Posted in Butternut Squash, Carrot, Celery, Green Onions, Onions, Potato, Red Onion, Russet Potato, Squash, Yellow Onions on October 12, 2011 | Leave a Comment »
Photo from AllRecipes.com
Submitted by Caroline H.
Comments: Even our 5 year old loved this. I used a 1 1/2 pound butternut squash and omitted the celery and salt. I also baked the squash first as some of the commenters on AllRecipes suggest, but may not do that every time. I had a serving with a dollop of sour cream and without and both were delicious.
Originally found here at AllRecipes.com
Posted in Broccoli, Green Onions, Mushroom, Onions, Peas, Pepper, Red Bell Pepper, Red Onion, Squash, Tomato, Yellow Onions, Yellow Squash, Zucchini Squash on July 29, 2011 | Leave a Comment »
Photo from AllRecipes.com
Submitted by Caroline H.
Comments: My family really likes this fried rice and I love how easy and forgiving it is. This week I used one chicken breast and then loaded it up with veggies including yellow squash, onions, bell peppers, peas, diced tomatoes (added at the end), etc. It is good made as vegetarian fried rice as well. Enjoy!
Originally found here at AllRecipes.com
Posted in Carrot, Squash, Yellow Squash on July 18, 2011 | Leave a Comment »
Submitted by Gina F.
Originally found in Deceptively Delicious.
1/2 cup reduced-fat low-sodium chicken broth
1 cup regular or whole-wheat couscous
1/2 cup yellow squash puree
1/4 cup carrot puree
2 tablespoons butter
1 tablespoon grated Parmesan
1 clove garlic, minced (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1. Bring the broth to a boil in a medium saucepan.
2. Turn off the heat, stir in the couscous, squash puree, carrot puree, margarine, Parmesan, garlic, salt, and pepper. Cover and let stand for 6 to 7 minutes, until all the liquid is absorbed and the couscous is soft.
Posted in Squash, Yellow Squash, Zucchini Squash on June 22, 2011 | Leave a Comment »
(Photo from SuperHealthyKids.com)
Submitted by Caroline H.
Comments: I just found this site about a week ago and I have really enjoyed looking through it. She has lots of neat ideas. I just made the Healthy Macaroni and Cheese today for lunch using yellow squash and zucchini and the kids ate it up, even asked for seconds, so I think it’ll be a keeper.
Originally found here at SuperHealthyKids.com
Posted in Squash, Yellow Squash on April 18, 2011 | Leave a Comment »
Submitted by Caroline H.
Comments: We made this recipe a few times when my son was a toddler and loved how he’d eat it up, but hadn’t made it for several years. I’m so glad we got yellow squash on this last order, because I finally made it again and was reminded how delicious it is! We served this tonight and the kids loved it! My son (5) and daughter (2 1/2) ate it up. Yeah! I forgot how good it is; it’s delicious! 2 pounds is 2-3 yellow squash.
Originally found in The Ultimate Southern Living Cookbook, p. 463. I cannot find it online to link to.
Prep: 28 minutes Cook: 45 minutes
1. Combine squash and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until squash is tender, stirring occasionally. Remove from heat; drain.
2. Drain tomatoes, reserving 1/4 cup liquid. Combine tomatoes, reserved liquid, flour, and next 5 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat. Place half of squash in a lightly greased shallow 2-quart casserole; pour one-fourth of tomato mixture over squash. Top with 1 cup shredded mozzarella cheese and one-fourth of tomato mixture.
3. Repeat layers with remaining squash, tomato mixture, and mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes. Let stand 10 minutes before serving. Yield: 8 servings.
Per serving: Calories 166, Fat 7.3 g, Cholesterol 21mg, Sodium 808 mg
Posted in Corn, Mushroom, Onions, Pepper, Red Bell Pepper, Squash, Yellow Onions, Yellow Squash, Zucchini Squash on April 12, 2011 | Leave a Comment »
Submitted by Kristen L.
Comments: I have used yellow squash, corn and mushrooms in place of the zucchini or in combination. I also prefer to serve it over rice although the noodles were good too.
Originally found in Better Homes and Garden magazine. (I cannot seem to locate it on their site. I will update link if I find it.)
1. Trim fat from roast. Cut roast into 1-inch cubes. Layer beef, onions, and red sweet pepper in cooker. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on cook high-heat setting for 5 hours.
2. If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired. Makes 6 to 8 servings.
Posted in Squash, Zucchini Squash on April 10, 2011 | Leave a Comment »
Submitted by Jody R.
Comments: Here’s a recipe using zucchinis that we usually make on Christmas morning–though I try to find any excuse to make it. 
Mix first 4 ingredients well and add remaining ingredients. Bake in greased muffin pans at 350 degrees for about 15 minutes or until lightly brown.
Posted in Corn, Onions, Squash, Uncategorized, Yellow Onions, Zucchini Squash on April 7, 2011 | Leave a Comment »
(Photo from AllRecipes.com)
Submitted by Caroline H.
Comments: Wow, we just tried this recipe after getting our zucchini from the last order and it’s delicious! We’ll definitely be making it again. We used mozzarella cheese instead since that’s what we had. One zucchini gave me exactly 2 cups chopped.
Originally found here at AllRecipes.com.
Posted in Basil, Green Onions, Mushroom, Onions, Pepper, Red Bell Pepper, Squash, Yellow Squash, Zucchini Squash on April 6, 2011 | Leave a Comment »
Submitted by Caroline H.
Comments: We made this with my brother who had just returned from his mission in Thailand. We made it as authentic as possible, which basically means making it as the recipe states, but using vegetable oil instead of olive oil. Some of the commenters mentioned adding sugar (it’s not needed and would not have been added in Thailand), red bell peppers (wouldn’t have been added in Thailand). It was definitely spicy, but so good. It was accurate on the time needed to make it too, which was nice. It fed five adults and two children. This has been requested repeatedly by my son (5 yrs old).
I have also made it including red bell peppers and yellow squash, which makes a really pretty dish. I used olive oil instead of vegetable oil and it was delicious. This is a family favorite.
Originally found here at AllRecipes.com
