I cut a squash in half, scrap out the insides and then put in stuffing. I have changed the stuffing to make it healthier. I use a lot of scallions, celery and a little amount of bread with about 6 ounces of lean ground beef. (I change the meat for a different taste). Pack the stuffing into the squash cavity, cover with tin foil and bake. Sometimes I bake potatoes on the side, sometimes I don't. Either way, it is one complete meal with very little dishes. :)
Just yesterday I made Pumpkin Butter: http://www.skinnytaste.com/2010/10/pumpk in-butter.html
I'm going to use it to flavor plain greek yogurt, overnight oatmeal, coffee... Not to mention as a yummy spread for whole wheat toast!
I love that I can use the whole squash. I roasted the seeds for snacking, and I chucked the waste into my compost pile.
Shana in NC
"Come to me, all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and learn from me, for I am gentle and lowly in heart, and you will find rest for your souls." Matthew 11:28-29
Pounds lost: 79.6
Fitness Minutes: (18,820) Posts: 1,117 10/22/13 10:39 P
When you have a garden, as I do, you tend to gorge yourself on veggies that are currently in season. Where I live that means in May we start eating asparagus, then come the leafy greens and radishes and green onions, then green beans... and so on. Even if you don't garden, it's usually more economical to buy the things that are in season. Autumn here means we are eating our fill of carrots, beets, and squash; and, of course, many of us are buying pumpkins to decorate for Halloween! So let's hear about your favorite recipes for using winter squash and pumpkins --
I recently tried a recipe for "simple roasted butternut squash" that I found on allrecipes.com and it was a hit for us!
All you need to do is peel, seed and cube a medium-size butternut squash and mince a couple of cloves of garlic and combine them in a bowl, along with a couple of tablespoons of vegetable oil and a bit of salt and pepper. Spread on a shallow baking sheet and bake at 400 degrees F (200 degrees C) for about 30 minutes.
I love roasting all sorts of veggies, it really concentrates the flavor and brings out the natural sugars -- yum!
Hope we'll see lots of ideas for using these nutritious veggies in this thread!
Sandy (Michigan Upper Peninsula) -- Say "Ya!" to da U.P, eh?
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