Valarie Russell on September 18th, 2010

Ingredients:   3 acorn squash, halved, seed removed 3 tablespoons olive oil 2 carrots, chopped 1 Mutzu apple, cored and chopped (this is my choice because we grow them, Granny Smith can be used) 1 onion, chopped 1/4 teaspoon ginger 1/8 teaspoon allspice 4 cups vegetable broth Preheat oven 400 degrees F.  On a baking […]

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Valarie Russell on September 18th, 2010

Equally delicious for breakfast, snack or as a light dessert, this honey sweetened loaf can be spread with low-fat cream cheese or whipped butter. 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 cup butter or margarine 1 cup sugar […]

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Valarie Russell on September 18th, 2010

One 4 to 5 pound spaghetti squash 1/4 cup olive oil 2 cloves minced garlic 3/4 cup freshly grated Parmesan cheese 1 teaspoon white pepper (optional) 1 tablespoon minced fresh basil or parsley Additional parmesan cheese for passing 1.   Pierce squash in several places with a long-tined fork or metal skewer. Place on baking pan […]

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Valarie Russell on September 18th, 2010

Winter squash is a warm-season vegetable that can be grown in most of the country. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. When ripened to this stage, fruits of […]

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Valarie Russell on September 18th, 2010

Try this vegetarian main dish in place of your traditional Thanksgiving Turkey. I took this recipe along with my fresh acorn squash  to my sister’s home in North Carolina several years back  for Thanksgiving and I have to say it’s a lot of work but well worth the effort.  I think I’ll make it again […]

Continue reading about Acorn Squash with Jeweled Wild Rice