baking dish.
Cook squash in preheated 375\u00b0F
ragrant, 2 minutes. Add the squash and water and bring to
Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain.
Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.
Peel the squash and cut into large chunks.<
To cook the spaghetti squash: Cut in half lengthwise and
irtight container.
For the squash sauce:
Heat 8 tablespoons
/2 hours.
Add squash to stew and cook, uncovered
o 400. Pierce a spaghetti squash 8-10 times with a
ix well.
Cook the squash and potatoes in boiling salted
br>Add the water, butternut squash, basil, salt, and sugar and
he onions, thyme, salt, crushed red pepper, and ground black pepper
emperature reaches 425\u00b0F. Peel squash; cut crosswise into 3/4
Cook squash covered in boiling water for 10 to 15 minutes or until tender; drain and mash enough squash to measure 1 cup. Reserve any remaining squash for use in other recipes.
Combine the 1 cup of mashed squash and egg.
Stir well.
Combine flour, cornmeal, baking powder and salt; stir well.
Add squash mixture and onion.
Stir until blended.
Drop squash mixture by level tablespoonful into hot oil.
Cook until golden brown, turning once.
Drain well on paper towels.
Yields about 2 dozen.
Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
Stir in squash and bell peppers.
Bring to a boil.
Reduce heat and simmer for about 10 minutes or until squash is tender.
Stir in shrimp.
Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
Serve!
he pot, and put the squash chunks into the steamer. Cover
inutes.
Add the butternut squash puree and bacon and simmer
ven to 425\u00b0F. Combine squash and pepper on a large
400F.
Coat pieces of squash in olive oil and roast
nions.
Meanwhile, place winter squash in a microwave-safe dish
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.