Spaghetti Squash Baked Hash Browns

I love most vegetables, but I have never been a big fan of spaghetti squash. It’s just odd, a squash that breaks into little strings? Weird.  But I have been looking for more allergy-friendly recipes lately (I am getting really sick of brown rice, beans, and kale all the time). Spaghetti squash as on sale at the store, so I decided to try to veganize a recipe I saw on Pinterest, for hashbrowns.

I used VeganEggs and potato starch instead of eggs, and made it a baked dish so I didn’t have to stand around cooking (leaving a naughty toddler unattended doing God knows what).

I also made this a few days head of time and froze it all ready to go in the pan. Just heated the oven and watch cartoon with Jack until they were ready.

Spaghetti Squash Baked Hashbrowns  

 1 spaghetti squash
2 tbs Follow Your Heart VeganEggs
1/3 cup water
1 tbs Potato starch
1 tbs vegan butter, melted
1 tsp salt
1/2 tsp black pepper
2 tsp smoked paprika
1  tsp garlic powder
1 tsp onion powder

Pre-heat oven to 400 degrees

Prick holes in squash with a fork.

Place on a baking sheet and back for 45 minute. It will be soft to the touch when ready. Let aside to cool for 20 minutes.

Once cool, cut in half. Scoop out the seeds and discard.

Scoop out the squash strains with a fork, making sure the separate them.

Add squash to a large bowl. Add all remaining ingredients and mix together well.

Bake at 400 degrees for 20-25 minutes, until golden on top.

 

with blueberry perserves

 

We enjoyed this for breakfast in the morning,  Michael could not get enough of it! But this would be  great for any meal….especially if you feel like using it as taco filling.  
These were the best tacos ever! Just some corn tortillas, scoop of squash hashbrowns salsa, Daiya cheese, micro greens, and hot sauce. Make this, I promise you will not be disappointed!

 

Pasta with Butternut Squash Sauce

In last post, I mentioned that I also got a butternut squash at the pumpkin patch. I bought it randomly without a recipe in mind. Thursday morning I woke up and thought pasta with creamy butternut squash sauce would be amazing for dinner. Then my best friend (the maker of the amazing reception cake) and her boyfriend wanted to come over to carve pumpkins. So I decided to make a nice dinner for everyone.

This is recipe is similar to most other squash sauce recipes out there (except that it’s vegan), but it not based on any particular one. I just put in what I thought sounded good.

This recipe makes 6 servings.

Pasta with Butternut Squash Sauce
1 large butternut squash
1 tbs vegan butter (I used Earth Balance), divided
1/2 cup onion, chopped
1 clove of garlic
1 tps cinnamon
1/2 tps chili powder
1/2 tps smoked paprika
3 cups plain soy milk
1 cup low sodium vegetable broth
6 servings of any kind of pasta (I used strozzapreti)
Basil, to garnish

Pre-heat the oven to 400.

Cut the squash in half. Scoop out the seeds and membrane, and discard them,

Rub 1/2 tbs of the butter on the inside of both halves.

Roast in the oven until the squash is soft, like when a knife can be inserted without any resistance. This takes about 25-30 minutes.

Set the squash aside to cool.

Meanwhile, sautee the chopped onion in the remaining 1/2 tbs butter. Once soft and translucent, add the garlic. Cook for just a minute.

Now add the cinnamon, chili powder, and smoked paprika. Cook another minute.

Add the soy milk and veggie broth. Stir well.

Now, scoop out all the meat from the cooled squash. It should be soft, like mashed potatoes.

Mix and mash together the squash with the liquid. It’s okay if it is still a little lumpy.

Turn off the heat and let the flavors meld.

Cook your pasta according to the directions on the package.

Then add the pasta directly into the sauce.

Season with salt and pepper to taste.

Garnish with some fresh basil and serve.

We paired it with a nice salad and some bread, and it was a lovely meal indeed. Amanda said she could not believe how flavorful it was. Michael said the sauce tasted like Fall. I would just eat the sauce by itself honestly. With flavor like this—plus all fiber, vitamin C, and vitamin A—there is no reason not to make this lovely Fall dish!

Curry Squash Soup with Gnocchi

Once again, sorry I have not posted in awhile.  Let me update you…

The GreenPeace job did not end up working out. They are a great organization, but that job just was not for me. I still support them though. I am working part time at a Southwestern restaurant for now, and should hopefully be starting another full-time job soon, but more on that later.

Michael and I volunteered to help clean up his Grandparents’ old house and are living there as well. It’s a very cute old house built back in the 40s and is pretty much stuck in the 60s. Cleaning is turning out to be quite a challenge so far. We have been there for almost a month and still are only about 1/3 done. To give you an idea, here are a few phrases I have uttered during the clean-up so far:

“Of course the drawer is full of 100 steak knives.”
“Do not tell me there is more ceramics in that box.”
“This Tylenol expired before I was born.”
“Oh my God, these are the pills you would give your wife to shut her up if she was PMSing or talking back. They stopped making these like 40 years ago.”
“I have seen more dead spiders in the past hour than I have seen alive ones in my whole life.”
“Sorry I have bad reception in here, there’s lead paint.”

But, one perk to an old house, it has a old stove and range that stills works great. I feel like a little 50s housewife every time I cook on it.  I came up with his recipe last night randomly, I was originally just going to make it an all vegetable soup, but then thought Michael would complain so I added the gnocchi. They soak up the broth and come very flavorful and soft.

Sorry I did not take pics while cooking, I was doing three other things at once and forgot. But it’s easy enough anyways.

Curry Squash Soup with Gnocchi
Olive oil
2  large carrots, diced
1 medium onion, diced
3 large celery stalks, diced
1 cup of mushrooms, sliced
4 cups of butternut squash, cubed
1 cup of beer (I used 10 Barrel Brewing Apocalypse IPA from Kaleidoscope)
1 can of light coconut milk
4 cups of water
2 tbs of curry powder
1 tbs of cumin
Package of Gnocchi
Salt and Pepper to taste

Heat some olive oil in a large pot over medium heat.

Add the carrots onions, and celery. Sauté until slightly golden.

Add the mushrooms and squash, cook until slightly golden as well.

Deglaze the pan with the beer.

Add the coconut milk and water. Add the curry powder and cumin.

Bring to a boil, reduce to a simmer and cover. Let it cook for 2 hours, stir occasionally.

Add the gnocchi and cook until soft.

Season with salt and pepper, and enjoy!

Try Lost Coast Apricot Wheat beer!

We don’t have internet at the house, but as soon as we do, I will start posting regularly again. Hope this tide you over for now!

Kabocha Squash Soup

I love when good things are cheap. My local health food store had variety of locally grown squash on sale. The minute I saw them, I thought of hot bowl of creamy soup. I first picked-up a butternut squash but then a lovely little green one caught my eye. I didn’t know what kind it was but it wad lighter (hence cheaper) so I bought it. After a bit of Google and asking my mom, I learned it was a kabocha.

Kabocha is a Japanese winter squash. It looks like a squat green pumpkin. It has the texture of pumpkin but tastes more like a sweeter butternut squash. It is high in iron, vitamin C, and potassium. It’s meat is bright orange and it’s packed full of seeds too (I roasted them, a bit chewier than pumpkin seeds but still good). 
I came up with this recipe on my own, but it’s pretty much like any basic squash soup. This would also be wonderful with most other squash varieties as well. 

Kabocha Squash Soup

1 kabocha squash
1/2 cup coconut milk
2 cup vegetable broth 
1 onion, diced
2 cloves garlic, diced
2 cups of kale, chopped
3 cups water
1 tsp cumin
1 tsp turmeric
1 tsp chili powder
Salt and pepper to taste

Pre-heat the oven to 400 degrees. 
Cut the squash in half and scoop out the seeds. 

Spray a baking sheet or pan with cooking spray and lay the squash cut side down.

Bake for about an hour, until totally soft. 
While that roasts, chop up the veggies. 

In a large pot, heat a some oil and sauté the onions until translucent. 

Add the garlic and cook for a few more minutes. 

Add the kale and cook until tender. Add the 3 cups water. Remove from heat and set aside. 

Once the squash is done and cooled, scoop out the meat into a blender. 

Add the coconut milk and vegetable broth. Blend until smooth. You may need to add a bit of water if it’s too thick.  ( I don’t know what happened to the picture of this step, sorry!)

Add the squash puree to the pot and turn the burner on to medium-low heat. 

Add the spices and salt and pepper to taste. Bring up to desired temperature and serve hot. 
I have a bit of a cold again so I had my with a lovely glass of Theraflu. Hopefully the vitamin C in the squash will do me some good. 

Sweet Potato and Squash Pizza

I was too lazy to go the store to get ingredients for my friday night pizza, so I decided to use the random veggies I had in the fridge and freezer. Some frozen yellow squash, purple sweet potatoes, onion, and olives. Bit of a random assortment, so I decided to first sauté everything (except the olives) in olive oil, garlic, and Italian seasoning.

Sweet Potato and Squash Veggie Pizza
1 ball of pizza dough (try mine)
1/2 cup pizza sauce (try my mushroom sauce)
1/2 cup frozen sliced yellow squash
1-2 purple sweet potatoes (normal potatoes if you cannot yet purples), peeled and sliced
1/2 medium onion, sliced
1 clove of garlic
1 tbs Italian seasoning
Handful kalamata olives
1/2 cup vegan cheese (I used Daiya)

Pre-heat the oven to as high as it will go.

Cut the sweet potatoes into fairly thin slices. Slice the onions and chop the garlic too.

Heat some olive oil in a large skillet over medium heat. Add the garlic and some red rappers flakes if you want some kick. Add the onions and cook until they start to brown slightly.

Next add the sweet potatoes and cook until they start to brown too.

Add the squash and cook until no longer frozen.

Add the Italian seasoning and mix together well, then remove from the heat.

Next, roll the pizza dough out and shape into desire pan.

Spread on the tomato sauce.

Then the vegan cheese.

Next add the sautéed veggies and top with the kalamata olives.

Cook for 10-15 minutes or so, until the crust is golden.

I love the texture contrast between the sweet potatoes and cheese. It paired nicely with a glass of merlot.