Amazingly, as I write this I note that is recipe#450! Outside today (August 19) the skies are sunny here in our part of Mexico, but the winds are beginning to howl with the approach of Hurricane Grace. Thankfully, it will pass south of us, but we still expect winds and rain.
Rarely do we see acorn squash in our part of Mexico; for that matter, we rarely see butternut squash or spaghetti squash. Whenever we find them, we grab them up! This latest squash recipe, incorporating sweet potatoes, is awesome!
Creamy Baked Acorn Squash
If you need to feed four people,use two acorn squash…
1 large acorn squash, cut in half and seeds removed
2 tablespoons of grass-fed butter, unsalted
1/2 cup of heavy cream OR coconut milk with cream
5-6 sprigs of thyme
1-2 sweet potatoes, peeled and sliced (optional)
1 tablespoon of olive oil for the sweet potatoes only (optional)
1/4 cup hard cheese like: parmesan, pecorino Romano (optional)
1. Preheat oven to 375 degrees.
2. Prepare squash and sweet potatoes. If using the sweet potatoes, drizzle the olive oil over the tops of them. Place in baking dish. Add heavy cream, salt, pepper and thyme to the center of the acorn squash. Bake for 40 minutes. Remove and grate cheese over the top. Bake an additional 20 minutes of until squash is soft. Bake uncovered.
By now you know how much we prefer zoodles over pasta. Here is a different take on the zoodles with a great sauce!
Korean BBQ Meatballs with Zoodles
2-3 large zucchini (400 g)
4 Spring Onions
1 large Carrot
1/2 Red Pepper
1/2 Small Onion
1 T Extra Virgin Olive Oil
1.5 T Soy Sauce
1 T Sesame Oil
1 T Honey
1 tsp Minced Garlic
Salt and Pepper to Taste
1 package fresh meatballs*
*Prepare meatballs according to your preference. I made mine in the microwave and then added them to the skillet and it worked well!
1. Wash and prepare vegetables. Spiralize zucchini and set aside. Slice red onion into thin strips. Julienne carrot, roughly chop small onion. For the Spring onion I chopped the white part small and then cut the green portion into 1/2-inch strips. I used about 2 full spring onions and only the white portion of the other two.
2. Prepare a large wok or frying pan add olive oil and heat oil through. Add carrot and onion, let soften and heat through for 3-5 minutes. Add chopped onion, Spring onion, and red pepper cook for another 3 minutes. Add salt to taste while preparing vegetables.
3. Prepare meatballs. IF using frozen you can put them on a plate in the microwave covered with Saran wrap, leaving a corner for the steam to escape. Three minutes should do it as they will cook in the sauce…
4. Add prepared zoodles. In a separate bowl mix all of the dressing ingredients together and then add them to the wok with all of the vegetables together. You want to heat the zoodles
5. Add meatballs to the vegetables and serve immediately.
It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!
For the Slaw:
1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
1 medium red onion, quartered and thinly sliced
For the Dressing:
1 cup vinegar
2/3 cup vegetable oil
1 cup sugarto taste (actually 1/2 cup is sufficient)
1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon celery seeds
Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
Pour the hot dressing over the cabbage and toss well to coat.
Cool the coleslaw slightly, cover, and then refrigerate until serving time.