ff both ends of the squash, including the stem. Cut the
Take the spaghetti squash and cut it into two
baking sheet with the squash.
Add the unpeeled garlic
Wash the squash and leave it wet. Microwave
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
br>Brush zucchini and yellow squash with 1 tablespoon oil and
Trim the ends off the squash and grate using a box
Place squash in a microwave-safe bowl with a little water. Cover with plastic wrap. Microwave on HIGH (100% power) for 3-4 mins, until just tender. Drain well. Mash roughly. Let cool.
In a large bowl, combine ricotta, eggs, flour, Parmesan and mint. Mix in squash. Season.
Heat oil in a deep, heavy-bottomed saucepan over medium heat. Working in 4 batches, drop tablespoonfuls of mixture into oil. Cook for 3-4 mins each, turning often, until golden and cooked through. Drain on paper towels.
Serve with arugula and pear salad.
Cut the squash in half and discard seeds and membrane.
Bake in conventional oven at 375 for 45 minutes or in microwave for about 10 minutes.
To microwave squash add small amount of water and cover with plastic wrap.
After cooking, remove squash pulp from skin.
Heat oil on medium heat in Dutch oven or soup pot.
Gently saute onions until softened-about 5 minutes.
Add curry powder and stir, sauteing for 1 minute.
Add butternut squash and pear pieces.
Saute for 3-4 minutes.
Pour in chicken broth and bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
Transfer soup to a food processor or blender and puree until smooth, working in two batches if necessary.
Cut squash in half anf use a spoon to remove the seeds, but a few leftover seeds are ok if it happens! Do not remove the skin. Cut the squash in slices about 1/4 inch think. Heat the pan to medium, add butter, reduce to low. Add squash and garam masala, ginger, salt. Toss to coat, add walnuts. Cook 10 minutes and add sugar to taste. Add cider (alcoholic kind is advised but you can use regular cider. Pear cider alcohol works great as well.) Cook 5-10 more minutes or until tender.
referred way of cooking your squash, cook it and mash it
rust or your favorite crust recipe. On a lightly floured surface
ucchini. Quarter the zucchini and squash lengthwise, then slice at approx
ver medium heat. Add butternut squash, potatoes, onion, carrot, celery, and
oconut milk, broth, and the squash and pears to the vegetables
o 350\u00b0F
Cut squash into 3/4-inch-thick
hen blend this into the pear mixture with the olive oil
o taste.
Arrange the squash on the baking sheet, cut