Favorite Simple Vegetable Recipes
Whether you’re looking for a quick and easy recipe or a healthy recipe for your favorite vegetable you’re bound to find it here.
Recipes for cooking light are always a favorite at our house and now that autumn is here I will be spending more time updating our recipes section and featuring light & healthy recipes that are quick and simple to make.
So check back often for my latest updates!
Here is a recipe for an appetizing side dish designed to invigorate the palate. The natural sweetness of this stuffed squash is sure to please and the pretty presentation gives it a festive air. Stuffed squash may look elaborate, but it’s easy as can be to make, and the bright colors are also cheering to the senses. Best of all, it’s healthy eating, made delicious!
Red Onion & Almond-Stuffed Winter Squash
4 small winter squashes (carnival, acorn, golden acorn, delicata, or other)
1 tablespoon non-hydrogenated margarine or butter
1 large red onion, chopped
¼ cup finely chopped toasted almonds
½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
Salt and freshly-ground black pepper to taste
1. If using an oven, preheat to 375°.
2. Cut the squashes in half lengthwise. Place halves in a baking dish, cut side up, with about ½ inch of water, and cover with foil. Bake until easily pierced with a knife but still holding their shape, 30 to 40 minutes, depending on size and type of squash used. Or microwave, using as a rule of thumb 4 to 7 minutes for each squash. Test occasionally to be sure they don’t get overcooked.
3. When the squashes are cool enough to handle, scoop out and discard the seeds. Scoop out the pulp and transfer to a mixing bowl, leaving a sturdy shell of about ¼ inch think all around.
4. Heat the margarine or butter in a medium skillet. Add onion and saute over medium heat until golden. Add the almond and continue to saute until they give off a toasty aroma.
5. Combine the onion mixture with the squash pulp. Add ginger, season with salt and pepper, and stir together. Stuff back in to the squash shells. Reheat in the microwave or oven, just until heated through, and serve. Serves 4.
Autumn is harvest time and a great time to enjoy the many new varieties of apples and squash.
Apple Pecan-Rice Acorn Squash
2 Acorn squash, halved & seeded
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
2 cups rice, brown (cooked in chicken broth)
1 cup applesauce, unsweetened
1/2 cup celery, chopped
1/2 cup pecans, toasted & chopped
1/4 cup brown sugar, packed
1/2 teaspoon, onion powder
1/2 teaspoon ginger, ground
4 small apple wedges
Place squash cut-side down in shallow baking pan. Bake at 350° F for 30 min. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon.
Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges to serve.
Tip: Bake along with a roast and potatoes for a complete meal and conserve energy.
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