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Lynsey Lou's

Enjoying Life One Bite at a Time!

Squash

Baked Spaghetti Squash

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Fall is officially upon us!  Can you believe it’s already October?  Where has the year gone?  Like so many of you, I’m so incredibly excited that fall is here!  It’s time for football, chilis and stews, pumpkin, and so much more. 

If you’re anything like me, you can tell what season is nearing by looking around at the fruits and vegetables in your local market.  When I start seeing all of the fall and winter squash and gords I can’t help but get excited!  That actually happened a few weeks ago for me!  I went to the store and right when I walked through the door there it was, glowing in aww.  A huge display of butternut squash, spaghetti squash and pumpkins.  What a site that was.  After I composed myself I quickly darted to the display and just stared at it in all it’s beauty and then quickly snatched up a delicious spaghetti squash.
 

If you’ve never had spaghetti squash you are definitely missing out.  It’s all the buttery goodness of your normal spaghetti noodles but without any added butter and it’s better for you!  That’s a win win, right?  I could honestly get a fork and take a baked spaghetti squash, sit down and devour it.  Yes, it’s that good.  This squash, while delicious on it’s own is so versatile and can be substituded for spaghetti in pretty much any dish.  While this recipe is basic, it’s definitely delicious and one that everyone should try!

Baked Spaghetti Squash

Ingredients:

1 Spaghetti squash
Salt and fresh ground pepper, to taste

Directions:

Preheat oven to 350.

Cut spaghetti squash in half, lengthwise.  Using a large spoon, scoop out and discard the seeds and fibers.  Place the squash on a baking sheet, cut side up, and season with salt and pepper.  Place in preheated oven and bake for 1 hour.

Remove the baked squash and allow to cool about 15 minutes.  Once the squash has cooled, and can be handled, use a fork and gently scrape the flesh a little at a time.  It will separate into spaghetti-like strands.  Place in a serving dish and serve hot.*

*For a fun presentation, place all of the spaghetti squash strands in one half of the squash shell.  

Simple Squash

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I love summer time for many different reasons; the warm sunny days, fun on the lake and in the pool, and the fresh garden vegetables along with other things.  The taste of flavor of fresh vegetables is absolutely amazing, it’s  a taste that just can’t be beat.  I love having the fresh vegetables on hand; sometimes I’ll just snack on them raw but they are also good to use in cooking because they add some extra flavor. 

Squash is one of my favorite vegetables.  It’s so easy to prepare and it can be prepapred in many different ways.  Squash also goes with a lot of different types and flavors of food. 

I wanted to make some lighter sides to go with my chicken fried chicken and I had some squash on hand and thought that would go well.  This recipe is so simple and quick to put together, it’s definitely one of our favorites.  My mom has been making this recipe since I can remember and I’ve always loved it.  The first time I made it for Spencer he loved it, so it’s been a staple in our recipes ever since.

Squash and Onions

Ingredients:

1 Large squash or 2 medium squash

1/2 Large onion

3-4 Tablespoons butter

Salt and pepper to taste

Directions:

Slice squash and onions into thin slices.

Place in a microwave safe dish and add the butter and salt and pepper. 

Place lid on the dish and place in the microwave for 6 minutes.  After the 6 minutes stir and heat up for another 6 minutes.  After the microwave goes off leave the dish sitting in the microwave, undisturbed for about 5 minutes. 

The squash should be tender and the onions should be transparent.  If everything is not tender put in the microwave for a few more minutes. 

***This recipe can also be made on the stove top.  Just place all ingredients in a pan and place over low-medium heat.  Cover the pan and stir occassionally until the veggies are tender.
Squash and Onions
Recipe source: My mom

 

It's a cheesy world

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To continue with the cheesy theme that started with my Cheez-It Chicken, I decided to make some cheesy baked squash.  As I previously stated in my cheesy chicken post, I love cheese, so that also means there can never be too much cheese…kind of like you can never have too much chocolate:).  Squash is one of my favorite vegetables; I have prepared it in many different ways but never combined with cheese. 

I was really please with the way this recipe turned out.  The squash was so teneder, the onions had a great flavor and the cheese went wonderfully.  I basically took all the flavors that were in my Cheez-It Chicken and put them in this dish.  I thought it turned out pretty tastey especially since it was an experimental dish!

 

Cheesy Baked Squash
Cheesy baked squash 
 
Ingredients:
2 Medium squash
3-4 Tablespoons butter
Salt & Pepper, to taste
2 Well rounded tablespoons sour cream
1/2 Medium onion, sliced
Olive oil
1/4 Cup shredded cheddar cheese
Directions:
Preheat oven to 350 F. 
Rinse squash and then thinly slice.


Cheesy baked chicken

 

 


Place squash and sliced onions in an oven safe baking dish.  Drizzle a little olive oil on the squash and onions, salt and pepper to taste and then mix together.
Cheesy baked squash cheesy baked squash
cheesy baked squash
Add sour cream and stir together well. 
Place in oven and baked for 20-25 minutes.  After about 20-25 minutes take out of oven and sprinkle cheese over top, put back in the oven until cheese has melted.
cheesy baked squash  cheesy baked squash
 
Recipe by: Lynsey Lou

Parsley Fried Squash

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Being from the south I can’t help but be a true southern girl.  I definitely integrate some southern flare in a lot of my dishes.  Southern style food, as we all know, is known for having a lot of fried style dishes and squash is not exception.
I have grown up on squash in various forms.  It is one of my favorite veggies; I love it fried, boiled, on salads…pretty much in any form.  We had gotten some fresh squash from my hubby’s dad’s garden and so I decided I would fry this batch up.  Instead of doing the traditional cornmeal and flour I decided to add some herbs to give it a change.  It turned out wonderful and the small addition of herbs made such a difference!

Parsley Fried Squash

Ingredients:
1 Cup milk
1/2 Cup cornmeal
1/2 Cup flour
Salt and Pepper- to taste
1/2-1 Tablespoon parsely
Oil for frying

Directions:

 Preheat oil in medium to large skillet on low-medium heat. 

Clean and thinly slice squash.  In medium bowl combine flour, cornmeal, parsley, salt and pepper.  In separate bowl pour milk.  Dip squash in milk, toss in flour mixture and then place in frying pan. 

Fry until both sides are golden brown.
Remove from oil, place on plate covered with a paper towel.

Recipe Source: A Lynsey Original