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Merme #333018 Oct 15th, 2010 at 05:19 AM
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Good idea Merme, sometimes one vegetable overpowers another. I dislike my little shopping centre..there was not one squash available to buy this week.


~~Tam~ You can bury all your troubles by digging in the dirt.
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Merme #333176 Oct 17th, 2010 at 09:41 PM
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Cheesy Spaghetti Squash A Little Spicy

This cheesy version of a spaghetti squash bake is good for vegetarians. Another recipe to follow for cheesy spaghetti squash for meat lovers...



Ingredients:

1 Spaghetti squash, about 4 lbs
2 cups Monterey Jack, shredded
1 cup Cheddar, shredded
1/2 cup green bell pepper, finely chopped
1/2 cup red bell pepper, finely chopped
1 small onion, very finely chopped
2 Tablespoons butter or margarine
1/2 can sliced black olives, about 4 oz.
1/2 teaspoon, oregano, crushed
1/4 teaspoon marjoram
1/4 teaspoon garlic, minced or put through a press
1/4 teaspoon basil


Directions:

Cut squash in half, discard seeds & fibers. Place cut sides down into a baking dish, add 1 inch water, cover tightly with foil and bake in a 350 degree oven for about an hour. Remove from oven, carefully lift foil to vent steam. Allow the squash to cool so you can handle the halves easily.

When squash is cool, turn over and scoop out the spaghetti like strands and place in a bowl. They should remove very easily down to the shell. Set scooped out shells aside and discard shells.

In a large skillet, melt butter or margarine over medium heat. Saute onion & peppers until tender. Add squash strands, spices, olives and cheese. Stir well until cheese is mixed throughout. Add salt & pepper to taste if desired.

Place mixture in a 9 x 13 baking dish & bake in 350 degree oven for about 15 minutes until cheese is all melty and delicious!

Serves 6


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Merme #333183 Oct 18th, 2010 at 04:25 AM
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Cheesy Ground Beef Spaghetti Squash Bake

This easy recipe is lightly seasoned to allow the ingredients to speak for themselves.


Ingredients:

1 spaghetti squash
1 lb ground beef
1 can diced tomatoes, WITH liquid
2 1/2 cups Cheddar cheese, shredded, or cheese of your choice
1 small onion, finely chopped
1/2 cup water
1/2 cup red bell pepper (optional)
1/2 cup green bell pepper (optional)
1 clove garlic, minced or put through a press
1/2 teaspoon oregano

Directions:

Cut spaghetti squash in half, scoop out seeds & fibers and discard. Place cut side down in baking dish, add 1 inch water, cover tightly with foil & bake in 375 degree oven for 30 minutes. Carefully lift foil to vent steam, then allow squash to cool.

When squash is cool, use a fork to scoop out the spaghetti strands into a bowl & set aside.

In a large skillet over medium heat, begin to cook the ground beef. When beef is about halfway done, add onion, peppers (if using) garlic. Continue cooking until the vegetables are tender. Drain off fat. Return pan to heat and add tomatoes with the liquid, the oregano and the squash. Continue cooking, stirring well for a few minutes until the liquid is more absorbed.

Put the mixture into an ungreased 9 x 13 pan or deep casserole dish. Stir in 1 1/2 cups of the cheese. Bake uncovered, in a 350 degree oven for 30 minutes. Sprinkle the remaining 1 cup of cheese over squash and cook about 5 minutes longer until cheese is melted and yummy!

Serves 6


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Merme #333220 Oct 18th, 2010 at 10:25 AM
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potatoes and Squash - easiest thing ever and tastes great. I've never had anyone not ask how I cooked this.


Cube potatoes and squash - how ever much you're going to eat. For Johnny and me I use 4 or 5 medium sized squash and 3 or 4 medium sized potatoes and a medium sized sauce pan.

Put in a pot with enough boiling water to cover the potatoes and squash to which butter, salt and pepper has been added.

Boil uncovered until vegetables are fork tender adding little amounts of water as needed. Don't add too much water. You want to keep it barely covered until you're ready to take it off the heat.


It makes it's own thickening so it can be placed on the same plate as your entree.



Merme #333258 Oct 19th, 2010 at 02:58 AM
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Sheri which type of squash do you use for this recipe? Summer or Zucchini?


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We were given two hands to hold, two eyes to see, two ears to listen & two legs to walk. But why were we given only one heart?
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Merme #333269 Oct 19th, 2010 at 06:33 AM
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Merme--I had a squash problem last night.
I had a recipe where yo baked a butternut squash with buter 7 brown sugar--sounds yummy right??
well it said to bake it 25 mintes at 400. well first I MW it for 6 minutes to make sure it got done--then i cooked it for 30 minutes instead of the 25 and it was still not done.

have you or anyone else had this problem???


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Merme #333271 Oct 19th, 2010 at 07:03 AM
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I have had many vegetables that defied their baking times. I think it has more to do with density and time of harvest. I have had to cook many things for additional times than given in a recipe. And when that is happening usually at a lowered temperature to keep it from burning on the exterior before it is finished on the inside.


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Merme #333275 Oct 19th, 2010 at 09:40 AM
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Originally Posted by Merme
Sheri which type of squash do you use for this recipe? Summer or Zucchini?



Summer squash.



Merme #333280 Oct 19th, 2010 at 10:39 AM
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Thank you for the clarification, Sheri! I will try that recipe.

Carol, in your case I think a few things may have been working against you.

1) I would think that oven temp is too high & the cooking time too short.
I would prefer you to cook your squash at 350 for 40 to 50 minutes.

2) Winter squash does better if you add about 1 inch of water to the pan & cover the pan tightly with foil, making a tent for the squash to steam inside.

And yes, this works even if you put brown sugar & other adornments into the bowl. I often add brown sugar, butter, cinnamon & nutmeg and then bake it covered with foil. The water in the pan creates steam to help the squash cook through.

Exceptions to this general rule for baking squash is when you are going to remove it from the oven & add it to a recipe which requres further cooking time.


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We were given two hands to hold, two eyes to see, two ears to listen & two legs to walk. But why were we given only one heart?
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Merme #333287 Oct 19th, 2010 at 11:33 AM
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Stopped at the grocery store...still no squash. why


~~Tam~ You can bury all your troubles by digging in the dirt.
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Sunflowers #333298 Oct 19th, 2010 at 01:22 PM
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Thanks Merme.
I wondered.....now I know----


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Merme #333315 Oct 19th, 2010 at 08:23 PM
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Spaghetti Squash Pesto Shrimp Primavera

I cook the spaghetti squash whole, first poke some holes in it and put it in baking dish at 350 for about an hour.

When the squash is done cut it lengthwise. You may need to let it cool a bit, this would be a good time to saute the veggies and grill the shrimp. I saute my vegetables in olive oil and I grill my shrimp on my cast iron but you could use any pan and butter if you prefer. Drag a fork through the squash to get the "spaghetti" out and place in a separate dish. Add the veggies, shrimp, and a couple spoonfuls of pesto sauce. Mix it all together and there you go. I can't have garlic but I'm sure it would be a great addition to the veggies to give this dish extra flavor.


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chermoni #333318 Oct 19th, 2010 at 08:28 PM
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Butternut Apple Pork Chops

I just made this dish tonight and I really enjoyed it. The apple flavor was especially good with the pork chops. It's a bit of work cutting and peeling the squash but not too difficult.

First you have to peel and cut the squash into chunks. I cut it lengthwise first, gutted the seeds and stuff, then cut into smaller more manageable pieces in order to cut the peeling off. Slice and peel about 3 granny smith apples. Put 3-4 thick cut pork chops in an oven safe dish. Arrange the squash and apple pieces around the pork chops. Spray on a bit of lemon juice and pour in either a 1/2 cup of water or apple juice. Sprinkle with cinnamon and brown sugar. Bake for one hour at 375, or until squash is tender.



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Merme #333324 Oct 20th, 2010 at 04:33 AM
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Mmm, sounds yummy. I love apples and pork.


~~Tam~ You can bury all your troubles by digging in the dirt.
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Sunflowers #333325 Oct 20th, 2010 at 04:38 AM
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Yes, I like apples & pork also. Tonight I am making the pork stuffed acorn squash recipe which calls for applesauce added to the stuffing. Yummy! I might boost that by added diced apple as well....


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We were given two hands to hold, two eyes to see, two ears to listen & two legs to walk. But why were we given only one heart?
The other heart was given to another for us to find.
Merme #333345 Oct 20th, 2010 at 12:46 PM
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To me butternut squash is difficult with which to deal. It's hard to cut up and takes a long time cooking. I nuke it first.



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