We have been eating alot of squash lately. Squash seems the most appropriate substitute for grains and starchy vegetables. The main stumbling block is that it takes over an hour to roast one and being summer I am not too thrilled to turn on the oven for any reason. But I have found a solution to the weeknight squash dilemma; The Miracle Of Radiation!
Microwaving squash reduces the cook time from over an hour to fifteen minutes. The three main squashes I cook are acorn, butternut and spaghetti. The first two cook very similarly: halve them, scrape out the seeds and nuke the halves cut side up about 12 minutes on high (times may vary with microwave wattage) Butternut I hurl forcefully down upon my cement driveway, peel, seed, cube and nuke 10 minutes. (That is the easiest way to get into one of those that doesn't require high caliber firearms or a chainsaw) Now that we can cook squash quickly, what to do with it?
Mash butternut squash with some butter, coconut milk, cinnamon and top with chopped nuts and you have: Breakfast!
Spaghetti squash topped with Bolognese (Italian Meat Sauce) or Marinara with meatballs and it's Italian Night!
Fry shreds of spaghetti squash on a pan with little butter or bacon grease, maybe add a little diced onion and bell pepper and you have Squashbrowns. (lovely with a few poached eggs)
Load halves of acorn squash with cooked bulk sausage or corned beef hash for an autumn feast.
Spin butternut squash with coconut milk, cinnamon, nutmeg and ginger in a blender for a 'Pumpkin' Pie Smoothie.
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