2 Moosewood Cookbook Recipes

[Guest guest]

* Exported from MasterCook Mac *

 

Chilean Squash

 

Recipe By : Moosewood Cookbook

Serving Size : 6 Preparation Time :1:30

Categories : Vegetables Casseroles

Want to Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups butternut squash -- cooked and pureed

1 cup onion -- chopped

1 1/2 cups red and green bell peppers -- chopped

2 cloves garlic -- crushed

1 teaspoon ground cumin

4 whole eggs -- beaten

2 cups corn -- fresh or frozen, tha

1/2 teaspoon ground coriander

1 dash cayenne

1 dash black pepper

1 cup cheddar cheese -- grated

2 tablespoons olive oil

 

Saute onions, garlic and spices in olive oil until onions and garlic

are translucent. Add peppers and salt. Cover and cook 5-8 minutes.

 

Add saute to mashed squash, along with corn and beaten eggs. Mix

well. Taste to correct seasonings.

 

Spread into a buttered 2 quart casserole and top with cheese.

 

Cook in 350 degree oven 20 minutes, covered and 15 minutes uncovered.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 272 Calories; 15g Fat (47% calories from fat); 12g

Protein; 26g Carbohydrate; 163mg Cholesterol; 173mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat

 

NOTES : Serve with Corn Bread and Salad. 8/28/97

 

 

_____

 

* Exported from MasterCook Mac *

 

Spaghetti Squash Casserole

 

Recipe By : Moosewood Cookbook

Serving Size : 4 Preparation Time :1:30

Categories : Vegetables Main Dishes

Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Spaghetti Squash -- (8 inch)

1 cup Onion -- Chopped

2 cloves garlic -- crushed

2 medium tomato -- fresh

1/2 pound mushrooms -- sliced

1/2 teaspoon oregano

salt

pepper

1 cup cottage cheese -- or ricotta cheese

1 cup mozzarella cheese -- grated

1/4 cup parsley -- chopped

1 tsp basil

1 dash thyme

1 cup fine dry breadcrumbs

butter -- saute

Parmesan cheese

 

Preheat oven to 375 deg.

 

Slice the squash in half lengthwise and scoop out the seeds. Bake

it, face down, on a buttered tray at 375 deg for about 30 minutes,

or until easily pierced with a fork. Cool until handleable. Scoop

out insides, into a bowl.

 

While the squash bakes, saute' the onions and garlic with salt,

pepper, mushrooms & herbs. When the onions are soft, add

freshly-chopped tomatoes. Cook until most of the liquid evaporates.

 

Combine all ingredients. Pour into buttered 2-quart casserole. Top

with lots of grated parmesan. Bake at 375 deg, uncovered, about 40

minutes.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 308 Calories; 10g Fat (30% calories from fat); 20g

Protein; 35g Carbohydrate; 30mg Cholesterol; 601mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 2 Lean Meat; 2 1/2 Vegetable; 1 Fat

 

NOTES : " Also known as " vegetable spaghetti " this summer squash baffles

many people who grow it or buy it, then take it to their kitchens and

wonder what to do next. It is not like zucchini, nor is it like

winter squash. Once baked or boiled, the insides of this strange

vegetable are strand like; the size and shape of spaghetti, but with

a slightly crunchy, delightful texture. The flavor is buttery and

slightly sweet. You can serve it topped with tomato sauce and cheese,

as you would regular spaghetti (it isn't starchy) - or you can build

a casserole. "

 

 

_____

 

 

--

Ellen C.

ellen