Spaghetti Squash

From Tiffany Howard

Traditional (easy) Spaghetti Squash

1 medium spaghetti squash (about 3 lbs.)

½ cup grated Parmesan cheese

3 TB butter (or olive oil)

¼ tsp. salt

1/8-1/4 tsp. black pepper

Half the squash lengthwise and remove and discard seeds.  Place squash; cut side down in a microwave safe baking dish.  Cook squash on high for about 7-10 minutes. (If you do not have a turntable, turn squash every 3 minutes)  Using a dinner fork, rake the squash in to spaghetti-like strands from the shell.

Toss squash with Parmesan cheese, butter, salt and pepper.

*optional- garnish with freshly chopped basil, oregano or parsley.

Greek Style Spaghetti Squash

From Tiffany Howard

Greek Style Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 TB Vegetable oil

1 onion, chopped

1 clove garlic, minced

1 ½ cups chopped tomatoes

¾ cup crumbled feta cheese

3 TB sliced olives.  (Black or kalamata)

2 TB chopped fresh basil

Preheat oven to 350*.  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.  Sauté onion in oil until tender.  Add garlic, sauté for 2-3 minutes.  Stir in the tomatoes, and cook only until the tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in medium bowl.  Toss with the sautéed vegetables, feta cheese, olives, and basil.

Serve warm.  Serves 6

Baked Spaghetti Squash - Lasagna Style

From Tiffany Howard

Baked Spaghetti Squash – Lasagna Style

1 spaghetti squash, halved lengthwise and seeded

1 onion, chopped

2 TB minced fresh garlic

2 (14oz) cans stewed tomatoes

1 TB Dried basil

1 cube vegetable bouillon

Black pepper to taste

1 (15 oz) can black olives, chopped

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

Preheat oven to 325*.  Spray baking sheet with cooking spray.  Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted.  Remove from oven, cool.

Meanwhile, spray a non-stick saucepan with cooking spray.  Over medium heat, sauté the onion and garlic until golden brown.  Stir in tomatoes, basil, bouillon cube, and pepper.  Cook for about 15 minutes, or until you have a medium-thick sauce.

Remove squash strands with a fork, reserving the shells.  Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese.  Repeat layers until shells are full, or until all the ingredients are used.  Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.  Serves 6.

Butternut Squash Soup

From Tiffany Howard

Butternut Squash Soup

6 TB chopped onion

4 TB butter

6 cups peeled and cubed butternut squash

3 cups water

2 cloves chopped garlic

4 cubes chicken bouillon

½ tsp. dried marjoram

¼ tsp. ground black pepper

1/8-1/4 tsp. ground cayenne pepper (to taste)

2 (8 oz) packages cream cheese (you can use less if you don’t want it as creamy)

pinch of kosher salt

1.     In a large saucepan, sauté onions and garlic in butter until tender.  Add squash, water, bouillon, marjoram, pepper, and cayenne pepper.  Bring to boil; cook 20 minutes, or until squash is tender.  Covered.

2.     Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan, and heat through.  Do not allow to boil.

*This is a thick soup, if you like a thinner consistency add an extra ¼-1/2 cup chicken broth.

Serves 6

Company Summer Zucchini

From Tiffany Howard

Company Summer Zucchini

2 lbs. zucchini sliced

¼ cup sliced onion

½ cup water

1 tsp. salt

1 chicken bouillon cube

½ tsp. dried dill weed

2 TB butter

2 tsp. sugar

1 tsp. lemon juice

2 TB flour

½ cup sour cream

In saucepan combine zucchini, onion, water, salt, bouillon, and dill weed.  Bring to boil; reduce to simmer for 5 minutes, or until squash is tender.  Add butter, sugar and lemon juice.  Remove from heat.  Blend flour into sour cream.  Stir half the hot liquid into sour cream.  Return to saucepan.  Cook and stir until thick. 

Serves 4-6.

Zingy Zucchini Casserole

From Tiffany Howard

Zingy Zucchini Casserole

6 cups zucchini sliced

¼ cup onion sliced

1 cup cheddar cheese

1 -  8 oz. box stuffing, crushed

1 cube butter, melted

1 can cream of chicken soup

1 cup sour cream

Boil zucchini and onion in boiling water for 5 minutes.  Drain.  Fold vegetables into soup, sour cream and cheese.  Put in 9” square pan.  Combine butter and stuffing.  Sprinkle on top of veggie mixture.  Bake for 30 minutes at 350*.

Zucchini Hummus

From Tiffany Howard

Zucchini Hummus

1 – 15 oz. can chickpeas, drained and rinsed

1 cup coarsely chopped zucchini

1 clove garlic, chopped

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

¼ tsp. salt

Fresh ground pepper

¼ cup olive oil

1-2 tsp. lemon juice

Combine all the ingredients in a food processor and pulse until desired consistency is reached.  Serves 4.  Serve with pita bread, grilled tortillas, or vegetable sticks for dipping.