Weekly Menu: Winter Squash

standard October 24, 2016 Leave a response

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While I don’t get the whole pumpkin spice craze, I do enjoy my share of pumpkin-based foods this time of year. However, there are so many more winter squash variations that are just as delicious, plentiful, and full of nutrition. Here’s a roundup of my favorite squash and recipes that feature each. And don’t worry if you can’t find one of these in your local grocery store. Most can be substituted for each other if needed!

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  1. Butternut: Butternut Spice Risotto
  2. Acorn:  Acorn Squash Burgers with Cranberries and Pecans // NY Times Cooking
  3. Delicata: Delicata Squash Bake with Tahini Sauce // Minimalist Baker
  4. Kabocha: Vegan Kabocha Squash Lentil Curry // Lemons & Basil
  5. Pumpkin: Pumpkin Dal 
  6. Buttercup: Rustic Three Squash Soup // Healthy Happy Life
  7. Hubbard: Vegan Hubbard Squash Pie // At the Immigrant’s Table
  8. Spaghetti: Creamy Avocado Spaghetti Squash // Oh She Glows
  9. Carnival: Stuffed Sage Carnival Squash // Produce on Parade
  10. Sweet Dumpling: Sweet Dumpling and Delicata Squash Chili // Coconut & Lime

Have a delicious week!

Spaghetti Squash & Pear Salad

standard September 3, 2014 Leave a response

This lovely salad came about almost by accident. I was planning on Wednesday salads to be lettuce-based. I had a head of sweet butter lettuce in my CSA, loads of veggies to play with. Then I realized I had no idea what to do with the lone spaghetti squash in my box. After rethinking everything, I decided to roast it, put it in a bowl and go with where my inspiration took me. A little taste-testing and tweaking produced this fresh, hearty, yet light bowl of goodness. It is even better 24 hours later after its chilled and the flavors have had time to meld together.

086114Spaghetti Squash & Pear Salad

Serves 1.

Print-Friendly Recipe

Ingredients:

  • 1 small spaghetti squash
  • 1 tsp coconut oil
  • 1 T hemp seeds
  • 1/2 asian pear, chopped
  • 1/4 c fresh parsley
  • 1 T almonds, chopped
  • 1/4 jalapeno, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 tsp hemp oil
  • 1 tsp apple cider vinegar
  • Salt and pepper, to taste

Steps:

  1. Preheat oven to 350 and line a baking sheet with parchment paper. Slice squash in half lengthwise and remove seeds.
  2. Brush each side of the squash flesh with coconut oil and sprinkle with salt and pepper. Place skin side up on the baking sheet and bake for one hour, or until soft.
  3. While squash cooks, combine hemp seeds, pear, parsley, almonds, jalapeno, cumin, and coriander in a medium bowl.
  4. Remove squash from the oven and let cool slightly. Scrape flesh out of skin with a fork, and add to pear mixture. Combine well, adding oil, vinegar, and salt and pepper to taste.
  5. Grab a fork and enjoy!

Nutrition:

Per Serving: 387 kcal, 41 g carbs, 22 g fat, 11 g protein, 477 mg sodium, 18 g sugar

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Squash Spaghetti

standard January 22, 2012 2 responses

Spaghetti squash has always intrigued me, but I’ve been too scared of trying to figure out how to prepare it. I’d seen a few recipes recently that made it seem easy to cook, so I finally caved in and bought one during last week’s grocery trip. My goal was to make spaghetti with it, just for fun.

Spaghetti Squash with Tempeh Marinara

Serves 4.

Print-Friendly Recipe

Ingredients:

  • 1 spaghetti squash
  • 2 garlic cloves, minced
  • 1 T olive oil
  • 1 T dried parsley
  • salt and pepper, to taste
  • Double batch of Tempeh Marinara Sauce

Steps:

  1. Roast the whole squash in the oven at 375 for 45 min – 1 hour, until the skin softens and turns brown. Pray it doesn’t explode in your oven. 🙂
  2. Let the squash cool while you prepare the tempeh marinara.
  3. Cut the squash in half lengthwise and scoop out the seeds. Scrape squash with two forks to pull the strands off the skin.
  4. Saute garlic in olive oil until soft. Add squash, parsley, and salt and pepper, to taste. Toss together over low heat, letting the flavors blend together.
  5. Serve as you would regular spaghetti noodles, topping with marinara sauce. Sprinkle a teaspoon of nutritional yeast on top, and enjoy!

While roasting the squash, I heard a loud pop right before the timer was set to go off. The skin on my squash had sliced right open, exposing all the stringy flesh to my oven. Thankfully the pan took the brunt of the explosion rather than the oven. I would recommend checking and turning the squash every 20 minutes or so, to ensure even cooking. You can also cut the squash in half before you roast it, but the skin is much easier to cut through once its been cooked.

The squash is slightly sweet but not overly so. And it keeps a crisp texture instead of the mushiness you’d expect from cooked squash. The acidity of the sauce helps balance the sweetness. I might actually prefer this over real pasta!