Baked Spaghetti Squash with creamy Roasted Red Pepper Sauce
from Two Peas and their Pod
For the Spaghetti Squash:
- 1 medium spaghetti squash
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
For the Creamy Roasted Red Pepper Sauce:
- 2 red bell peppers
- 1 tablespoon olive oil
- 1 small onion,chopped
- 2 cloves garlic, minced
- 1 (15 oz.) can diced tomatoes
- 1/2 teaspoon dried oregano
- Dash of red pepper flakes
- 1/2 cup packed fresh basil, coarsely chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup plain Greek yogurt (I used Chobani 0%)
1. Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Bake until tender, about 45 minutes.
2. While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don’t get burnt. Puree until smooth, with some texture remaining.
4. When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates. Top spaghetti squash with the creamy roasted red pepper sauce and serve warm.
No- Bake Summer Lasagna
from Everyday Food June 2010
- 1/2 cup ricotta
- 3 tablespoons grated Parmesan
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 8 lasagna noodles, broken in half crosswise
- 1 small garlic clove, minced
- 2 pints grape tomatoes, halved
- 2 zucchini (about 1 pound total), halved if large and thinly sliced
- 1 tablespoon torn fresh basil leaves, plus more for serving
In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Cheesy Stuffed Summer Squash
- 6 squash
- 1/2 lb bacon
- 1/4 cup chopped onion
- 3/4 cup breadcrumbs
- 1 cup shredded cheddar cheese
- salt and pepper
- Boil the squash 10 minutes until softened.
- When cooled enough to handle, remove the stems and cut in half lengthwise.
- Remove the pulp.
- Cook the bacon until crisp.
- Saute the onion in 2T bacon drippings.
- Add crumbled bacon, breadcrumbs and squash pulp.
- Fill the squash shells.
- Top each shell with cheese.
- Broil until melted.
- Sprinkle with paprika.
Summer Squash Sautee
BON APPETIT, JUNE 2013
- 2 pounds summer squash and/or zucchini, cut into matchsticks
- 1 teaspoon kosher salt plus more
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup finely grated Parmesan
- Freshly ground black pepper
Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Spicy Summer Squash and Corn Quesadillas
From Fair Share Coalition’s Farm-Fresh and Fast cookbook
- 2-3 Tablespoons olive oil, divided
- 1 onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- Kernels from 1 ear of corn
- 1 small zucchini, diced
- 1 summer squash, diced
- ½ jalapeño, minced (optional)
- ¼ cup salsa
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- Juice from 1 lemon
- 1 teaspoon salt, or to taste
- 8 6-inch flour tortillas
- 1-2 cups nondairy or regular cheese
In a medium skillet, heat 1 Tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until the onion is translucent. Add the remaining vegetables, olive oil, salsa, spices, and lemon juice. Cook for 10-12 minutes, stirring often and adding a splash of water if necessary to loosen the mixture. Season with salt.
Heat a large skillet coated with a bit of oil and add tortilla. Top with 2 Tablespoons cheese, 1/3 cup of the vegetable mixture, a bit more cheese, and another tortilla. Flatten with a spatula and cook for 3-4 minutes on each side, or until the tortillas are lightly browned and the cheese is melted. Repeat with the remaining tortillas.
Zucchini Corn Fritters (Summer Squash)
From Fair Share Coalition’s Farm-Fresh and Fast cookbook
2 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon ground cumin
½ cup sugar
½ teaspoon salt, or more to taste
Freshly ground black pepper to taste
2 eggs, beaten
1 cup milk
¼ cup butter, melted
2 cups grated zucchini
1½ cups corn kernels
1 cup finely shredded Cheddar
Oil for frying
In a large bowl, stir together the flour, baking powder, cumin, sugar, salt, and pepper. In a small bowl, whisk together the eggs, milk, and butter. Whisk the wet ingredients into the dry ingredients. Stir in the zucchini, corn, and cheese, mix well.
Fill the bottom of a cast-iron skillet with about ½ inch of oil. Heat the oil over medium-high heat and then drop the batter by tablespoonfuls into the hot oil. Fry in batches, adding more oil as necessary, until the fritters are puffy, crisp, and golden brown, turning once with tongs (about 60-90 seconds per side). Remove to drain on paper towels.
Potato, Squash, & Goat Cheese Gratin
2 medium yellow squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves
Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.