dry, spaghetti squash on the bottom

  3. Top with ½ of the pasta sauce and 4 oz. mozzarella cheese.

  4. Repeat with a layer of spaghetti squash

  5. Repeat with remaining pasta sauce and cheese.

  6. Bake at 350 degrees about 30-40 minutes until fully heated through and cheese is melted.


Another Option for Spaghetti Squash might be to substitute it for bean sprouts in EGG FOO Yung.

Who doesn't love a healthy version of this classic Cantonese dish?

 

 

 

Here's a quick version of EGG FOO YUNG.

  1. Beat together 6 fresh eggs

  2. Add chopped Chinese vegetables -typically snow peas, carrots, green onion, green and red pepper, and optional diced small cooked shrimp.

  3. Add about 1 cup of cooked and dry spaghetti squash, which has been cut into smaller pieces.

  4. Heat olive oil with a little sesame oil in a skillet.

  5. Drop by ladleful and fry, turning once.

  6. Sprinkle with soy sauce or make a light gravy with chicken broth and cornstarch.



 

 


Posted by Karen at 18:24 CST
Updated: Sunday, 22 November 2015 18:32 CST
Share This Post Share This Post
Permalink

Newer | Latest | Older