Guest guest Posted October 29, 1999 Report Share Posted October 29, 1999 Aikya, Try cooking squash in a crock pot. It cooks evenly, does not destroy nutrients with high heat, and, since it is cooked whole, retains its moisture. After the squash is cooked, cut the top off and use a fork to remove the seeds. Twirl the fork in the seeds and fibers like you would do if you were eating spaghetti. I combine the squash with an undercooked leafy green vegetable, like collards or turnip greens. Squash makes the greens much more palatable. The liquid in the squash cavity adds some flavor to the combination. You can add mushrooms to the concoction as long as they are well cooked. Cooking destroys the mold in the mushrooms. Let me know if you try this method of cooking the squash. Tom Squash Soup > From: " aikya " <aikya@...> > > These days in may part of the world (Berkeley, CA) there are lots of kinds > of squash for sale. My favorite kind are the big green or grey green or > multicolored ones. Names for them include kabocha, sweet mama, turban and I > am sure I'm forgetting some. They are easy to cook. You wash them off, cut > them in half and scoop out the seeds. (Some people like to bake and eat the > seeds but they are VERY CHEWY). Put the squash halves face down in a baking > dish and bake them for 45 minutes to an hour at 300. They are very bright > orange, sweet and delicious. > > If you are a single person like me, that will mean you have a lot left over. > Then you can make lots of lucious things with the rest. One of my > favorites, hands down, is squash soup. > > The absolutely essential ingredients, besides the leftover squash, are rice > miso and water. Put the leftover squash in the blender. Add a teaspoonful > of rice miso and water, and whirr. Then heat in a saucepan or in the > microwave until hot but not boiling. You can toss in leftover green beans > or other veggies. Garnish with any of the following -- > > mint leaves > a slice of lemon > cilantro (chinese parsley, coriander leaves) > a cloud of cayenne pepper (for a hot and sweet soup) > > Love it! > > Aikya > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 1999 Report Share Posted October 30, 1999 Explain this a little more, this cooking the squash in the crock pot. How much water do you put? How long do you leave it...or doesn't it matter as long as it's over ____ hours. On high or low? Probalby you could cut off the top like you do for a pumpkin, stuff it and put the top back on for cooking. Hmmm. Aikya Squash Soup > > > > From: " aikya " <aikya@...> > > > > These days in may part of the world (Berkeley, CA) there are lots of kinds > > of squash for sale. My favorite kind are the big green or grey green or > > multicolored ones. Names for them include kabocha, sweet mama, turban and > I > > am sure I'm forgetting some. They are easy to cook. You wash them off, > cut > > them in half and scoop out the seeds. (Some people like to bake and eat > the > > seeds but they are VERY CHEWY). Put the squash halves face down in a > baking > > dish and bake them for 45 minutes to an hour at 300. They are very bright > > orange, sweet and delicious. > > > > If you are a single person like me, that will mean you have a lot left > over. > > Then you can make lots of lucious things with the rest. One of my > > favorites, hands down, is squash soup. > > > > The absolutely essential ingredients, besides the leftover squash, are > rice > > miso and water. Put the leftover squash in the blender. Add a > teaspoonful > > of rice miso and water, and whirr. Then heat in a saucepan or in the > > microwave until hot but not boiling. You can toss in leftover green beans > > or other veggies. Garnish with any of the following -- > > > > mint leaves > > a slice of lemon > > cilantro (chinese parsley, coriander leaves) > > a cloud of cayenne pepper (for a hot and sweet soup) > > > > Love it! > > > > Aikya > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 1999 Report Share Posted October 31, 1999 Aikya, I put about a quarter cup of water in a six quart crock pot to cook the squash. This not only helps to keep the squash moist, but the hot vapor in the pot hastens the cooking. One large spaghetti squash or two large acorn, butternut, or buttercup squashes will cook in 3-4 hours at a low setting. I have my crock pot plugged into a timer. This way I can do the cooking without having to attend to it. I find that this is an excellent way to have cooked veggies for breakfast. Cutting the top off and stuffing the squash is an interesting thought. What would you stuff it with? Tom Squash Soup > > > > > > > From: " aikya " <aikya@...> > > > > > > These days in may part of the world (Berkeley, CA) there are lots of > kinds > > > of squash for sale. My favorite kind are the big green or grey green or > > > multicolored ones. Names for them include kabocha, sweet mama, turban > and > > I > > > am sure I'm forgetting some. They are easy to cook. You wash them off, > > cut > > > them in half and scoop out the seeds. (Some people like to bake and eat > > the > > > seeds but they are VERY CHEWY). Put the squash halves face down in a > > baking > > > dish and bake them for 45 minutes to an hour at 300. They are very > bright > > > orange, sweet and delicious. > > > > > > If you are a single person like me, that will mean you have a lot left > > over. > > > Then you can make lots of lucious things with the rest. One of my > > > favorites, hands down, is squash soup. > > > > > > The absolutely essential ingredients, besides the leftover squash, are > > rice > > > miso and water. Put the leftover squash in the blender. Add a > > teaspoonful > > > of rice miso and water, and whirr. Then heat in a saucepan or in the > > > microwave until hot but not boiling. You can toss in leftover green > beans > > > or other veggies. Garnish with any of the following -- > > > > > > mint leaves > > > a slice of lemon > > > cilantro (chinese parsley, coriander leaves) > > > a cloud of cayenne pepper (for a hot and sweet soup) > > > > > > Love it! > > > > > > Aikya > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 1999 Report Share Posted October 31, 1999 I will try it. It sounds good. Stuffing? Hmmm. Apple, raisin, walnut apple, golden raisin, cranberry, chicken or turkey By themselves or with spelt bread chunks or cooked rice, quinoa or millet if you're not dieting like me. You could probably do parsnips, celery, onion, garlic, rosemary, daikon strips... Aikya Squash Soup > > > > > > > > > > From: " aikya " <aikya@...> > > > > > > > > These days in may part of the world (Berkeley, CA) there are lots of > > kinds > > > > of squash for sale. My favorite kind are the big green or grey green > or > > > > multicolored ones. Names for them include kabocha, sweet mama, turban > > and > > > I > > > > am sure I'm forgetting some. They are easy to cook. You wash them > off, > > > cut > > > > them in half and scoop out the seeds. (Some people like to bake and > eat > > > the > > > > seeds but they are VERY CHEWY). Put the squash halves face down in a > > > baking > > > > dish and bake them for 45 minutes to an hour at 300. They are very > > bright > > > > orange, sweet and delicious. > > > > > > > > If you are a single person like me, that will mean you have a lot left > > > over. > > > > Then you can make lots of lucious things with the rest. One of my > > > > favorites, hands down, is squash soup. > > > > > > > > The absolutely essential ingredients, besides the leftover squash, are > > > rice > > > > miso and water. Put the leftover squash in the blender. Add a > > > teaspoonful > > > > of rice miso and water, and whirr. Then heat in a saucepan or in the > > > > microwave until hot but not boiling. You can toss in leftover green > > beans > > > > or other veggies. Garnish with any of the following -- > > > > > > > > mint leaves > > > > a slice of lemon > > > > cilantro (chinese parsley, coriander leaves) > > > > a cloud of cayenne pepper (for a hot and sweet soup) > > > > > > > > Love it! > > > > > > > > Aikya > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2008 Report Share Posted February 27, 2008 Dueling Squash Soup This could be turned into a raw soup..... Shari 2 Tbs olive oil1 large white onion, diced4 cloves garlic, minced1 large yellow tomato, diced (yellow is preferable, but red is okay) Splash of beer, optional 1/2 chipotle pepper en adobo, or more as you like A few threads of saffron, optional3 - 4 cup vegetable broth2 small zucchinis (green, yellow, or one of each), cut into small pieces6-10 squash blossoms, coarsely chopped1/2 cup roasted corn kernels (frozen or canned is fine)Cumin, to taste Salt and pepper, to taste For garnish: lime wedges and chopped cilantro This is a beautiful orange-colored soup that I came up with to use zucchini and their flowers. And this is traditional Mexican food-- it doesn't taste like what you get at the Tex-Mex place, but this is it! Delicious! Saute the onion and garlic in a large heavy bottomed soup pot. When nicely brown, add the chopped yellow tomato and saute until most of the moisture is gone. Add a splash of vegan beer (hopefully Mexican, but whatever) and reduce. If you're not using beer, use a splash of your broth instead. Add the rest of the ingredients up to corn, and simmer about five minutes. I would start with 3 cup of broth and go from there, based on how liquidy you want the soup. When zucchini is crisp- tender, remove from heat and season with salt, pepper, and cumin. Serve with a liberal amount of chopped cilantro and a nice cool lime wedge. Serves: 4 Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2008 Report Share Posted February 27, 2008 Hello, I know that squash flowers are edible, but does anyone know where to find them? I never do and I would like to try. Rena Squash soup Dueling Squash Soup This could be turned into a raw soup..... Shari 2 Tbs olive oil1 large white onion, diced4 cloves garlic, minced1 large yellow tomato, diced (yellow is preferable, but red is okay) Splash of beer, optional 1/2 chipotle pepper en adobo, or more as you like A few threads of saffron, optional3 - 4 cup vegetable broth2 small zucchinis (green, yellow, or one of each), cut into small pieces6-10 squash blossoms, coarsely chopped1/2 cup roasted corn kernels (frozen or canned is fine)Cumin, to taste Salt and pepper, to taste For garnish: lime wedges and chopped cilantro This is a beautiful orange-colored soup that I came up with to use zucchini and their flowers. And this is traditional Mexican food-- it doesn't taste like what you get at the Tex-Mex place, but this is it! Delicious! Saute the onion and garlic in a large heavy bottomed soup pot. When nicely brown, add the chopped yellow tomato and saute until most of the moisture is gone. Add a splash of vegan beer (hopefully Mexican, but whatever) and reduce. If you're not using beer, use a splash of your broth instead. Add the rest of the ingredients up to corn, and simmer about five minutes. I would start with 3 cup of broth and go from there, based on how liquidy you want the soup. When zucchini is crisp- tender, remove from heat and season with salt, pepper, and cumin. Serve with a liberal amount of chopped cilantro and a nice cool lime wedge. Serves: 4 Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.