Spaghetti Squash and Collard Gratin

Total Page:16

File Type:pdf, Size:1020Kb

Spaghetti Squash and Collard Gratin Spaghetti Squash Spaghetti squash is an excellent source of many essential nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1- cup serving. The seeds can be roasted, similar to pumpkin seeds! Spaghetti Squash and Collard Gratin Serves 6 Prep Time: 20 minutes Cook Time: 35 minutes Ingredients 1 large spaghetti squash, prepared 1 tablespoon olive oil 1 large red onion, diced small 1/2 teaspoon salt 1/2 teaspoon dried thyme fresh ground black pepper to taste 1 tablespoon garlic, minced 5-6 cups chopped collard leaves 2 tablespoons green onion, sliced 3/4 cup low fat cottage cheese 2 eggs, beaten 1/2 cup coarsely grated Parmesan cheese (optional) Directions 1. Heat olive oil in heavy frying pan, add chopped onions, season with salt, thyme, and pepper, and sauté until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped collards all at once. Cook collards about 1-2 minutes, turning a few times until it's wilted to about half the size it was. Turn off heat. 2. Put cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or ceramic casserole dish with non-stick spray or olive oil. 3. Using a large fork, gently mix the green onion and shredded spaghetti squash into the onion/collard mixture. Combine the drained cottage cheese curds and beaten egg and mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it's evenly distributed in the dish. Sprinkle top with Parmesan cheese if desired. 4. Bake about 30-35 minutes, or until the mixture is bubbling and browned on top. Serve hot. .
Recommended publications
  • Community Cookbook
    Community Cookbook Curated by Sienna Fekete Designed by Rin Kim Ni Illustrations by Shireen Alia Ahmed This community cookbook was conceptualized as a way to bring together cherished recipes, the memories, traditions and family legacies we carry with them, and make folks feel a little more connected to one another. Inspired by the history of community cookbooks as a tool for community reciprocity and skill-sharing, I know food to be a great unifier. I grew up with an immense love for food, discovering new tastes and textures, and the creative possibility of food—without an extensive knowledge of the practice of cooking itself nor a way around the kitchen. This is my way of learning and exploring food together with my community and creating a community-generated resource that hopefully will inspire us all to learn from each other and try out some new things. Dedicated to my twelve-year-old self, a novice yet ambitious food-lover and all the folks who showed me about the power of good food <3 - Sienna Fekete 3 Table of Contents: Side Dishes / Dips / Spreads / Breads Main Dishes 10-11 Lima Bean Masabeha - Gal Amit 48-49 Sunday Shakshuka - Margot Bowman 12-13 Jawole’s Momma’s Grandmother’s White Beans - Jawole Willa Jo Zollar Teochew Chive Dumplings - Vanessa Holyoak 50-51 14-15 Family Scones - Vanessa Gaddy Harissa Chickpea Bowl With Potatoes, Lemon-y Tahini & Greens - 52-53 Anna Santangelo 16-17 Maya’s New Mexican Hatch Chili Cornbread - Maya Contreras 54-55 Kousa Mashi - Sanna Almajedi 18-19 Muhammara Traditional Arabic Red Pepper and Walnut
    [Show full text]
  • Instant Pot Pumpkin Spiced Spaghetti Squash
    Instant Pot Pumpkin Spiced Spaghetti Squash After months of summer squash in just about every meal, I’m happy to move on to winter squash. Don’t get me wrong — I love zucchini in just about every way, but as the weather gets cooler, our food choices change, and right now, I’m all about winter squash. At the farmer’s market last weekend, there was a wide variety of squash (tip: if you want to try a different and interesting variety of winter squash, head to your farmer’s market, where you’ll always find more than just the usual acorn and butternut you see at the grocery store) and I picked up a few, including a spaghetti squash, which I don’t eat very often. After this meal, that may change however. I recently got an Instant Pot, which I’ve been putting off for a while, and this dish was one of the first few things I’ve cooked in it. Winter squash has never been one of my favorite foods to cook at home, mostly due to how heavy, tough, and unwieldy they are, so I usually either eat my squash out, or buy it prepped and ready to go. My Instant Pot totally changed that, and now I can’t wait to move on to the next one. This recipe is super simple, yet amazingly delicious. Once you’ve cooked the squash, you just scrape the noodles from the skin, and toss with a quick dressing of Ava Jane’s Kitchen Avocado Oil, cider vinegar and the Pumpkin Pie Spice blend I got from Ava Jane’s Kitchen.
    [Show full text]
  • Winter Squash History Winter Squash Is Native to the United States and Was Introduced to European Settlers by American Indians
    Winter Squash History Winter squash is native to the United States and was introduced to European settlers by American Indians. Do not be fooled by the name! Winter squash is actually planted in the spring and harvested in late summer. Unlike summer squash, it is allowed to form a tough rind, which helps it withstand the winter months. This is where the name “winter squash” comes from. In mildly cool temperatures, the squash will store well for up to six months. Smaller squash should only be stored up to three months. Avoid refrigerating the squash as a whole because humidity will cause it to decay quicker. Brightly colored squash are a good source of vitamin C, A, and beta-carotenes, which are antioxidants that may reduce a person’s chances of cancer, heart disease, and degenerative aging. Vitamin A and beta-carotene are essential for maintaining eye health. Just like summer squash, winter squash grows on a vine or bush and flowers. In fact, the bloom is edible! Varieties Acorn squash is small, round, and ridged with sweet, fibrous flesh. Butternut squash is bell shaped with tan skin and a nutty flavor- great for pureeing or adding to soups. Delicata is oblong with yellow and green stripes and a sweet, creamy, caramel flavor. Hubbard squash is light green or deep orange and has thick skin. Spaghetti squash is yellow and after cooking, the inside can be scraped into long strands- these fibrous pieces look and taste like spaghetti noodles. Turban squash is round, brightly colored, and wearing a “hat” on top.
    [Show full text]
  • Zucchini and Squash Week Zucchini, Black Beans and Rice Supper
    Zucchini and Squash Week Zucchini, Black Beans and Rice Supper Stuffed Zucchini Boat Lasagna Stuffed Spaghetti Squash Grilled Summer Squash Chicken and Summer Squash Bow-Tie Pasta Chicken and Summer Vegetable Kebabs Zippy Zucchini Creamy Squash Soup Greek Zoodle Salad Zucchini Bread Additional Seasoning Ideas Squash: New Pasta Alternative Zucchini and it’s Health Benefits Zucchini, Black Bean and Rice Supper Ingredients 1 Tablespoon Canola Oil 1-1/2 cups fresh Zucchini 15 ounces canned no-salt-added Black Beans 1 medium Tomato 1 cup Water 1 cup instant Brown Rice, uncooked ¼ cup shredded Cheddar and Monterey Jack Cheese Blend Instructions 1. In a large skillet, heat oil over medium-high heat. 2. Slice zucchini lengthwise and chop. 3. Add zucchini to skillet and sauté until tender, stirring often. 4. Drain and rinse black beans from the can, then add beans to the skillet. 5. Chop tomato and add to skillet along with water. 6. Increase heat and bring to a boil. 7. Add rice; stir well. 8. Remove from heat and let stand 7 minutes or until liquid is absorbed. 9. Sprinkle each portion with 1 tablespoon cheese blend, if desired. Yield: 4 servings – 1 ½ cups each Recipe Suggestions: May use wild rice in place of brown rice – if doing this just omit water and precook wild rice and stir in with tomatoes – let heat through and ready to serve. Stuffed Zucchini Boats Ingredients 2 medium Zucchini 4 slices Bread or 1 1/3 cup Breadcrumbs ¼ teaspoon ground Sage 1 teaspoon Onion Powder 1 teaspoon No Salt Seasoning (like Mrs.DASH or any combination of seasonings) 1 teaspoon Lemon Pepper 1 teaspoon Dill Weed Instructions 1.
    [Show full text]
  • Orangetti Squash in Field, Market, and Kitchen
    ‘Orangetti’ Squash in Field, Market, and Kitchen Harry S. Park1 Additional index words. spaghetti squash, marketing, provitamin A, Israel rangetti’ is a distinct culti- var of spaghetti squash (Cucurbita pepo L.) devel- ‘Ooped at the Dept. of Vegetable Crops, Agricultural Research Organization, Newe Ya’ar Experiment Station, Is- rael, released in 1986 (Paris et al., 1985 ). ‘Orangetti’ has a unique com- bination of features that include at- tractive orange fruit rind and flesh, contrasting black-green peduncle, and bush plants. Apparently, it is the first vegetable cultivar developed in Israel marketed in the United States under its own name. ‘Orangetti’ is a hybrid developed from the open-pollinated ‘Vegetable Spaghetti’ squash by the backcross method of breeding. The Precocious Fordhook Zucchini breeding line (Shifriss, 1981) was the donor parent of five dominant genes of major effect that were transferred through six gen- erations of backcrossing to ‘Vegetable Spaghetti’. These genes include one for bush growth habit (perhaps Bu) and four alleles affecting coloration— B, D, L-1, and L-2 (Paris and Nerson, 1986). ‘Vegetable Spaghetti’ is ho- mozygous recessive for all five of these genes, resulting in its rank, viney growth and light coloration. The combination of the domi- nant alleles L-1 and L-2 result in the intense coloration of ‘Orangetti’ (Paris and Nerson, 1986). The B allele re- sults in its orange hue (Shifriss, 1981), University of Florida, Institute of Food Agricultural Sciences, Agricultural Research & Education Center, P.O. Box 248, Fort Pierce, FL 34954. 1On sabbatical leave. Permanent address: Department of Vegetable Crops, Agricultural Research Organiza- tion, Newe Ya’ar Experiment Station, P.O.
    [Show full text]
  • Cooking with Winter Squash
    Give Your Family More of the Good Stuff! Wi nter Squash Basics $hop and $ave Types of ash is an excelle r squ nt so < Choose squash that are firm nte urc Wi in A and also p e and heavy for their size with itam rovid Winter Squash of V es dull skin. Avoid squash with ny minera Acorn - smaller and ma ls. soft spots or broken skin. acorn-shaped with dark < Winter squash is usually green skin and ridges. available year round but may Butternut - long and be cheaper and taste better in pear-shaped with fall and winter. smooth, beige skin < Canned winter squash are that can be peeled available year round and might or cut more easily. be the best buy if you only Pumpkin - need a small amount. Some round, small squash are also available to very large, frozen. orange or white squash. Most types of Spaghetti - oval winter squash can shaped with light be used in any yellow skin. The recipe or dish cooked flesh separates into strands similar to spaghetti. Hubbard - large with thick, bumpy skin that is dark green, tore Wel gray or blue. S l Sometimes ste Les sold in cut Wa s pieces at the store. The I Store whole squash in a cool, flesh has a smooth texture. dark, dry place. If uncut, some Delicata - oblong with striped varieties can last up to 3 months. cream and green skin. Thinner I Rinse squash under running water I You can freeze cooked squash to skin is easier to cut. before peeling or cutting.
    [Show full text]
  • Winter Squash
    Healthy Serving Ideas • Bake, boil, roast, sauté, or microwave Nutrition Facts Serving Size: ½ cup cooked acorn winter squash. Use it in stews, soups, squash, cubed (103g) salads, dips, breads, and even pies. Calories 57 Calories from Fat 0 • Sample different varieties of winter % Daily Value squash to find out your family’s favorite. Total Fat 0g 0% (See Produce Tips for varieties.) Saturated Fat 0g 0% • Varieties with darker yellow/orange Trans Fat 0g flesh are more nutritious than lighter Cholesterol 0mg 0% colors. (Hint: Butternut is more Sodium 4mg 0% nutritious than spaghetti squash.) Total Carbohydrate 15g 5% Dietary Fiber 5g 18% SPICY APPLE-FILLED SQUASH Sugars 0g Protein 1g Makes 4 servings. 1 wedge per serving. Vitamin A 9% Calcium 5% Vitamin C 19% Iron 5% The Harvest of the Month featured Cook time: 70 minutes produce is winter Ingredients: How Much Do I Need? 1 large acorn squash (about 1 pound) • A ½ cup of cooked squash is about one squash 1 cup water cupped handful. 2 teaspoons butter • A ½ cup of winter squash, like butternut, 1 large apple, cored, peeled, chopped hubbard, and pumpkin, is an excellent 1 tablespoon brown sugar source of vitamin A. ¼ teaspoon ground cinnamon • A ½ cup of winter squash, like acorn, ⅛ teaspoon ground cloves butternut, hubbard, and pumpkin, is a ⅛ teaspoon nutmeg good source of fiber and vitamin C. 1. Preheat oven to 400 F. • A ½ cup of acorn squash provides iron 2. Cut squash in half and scoop out and calcium. Health and Learning Success seeds. Place squash, cut side • Iron is a mineral that helps move down, in 13 x 9-inch dish.
    [Show full text]
  • Squash, Spaghetti—Cucurbita Pepo L.1 James M
    HS674 Squash, Spaghetti—Cucurbita pepo L.1 James M. Stephens2 Spaghetti squash is also known as vegetable spaghetti, spaghetti gourd, Manchurian squash, and squaghetti. It has erroneously been called cucuzzi, which is a related long, edible gourd. Description The fruit is about 10 inches long and 5 inches in diameter, weighing about 2 pounds. The fruit stem is five-sided and grooved, and is not conspicuously flared where it attaches to the fruit. The smooth skinned fruits are produced on a long trailing vine. Culture Culture of spaghetti squash should be the same as for winter or summer squash. Since the plant is tender and can be damaged or killed by cold weather, seeds should be sown Figure 1. Spaghetti squash. in the fall or early in the spring as soon as danger of frost is Credits: James M. Stephens, UF/IFAS passed. In South Florida, it may be seeded from September through March. Space the plants 3 feet apart in rows spaced Use 48 inches apart. The interesting thing about spaghetti squash is its resem- blance to a bowl of spaghetti when properly prepared. If Major plant pests include mildews, pickleworms, and fruit the yellowish orange mature fruit is cooked whole for about rot. Both male and female flowers are produced on the 20 minutes and then cut open, the flesh is in loose shreds, same plant, so bees are necessary for pollination purposes. resembling spaghetti in appearance. The taste is squash-like, Fruits develop to harvest stage about 70 to 80 days after and rather bland. Proper seasoning with salt, pepper, and seeding.
    [Show full text]
  • Wondrous Winter Squash! Wondrous Winter Squash!
    Wondrous Winter Squash! Acorn Squash Kabocha Squash ● Mild, subtly sweet and nutty flavor ● Sweet and nutty, texture is between a ● Great for roasting, soup, salads. Even the skin sweet potato and a pumpkin is edible! ● Great for roasting, steaming, sauteing, ● Recipe to Try: Stuffed acorn squash or even as pie filling! Butternut Squash ● Recipe to Try: Curry kabocha squash ● This is the sweetest variety of winter squash soup ● Great for roasting, sauteing, making soup, and Pumpkin steaming! ● Sweet and earthy taste ● Recipe to Try: Roasted butternut squash soup! ● Great for roasting, purees, and baking Delicata Squash ● Recipe to Try: Pumpkin Chili ● Creamy texture, with a taste similar to a sweet potato Spaghetti Squash ● Great for stuffing, sauteing, steaming, and ● Chewy, fragile texture with a very roasting. The skin is edible! mild earthy flavor ● Recipe to Try: Roasted delicata squash ● Great for roasting or steaming. Scrape out the cooked strands and Nutritional Benefits of Winter Squash top with your favorite pasta sauce! - rich in beta carotene (vitamin A), vitamin C, vitamin B6, ● Recipe to Try: Pesto spaghetti magnesium, and potassium squash pasta - high in fiber→ great for cholesterol control - low glycemic index and glycemic load → good for regulating blood sugar Acorn Squash Wondrous Winter Squash! Kabocha Squash ● Mild, subtly sweet and nutty flavor ● Sweet and nutty, texture is between a ● Great for roasting, soup, salads. Even the skin sweet potato and a pumpkin is edible! ● Great for roasting, steaming, sauteing, ●
    [Show full text]
  • Red Kuri Squash Honeycrisp Apples Amador Farms, Yakima & Zillah
    WHAT’S FRESH: WEEK 19– October 23, 2019 SPOTLIGHT ON: Red Kuri Squash Honeycrisp Apples Amador Farms, Yakima & Zillah Store your apples in the crisper drawer of the refrigerator. Red Kuri SquashSidhu Farms, Puyallup Store your winter squash in a cool, dry place such as a pantry or cupboard. Kale See Lee Farm, Carnation Store unwashed kale in an airtight container or plastic bag in the refrigerator crisper drawer. Purple Fingerling Potatoes Alvarez Organic Farms, Mabton Store your potatoes in a cool, dry place such as a pantry or cupboard. The Red Kuri variety of winter squash is known for its sweet, Bartlett Pears (full share) Amador Farms, Yakima & Zillah nutty flavor and slightly dry and dense texture. Highly popu- Store your pears on the counter until ripe or when they give slightly to the touch. Once ripe, lar in Japan where the variety originated, the word “Kuri” in Japanese translates to chestnut, which many use to de- store in the refrigerator. scribe this squash’s flavor. Spaghetti Squash (full share) Mariposa Farm, Everson Red Kuri squash is high in vitamin A, C and potassium. Store your squash in a cool, dry place such as a pantry or cupboard. Prepare as you would other types of winter squash like But- Celeriac (full share) Lee Lor Garden, Carnation ternut or Delicata. Cut in half, scoop out the seeds, cube (if desired) and cook. Once cooked the skin is thin and edible. Store your celeriac in a plastic bag or container in the refrigerator. You can steam, microwave, roast, stir-fry or boil your Carrots (full share) Garden Flowers, Snohomish squash.
    [Show full text]
  • Recipes from Camp Knot a Phe 2011
    2011 Recipe Book Recipes from Camp Knot a Phe 2011 Friday Recipes Ribollita or Tuscan Harvest Soup Serves 16 as a main dish or 32 as a side 1 onion, chopped 2 stalks of celery, sliced 2 carrots, diced 2 cloves of garlic, minced 4 roma tomatoes, chopped 2 zucchini, chopped 1 cup of chopped cabbage 1 Tbsp of olive oil 4 cups of water 1 tsp of fresh thyme ¾ tsp of salt 1 tsp of cracked black pepper 1. Chop the onion, slice the celery, and dice the carrots, keeping all of these together. 2. Mince the garlic and chop the other veggies. 3. Over a medium heat, sauté the onion, celery, carrot mix until they start to brown 4. Add the garlic and sauté 2 more minutes. 5. Add the tomatoes and 1 cup of water, simmering this until the tomatoes reduce. 6. Add the rest of the water, herbs, and spices and simmer this for at least 30 minutes. 7. Add the cabbage, zucchini, and potato and simmer those for 5 minutes (until al dente), then remove the soup from the heat. Nutrition Facts: Calories Pro (g) PHE (mg) Total: 384 11.8 502 1/2 cup 24 0.7 32 1/4 cup 12 0.37 16 2 Spaghetti Squash Make four 1/2 cup servings or eight 1/4 cup servings 1 small spaghetti squash, baked and pulled (about 2 cups) 2 tsp of chopped tarragon ¼ tsp of salt ¼ tsp of black pepper 2 tsp of olive oil Served with Basil Sauce: 1 cup fresh basil leaves 1 clove garlic ½ cup water 3 Tbsp olive oil ¼ tsp salt 1.
    [Show full text]
  • Pumpkins in the Garden
    Revised February 2020 Pumpkins in the Garden Rick Heflebower and Dan Drost, Vegetable Specialists Summary Pumpkins prefer a sunny location and fertile, well drained soils. Incorporate plenty of organic matter and a complete fertilizer into the area before planting. Plant four to six seeds, 1-2 inches deep, in mounds 4 feet apart when soils are 65ºF. Thin the mounds after emergence to two plants. Transplant pumpkin 2 feet apart through black plastic for early maturity. Use row covers to protect the plants when planting before the frost-free period. After the vines develop runners, side dress with additional nitrogen fertilizer. Irrigation should be deep and infrequent. Plastic and organic mulches help conserve water and reduce weeding. Do not apply organic mulches until soils have warmed to 75ºF. Control insect and diseases throughout the year. Harvest pumpkins when the skin is hard and not easily broken when pressure is applied with a fingernail. Recommended Varieties Autumn Gold, Connecticut Field, and Spirit Hybrid are large (18-25 lb) fruited orange pumpkins that can be used for pies and carving. Jack Be Little, Wee-B-Little and Baby Bear are small (0.5-1.5 lb) orange fruited types suited for small children. Lumina is a medium (8-14 lb) white-skinned pumpkin used for painting. Big Max and Big Moon can produce fruits that weigh in excess of 200 pounds. There are many other good pumpkin varieties for sale at local gardening outlets and through seed catalogs. Most grow well in Utah. How to Grow Soils: Pumpkins prefer organic, rich, well-drained, sandy soils for best growth.
    [Show full text]