Tag: squash

Spaghetti Squash Lasagna with Broccolini

By EatingWell Test Kitchen (eatingwell.com)

Total time: 1 hr 10 mins

 

INGREDIENTS

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

1 bunch broccolini, chopped (or just regular fresh or frozen broccoli)

4 cloves garlic, minced (amount is optional depending on how much you like garlic)

1/4 teaspoon crushed red pepper (optional)

2 tablespoons water

1 cup shredded part-skim mozzarella cheese, divided

1/4 cup shredded Parmesan cheese, divided

3/4 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground pepper

 

DIRECTIONS

  1. Position racks in upper and lower thirds of oven; preheat to 450 °F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 °F oven until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
  5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

 

Original recipe can be found at http://www.eatingwell.com/recipe/252696/spaghetti-squash-lasagna-with-broccolini/

 

Butternut Squash and Apple Bake

By: Laura Schoenfeld, MPH, RD (ancestralizeme.com)

Total time: 1 hour

 

INGREDIENTS

3 Tbsp butter or coconut oil

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp allspice

2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes (5-6 cups)

2 large Granny Smith apples, cored, cut into 1/2-inch cubes (2-3 cups)

1/4 cup maple syrup

1/4 cup chopped pecans

 

DIRECTIONS

  1. Heat oven to 400 degrees F.
  2. Melt butter or coconut oil in microwave (should take about 30 seconds or so).
  3. Place squash cubes in 13×9-inch glass or ceramic baking dish.
  4. Stir cinnamon, nutmeg, and allspice into melted butter/coconut oil. Add to the cubed squash; toss to coat.
  5. Cover with foil and bake for 20 minutes.
  6. In large bowl, mix cubed apples and maple syrup.
  7. Remove squash from the oven. Pour the apple mixture over the squash. Cover and bake for 20 minutes, or until squash is tender.
  8. Sprinkle chopped pecans into a dry (un-greased) skillet and cook on medium heat for about 5 minutes, stirring frequently. Allow pecans to brown slightly and become fragrant. Take off heat when fully toasted/browned.
  9. Remove squash and apple mixture from oven. Stir before serving and sprinkle with toasted pecans. Serve warm.

 

Original recipe can be found at http://www.ancestralizeme.com/recipe-butternut-squash-and-apple-bake/