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    You are in: Home / Cookbooks / Squash, Anybody?
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    71 recipes in

    Squash, Anybody?

    This is a collection of my squash recipes. I hope you enjoy them!
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    Tender, eggy, delicate, soft and slightly chewy, these pancakes have a mysterious quality that people will have a difficult time guessing what they are made from. Great for breakfast, but also a wonderful side for dinner or light entree for lunch or supper. Adapted from Mollie Katzen's Sunlight Cafe cookbook. Spaghetti squash is a plain, large, yellowish green oval shaped vegetable with a hard, woody stem. Once cooked the flesh forms strands that resemble spaghetti(hence the name) with a light and crunchy texture, a subtle, slightly sweet taste, and an ethereal golden color. A good source of fiber and Vitamin A.

    Recipe #404940

    Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook.

    Recipe #404938

    A vegetable melange influenced by Pueblo cuisine, this simple dish makes an awesome breakfast, served with fried green tomatoes and corn muffins. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day). Enjoy!

    Recipe #404278

    From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum!

    Recipe #398031

    Guacamole is one of the few green health foods that most guys will gladly dip into. In this recipe, the addition of broccoli, spinach, and peas in the Recipe #390699(which is basically steamed except the peas and blended) increases volume while simultaneously turning this snack into a superfood. Feel free to add one or all of the optional extra boosts, which are not only traditional for guacamole, but also add another important layer of nutrients. From The Sneaky Chef cookbook.

    Recipe #390705

    This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! To make the bread even healthier, try substituting 1/2 of the oil with applesauce.

    Recipe #385375

    This is a very traditional dish with some modern twists!, and uses a lot of vegetables from the garden. Change around the veggies according to what's being harvested. Adapted from The Culinaary Institute of America.

    Recipe #385370

    A $400 winner in Crave-Worthy Vegetable Suppers Catagory, published in the August 2009 issue of BH&G magazine! Submitted by Ilene S. Whitehead, Pueblo, Co.

    Recipe #383567

    A wonderful way to use zucchini and tomatoes! It's great to sit around the table and eat good food, made with love! Feel free to use yellow squash instead or with the zucchini! Adapted fromKatie Brown Entertains cookbook. Always stir in fresh herbs at the end because they will brown if cooked for too long.

    Recipe #383550

    Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own!

    Recipe #378024

    Great little starters for your next barbeque bash! For a no cook starter, serve the squash fresh instead of grilled. Adapted from BH&G magazine.

    Recipe #376639

    Doing some research on eggs , I came across this recipe and it looked so good I made it, tweeking it just a little. I enjoyed it and now am posting it for you! Adapted from the American Egg board.

    Recipe #366498

    This can be made with acorn, butternut, delicata, buttercup, etc. The cooking time will vary depending on the kind of squash you use. Start checking for doneness after 30 minutes. Adapted from The America's Test Kitchen Family Cookbook.

    Recipe #359989

    From BH&G, this is a quick and easy soup to throw together and is a great use for leftover turkey!

    Recipe #341163

    I was out all day, and hadn't eaten anything but one cookie. I was hungry! So I chopped up a little of this and a little of that, put the noodles on to boil and dinner came together quick and easy! Created for the Dining on a Dollar Contest!

    Recipe #336743

    A savory wild rice and apple stuffing fills these golden squash rings. Delicata are oblong green and yellow striped squash; sliced crosswise they make beautiful scalloped rings, or use any other winter squash. You can also make the wild rice stuffing without the squash for a side dish. Serve with Shiitake Mushroom Gravy. Adapted from Delicious Living magazine.

    Recipe #333985

    Taken from a gourmet grocery store recipe and tweeked a bit, this is jump up and kiss the cook good! The keys to good risotto are 1) making sure that the broth is very hot before it is added to the rice, 2) using a large, heavy pot, and 3) stirring the rice almost constantly. The vegetables used here are really colorful and healthy!

    Recipe #301437

    Spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!

    Recipe #294522

    I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!

    Recipe #293301

    Adapted from the Barefoot Contessa show, this is easy to make! Oh, and did I mention it's delicious too?!

    Recipe #279667

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