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Squash Parmesan

January 14, 2010 by  
Filed under Buffet, Dinner, Easy, Easy Vegetable Recipes, Microwave, New Recipe, New Vegetable Recipes, Supper

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veg1 Squash Parmesan – This supreme squash parmesan recipe is also a microwave recipe, and is very quick and easy. A vegetarian version of an Italian favorite this simple squash parmesan really packs a punch of flavor. Or if you prefer, zucchini may be substituted for the squash.

Prep Time: 10 mins
Cook Time: 15-20 mins
Main Ingredient: Squash
Difficulty Level: 1

Ingredients to make Squash Parmesan

1 sm Onion, peeled, chopped
3 sm Yellow squash, sliced 1/4 inch thick (1lb)
1/4 c Water
1 c Milk
3 sl White bread with crusts removed, crumbled
1 t Salt
2 T Melted butter
1/2 c Grated Parmesan cheese
Italian flavored fine dry Bread crumbs

**Variation: Zucchini may be substituted for yellow squash.

Directions to make Squash Parmesan

Step 1:Place chopped onions and sliced squash in a 2-quart, heat- resistant, non-metallic casserole with water. Cover tightly and heat in Microwave Oven 7 minutes or until squash is tender. Drain excess water.
Step 2:Soak crumbled slices of white bread in 1 cup milk, 5 minutes. Add salt, melted butter and grated cheese to bread and milk mixture. Stir to combine. Pour bread and cheese mixture over squash and stir to mix together thoroughly. Sprinkle top of mixture with Italian flavored dry bread crumbs.
Step 3:Cook, uncovered, in Microwave Oven 10 minutes or until cheese is melted.

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Stove Top Sweet Vegetable Soup

January 7, 2010 by  
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, New Recipe, Soup, Supper

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swtpt Stove Top Sweet vegetable soup – This wholesome, healthy, vegetarian soup includes squash, sweet potatoes, and apples. Cooked stove top and then blended for a velvety smooth texture, this vegetable soup, proves once again, that a quick and easy soup can be a meal.

Prep Time: 10 mins
Cook Time: 40 mins
Servings: 4-6
Main Ingredient: Sweet Potatoes
Difficulty Level: 1

Ingredients to make Stove Top Sweet Vegetable Soup

2 c butternut squash
2 c sweet potato, peeled & diced
3 md Apples, peeled & chopped
1 md Onion, chopped
2 c Water
1/2 ts Sea salt
1/2 ts Chinese 5 spice
1/4 ts Cayenne pepper

Directions to make Stove Top Sweet Vegetable Soup

Step 1:Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender.
Step 2:Add the seasonings and use a blender to process the mixture.
Step 3:Heat in the saucepan again on low heat until hot.

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Cranberry Filled Acorn Squash

November 18, 2009 by  
Filed under Buffet, Dinner, Easy, Easy Vegetable Recipes, Microwave, New Recipe, New Vegetable Recipes, Side Dish

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veg3 Cranberry Filled Acorn Squash – These sweet, succulent, squash halves, are filled with cranberries, butter, and honey. Served in their shell, not only are they incredible tasty, they look amazing when served! The perfect side dish to any meal, the cranberries make them ideal for Thanksgiving and/or Christmas.

Prep Time: 5 mins
Cook Time: 25 mins
Servings: 8
Main Ingredient: Acorn Squash, Cranberries
Difficulty Level: 1

Ingredients to make Cranberry Filled Acorn Squash

4 small acorn squash
8 tablespoons butter, or margarine
8 tablespoons honey
16 ounces whole-berry cranberry sauce
Salt

Directions to make Cranberry Filled Acorn Squash

Step 1:Wash and dry squash. Place squash in microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes.
Step 2:Cut in half and remove seeds. Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half. Heat, uncovered, in microwave oven for 4 minutes or until butter has melted. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.
Step 3:Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.

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Stuffed Zucchini Bake

September 9, 2009 by  
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, New Vegetable Recipes, Side Dish, Veg

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veg1Stuffed zucchini Bake – This country style, baked, stuffed zucchini recipe is absolutely mouth watering! Fresh zucchini, onion, and tomato, are combined with aromatic garlic and herbs, then oven baked ubtil staming hot. A simple vegetable side dish that is so scrumptious, it just may outshine your main course. another quick, easy recipe, that tastes extraordinary.

Prep Time: 10-15 mins
Cook Time: 10 mins
Main Ingredient: Zucchini, couscous
Difficulty Level: 1

Ingredients to make Stuffed Zucchini Bake

4 medium (12-inch) zucchini
1 yellow onion, finely chopped
1 clove
garlic, crushed
1 Tablespoon olive oil
1 cup cooked couscous
1 cup crushed tomatoes
Pinch dried basil leaves 1
1 Tablespoon fresh-minced parsley
Salt or salt substitute and freshly-cracked pepper to taste

Directions to make Stuffed Zucchini Bake

Step 1:Preheat oven to 400 degrees. Simmer whole zucchini in salted water until soft for about IO minutes. Remove squash from water, slice lengthwise, and scrape pulp into mixing bowl.
Step 2:In a skillet, saute onions and garlic in oil until clear. Combine all ingredients, refill squash shells with mixture, and set on cookie sheet. Bake at 400 degrees for 10 minutes or until piping hot.

Image Source: rusvaplauke’s

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Northern Style Soup

June 17, 2009 by  
Filed under Easy, Easy Vegetable Recipes, Main Course, Soup, Supper

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north_soup Northern Style Soup – An authentic, very filling, very vegetable soup with some hearty pasta, this is quick and easy! An innovative medley of spices, gives it just the right flare. This one pot soup is a meal on its own!

Prep Time: 15 mins
Cook Time: 20-25 mins
Servings: 4-6
Main Ingredient: Squash, Pasta
Difficulty Level: 2

Ingredients to make Northern Style Soup

8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.

TOPPING
1 c Non-fat sour cream
1 tb Sugar

Directions to make Northern Style Soup

Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.

Image Source: aNantaB

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All About Spaghetti Squash

June 5, 2009 by  
Filed under Baked, Easy, Main Course, Microwave, Side Dish, Supper, Veg, Vegetable Videos

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All About Spaghetti Squash – Did you know that spaghetti squash is very low in calories? That is a great substitute for satisfying a pasta craving? Or that is called a winter vegetable but is also just as good in the summer? Well there is so much more information in this video, we strongly encourage to watch it, you may be surprised.

How To Make All About Spaghetti Squash Video

Image Source: Happy Jack Eats

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Mixed Vegetable Ragout

June 3, 2009 by  
Filed under Baked, Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

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mixed_vegetable_ragout Mixed Vegetable ragout – Ragout is generally another way to say stew, and that is exactly what this is like, a vegetable stew. Loaded with vitamin rich veggies, it is a great lunch for the next day, enabling you to eat nutritionally even on the busiest days.

Prep Time: 25 mins
Cook Time: 30 mins
Main Ingredient: Winter Vegetables
Difficulty Level: 2

Ingredients to make Mixed Vegetable Ragout

1 tsp Olive oil
3 c butternut squash,peeled,cubed,(about 1 lb)
Salt & freshly ground black Pepper
1 1/4 c Reduced-sodium Vegetable Broth
1 Tbsp Butter
2 c Peeled,diced carrots
2 c Peeled,diced parsnips
1 t Sugar
2 lg Leeks,trimmed,all but 2 inch of green removed
Freshly grated nutmeg to taste

Directions to make Mixed Vegetable Ragout

Step 1:Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook.
Step 2:Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes.
Step 3:Transfer to a dish and set aside. Add leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently.
Step 4:Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.

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Baked Vegetable Bread

June 3, 2009 by  
Filed under Baked, Easy Vegetable Recipes, Side Dish, Snack, Veg

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baked_vegetable_bread Baked Vegetable bread – This unique bread recipe is a great way to get kids, (and adults), to eat their vegetables without even knowing it! “Hidden” right inside the bread batter. The healthiness of the them simply gives a light, sweet taste. Everyone will love it.Prep Time: 20-30 mins
Cook Time: 25-30 mins
Main Ingredient: Squash
Difficulty Level: 3

Ingredients to make Baked Vegetable Bread

2 pk Active dry yeast
1/2 c Warm water
1 1/4 c Mashed,cooked,butternut squash
1 c Warm milk
2 Eggs,beaten
1/3 c Butter or margarine,melted
1/3 c Sugar
1 ts Salt
7 c All-purpose flour

Directions to make Baked Vegetable Bread

Step 1:In a mixing bowl, dissolve yeast in water; let stand for 5 min. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Step 2:Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Step 3:Punch dough down. Shape into three loaves; place in greased 8×4×2 inch loaf pans. Cover and let rise until doubled, about 30 min. Bake at 375 degrees for 25-30 minutes or until tops are golden.

Image Source: Mr Wabu’s

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Baked Butternut Squash

May 26, 2009 by  
Filed under Baked, Easy, Easy Vegetable Recipes, Side Dish, Veg

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bkd_squ1 Baked butternut squash – Butternut Squash with a little spice, is baked up sweet and golden and served as the perfect vegetable side for your favorite meal. If you have never tried squash before, try this one soon, we know you will just love it.

Prep Time: 10 mins
Cook Time: 30 mins
Main Ingredient: Butternut Squash

Ingredients to make Baked Butternut Squash

1 lg Butternut squash
Salt Freshly ground black pepper
2 ts Anise seed
1/8 ts Ground cardamom
3 tb Brown sugar
8 tb Butter,melted
2 tb Fresh lemon juice

Directions to make Baked Butternut Squash

Step 1:Peel and cut open the squash. remove and discard the seeds and the fibers. Cut the squash into 1-inch cubes.
Step 2:Turn the squash into a buttered 2-quart baking dish. Sprinkle with the salt and pepper, anise seed, cardamom and brown sugar. Drizzle butter and lemon juice over the top.
Step 4:Bake the squash, uncovered in a preheated 350F oven for about 30 minutes, or until tender.

Image Source: Rex Roof

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