Matthew: To use up my last two CSA butternut squashes, I decided to make this stew from Smitten Kitchen. Since I had so much squash, I left out the potatoes. It was really good with the spices and olives. I served it with cilantro and plain yogurt and instead of using regular couscous, I used israeli couscous. It was definitely a good, healthy winter dish.
Matthew: On a whim about a month ago, I bought an unfamiliar squash at a local farm. After some research, I was able to identify it as a red kuri squash. I wasn’t exactly sure what to use it for, but fortuitously I came upon a recipe for Beatrix’s Red Kuri Soup in the cookbook Around My French Table by Dorie Greenspan. The cookbook has tons of amazing French recipes, several of which I am excited to try out. The soup recipe was amazingly easy. You just gut the squash and chop into pieces, leaving the skin on. Then, you throw in a couple leeks, simmer in milk and water, and then puree the mixture. It turns out wonderfully smooth and is delicious with the plain yogurt, granny smith apple, and toasted walnuts toppings. I’m glad I splurged and bought really high quality whole milk because I think you can really taste the difference. I’ll be interested in using kuri squash for other recipes. It has a lot more flavor than your ordinary squash and I think it could go quite well in many dishes.
Matthew: I’ve been accumulating squash from my CSA for the past few weeks and I finally had a break in more perishable vegetables and was able to use some of them. My friend Beth, who is a genius in the kitchen, sent me a recipe for Stuffed Spaghetti Squash with glowing reviews. I instead used acorn squash, but it still turned out great. The recipe also calls for marinara sauce. It would have been great to use homemade sauce, but since I didn’t have any on hand, I found some good quality canned sauce. As Beth said, this is really a great recipe for using up random vegetables. I actually used so many vegetables that they didn’t all fit back in the acorn squash halves, so I had to use another baking dish for the extra. This is definitely a d0-over! Here’s the recipe:
Italian Stuffed Spaghetti Squash
Prep: ~ 45 minutes total time, 20 active prep. chop/saute all the veggies while the squash is cooking and it’ll be quick.
– 1 spaghetti squash
– 1/2 T. olive oil
– 1/2 chopped:
(or anything you need to get rid of)
– 2 cloves garlic, chopped
– 1 cup spinach
– 1/4 tsp salt and pepper
– 1/2 c. bread crumbs or almond meal if you’re going gluten free
– your fav marinara sauce (~ 1 cup)
– 2 oz. shredded mozzarella
– 1 oz. parmesan
Preheat oven to 400F. Halve the squash length-wise and scrape out the seeds. Place the halves of the squash in a large pot of boiling water for 10-15 minutes. Set aside to cool. (I roasted my squash which worked fine.)
In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, salt and pepper and cook veggies until softened. Add zucchini, squash, mushrooms, and spinach and cook an additional 5 minutes.
Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, and marinara sauce. Mix everything together, then return the mixture to the empty squash halves. Top with extra marinara, mozzarella, and parmesan cheese. Bake until the top is bubbling and melted.
Posted in Dinner
Tagged acorn squash, carrots, celery, cheese, garlic, marinara sauce, mozzarella cheese, mushrooms, onions, spaghetti squash, spinach, squash, tomatoes, zucchini
Katie: After my success with Spaghetti Squash Gratin, I bought another spaghetti squash at the farmers market, but had been waiting to use it. I decided to finally make something with it this weekend and wanted to find a hearty recipe that Flori would like. I first saw the combination of meatballs and spaghetti squash on Martha Stewart’s website, but I decided to try this recipe for Turkey Meatballs with Quick and Spicy Tomato Sauce from Ellie Krieger. I made a few adjustments with the meatballs, including adding more bread crumbs, an extra egg white, and some grated sweet potatoes along with the grated carrots. I also made them smaller than the recipe called for (around 25 meatballs) and baked them for 15 minutes at 400 degrees F. Since I didn’t have chipolte peppers, I used a teaspoon of harissa paste to make the sauce spicy.
I prepared the spaghetti squash by poking holes in it with a fork and baking it for 1 hour at 400 degrees F (200 degrees C), cutting it in half, removing the seeds, and then scraping out the squash with a fork.
The spaghetti squash was not quite as flavorful as I had anticipated (maybe because I had waited too long to use it??), but the sauce and meatballs turned out really well. I can’t even remember the last time I ate meatballs, and they aren’t something I would typically think of cooking, but I’m glad I can add them to my cooking repertoire!
Katie: When I saw that pomegranates were in season again, I was excited to try using them. I also managed to snatch up one of the last butternut squashes of the season at the farmers market. I thought that this recipe for Roasted Butternut Squash and Pomegranate Salad looked good. Since I know that Flori doesn’t eat lettuce and isn’t crazy about pomegranate seeds, I knew I would have to make some changes. I added bulgur, chicken, and chickpeas, and served everything in a do-it-yourself salad bar.
I served lamb’s lettuce and bulgur as the base, roasted butternut squash (with an interesting combination of cinnamon, paprika, and cumin as the seasonings), chickpeas, chicken (using the same spices as the squash), feta cheese, pomegranate arils, toasted chopped walnuts, and pomegranate vinaigrette made with homemade pomegranate molasses.
Here is Flori’s version…
It was a good meal!
Katie: Although it may still be summer in other parts of the world, it definitely feels like fall here. Along with cooler temperatures, I’ve been noticing fall decorations and lots of pumpkins at the farmers market. I bought a spaghetti squash from the market last week, and found this recipe for Spaghetti Squash Gratin with Chunky Tomato Sauce. Instead of making it in individual ramekins, I cooked it in a glass casserole dish. I also substituted cottage cheese for ricotta, and blended it to make the texture more similar to the original recipe. It took awhile until it was finished, but it was worth the wait! The fresh thyme and oregano really added to the flavor. I served it with Chewy Italian Bread, which also turned out well. I cut the bread recipe in half, and still ended up with a large loaf.
Matthew: A while ago, I made some acorn squash ravioli using wonton wrappers and a pureed squash filling with parmesan and half and half. It made a ton, so I ended up freezing some. I pulled a few out tonight for dinner and while the water was boiling, I first toasted some ground almonds and then fried some sage in olive oil. The frozen ravioli only take 4 minutes to cook, so I had this dish together in about 15 minutes. Not bad for a quick weeknight meal!