Spaghetti Squash with Garlic Zucchini

I've been having fun lately trying different varieties of squash this season. My sister and I bought one huge spaghetti squash to try and it lasted us about 3 meals! Here is the recipe for one meal we both really enjoyed.

Spaghetti Squash with Garlic Zucchini:

1 spaghetti squash

1 medium size zucchini

1/2 onion

2 cloves garlic

3 tablespoons olive oil

parmesan cheese 

To cook the squash, cut length-wise and remove the seeds. Place the squash cut-side down on a baking sheet that has been drizzled with olive oil. Bake at 350 degrees F for 30-45 minutes, depending on the size of the squash. It is ready when the flesh is easily pierced with a fork. Remove from the oven and allow to cool slightly.

Meanwhile, saute the onion and garlic in olive oil. Add the chopped zucchini when the onion is beginning to brown. Let the zucchini cook until soft. 

Remove the flesh from the squash with a fork. It really looks just like spaghetti noodles! Top with the zucchini, drizzle with olive oil, and sprinkle with some parmesan cheese.

Enjoy!

Pumpkin Soup

This recipe is from my sister's Swiss host mom who is an absolutely wonderful cook. 

Pumpkin Soup:

1 tablespoon butter

1 onion

2 1/2 cup warm water

1 cube vegetable bouillon 

2 teaspoons curry powder

29 ounces pumpkin

1 cup milk

Chop the onion and saute in the butter in a large pot over medium heat. Do not let them brown. Dissolve the bouillon in the water and add to the pot with the curry powder. Bring the pot to a boil until  the bouillon and curry are completely dissolved. Add the pumpkin and milk, bring back to a boil.

Let the soup cool for a few minutes, then pulse in a blender until smooth. This should be done in batches.

Top with a spoonful of sour cream or peanut butter!

En guete!

Delicata Squash

Last week my mom was raving about a kind of squash she had just discovered, delicata squash. I decided to give it a try and absolutely loved it! Delicata squash has a nice, mild flavor and is very easy to cook. 

To cook the squash, cut in half lengthwise and scoop out the seeds. Place face down in a baking pan and add water a depth of 1/4 inch. Bake at 350 degrees F for 30 minutes or until it can be pierced with a fork. 

To make the filling, saute a handfull of chopped walnuts in one tablespoon of butter until they are fragrant and sizzling. Add some raisins and fill the center of the squash. 

If you're feeling adventurous, you can even eat the skin of the squash!

Zucchini Alfredo

While following my favorite food blogs this week, I noticed a common theme: alfredo sauce. It all looked amazing, creamy cheese sauce poured over a rich bed of buttery pasta. 

My first thought was, "Man, I really wish I could eat that." 

My second thought, "Zucchini noodles. Yes."

Zucchini noodles are actually quite simple to make. Slice lengthwise as thinly as possible. A mandolin is a wonderful tool for this, but not absolutely necessary. Place the zucchini on a baking sheet and brush both sides with olive oil. Roast in the oven for about 8 minutes at 400 degrees F. 

Meanwhile make the alfredo sauce:

2 tablespoons of butter 

1/2 cup milk

1/2 teaspoon garlic, or one clove

1/4 cup shredded parmesean cheese

2 teaspoons garbanzo and fava flour

Melt the butter in a saucepan over medium heat. Stir in the milk and let simmer for 3 minutes. Add in the garlic and cheese. Whisk until smooth. Whisk in the flour until it becomes thick. 

Pour over the zucchini noodles and enjoy!

scb

Butternut Squash with Apples, Raisins, and Walnuts

Fall is here!

I love making this recipe because you get to smell so many wonderful and quintessentially fall scents. It's just scrumptious. 

Here's all you need to make this wonderful fall dish:

 1 butternut squash

1 tablespoon olive oil

5 tablespoons butter

1 cup walnuts, chopped

1 apple, chopped

2 teaspoons lemon juice

1/2 cup raisins

1 tablespoon vanilla

Preheat the oven to 400 degrees F. Sprinkle the olive oil on a baking pan (aluminum foil is a good idea, too). Remove the seeds, peel, and cube the squash. Spread out the squash on the baking sheet into one layer. Bake for 20 minutes.

Meanwhile, toast the walnuts until they are slightly brown and become aromatic. 

In a sauce pan, melt 2 tablespoons butter and saute the apple pieces. When the apples are softened, remove from the heat and stir in the lemon juice.

When the squash is roasted, add it to the sauce pan with the apples. Add the rest of the butter, along with the walnuts, raisins, and vanilla. Bring the heat up to medium-low and stir for about 5 minutes.

This dish is great served warm or cold.

Enjoy!

scb