January 15, 2012
Not only is butternut squash delicious, it’s loaded with health benefits. This recipe is my favorite winter soup at the moment, I can’t get enough! Not only is it easy and tasty but it’s a great one to make on Sunday and take with lunch for the week…the flavors only get better as they meld in the fridge.
Butternut Squash Soup
Weightwatchers Points: 2
- 1 small onion
- 1/4 cup chopped celery
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dill weed
- 1/4 teaspoon curry powder
- dash cayenne pepper
- 2 cups chicken broth
- 1 (12 ounce) can fat-free evaporated milk
- 3 cups roasted butternut squash
- salt and pepper to taste
- In a large saucepan, saute the onion and celery in butter. Stir in flour, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
- In a blender, process the soup in batches until smooth. Pour into bowls and serve hot.
November 30, 2011
Not only is spaghetti squash super good for you, it’s super delicious! I’ve always heard of baking this winter melon and using a fork to fluff out the spaghetti-like interior to use as a base for marinara, or anything you’d put on top of pasta, but quite frankly, I was a little bit skeptical. Until last night.
I now have a new favorite winter staple! It’s so easy to prepare, tastes delicious (think really al-dente pasta) and is loaded with nutrients. The topping for the “spaghetti” really made it shine and I will definitely be experimenting with this versatile fruit again in the near future!
Mediterranean Style Spaghetti Squash
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons evoo
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped tomatoes (I used two Roma tomatoes)
- 1 red bell pepper, choppped
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced kalamata olives
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion and red bell pepper in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Remove vegetable mixture from heat and add feta and olives.
- Use a large spoon to scoop the stringy pulp from the squash, and place in two serving bowls. Top with the vegetable mixture. Serve warm.