Hubby and I joined a CSA this year. I was a little disappointed with it in the beginning because almost all they had was greens. Don't get me wrong, I like greens. We just couldn't eat that large of an amount and a lot went bad.
But now it's summer squash galore! And luckily I like squash.
I made a chicken soup with squash and beets the other night. This morning I had chopped zucchini and a scrambled egg. Thinking about looking up a muffin recipe...
So, my grandma brought over a gigantic bag of summer squash she grew, which I have never cooked. I ended up making fries with them! I just cut them into wedges (no need to peel since they are so little) then I salted them and baked them in a hot oven (400f) until the edges were dark brown, then flipped and cooked a bit longer. I dipped them in ketchup! They were SO good as a side to a veggie burger!
I've heard this is great to do with butternut squash, you just would have to peel them and cut them into little fry sticks.
I know this is BAD- but I love fried zuchinni. We slice the zuchinni into thin slices, dip them in milk, roll them in corn meal, and fry them in oil. I'm not sure if what you call summer squash is the same thing, up here where I live (in Alaska) squash and zuchinni are often used interchangeably.
I tried some of these 20 recipes for zucchini from Kalyn's Kitchen last year (didn't try the chocolate zucchini bread - looks good!)
I am going to try the zucchini bake with feta & thyme today
We have some MONSTERS this year.
mmmm... love fried zucchini!!
for the zucchini I bought a spiral slicer (like this one) and make spaghetti and fettuccine 'noodles' with it. it's really good with a drizzle of olive oil and a little garlic. regular marinara pasta sauce is good too. it really curbs the pasta craving.
I like them sliced lengthwise into large matchsticks and tossed with peaches, onion, lot of lemon juice and a touch of olive oil. Add salt, pepper, fresh herbs to taste. Can sit a few days and is great as a snack sprinkled with feta.
Grated, squeezed and mixed with an egg (or eggbeaters), lots of minced fresh herb like parsley or mint, feta and some greek yogurt to make moist if needed - and cooked like mini fritters in a lightly oiled or sprayed pan. Top with greek yogurt thinned with lemon juice and lots of the same herb you used or a contrasting one.
Roasted with sweet peppers, onion, garlic, potato (plus mushroom or eggplant if you like) and a lean sausage squeezed out in bits from its casing (or you could use something like Soyrizo) - some olive oil to lubricate - hot oven till all soft and happy. Also great topped with the yogurt sauce mentioned above. This keeps well for several days. Good for a lunch at work - nuke a bit and wrap in lettuce leaves for even more veg oomph
I've heard this is great to do with butternut squash, you just would have to peel them and cut them into little fry sticks.
I just did this recently with butternut squash, and used a salt-free, garlic seasoning. It was delicious! Now I have a spaghetti squash in the fridge, something I've never cooked before... looking forward to trying it.
Well, you're on the right track to old age when you eat a lot of squash.
A neighbor of mine lived to be 99 years old.
Her diet consisted mainly of fish, squash and green beans...and a tumbler of blackberry brandy every afternoon.
She also worked out on her treadmill every day.
She baked her squash. She liked the crook neck and the acorn squash.
But she also grew summer squash.
I don't care for squash, but I eat pepitas...squash seeds, every week.
They give me energy.
I just did this recently with butternut squash, and used a salt-free, garlic seasoning. It was delicious! Now I have a spaghetti squash in the fridge, something I've never cooked before... looking forward to trying it.
Yum, I'm OBSESSED with spaghetti squash! I make it just like spaghetti, with low sugar spaghetti sauce and some turkey meat balls.
Here is a link I saw this morning. Looks reasonable if you can stick to one or two servings....that's the problem. I may have some other recipes at home, I'll look for them.
I make a squash orzo. Super simple, super fast, uses a few big squash and makes a wonderful hot or cold salad for summer. It's also WONDERFUL picnic food, since nothing really goes bad and it can be served any temperature. And everyone loves it!
Half lb orzo (whole wheat if you can find it - note, I normally make a HUGE batch and keep it in the fridge, so I use the full lb package of orzo)
1 onion, diced
2 cloves garlic, minced
1-2 large zucchini, grated, then squeezed of excess water in some paper towels
1 tbsp fresh oregano (or a tsp dried)
Juice of 1 lemon
2-3 oz crumbled feta
Salt and pepper to taste
Saute your onion and garlic in a bit of nonstick spray or olive oil - add the drained zucchini, salt and pepper to taste, and saute until zucchini starts to turn golden. Meanwhile, cook the orzo, drain, and rinse with cold water to stop the cooking.
Then just toss your onion/zucchini/garlic with the cooked orzo, oregano, and lemon juice. Adjust seasonings, add crumbled feta, and devour.
So I was sitting in the kitchen steaming some young zucchini and thought id browse post.. so funny I cane across this... I love squash. It is yummy and so versatile. For lunch I love a bowl of zucchini steamed or the fries.I also love the sweets but am not going that rout... I can't just have 1 I want a whole batch so I will stick with non. But if yor google squash are super food great for you..... enjoy em...... preferrably only fried in very little breading...lol
My fridge has been invaded by squash!
I may have some other recipes at home, I'll look for them.
