Heat a skillet over medium-high heat. Crumble sausage into skillet; add the onions and cilantro. Cook and stir until evenly browned, 6 to 8 minutes. Add diced tomatoes and crushed red peppers to the chorizo mixture, stirring until heated throughout.
Heat olive oil in a separate skillet over medium-high heat. Add squash noodles; cook and stir 2 minutes. Add garlic and cook 2 to 3 more minutes.
Transfer squash noodles to plates and top with the chorizo mixture.
killet over medium-high heat for about 2 minutes.
Add
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
Cook squash and onion, uncovered, in boiling
nd proceed with recipe.
Depending on size of squash, cut into
n medium heat. Cook onion for 5 mins, stirring, until soft
75 degrees.
Peel the squash, cut in half lengthwise, and
Slice squash lengthwise.
Scoop out center.
Add enchilada sauce, combined with the water in large shallow pan.
Skin side down, cover and steam at 325\u00b0 for 30 minutes.
Saute bacon 4 to 5 minutes.
Add bell pepper, onion, mushrooms and garlic.
Cook until onions are clear.
Remove from heat; add corn, olives, rice, chili salsa or other Mexican sauce.
Add eggs, salt and pepper; mix together.
Scoop into squash; top with cheese.
Cover.
Bake 30 to 40 minutes at 325\u00b0.
Serves 8.
he squash and bake in the oven at 400 degrees for about
I like to buy the squash a month or two ahead
400F.
Coat pieces of squash in olive oil and roast
For the spiced pumpkin seeds:
Wash the squash.
Poke holes in the
For the squash:
Cut squash into 3/4 inch dice.<
nd cook on medium heat for about 10 mins, stirring often
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in squash and corn; cook, stirring frequently, until squash is softened, about 5 minutes. Transfer to individual serving plates.
Combine Neufchatel cheese, chile peppers, and milk in a blender; blend until sauce is smooth.
Heat sauce in a saucepan over medium heat until warmed through, 2 to 4 minutes; pour over squash mixture.
Cook squash in boiling water to cover
Cook sliced squash until tender; drain.
Place cheese in bottom of buttered casserole.
Combine onion, peppers and eggs. Put half of squash in casserole; salt and pepper to taste.
Spread 1/2 of egg mixture on squash.
Add remaining squash, then onion and egg mixture, salt and pepper.
Crumble 2 slices toasted bread over top and pour soup over that.
Bake at 350\u00b0 for 35 to 40 minutes.
Cook squash with just enough water to prevent sticking.
When tender, mash squash. Add onion, butter, salt, pepper and sage. Cook over low heat uncovered until liquid is gone. Cool to lukewarm. Fold in cheese and cracker crumbs, chilies and milk. Pour into buttered baking dish and top with some additional cheese and cracker crumbs. Bake at 350\u00b0 for 30 to 45 minutes or until golden brown.
he cut sides of the squash with olive oil and season