2007 - Week 8
Baked Acorn Squash
Serves 2
1 acorn squash, halved
2 pats butter
2 tsp. honey or maple syrup
Salt and pepper
Preheat oven to 375-400 degrees. Scoop the seeds out of each half of the squash with a spoon. Add 1 pat of butter, 1 tsp. honey or maple syrup, 1 Tbsp. brown sugar, salt and pepper to the hollow scoop of each half. Place upright on a greased cookie sheet and roast for about 1 hour or until tender when flesh is poked with a fork.
www.reluctantgourmet.com
Acorn Squash Rings
Serves 4
2 acorn squash
¼ cup maple syrup
¼ cp orange marmalade
1 tsp. ground ginger
Preheat oven to 400 degrees. Slice top and bottom from each squash, and discard ends. Carefully slice each acorn squash into four rings, making eight rings in all. Spray a large cookie sheet with cooking spray. Lay rings on cookie sheet and bake for 15 minutes. Combine maple syrup, marmalade and ginger in a small bowl. Remove squash rings from oven and brush with maple syrup mixture. Return to oven and bake for another 15 minutes. Remove from oven and brush with glaze once again. Bake for 10 minutes, or until tender.
Southwestern Spaghetti Squash
1 spaghetti squash (about 3 lbs.) 1 tsp. ground cumin
1 (14 oz.) can Mexican-style tomatoes, undrained ¼ tsp. garlic salt
1 (14 oz.) can black beans, drained and rinsed ¼ tsp. black. pepper
¾ cup monterey jack cheese, divided sour cream & salsa (optional)
¼ cup finely chopped cilantro
Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 minutes to 1 hour or till just tender. Do not overcook or you’ll have a mushy mess. Using a fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, ½ cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 ½ quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining ¼ cup cheese. Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately, topped with sour cream and salsa, if you like.
www.myvegetarianrecipeoftheday.com
Eggplant and Leek Soup
Serves 4
2 medium eggplants, peeled and diced salt and pepper
2 leeks, sliced ½ tsp. nutmeg
5 cups vegetable stock fresh parsley
Place eggplant and leek in a hot fry pan with a small amount of water, fry until leek softens. Heat stock in a large saucepan, add eggplant and leek, seasoning and spice, bring to boil then allow to simmer covered, until eggplant is soft and cooked through. Serve soup in bowls topped with chopped fresh parsley.
Potato Leek Gratin
Serves 4-6
3 Tbsp. butter
4 cloves garlic
1 quart milk
1 bay leaf
1 Tbsp. fresh thyme, minced
3 lbs. russet or Yukon Gold potatoes, peeled (optional) and thinly sliced
2 large leeks, thinly sliced
Salt & pepper
1 tsp. nutmeg
1-2 cups cheese (Gruyere, cheddar or Swiss)
Preheat oven to 375 degrees. Cut one clove of garlic in half and rub all over 9” x 12” baking dish, then coat the dish with 1 Tbsp. butter. Slice the other three cloves of garlic. Combine milk, herbs, garlic, potatoes, leeks, and 2 Tsp. salt. Bring to a boil, then simmer about 10 minutes, until potatoes are just tender. Place a colander in a large bowl, then drain the potatoes so that they stay in the colander and the bowl catches the milk. Discard the bay leaf. Spread a single layer of potatoes and leeks in the baking dish. Sprinkle with pepper, nutmeg, and a thin layer of cheese. Repeat layers until you run out of ingredients. Pour milk until it reaches the top layer of potatoes (about 1 ½ cups). Chop remaining 2 Tbsp. butter into pieces and sprinkle over the gratin. Bake until golden brown, about 1 hour. Save the unused milk to use as a soup base.
www.theveggietable.com
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