So, I've got this Squash....
Mediterranean Spaghetti SquashIngredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Nutritional Information
Amount Per Serving Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg
Turkey Lasagna with Butternut Squash
Ingredients
2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, chopped
1 (20 ounce) package ground turkey
1 (28 ounce) can crushed tomatoes
3 (6 ounce) cans tomato paste
1 1/2 cups water
1 1/2 teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
3 1/2 cups peeled and cubed butternut squash
1 (10 ounce) package fresh spinach
1 (15 ounce) container fat-free ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
1 (6 ounce) package shredded part-skim mozzarella cheese, divided
9 no-boil lasagna noodles
2 zucchini, sliced lengthwise
Directions
Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.
Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.
Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.
Preheat an oven to 375 degrees F (190 degrees C).
Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.
Nutritional Information
Amount Per Serving Calories: 493 | Total Fat: 15.7g | Cholesterol: 101mg
I posted this recipe in October last year -- I'm excited to make it again!!
Delicious Beef and Squash Stew
2 tsp Olive Oil
1 lb stew beef, chopped into cubes
1 large onion, chopped
2 cloves garlic, minced
1 tbsp peeled and minced fresh ginger
1 lb butternut squash peeled and cut into 1 1/2 inch cubes
1 can (14.5oz) no-salt added diced tomatoes
1 can (8oz) no-salt added tomatoe sauce
1 1/2 cups low-sodium beef broth
1 1/2 tsp cumin
1 tsp cinnamon
1/2 tsp red pepper flakes
3 cups cooked whole-wheat couscous
1/4 cup sliced almonds (try them toasted in a dry skillet until brown ~2minutes)
4 tsp minced fresh parsley
Heat Olive Oil in a 4-quart saucepan over med-high heat. Add beef and cook until brown on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan. Add onion; cook, stirring until translucent, about 6 minutes. Add garlic and ginger; cook, stirring about 1 minute longer. Return beef to pot, stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30-35 minutes.
Serves 4. Dish up a serving of quick cooking couscous (your favorite recipe or box) and top with stew. Top with slivered almonds and parsley if desired.
480 Calories per bowl, 13g Fat, 56g Carbs, 8g Fiber, 34g Protein
Here's a link to more Fall recipes -- ENJOY!
http://remywright.blogspot.com/2009_09_01_archive.html
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