Chill the crust ingredients: In a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt. Cook 5 minutes longer, stirring occasionally.ġ. In a blender, process soup in batches until smooth. Simmer, uncovered, for 10 minutes or until heated through. Reduce heat stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Bring to a boil cook and stir for 2 minutes or until thickened. In a large saucepan, saute the celery, onion and garlic in butter until tender. Servings: 6 Prep time: 15 min Cook Time: 30 minĢ cups mashed cooked butternut, acorn or Hubbard squash Crumble over top of cooked casserole and return to oven to brown. In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.īake in preheated oven for 45 minutes, or until set. Add squash and cook until tender, about 15 minutes. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Preheat oven to 425 degrees F (220 degrees C). Topping: 1/2 a package of vanilla wafers, crushed Prep Time: 15 minutes Cook Time: 1 hr Ready in: 1hr and 15 min Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler. Place shells into an oven safe baking dish/pan. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine. Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add mixture to a large bowl, discarding any left over water. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add about 2 TBS water to the skillet, and turn up the heat. Add broccoli and garlic, stirring to combine. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. OR bake in oven on sheet at 350 degrees, inside facing down for 50-60 minutes. Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). In a microwave save dish, place your squash halves side by side. Check after 30 minutes, and cover if necessary.īroccoli and Cheese Stuffed Spaghetti Squashġ spaghetti squash cut in half, seeds removedġ tsp Italian season or use a mix of oregano, basil, thymeġ/2 cup part skim shredded mozzarella cheese, shredded Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Preheat the oven to 350 degrees F (175 degrees C). Cover, and chill for at least one hour, but overnight is best. Stir in vinegar and sugar, heating just until sugar is dissolved drizzle over everything in the dish. Heat the reserved drippings in the skillet over medium heat. Place bacon strips in a layer over the onions. Spread the onions in a layer over the green beans. Place the green beans into a 2 quart casserole dish. Cook for 8 to 10 minutes, until bright green and tender. Cover, and bring to a boil over medium-high heat. Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Remove bacon to paper towels, and reserve drippings in the skillet. In a large deep skillet, cook bacon over medium-high heat until evenly browned. Prep Time: 2 hr Cook Time: 45 min Ready in: 2 hrs and 45 minĢ pounds fresh green beans, trimmed and snapped
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |