You’ve got tons of squash on your hands. Now get it to the table with these awesome squash recipes!
Health Starts Here® Butternut Squash Soup via Whole Foods
1 1/2 cup water, divided
1 small yellow onion, chopped (about 1 cup)
1 large carrot, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 medium butternut squash, peeled and cut into 1/2-inch chunks (about 5 cups)
1/2 teaspoon chopped fresh thyme
4 cups low-sodium vegetable broth
1/4 teaspoon freshly ground black pepper
Simmer ½ cup water in a large saucepot. Add onion, carrot, and celery and cook until vegetables soften and onion turns translucent, about 6-7 minutes. Add butternut squash and thyme. Stir in broth, remaining 1-cup water, and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 40 minutes. Use an immersion blender to carefully puree soup. Or, let the soup cool slightly and carefully puree in batches in a traditional blender.
4-6 medium sized zucchini
1 garlic clove
Using a box grater you will create spaghetti like noodles to be used in your favorite pasta dishes. Place the grater on its side with the large holes up. Run the zucchini along the grater to create noodle-like pieces.
Zucchini is high in water content, so you’ll need to sweat the noodles before using them. Heat your oven to 200 degrees. Line a baking tray with paper towels and place the zucchini noodles flat. Lightly salt the zucchini and then place the tray in the oven for 30 minutes. This helps to “sweat out” the moisture and make the noodles ready to cook with.
To cook the noodles place them in a saucepan with olive oil and garlic. Sautee the noodles for 3-4 minutes and they’re ready to be used in your pasta recipes!
Spaghetti Squash Lasagna Boats via Skinny Taste
3 small to medium spaghetti squash (about 5 cups cooked)
salt and fresh pepper, to taste
1/3 cup part skim ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (or basil)
3/4 cup whole milk shredded mozzarella cheese
For the sauce:
1 tsp olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
14 oz Italian chicken sausage
14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)
salt and fresh pepper, to taste
2 tbsp chopped basil
Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour or until tender, cut side down. Allow spaghetti squash to cool 10 minutes before adding filling.
In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
To make the sauce, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft in a large deep sauté pan. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, adding in fresh basil at the very end.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, and then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.
Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake the boats in the oven for 20 – 30 minutes, or until everything is hot, and the cheese is melted.