Category: Squash

Categories
Potatoes Recipes Squash Vegan Vegetarian

Yellow Squash and Potato Gratin

Enjoy the flavors of Fall with this Yellow Squash and Potato Gratin!

Ingredients

  • 1 yellow squash, peeled, sliced thin
  • 2-3 Russet potatoes, peeled, sliced thin
  • 1/8 tsp salt
  • ½ tsp black pepper
  • ¼ tsp oregano
  • 1 Tbsp of slivered almonds (optional)
  • 1/8 cup green/poblano peppers, thinly sliced
  • ¼ cup crumbled feta cheese
  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground

Directions

  1. To make the béchamel, add oil and all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
  2. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper. Stir in some feta till it melts.
  3. Layer the potatoes, overlapping at the bottom of a baking dish followed by a layer of squash. Sprinkle with salt, pepper and oregano. Continue layering one more time, topping with a layer of potatoes.
  4. Pour the béchamel over the potato and squash layers.
  5. Bake covered at 375F for 30 minutes. Bake uncovered at 350F for 20 minutes until squash and potatoes pierce easily with a knife. Top with slivered almonds (optional) and thin slices of green pepper or poblano. Broil for 5-7 to brown.
Categories
Gluten-Free Mediterranean Recipes Squash Vegan Vegetarian

Squash, Pepper and Onion Tian

Tian is a French Provincial way of cooking vegetables. This Squash, Pepper and Onion Tian is so delicious and a feast for the eyes!

Ingredients

  • 1 yellow squash, sliced
  • 1 green pepper, sliced
  • ½ onion, sliced
  • 3-4 pods of garlic, with skins
  • 6-7 grape tomatoes(optional)
  • 4-5 large pitted olives, sliced (optional)
  • 1 tsp marjoram, fresh
  • 1 tsp thyme, fresh
  • 1 Tbsp. olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Directions

  1. Grease a 6 cup baking dish with some olive oil and rub it with some cut garlic.
  2. Season the cut vegetables with salt and pepper and layer them in the baking dish starting with the squash, followed by the onions and green peppers.
  3. Sprinkle with grape tomatoes, olives, thyme and marjoram.
  4. Drizzle with some olive oil and bake at 350F for 20 minutes. Remove from oven and broil for 10 minutes.
Categories
Italian pizza Recipes Squash Vegetarian

Low Carb Pizza

This Low Carb Pizza has a squash crust and is healthy and delicious!

Ingredients

  • 1 squash, grated, water squeezed out
  • 1 egg
  • ½ cup flour (almond flour for gluten-free)
  • 1 cup shredded mozzarella cheese
  • 6 grape tomatoes, halved and seeded
  • 4-5 spinach leaves, cut in ribbons
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp garlic powder

Directions

  1. Mix the grated squash (water squeezed out), flour, salt, pepper and garlic powder to make the base. Place it on a well greased sheet pan and shape it into a circle. Bake at 400F on the middle rack for about 10-15 minutes.
  2. Remove from oven. Gently loosen the edges and turn it over using a plate (so it does not break or crumble). Bake for an additional 5 minutes at 400F.
  3. Remove from oven and top with cheese, tomatoes (halved and seeded) and broil for 3-5 minutes to melt the cheese and lightly cook the tomatoes. Sprinkle with spinach. Cool before cutting.
Categories
Gluten-Free Recipes Squash Vegan

Spaghetti Squash with Lemon and Capers

Spaghetti Squash with Lemon and Capers is a great low carb meal!

Ingredients

  • 1 spaghetti squash
  • ¼ cup red bell pepper, diced
  • ¼ cup green bell pepper, diced
  • 3 Tbsps olive oil
  • 2 Tbsps butter
  • 2 tsps lemon juice
  • 1 tsp oregano
  • ½ cup broth
  • ½ tsp black pepper
  • 1/8 tsp salt

Directions

  • How to cook the squash:
    1. Cut the spaghetti squash lengthwise. Scoop out the seeds with a spoon. Pierce the skin with a fork, rub some oil on the squash, place it cut side down on a sheet pan and bake at 400F for ½ hour.
    2. Let the spaghetti squash cool. Use a fork to loosen the spaghetti strands from the skin and scoop them out.
  • For the dressing:
    1. In a pan warm olive oil and butter till the butter melts.
    2. Add the finely diced red and green bell peppers and sauté till it softens.
    3. Add the broth, lemon juice, salt, pepper, oregano, capers and heat till the liquid reduces in half.
    4. Pour it over 2 cups of spaghetti squash. Save the rest of the spaghetti squash to use with some other dressing/sauce.
Categories
Gluten-Free Recipes Squash Thanksgiving Vegan Vegetarian

Butternut Squash with Herbs and Roasted Garlic

Butternut Squash with Herbs and Roasted Garlic is a great gluten-free, dairy-free side for your Thanksgiving table!

Ingredients

  • 1 butternut squash, peeled and cubed
  • 3 cloves garlic
  • 1 Tbsp rosemary (fresh/dry)
  • 1 Tbsp thyme (fresh/dry)
  • 3 Tbsps parsley, fresh
  • 1 tsp back pepper
  • 1/8 tsp salt
  • 1 tsp olive oil

Directions

  1. Place the diced butternut squash on a baking sheet and sprinkle with olive oil, rosemary, thyme, pepper and salt.
  2. Place the garlic cloves with their skins on the baking sheet as well.
  3. Bake at 350F for 20 minutes.
  4. Squeeze the roasted garlic onto the butternut squash and mix well.
  5. Return to the oven and broil for 5 minutes. Remove and sprinkle with parsley.
Categories
Recipes Squash

Panko Crusted Squash

There’s nothing more satisfying than the crisp taste of Panko Crusted Squash. Make it gluten-free by using gluten-free breadcrumbs and skip the Parmesan cheese for a dairy-free version.

Ingredients

  • 2 yellow squash, sliced thin
  • ½ cup panko bread crumbs (substitute gluten-free if needed)
  • ½ cup Italian bread crumbs (substitute gluten-free if needed)
  • 1/3 cup parmesan cheese, grated (optional)
  • 2 Tbsps. olive oil

Directions

  1. Mix the panko and Italian bread crumbs.
  2. Cut the squash into thin rounds and dip them in water followed by the bread crumbs.
  3. Place them on a greased baking sheet, drizzle with olive oil and broil for 10 minutes. Sprinkle with parmesan cheese (optional) and green onions (optional).