squash – Kacey Tess

Stuffed Acorn Squash

Ingredient list:

2 acorn squash halved and seeds scraped out

1/2 C sour cream

1/4 C pomegranate seeds

2 tbsp fresh chives

4 C spinach roughly chopped

1 tsp sea salt

1 tsp black pepper

4 tbsp bread crumbs

Method:

Pre heat oven to 425

Place halved squash in a shallow baking dish with 1/4″ water

Bake until soft, 45-60 minutes until soft

(Alternatively you could cook flesh side down in microwave for 10-12 minutes per 2 pieces)

Remove from oven and let cool enough to handle

Scrape out as much flesh as you can, place in a large bowl

Using a potato masher or fork mash until smooth

Add sour cream, pomegranate seeds, chives and combine until smooth again

Stir in spinach

Season with salt + pepper

Spoon mixture back into hollowed out squash halves

Sprinkle 1 tbsp of breadcrumbs per squash half

Drain water out of baking dish and place halves back into dish

Bake for 20-30 minutes until heated through

Enjoy!

Alternative stuffing ideas:

Tomatoes, red onion, cilantro + jalapeño

Wild rice, mushroom + garlic

Quinoa, zucchini, mozeralla

Whole wheat pasta with butternut squash sauce

What you’ll need:
1 batch of light fried eggplant(see previous post)

1 package of whole wheat pasta (I used whole wheat linguine)

1 package of fresh sage

1 Tbsp olive oil

1 butternut squash peeled and chopped into small cubes

2 garlic cloves chopped

1 Tsp red pepper flakes

1 yellow onion chopped

1 vegetable bullion cube

2 C water

1 Tsp agave nectar

Sea salt to taste

Black pepper to taste

What you’ll do:

Heat olive oil in a skillet over medium
heat

Add sage and cook until crispy 2-3 minutes

Remove from oil and place on a paper towel to drain excess oil

Sprinkle with sea salt and pepper

Set aside

In the same skillet add the garlic, squash, onion and red pepper(you can leave out red pepper if you don’t like spicy foods)

Cook 10 minutes until soft

Add bullion cube and water

Bring to a boil, reduce heat and simmer 15 minutes

While that is reducing cook pasta according to directions on the box

Strain, sprinkle with olive oil to help pasta from sticking to each other

Using an Emerson blender roughly blend the squash mixture, taste and add sea salt if needed

Add agave and lightly blend again

Add pasta to skillet and mix thoroughly

Put pasta on a plate, add fried sage and baby eggplant

Enjoy!!

What you need:
1 Cup of breadcrumbs (italian or add italian seasoning)
3 TBLS butter (melted)
1/2 Half bunch Italian parsley
1/2 Cup parmesan cheese (shredded)
2 Garlic cloves (minced)
1 Package of cherry or grape tomatoes
1 Yellow squash
1 Yellow onion
1 TBLS olive oil
1 TSP coriander
1 TSP turmeric

What you’ll do:
Preheat oven to 400 degrees
Spray olive oil in a small glass baking dish
In a large skillet heat olive oil over medium high heat
Add onion and garlic and cook for about 5 minutes
Add yellow squash and cook for another 5 minutes
Add turmeric and coriander
Add cherry tomatoes and heat thoroughly

Combine melted butter, parsley and breadcrumbs

Pour squash mixture into baking dish
Sprinkle parmesan cheese on top of mixture
Add breadcrumb mixture

Bake for 30 minutes until breadcrumbs are golden brown

Enjoy!!

Salmon with Pineapple Salsa

What you’ll need:
2 half pound fillets of salmon
Olive Oil
Salt
Pepper
Chilli Pepper Seasoning
Lemon
Yellow Squash X1
Pineapple Salsa(Recipe Below)

What you do:
Preheat oven to 350 degrees F
Place the salmon fillets on tinfoil (one per piece of salmon)
Pour olive oil on each fillet so it is covered
Sprinkle salt and pepper on each fillet (both sides)
Wrap and seal tin foil around salmon
Place tinfoil packages on a cookie sheet
Place cookie sheet in oven
Cook at 350 degrees F for 40 minutes or until cooked

While Salmon is baking get a large frying pan
Place 1 TBLS of olive in pan and heat on Med-High heat
Cut yellow squash into thin pieces
Place yellow squash in the olive oil
Season with salt, pepper and chilli powder
Once squash starts to turn translucent remove it from heat.

Place squash on plate
Remove salmon from oven once it’s cooked
Place Salmon on the squash
Squeeze lemon on top of salmon and squash
Season with salt to taste
Place pineapple salsa on top of salmon

To make pineapple salsa you can replace the tomatoes in your favorite salsa recipe with pineapple or see below an easy pineapple salsa I use.

Pineapple Salsa:
1 can pineapple
1 red onion
1 Red pepper
1 jalepeno pepper
1/4 bunch cilantro
1 lime
1 TSP salt
Chop finely and mix together or place all ingredients in a food processor until chopped finely.

Enjoy!