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    You are in: Home / Cookbooks / Squash
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    A spanish dish that is absolutely delicious.

    Recipe #138692

    Taste the Mediterranean in this warming, no pastry pie.

    Recipe #358712

    Sweet, savory, garnished with maple bacon bits, sour cream and fresh chives. Served with a toasted baquette with melted gruyere cheese. This is a great rich soup perfect as a main course or with a side salad.

    Recipe #386232

    From Cooking Light. Per serving: 469 calories, 14.4 g fat, 22.1 g protein, 66.6 g carb, 6.8 g fiber, 40 mg cholesterol.

    Recipe #132524

    1 Reviews |  By newmama

    This is different than my other but hides the squash more. this serves 6-8 as a main dish, many more as a side. Cook time is bake time. ***i use fresh puree but zaar won't recognize that ingredient. i baked the squash at 375 for 1 hour and put in the food processor. fresh or frozen is fine.

    Recipe #439594

    I love the taste of pumpkin. We are only able to get them at good prices in the fall so I'm looking for new ways to use this delicious vegetable whenever we get the chance!

    Recipe #140826

    a lighter version of comfort food, as published in the flint journal.

    Recipe #419848

    Another great Southern Living recipe that made it into the Five-Star Cookbook. Easy and delicious.

    Recipe #210511

    These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting, too. The secret is in the finely ground flax seed meal - either grind your own or give the commercially ground meal about ten extra seconds in your blade coffee/spice grinder or blender. Cook's note: if you want to increase the yield on these, add 1/2 cup milk: almond, rice, or soy. And add 1 1/2 cups of bran. When I'm not doing wheat-free, I use wheat bran, but oat bran will do. If you do go the bran route, add 1 tsp baking soda and 1 tsp plain vinegar to the recipe: these puppies will rise better if you do. (thanks for posting a picture, sweetcakes!)

    Recipe #250326

    Created for RSC 8. This is a delicious curry – hot, salty-sweet, subtle, creamy, easy to make and fast – it’s really got it all! If you're short on time and ambition, you could use canned pumpkin and coconut milk. This makes lots of sauce to be soaked up in rice served alongside. I also made up what I believe to be the 'perfect' rice to accompany this wonderful curry. Please try Coconut-Raisin Rice Pilaf Recipe #161393, and I'm sure you won't be disappointed.

    Recipe #161394

    This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.

    Recipe #456621

    Eat with your eyes! With some fresh bread it makes a light, tasty and complete meal.

    Recipe #437390

    1 Reviews |  By Stacia_

    A marak is a vegetable version of a tagine. Adapt this recipe to whatever root vegetables you prefer.

    Recipe #318250

    just a idea I had regarding squash!

    Recipe #423024

    An excellent Fall breakfast or brunch treat.

    Recipe #36998

    8 Reviews |  By I'mPat

    I really love savoury dishes and this one really appeals to me especially as there is no sugar and I think would be lovely with a warm cuppa. Suggested you serve slices buttered. From Recipe+

    Recipe #436686

    This super yummy bread is a great way to use up zucchini. It is so chocolaty and so gooey that you won't even notice the veggies. Mary from my church shared this recipe.

    Recipe #242859

    4 Reviews |  By Rita~

    Spicy sweet muffins. A nice treat for Halloween or Thanksgiving. Wrap them up for a gift.

    Recipe #72117

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    Bev's Spaghetti Sauce

    By Bev

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