American Traveler Press
Cookbooks The West Easy Field Guides Ghost Books American Traveler New Releases

Fruits, Nuts, & Vegetables

Squash Lovers Cookbook

Author:  GWP

ISBN:  978-1-885590-94-7

Size:  5`1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

Click to enlarge
From the Publisher
Great summer and winter squash recipes. You'll never again have to worry about what to do with all the excess squash from your garden! Try Zucchini Fritters, Butternut Squash Soup, Stuffed Acorn Squash or Zucchini Lasagna. Includes squash tips and trivia.
Baked Spaghetti Squash with Garden Sauce
3/4 cup peeled and finely chopped EGGPLANT
2 CARROTS, finely chopped
1 med. ONION, finely chopped
1 GREEN BELL PEPPER, finely chopped
1-2 cloves GARLIC, minced
3 Tbsp. chopped fresh BASIL
3 Tbsp. chopped fresh OREGANO
1 1/2 cups chopped TOMATOES
1 can (15 oz.) TOMATO SAUCE
Dash of SALT

Split squash in half; remove seeds and place cut-side-down in a shallow pan filled with 1 inch of water. Bake squash at 400° for 30 minutes. In a large skillet, heat oil and sauté eggplant, carrots, onion, bell pepper and garlic until just tender. Add basil and oregano and continue cooking for 3-5 minutes. Stir in tomatoes, tomato sauce and salt and bring to a boil. Serve over baked spaghetti squash.

Serves 4.

About Winter Squash

Winter squash can be baked, steamed or simmered. They are a good source of iron, riboflavin and vitamins A and C. Winter squash have hard, thick skins and seeds. The flesh is firmer than that of summer squash and therefore requires longer cooking. Winter squash varieties include acorn, buttercup, hubbard, spaghetti and turban. Winter squash is best from early fall through the winter. Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes. Depending on the variety, they can be kept in a cool, dark place for a month or so.

< < < Back

Follow us on
follow us on Facebook

Search our site

Cart Total:  $0.00
View Cart Checkout