Monday, August 19, 2013

Squash, Squash and more Squash

One of the most versatile produce items from my gardens, past, present and future has been the squash. With so many varieties, shapes and sizes the possibilities are endless really. But you might be asking yourself what to do with them? Here I have shared some of my own favorites and some links to my tried and true loves.

Spaghetti Squash
with Classic Meat Sauce 

  1. Cut squash in half and scrape out seeds.
  2. Place cut side up in roaster with enough water to cover bottom of the pan and cover.
  3. Roast for 45-50 minutes or until tender when poked with a fork.
  4. Cool slightly, break apart fibers with a fork to look like spaghetti strings.
Top with your favorite meat sauce and your meal is complete. Our children loved this one and could easily make it once a week.

Try this squash with salt, butter and parmesan cheese or with garlic shrimp with sea salted butter and parsley. You can pretty much top this with anything.

We have done butter chicken or this Thai Peanut Chicken recipe I've memorized and adapted over the years and is now a favorite for the whole family.If you'd put it on regular spaghetti then you could certainly put it on this garden favorite.

Another squash we like to use is Acorn or Butternut. Once cooked these have a similar sweet flavor and have interchanged them in more than one recipe over the years. My favorite is from Health-Bent's site and have made it so many times that I bet the recipe has morphed into something else altogether. A classic squash Lasagna.

How about a simple one dish skillet dinner? This one has limitless possibilities, but this is the usual combination for us.

Sausage (any you like)
Acorn Squash (butternut or sweet potato)
Onion, chopped
Peppers, chopped
Spinach
Eggs
Cheese, grated
Avocado, chopped

Cook up the sausage and onion. Remove sausage from the pan and let cool slightly. Add squash and enough liquid (water) to help cook the squash. Cut sausage into bite sized pieces and return to pan with any juices. Add peppers and cook until squash is almost done. Add spinach and make little "nests" in the mixture to break the eggs into. Finish cooking with lid on or in the oven. Top with cheese and avocado. We like to add hot sauce to our plates. Breakfast, lunch or supper, this one is a hit with everyone.


Here are some more links for you to try. We have and they are tasty and child approved.

How to Cook Squash
Stuffed Zucchini Boats
Carrot-Squash Bisque
Roasted Squash Wedges
Squash Bowls: You can make a lot of great recipes inside a squash bowl including desserts.
Baked Apple Maple Acorn Squash
Double Chocolate Zucchini Muffins (SFGF)