Recipe: Squash and Pumpkin Recipes Part 1 (8)

8-23-99 Squash and Pumpkin Recipes Part 1

Verla,.Il (08:51:39) : Paradise Pumpkin Pie

1 8 oz pkg cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 beaten egg
1 9 inch unbaked pie crust

Beat together cream cheese, sugar, vanilla, and egg. Chill 30 minutes and pour into pie shell.

Mix together:
1 1/4 c. canned pumpkin
1 c. evaporated milk
2 beaten eggs
1/4 c. packed brown sugar
1/4 c. granulated sugar
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg

Pour into pie shell over cream cheese mixture.

Topping: Mix all together.
2 T. brown sugar
2 T. flour
2 T. softened butter
1/2 c. chopped pecans
Sprinkle topping mix over pie.
Bake 350 degrees for 40 minutes until a knife inserted in center comes out clean. Cool on wire rack.

This is the only pumpkin pie I make. The recipe came from Midwest Living magazine years ago.

Danette,.MS (08:26:42) : Pumpkin-Apple Muffins

2 cups flour
1 cups sugar
1 Tbsp apple pie spice
1 tsp baking soda
tsp salt
2 eggs
1 (15 oz.) can pumpkin (NOT pie filling)
cup vegetable oil
2 cups peeled, chopped tart apples

Preheat oven to 350. In a large bowl, mix together flour, sugar, spice, baking soda, and salt.
Set aside. Place eggs in a medium bowl and lightly beat; add pumpkin and oil and mix well.
Form a well in the center of the dry ingredients and pour the wet ingredients into the center.
Stir gently just until dry ingredients are moistened. Fold in apples. Spoon into greased
muffin tins. Bake for 35-40 mins. Or until a pick inserted into the center of the muffin
comes out clean. (For mini muffins, chop the apples finely, and bake 15-20 mins.)
Makes 12 servings.

Terrytx (04:40:42) : Haven't tried

Spaghetti Squash "Tetrazzini"
A "tetrazzini" style spaghetti squash:

One small spaghetti squash, cooked, seeds discarded and pulp forked out to be like spaghetti, should make about 4 cups pulp.

2 eggs
1/2 cup chicken broth
1 tsp sherry
1/4 tsp salt and pepper (or to taste)
1/2 tsp thyme
1/c cup shredded cheddar cheese
1/2 cup shredded Gruyere cheese
1/4 breadcrumbs
1-2 T melted margarine.

Mix first 8 ingredients together gently, so the squash doesn't loose its strands. Place in a lightly greased casserole dish. Top with breadcrumbs and drizzle the margarine across. Bake 350 degrees about 20 minutes.Terrytx (04:35:12) :

Butternut-Rice Pilaf
Recipe By :Cooking Light-9/98
Serving Size : 4

1 teaspoon olive oil
1 cup chopped onion
3 cloves garlic -- minced
3 cups (1/2") peeled cubed butternut or other
winter squash -- (about 1 lb)
2 cups water
1 cup uncooked long-grained rice
1/2 cup bottled roasted red bell peppers -- chopped
1 teaspoon dried rubbed sage
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

Heat olive oil in a large saucepan over med. heat. Add onion and garlic, and saut 3 min. Add squash, water, and rice, and bring to a boil. Cover, reduce heat, and simmer 20 min. or until liquid is absorbed. Stir in bell peppers and remaining ingred. Yield: 4 cups (serving size: 1-1/4 cups)Terrytx (04:33:44) : Haven't tried yet

Stuffed Pumpkin-Shell Potatoes
Recipe By :Better Homes and Gardens-12/98
Serving Size : 8

8 miniature pumpkins (6 (8oz) each)
2 pounds med. baking potatoes
1 cup canned pumpkin
2 tablespoons margarine or butter
1/8 to 1/4 tsp ground nutmeg
1/2 cup milk, light cream or half-and-half
1 cup shredded smoked Jarlsberg or smoked
cheddar cheese -- (4 oz)
salt and pepper -- optional

Preheat oven to 325 degrees. Cut 1/4" off tops of pumpkins; discard tops. Scoop out seeds and fibrous strings from insides. Place pumpkins, cut side down, on an ungreased baking sheet. Bake 20-25 min. or just until they can easily be pierced with a fork.
Meanwhile, peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20-25 min. or until tender; drain. Mash with a potato masher or beat with an electric mixer. Beat in canned pumpkin, margarine, and nutmeg. Gradually beat in milk to make light and fluffy. Stir in the cheese. If desired, season with salt and pepper.
Spoon potato mixture into empty pumpkin shells, placing any remaining potatoes into a small casserole. Transfer pumpkin shells to a 15x10x1-inch baking pan. Cover loosely with foil. Bake for 15-20 min. or until heated though. (Or omit pumpkin shells and spoon all of the potato mixture into a greased 1-1/2 qt. casserole. Cover and heat about 1 hr.)Terrytx (04:31:30) :

Cranberry Stuffed Acorn Squash
Recipe By :Taste of Home-Oct/Nov/98
Serving Size : 8

4 medium acorn squash
1 cup fresh or frozen cranberries -- coarsely chopped
1 medium tart apples -- coarsely chopped
1 medium orange -- peeled & diced
2/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter or margarine -- melted
1 teaspoon grated orange peel
pinch salt

Cut squash in half; discard seeds. Place squash, cut side down in a 15x10" baking pan. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 30 min. Meanwhile, combine cranberries, apples, orange, brown sugar, walnuts, butter and orange peel. Carefully drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 min. longer or until squash is tender.

Terrytx (04:30:48) :

Buttery Spaghetti Squash
Recipe By :Family Circle-11/1/98
Serving Size : 6

1 spaghetti squash ( 3 lbs), halved
lengthwise, seeded
2 tablespoons unsalted butter -- melted
1/4 cup chicken broth
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper

1. Place squash, cut side down, in microwave safe dish. Add 2 tbls. water. Cover tightly with plastic wrap. Microwave on high power for 25-35 mins. or until tender. Let stand for 5 min.
2. Carefully remove plastic wrap. Pull out squash strands with fork; place in large bowl.
3. Mix butter, broth, parsley, salt and pepper; add to squash.Terrytx (04:29:28) :

Southwestern Spaghetti Squash
Recipe By :Terry Ward
Serving Size : 6

1 medium spaghetti squash
1 large tomato, peeled, seeded and diced
1/4 cup sliced green onions
1 to 2 jalapeno peppers, seeded and minced
1 large clove garlic -- minced
1/4 cup chopped fresh cilantro
juice of half a lime

Cut squash in half lengthwise. Place cut side down in baking dish. Bake at 350 degrees for 45 min., or microwave with 1/4 cup of water, covered with plastic wrap, for 7-10 min. Set aside to cool. Pull out vegetable strand into a bowl. When ready to serve, heat a large nonstick skillet coated with cooking spray. Saut green onions, jalapeno and garlic. Add squash, tomato and cilantro to the skillet and toss to combine and heat through. Add lime juice and toss again.