Vegetables and Eggs

 1 zucchini, chopped

1 yellow squash, chopped

1 small onion, chopped

2-4 large garlic cloves, chopped

8-10 eggs 

1 Tbsp milk

Saute the zucchini, squash and onions in extra virgin olive oil until tender.  Add the garlic and saute until you can smell garlic strongly.  Approximate 45-60 seconds,  Add the eggs and milk to the skillet and scramble. Cook until eggs are done.  

* Can be a breakfast or lunch or use as a side dish with a meal.

Yellow Squash Casserole

 4 cups sliced yellow squash

1/2 cup chopped onion

35 Ritz crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

ground pepper, to taste

2 Tbsp butter

1.  Preheat oven to 400 degrees.

2.  Place squash and onion in a large skillet over medium heat.  pour in a small amount of water.  Cover, and cook until squash is tender, about 5 minutes.  Drain well, and place in a large bowl.

3.  In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the cracker mixture into the cooked squash and onions.  In  a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in 1/4 cup melted butter, and season with salt and pepper.  Spread into  9x13 inch baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 Tbsp butter.

4.  Bake in preheated oven for 25 minutes, or until lightly browned.

Low Carb Yellow Squash Casserole

 1 Tbsp olive oil

1 tsp butter

1 small onion, chopped

2 cloves garlic, minced

4 cups peeled adn cubed yellow squash

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/3 cup finely chopped raw almonds

1 cup shredded Colby-Monterey Jack cheese, divided

1/2 cup heavy whipping cream

2 eggs

1/3 cup coarsely chopped roasted, salted almonds

 

1.  Preheat oven to 400 degrees. 

2.  Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes.  Add squash, salt, and pepper; stir to combine.  Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes.  Transfer squash mixture to a large  bowl.

3.  Mix raw almonds and 1/2 cu Colby-Monterey Jack cheese  together in a bowl; stir into squash mixture.  Whisk cream and eggs together i a measuring cup or small bowl; stir into squash mixture.  Pour squash mixture into a 9x13 inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

4.  Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Serves 8

Fried Squash

 2 yellow squash, cut up into small pieces

4 Tbsp cornmeal

salt and pepper

sugar

 

Put all ingredients in a Ziplock bag.  Let it sit for 15 minutes.  Place in a single layer in a 1/4 cup oiled Skillet.  Cook until golden brown. Set on a wire rack on top of a plate.  Fry in batches in a single layer in the skillet until done.  To keep warm put in a 200 degree oven until all are done.

Recipe:  Hillbilly Kitchen

Zucchini and Yellow Squash Casserole

 1 Tbsp unsalted butter, divided

1 1/2 lb zucchini (about 4 medium), sliced 1/4 inch thick

1 1/2 cups thinly sliced yellow onion

1 1/2 lb small yellow squash, sliced 1/4 inch thick

2 large eggs

1/2 cup mayonnaise

1/4 cup pesto

1/8 tsp salt

1/2 cup shredded low-moisture mozzarella cheese

1/2 cu Panko breadcrumbs

1/4 cup grated Parmesan cheese

cooking spray

 

1.  Place oven rack in middle position, preheat to 375 degrees.  Melt 1/2 Tbsp butter in a large nonstick skillet over medium-high heat.  Add zucchini and 3/4 cup onion; cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12  minutes.  Transfer the mixture to a colander set over a bowl.  Repeat with yellow squash and the remaining 1/2 Tbsp butter and 3/4 cup onion.  Add the squash mixture to the colander with the zucchini; let drain for 5 minutes.  Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash; discard liquid.

2.  Whisk eggs, mayonnaise, pesto and salt together in a large bowl.  Gently fold in the zucchini-squash mixture and mozzarella. Spoon into a broiler-safe 2 quart baking dish.

3.  Combine Panko and Parmesan in a small bowl; sprinkle evenly over the casserole.  Lightly coat the Panko mixture with cooking spray. Bake until golden brown in spots, about 30 minutes.

4.  Set oven to broil.  (Do not remove casserole from oven.) Broil until the top is golden brown all over, 2 to 3 minutes.  Let stand for 5 minutes before serving.

 

Serves 8

Yellow Squash Cassorole

 4 cups squash, cooked, drained and mashup a bit

1 egg, beaten

1 tsp salt

1 tsp pepper

1/2 cup mayo

1 tsp sugar

1/2 cup onion, chopped

1 cup shredded cheese

1 sleeve Ritz crackers, crushed up

1/4-1/3 cup melted butter

In a large bowl combine squash, egg, salt and pepper, mayo, sugar, onion and cheese.  Pour into a casserole dish that has been sprayed with non-stick oil.  Combine crackers and butter and put on top. Bake at 350 degrees for 40 minutes.

Vegetable Omelet

 Yield: Two 2-egg omelets

2/3 cup sliced summer squash

2/3 cup sliced fresh zucchini

2 Tbsp oil, divided

4 eggs, beaten, divided (may substitute 2 egg whites for each egg if needed for lower fat intake)

2 slices white cheddar cheese

1.  Heat 1 Tbsp oil in omelet pan over medium heat.

2.  Saute zucchini and squash in oil for 4-5 minutes until tender.

3.  Remove vegetables an keep warm.

4.  Add additional Tbsp oil to warm pan.  Add two beaten eggs and half of the vegetables.  Flip and cook thoroughly.  Fold in half and top with 1 slice of white cheddar cheese.

5.  Make second omelet with remaining ingredients.

Yellow Squash and Onions

 4 yellow squash, cut into small slices with the skin on

1/2 onion, sliced

1 cup corn meal

oil for cooking

salt

2 to 3 Tbsp butter

Add cut up squash and corn meal to a ziplock bag and mix to coat.  To a pan add 1/3 to 1/2 cup of oil. When hot add the squash, onion  and salt and start cook.  Folding over the squash on itself instead of stirring. Add butter on top. You want a golden brown on the squash.

Yellow Squash Casserole

 4 cups yellow squash sliced (about 2 squash)

1 Tbsp olive oil

1 yellow oion, diced

2 cloves garlic, chopped

1/4 cups water

1 sleeve of Ritz crackers

1 cup cheddar cheese

2 eggs, beaten 

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

1/2 tsp pepper

2 Tbsp butter (cut into slices)

1.  Preheat oven to 400 degrees

2.  Heat olive oil over medium heat in a large skillet.  Saute onions and garlic for 2-3 minutes.

3.  Add the squash on top and then add the water to the pan.  Cover and allow to steam for about 5 minutes until squash is tender.

4.  In a medium bowl, crush crackers with your hands.  Add in cheese and toss.  Set half of the cracker/cheese mixture aside.

5.  Stir in the milk, beaten eggs, and melted butter.  Add in the squash mixture and season with salt and pepper.

6.  Pour into a greased 9x13 inch baking dish.  Top with the remaining cracker mixture and dab with 2 Tbsp butter.

7.  Bake for 25 minutes until cracker topping is slightly browned.  Serve warm.

Spaghetti Squash Breakfast Casserole

 3 cups cooked spaghetti squash

1 lb raw ground turkey

6 eggs

1 cup shredded reduced fat cheese

2 cups chopped fresh bell peppers

1 cup chopped brown mushrooms

2 cups chopped kale

1 cup sliced cherry tomatoes, for topping

3/4 tsp salt

1 tsp pepper

1/4 cup chopped red onion

 

Cook the spaghetti squash in the oven or microwave.  Saute the onions, ground turkey, peppers until cooked and tender.  Set aside.

Pull apart the insides of the spaghetti squash with a fork Set aside.

Mix all ingredients together thoroughly.  Pour into a 8x8 or 9x9 baking dish.  Top with tomato slices.  Bake at 375 degrees for 1 hour.  The dish is ready when the center is firm and set.  Let cool for about 5 minutes and serve.

Makes 6 servings

Lentil Soup with Butternut Squash and Kale

 Prep Time:  15 min     Cook Time:  50 min    Total Time:  1 hour 5 min

Serves 6

1/2 Tbsp olive oil

1 large onion, diced

1 medium carrot, diced

2 leeks, white part only, cleaned and chopped

1 celery stalk, diced

2 Tbsp tomato paste

6 cups vegetable broth

1 lb peeled and diced butternut squash, 1/2 inch diced

2 oz green lentils, (1/3 cup)

1 bay leaf

1/2 tsp kosher salt

black pepper

3 cups packed chopped Lacinato kale, stems removed

1.  Heat a heavy pot or Dutch oven over medium heat.

2.  When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

3.  Add the tomato paste and cook 2 minutes, stirring

4.  Add the broth, bay leaf and lentils and bring to a boil.

5.  Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

6.  Add the butternut and cook until tender, about 15 minutes more.  Discard the bay leaves, season with salt and pepper, to taste.

7.  Add the kale and cook 7 minutes longer until the kale is tender.

Winter Butternut Squash Brussels Sprouts Caesar Salad

 Prep Time: 15 min    Cook Time:  30 min    Total Time:  45 min

For the butternut squash:

3 cups 1/2 inch cubed butternut squash

1 Tbsp olive oil

1/2 Tbsp honey or pure maple syrup

Freshly ground salt and pepper

For the sweet and salty toasted pecans:

1/2 cup pecan halves

1-2 tsp pure maple syrup

sea salt

For the salad:

1 lb (16 oz) burssels sprouts, ends trimmed and yellow outer leaves removed

3/4 cup seeds from 1 small pomegranate

1 large apple, thinly sliced (honeycrisp or pink lady apple are great)

1/2 cup chopped Medjool dates

1/3 cup shaved Manchego (or shaved Parmesan)

For the Caesar dressing:

1/4 cup tahini

2 Tbsp olive oiljuice from 1/2 large lemon

1 clove garlic, finely minced

1 tsp finely diced capers

1 tsp caper brine (from the jar of capers) 

1 tsp dijon mustard

1-2 Tbsp warm water, to thin dressing

Freshly ground salt and black pepper

1.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper and add butternut squash cubes.  Drizzle with olive oil, honey or maple syrup, salt and pepper.  Toss to coat  the butternut squash with the oil.   Roast for 30 minutes, flipping halfway through.  Butternut squash is done with fork tender.

2. While butternut squash is cooking, you can toast pecans:  add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown.  Once golden brown, turn off the heat and stir in a tsp or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt.  Remove from heat and allow to cool.

3.  Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.  If you don't have a food processor, feel free to use a sharp knife to thinly slice.  Add shredded brussels sprouts to a large bowl.

4.  Next, mix the dressing ingredients together in a small bowl until smooth:  Tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, Dijon mustard, warm water and freshly ground black pepper.  Taste and add a pinch of salt if necessary.

5.  Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels.  Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking.  If not, season with a bit of freshly ground salt and pepper.  Next, you can choose to serve this on a platter or in a bowl.  Platters are pretty for entertaining.

6.  If making on a platter:  add all of the brussels sprouts coated with dressing to a large platter.  Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.

7.  If making in a bowl:  stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans.  Gently toss again so that everything is combined.

  Serves 6

Notes:

TO make paleo, vegan and dairy free simple leave off the cheese.  Make sure to also use maple syrup instead of honey for the butternut squash.

IF you want to make this a full meal, add1 (15 oz) can of drained chickpeas.

Spaghetti Squash

 1 medium spaghetti squash

1 Tbsp olive oil

Kosher salt

black pepper

Preheat oven to 400 degrees.  Cut spaghetti squash in half lengthwise and scoop out seeds.  Drizzle with olive oil, and season with a generous amount of salt and pepper. Place cut side down on baking sheet and roast until flesh can easily be shread with a fork, 40 minutes.

Baked Acorn Squash

 Prep Time:  10 min     Cook Time:  45 min   Total Time:  55 min

4-6 serving

2 acorn squash

1/4 tsp salt

2 Tbsp butter, melted

2 Tbsp brown sugar

1/4 to 1/2 tsp cinnamon

Preheat oven to 400 degrees.  Thoroughly wash the squash and use a sturdy, sharp knife to cut them in half, lengthwise.  Use a spoon to scrape out the seeds and strings.  Cut each piece in half again.  Place the pieces cut side down (peel side up) in a large baking dish and add about 1 inch of water.  Cover with foil and bake for 30 to 35 minutes, until the aquash pierces easily with a sharp knife.

Remove from oven and increase oven temperature to 450 degrees.  Drain off most of the water from the baking pan, leaving just a small amount.  Flip the pieces of squash over.  Season each piece with a small amount of salt and drizzle with melted butter.  Sprinkle with brown sugar and just a dusting of cinnamon.  Return to oven and allow to roast, cut side up, uncovered, for an additional 15 minutes.

If you'd like a more caramelized surface, set your oven broil for a minute or two at the end of the cooking time.  Watch closely so it does not burn.

Note:  Microwave whole acorn squash for one to two minutes to make it a bit easier to cut but no more than 2 minutes or the interior of the squash will begin to cook and change texture.

Squash Croquettes

Prep Time: 15 minutes Cook Time: 6 minutes Total Time: 21 minutes

4 cups shredded yellow squash, (4-5 medium squash)

1 medium sweet onion,finely diced

2 large eggs, beaten

1 cup self-rising flour

¼ cup grated Parmesan cheese

1 Tbsp chopped chives or parsley

1 tsp seasoned salt

1 tsp garlic powder

½ tsp ground cumin

¼ tsp ground black pepper

dash of cayenne

oil and butter for frying

2/3 cup panko breadcrumbs

1. Shred the squash, you'll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture.
2. In a medium mixing bowl, mix together the shredded squash, diced onion and egg.
3. Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
4. Heat a few drizzles of vegetable oil and pat of butter per batch, in a non-stick skillet.
5. Using a Tbsp or a 2 oz ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan.
6. Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side.
7. Add additional oil and butter to pan as needed between batches. Serve immediately.

Cheesy Zucchini Bake

3 med. zucchini, chopped
3 med. yellow squash, chopped
4 green onions, sliced
1 tsp Italian seasoning  
3/4 tsp garlic powder
salt and pepper
1 cup cheddar cheese, shredded
1 cup Parmesan cheese, shredded

Combine in a large bowl. Mix together well except for Parmesan cheese.  Spray a 9x13 pan and bake at 350 degrees for 25- 30 minutes. Add Parmesan cheese and bake for another 10 minutes.

Roasted Honey Cinnamon Butternut Squash

Serves: 5 Prep Time: 10 minutes Cook Time: 40 minutes

1 butternut squash (peeled, seeds removed, and cubed)

2 Tbsp olive oil

3 Tbsp honey

½ – 1 tsp cinnamon (depending on how much you want)

salt and pepper, to taste

1. Preheat oven to 425 degrees.
2. Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
3. In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
4. Spread squash in a single layer on the baking sheet (if you nee to use two sheets to make sure they are all in a single layer, please do that- if there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
5. Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
6. Top with salt and pepper and serve.
   
   Recipe from:  Six Sisters

Cinnamon Roasted Butternut Squash

1 large butternut squash, about 3 lb, peeled, seeded, and cut into 1 inch cubes
1 1/2 Tbsp extra-virgin olive oil
1 1/2 Tbsp pure maple syrup
1 3/4 tsp kosher salt, not table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
3/4 tsp ground cinnamon
1/2 tsp ground black pepper
1 Tbsp chopped fresh rosemary

1.  Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees.  Generously coat two baking sheets with nonstick spray.

2.  Place the squash cubes in a large bowl.  Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top.  Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl.  Spread the cubes in a single layer on the prepared baking sheets, taking care they do not overlap.

3.  Place the pans in the upper and lower thirds of your oven an bake for 15 minutes.  Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks.  Continue baking until the squash is tender, about 10 to 15 additional minutes.  Remove from the oven and sprinkle the rosemary over the top.  Serve warm.

Sauteed Yellow Squash

1 Tbsp extra-virgin olive oil

2 tbsp butter

½ red bell pepper, chopped

2 small to medium yellow squash, sliced

1-2 small zucchini

salt and pepper

2 tbsp chopped parsley leaves

2 tbsp chopped chives or 2 scallions, optional but i like it

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash and zucchini. Saute 12-14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.