Dates and squash come together beautifully in these Date Squash Muffins.
3/4 Cup Milk
1/2 Cup Canola Oil
1/2 Cup Pitted Dates, chopped
1 Cup Shredded Squash (banana squash, zucchini, yellow crookneck)
2 Cups Bread Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1 teaspoon Cinnamon
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together egg, milk and oil. Stir in dates and shredded squash.
Add flour, sugar, baking powder, salt and cinnamon. Stir until moistened.
Divide batter between the 12 muffin cups. Bake until golden brown, about 20 minutes.
Yield: 12 Muffins
Spaghetti Squash with Sausage is super delicious! This is my new favorite way to eat spaghetti squash. When I made this, I cooked the squash differently than described below. I cut it in half before roasting, but it was a huge mistake because I chipped my ceramic knife by doing so. I do not suggest using a ceramic knife to cut spaghetti squash. Go down to your local hardware store and buy a nice saw for squash cutting if you plan to cut them open before roasting. I think I will just stick with roasting them whole from now on to make this yummy Spaghetti Squash with Sausage dinner.
1 Spaghetti Squash
1 Tablespoon Olive Oil
1 Onion, thinly sliced
4 Garlic Cloves, minced
2 Uncooked Italian Sausages, casings removed
1 Cup Parmesan Cheese, grated
1 Tablespoon Italian Seasoning
Salt & Pepper, to taste
Preheat oven to 375°F.
Poke several holes in the squash with a fork. Place on a baking sheet and bake until tender, about 1 hour.
After the squash has been in the oven about 30 minutes, heat olive oil in a large skillet over medium/high heat. Add the onion and cook until softened and browned. Add the garlic and cook for about 30 seconds. Add sausage, breaking it up with a wooden spoon. Cook until the sausage is browned. Sprinkle in the Italian seasoning.
When the squash is tender, cut in half lengthwise. Scoop out and discard the seeds. Shred the squash with a fork and add to the skillet. Season to taste with salt and pepper.
Remove from heat and stir in the Parmesan cheese.
Butternut Squash soup is full of fall flavor. I’ve made butternut squash soup before and it hasn’t turned out very good at all…either way too thin or just terrible flavor. This was amazing though! It was thick, rich and had awesome flavor. I hope you really enjoy this Butternut Squash Soup as much as I do!
1 Medium-Large Butternut Squash, peeled, seeded and chopped
1 Medium Onion, chopped
1 Asian Pear, peeled, cored and chopped
2 Cups Chicken Broth
1 Cup Water
1/2 teaspoon Curry Powder
1 teaspoons Flax Seeds
Salt & Pepper to taste
Add squash, onion, Asian pear, broth, water, curry powder and flax seeds to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until squash is very tender.
Puree until smooth with an immersion blender or in batches in a blender. Season to taste with salt and pepper.
Yield: Slow Cooker FULL of soup!
This is a meal that made me rethink spaghetti squash. I thought I didn’t like spaghetti squash, but in reality I really just didn’t like how it was prepared before. So, if you think you don’t like spaghetti squash, why not give this recipe a try and see if it changes your mind too!
1 Spaghetti Squash
Extra Virgin Olive Oil
Salt & Pepper
1 Head Broccoli, cut into florets
2 Cloves Garlic, finely grated
3 Chicken Breasts
1-2 Tablespoons Italian Seasoning
Preheat oven to 375°F and line a baking sheet with foil.
Half the squash lengethwise, drizzle with olive oil and season with salt & pepper. Place on the baking sheet cut side down. Bake for 15 minutes.
Add the broccoli to the baking sheet, drizzle with olive oil, toss with the garlic and season with salt and pepper. Coat the chicken with olive oil and season with salt, pepper and Italian seasoning. Place on baking sheet and return to oven. Bake another 20 minutes or until the chicken is cooked and the squash is soft.
Scrape the spaghetti squash out into a large bowl. Chop the chicken and add it to the bowl along with the broccoli. Toss to combine.
This is a quick, easy and delicious way to prepare pork chops. The recipe comes from Rachael Ray.
4 Tablespoons Extra-Virgin Olive Oil, divided
4 Yellow Squash, sliced into ¼ inch slices
4 Pork Chops
Salt & Freshly Ground Black Pepper
3 Cloves Garlic, grated
1 Small Onion or 1 Bunch of Green Onions, Chopped
2 Tablespoons Red or White Wine Vinegar
2 Tablespoons Brown Sugar
14oz Can Diced Tomatoes (Fire-Roasted)
Preheat oven to 400°F. Line two baking sheets with foil and spray with non-stick cooking spray. Scatter the squash slices on the baking sheets, drizzle with olive oil and season with salt and pepper. Bake in preheated oven until browned, 20-30 minutes.
Meanwhile, heat 2 Tablespoons olive oil in a large skillet. Season the pork chops with salt and pepper and place them in the hot pan. Brown them on both sides, about 6 minutes total. Reserve on a plate and cover with foil to keep them warm.
Add the garlic and onions to the same pan and cook until softened. Stir in the vinegar, brown sugar and tomatoes and bring to a bubble. Return the pork chops to the pan and cook for 3-4 minutes to finish cooking them.
Serve the pork chops with the tangy tomato sauce on top and yellow squash alongside.
These seeds are from an acorn squash, but you could use any type of winter squash. Pumpkin seeds are delicious too!
Seeds from a squash
Extra-Virgin Olive Oil
Let the seeds dry on paper towels for at least 1 hour.
Preheat oven to 250°F.
Coat the seeds in olive oil and place on a baking sheet. Bake for about 45 minutes, or until crispy. Season with salt if desired.