Need recipes for fall veggies PLEASE!

LoriT129

cook it like any other squash, either poke holes in it with a fork (all over like you would pierce a potato) and bake it at 375 for about 45-50 minutes (until you can easily pierce it with a fork) then let it cool, spoon out the seeds and use a fork to scrape out the "noodles" (the fork will help break them up) or cut it in half an scrape out the seeds and bake cut side down in 1inch water, again 375 but for 40-45 minutes. scrape out with a fork. Personally I like the second method because I dont usually have the time to let it cool before cutting it in half (you WILL burn yourself if you try cutting it hot, take it from me!!! lol)

a word of advice though: you will notice the difference between actual spaghetti and spaghetti squash and so will your kids, its a little crisper, doesnt have the same texture although its virtually flavourless. After eating it as spaghetti a few times and not being happy my husband and I have turned it into a greek pasta salad, cook the squash and remove the noodles, in a big pan sautee minced garlic & onion (to your own taste, we like a lot!) in a little olive oil until the onion starts to get translucent, add sliced tomatos and the noodles, heat through and toss with feta or gorgonzola cheese, basil, salt, pepper & balsamic or red wine vinegar to taste. its pretty tasty and good cold too for leftovers

Great! Thank you so much Nikiki!! You have great info and I, on the other hand, need a Fall Veggies For Dumbies book! I think, rather than call it Spaghetti in the traditional sense, I will call it Spaghetti Squash Marinara, that way the crew won't be expecting the soft, pasta texture! The mind plays tricks on ya when you expect it to be one way and ends up another. I do like your alternate suggestion as well. Thanks for the info!

Nikiki

your welcome! this was all discovered through trial and error, I'm happy to save someone else figuring things out the hard way!! lol let me know how the crew likes the spaghetti squash marinara!

LoriT129

I found a recipe that sounds so yummy and think I will be trying it this weekend! YUM!!

Pumpkin Cheddar Souffles

8 mini pumpkins
4 large eggs
4 tsp. all purpose flour
1/4 tsp baking powder
3 ounces Cabot Habenero Cheddar, diced (about 3/4 cup)
salt and pepper to tase

Preheat oven to 350 degrees. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool. Reheat oven to 375 degrees. With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4 inch thick shell. Place four cups of pumpkin flesh in mixing bowl. Seperate eggs, stirring yolks into pumpkin flesh and put whites in seperate bowl. Stir in flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells and place on baking sheet. Bake for 12-15 minutes, or until puffed and set.

Nutritional stats:
144 calories
4g total fat
2g sat fat
131mg sodium
23g carbs
2g fiber
8g protein
158mg calcium

If you can't find the Cabot Habanero Cheddar I am sure you could use another type of spicy cheese! YUM! I can't wait to try this!

danibabs

BUMP!

Nikiki

ooohhhh those cheese pumpkin soufles look awesome!! and the calories are crazy low, wonder what else you could add to it... will have to experiment... thanks!