This year I will save you the rant about how much I love squash, and get strait to the question. Anybody want to swap squash recipes? Here's one!
Last night we had "Dinner-in-a-pumpkin" and it was so fun and yummy! It's easy, too. Here's the recipe.
1 Pumpkin
1 Onion, chopped
olive oil
1 1/2 to 2 lbs ground beef
2 T soy sauce
2 T brown sugar
1 Can mushrooms
1 8oz can water chestnuts
1 can cream chicken soup
1 1/2 C cooked rice
Clean out pumpkin. You'll want to cut the top off at an angle, so that when you replace it later, it won't just fall through the whole to the bottom of the pumpkin. Saute onions and brown meat. Drain. Add soy sauce, brown sugar, mushrooms (I used fresh mushrooms because I don't like them canned), and soup. Simmer 10 minutes. Add rice and water chestnuts. Spoon into pumpkin. Replace top. Place on a cookie sheet. Bake 1 hour at 350 degrees. Be sure that when you serve it, you scrape the sides so you get plenty of delicious pumpkin in there!
8 comments:
You and your squash...
if only I liked vegetables as much as you. South Beach would to so easy!!
Em... that sounds awesome. We might have to try that in a couple weeks when we're there. I can't believe it's so soon.
You know that we share your love of squash so the other night we made this and it came out really well.
Preheat oven to 325. Place squash on oven rack and cook about 25 minutes or until getting soft but not overdone. (You could also do this in the microwave I imagine.)
Cut in half and scoop out seeds.
Brown hamburger (we browned ground beef with onions, garlic, tempeh, TVP, frozen spinach and mushrooms). Stir in canned tomatoes. Season with herbs and spices (lots of basil!).
Stuff mixure into squash halves. Grate a little parmesan cheese onto them. Place in a baking dish and bake at 350 for another 15 minutes or so, until cheese is browned and everything looks good.
Justin agrees that you will prefer pumpkin pie with real baked pumpkin, not the canned variety. The flavor and texture are a little different (and I believe superior!).
And another thing! We want to see some new pictures. Poor lonely Alaskan aunts and uncles need to see photos since they don't get phone calls.
We should totally exchange recipes, maybe we should start a recipe blog. Thanks for the tip on the co-op! I did a little research and found that they do actually have one in Utah. You order food and pick it up once a month, I'll be out of town on this months pick up date but I am going to give it a try next month.
And by the way, I love dinner in a pumpkin! I was going to make it this year but forgot.
This recipe calls for sweet potatoes (and it is SO good) but I think you should try substituting squash.
Kale Sweet Potato Soup
2 T cooking oil
1 onion chopped
2 cloves minced garlic
1 jalapeno seeds and ribs removed and sliced thin
3/4 lb kale, tough stems removed, washed and shredded (about 1 qt)
1-1/2 lb sweet potatoes peeled and cut in 3/4" cubes
1-1/2 quarts chicken broth or stock
1 c. canned low-fat coconut unsweetened coconut milk
1 c. long grain rice
In large saucepan, heat oil over moderately low heat
Add onion and cook until translucent, stir occasionally
Stir in garlic and jalapeno and cook, stirring until fragrant, about 30
seconds
Stir in kale, sweet potatoes, broth and salt, bring to a boil, reduce
heat and simmer partially covered until the sweet potatoes are tender,
about 20 minutes. Add the coconut milk and heat through.
Meanwhile, cook rice until just done.
Put rice in center of bowl and ladle soup over the rice.
I just wanted to let you know that I made some updates to our fitness Challenge on my blog if you haven't seen it yet. how are you doing? I hope all is well :) Have a great day!
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