Ingredients (serves 4)
Cook time: 10 minutes
- 2 lb. zucchini
- 1 small red onion, chopped
- 2 garlic cloves, finely chopped
- 2 Tbs. finely chopped fresh basil
- 1/4 cup extra-virgin olive oil
- Sea salt & fresh ground pepper
1. Trim the ends of each zucchini. Cut in half lengthwise and then chop into slices about 1/2 inch thick.
2. In a large pan heat olive oil. Add onions and garlic and sauté until browning, approx. 2 minutes. Add zucchini and toss occasionally until tender, approx 5 minutes.
3. Mix. in basil and cook for another minute. Salt and pepper. Serve.
Extra: If you want to make a larger and more colorful side dish add tomato. Toss in 2 large chopped tomatoes, or a pint of cherry tomatoes, a few minutes before zucchini is finished cooking.
Great fall soup. Easy to make, although time consuming, and very filing.
Makes: 2 quarts
- 1 large butternut squash (about 6 cups cubed)
- 1 can (14 ounces) coconut milk
- 1 cup of chicken stock
- 2 carrots (peeled and chopped)
- 1 granny smith apple (peeled, cored, and cubed)
- 4 cloves of garlic (chopped)
- 2 jalapeño peppers (chopped)
- 6 ounces of crisped bacon (chopped)
- 2 tsp Paprika
1. Put squash, carrots, apple, garlic, coconut milk, chicken stock and paprika in a large pot. Turn heat setting to low. Cook for 4-6 hours.
2. Use immersion blender or food processor to puree soup once it is finished cooking.
3. Garnish with chopped bacon and jalapeño.
Cook time: 1 hr 30 min
Ingredients (serves 2)
- 1 spaghetti squash
- 1 zucchini
- 1 red pepper
- small packed sliced mushrooms
- 1 small yellow onion
- 1 tbs crushed garlic
- 1 can diced tomatoes (Italian herb if available)
- hot pepper flakes, dried oregano or basil
- salt and pepper
1. Put over to 350 degrees. Take fork and poke holes all over spaghetti squash. Put squash on roasting pan in oven for 80 minutes. Halfway through flip squash.
2. Dice zucchini, pepper and onion.
3. When spaghetti squash is cooked remove from oven and let cool. While it cools set stove to medium. Add a bit of oil, then garlic and onion to pan. Let simmer until fragrance starts. Add diced vegetables and cook for 5 minutes. Turn stove down to medium-low and add canned tomatoes. Keep cooking until liquid has evaporated. (While this is cooking add spiced to your taste.)
4. When spaghetti squash is cool enough to touch half lengthwise and scoop out seeds. Using a fork scrape lengthwise to remove flesh in long strands.
5. Mix spaghetti squash strands with sauce. Serve.
After seeds are removed
Now that Fall is officially here I decided to start cooking all the delicious and lumpy fall vegetables with warming fall spices. The smell of the nutmeg roaming through my apartment was definitely a summer is over pick-me-up.
- 1 lb Brussels sprouts
- 1 small Butternut squash (peeled and cut into chunks)
- whole garlic cloves
- 1/2 tsp rubbed sage
- 1/2 tsp ground nutmeg
- 1/2 tsp pepper
- olive oil
- salt (optional)
1. Preheat oven to 450 degrees.
2. Place vegetables in bowl and mix with olive oil. Mix seasonings in small bowl, then mix into vegetables.
3. Place vegetables onto foiled baking sheet.
4. Bake for approx. 30 minutes or until browned.