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Ingredients: 1 medium Onion 3 medium Yellow summer squash 3 medium Zucchini 2 Tablespoon(s) Olive oil 1 large Red bell pepper; julienned 1 large Green bell pepper; julienned 1 Teaspoon(s) Dried oregano 1 Tablespoon(s) Lemon juice Directions: Cut onion into thin wedges no more than 1/4 inch wide. Set aside. Trim ends off yellow squash and zucchini. Stand them on end and cut off peel in wide even slices. Reserve cores for another use. Julienne peel. Heat ol in a large saute pan over medium heat. Saute onon 5 minutes. Add squash, zucchini and bell peppers. Increase heat to medium-high, and stirfry 5 to 7 minutes, until egetables are crisp-tender. Season with oregano, salt and pepper. Stir in lemon juice. Serve hot or at room temperature. Serves 8. Per serving: 43 cal; 1 g prot; 2 g fat; 6 g carb; 0 chol; 3 mg sod; 2 g fiber; vegan Source: Vegetarian Times, Jan 94/MM by DEEANNE
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Stir in the fruit, apple juice concentr Squash dressing Cook onions, pepper and celery in butter until soft. Add to cornbread, stir well. Stir in remaining ingredients, mix well. Pour into greased 9x13x2 dish. Bake 50 minutes at 400 degrees. Spaghetti squash soup * Bring 4 cups of vegetable broth to boil. * Add chopped squash. * Cook for 10 minutes or until tender, drain. * In a separate large sauce pan, melt margarine over medium heat. * Cook onion & red pepper, stirring, 3-5 minutes or until softened. * Stir Zuccini schnitzel with leeks & peppers in sour cream sauce 1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean peppers, cut into small stripes. 3.Wash zuccini and cut into 1/2 cm thick slices. Put 4 slices aside and cut the rest of the slices into thin strips. 4.Knead together 1 tablespoon flour Bell pepper rajas * Peppers should be seeded and cut into 6 strips each. ~--------------------------------------------------------------------- ~-- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or rou Stuffed squash Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the pit and seeds. Sprinkle the flesh with salt andleave the halves upside down to drain. Meanwhile, make the filling. Simmer the ricein a coveredpan of salted Stuffed acorn squash Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink Spicy hot stuffed poblano peppers Spicy Hot Stuffed Poblano Peppers Ingredients: 6 poblano peppers 1 1/2 C. diced chorizo 2 T. olive oil 1/2 C. diced onions 2 cloves garlic, finely minced 2 tomatoes, diced 4 canned chipotle chiles in adobo sauce, diced 1 tsp. cumin 1/2 tsp. oregano 1 C. c Phyllo-wrapped salmon with leeks and red bed peppers Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sautA?A© until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skill Italian baked spaghetti squash Preheat oven to 375. Place squash in a casserole that has been sprayed with a nonstick cooking spray. Combine tomato sauce, oregano, and garlic powder and pour evenly over squash. Sprinkle with parmesan cheese. Bake 20 minutes or until hot and Stuffed tomatoes and bell peppers * Green or Red, cored and rinsed of seeds ** cored and the insides spooned out into bowl 3. PREPARATION: In a large frying pan, heat pan and add olive oil. Press 2 cloves of garlic into oil, and stir. When it begins to cook, add Bowl #2 (carrots). Stir ca Coca amb pebres (yeast pastry with red peppers) Dough: Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until dissolved. Sift flour with salt onto a work surface and make a well in the center. Add the yeast mixture, remaining water and olive oil. Mix central ingredients with your fingert Marinated butternut squash Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter inside. Cut the squash into medium dice from the center. In a saute pan, put the balsamic vinegar and water, salt and pepper, and heat. Add the squash and Aglio olio peperoncino (garlic oil with peppers) Put pasta water on to boil. Peel and slice the cloves of one head of garlic. Slice 5-7 jalapenos into rounds. I leave the seeds in. Saute the garlic and peppers in about 1/2 cup of cheap olive oil (NOT extra- virgin; it can't take the heat). Acorn squash, indonesian Cut squash in half, remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot, set, cut side up, on broiler pan or he Acorn squash rings with cranberries and apples Cut unpeeled squash into 1/4 rings with sharp knife. Remove and discard seeds. Place in shallow dish & set aside. In 4 cup measure cook butter at High 30-45 seconds or till melted. Stir in cranberries and brown sugar. Cook, uncovered plastic w Lentil stuffed peppers Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & Crisp mariposa squash gratin Preheat oven to 325F. In a small bowl, combine well eht garlic, flour, marjoram, salt and pepper. In a well oiled, 2-quart (2-L) shallow baking dish, toss squash pieces with flour mixture, coating evenly, Drizzle coated squash with 1 tablesboon of the oil Rotelle with smoked turkey, broccoli and peppers Rotelle with Smoked Turkey, Broccoli and Peppers Cook broccoli in large pot of boiling salted water until criisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat d Pollo al chilindron (chicken with red peppers) Heat oil on a large sauce pan. Add onion, garlic and chicken and fry until the chicken is browned and the onion is golden. Pour cognac over the chicken. Add prosciutoo and mix. Add paprika and mix. Add tomatoes, peppers and pimientos and mix. Cover and si Garlic broccoli and red peppers Trim tough ends from the broccoli and pull off any leaves. Cut the stalks in half crosswise, then slice the tops and stalks into 1/2"-wide spears. (You should have about 8 cups). Pour enough water into a large, heavy pot or saucepan to reach Winter squash soup Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 mi Squash, shallot and rosemary saute Prepare the squash, and if you want to do so in advance, toss with a little cold water, place in a plastic bag, tightly seal, and refrigerate for up to 24 hours. Pat the squash dry before cooking. Heat a large heavy saucepan over medium-high heat. Add the Mock sausage and peppers Heat oil in skillet, add peppers and onions and cook until tender, about 10 minutes. Cool. Combine peppers and onions with turkey and remaining ingredients, mixing well. Chill an hour or so to blend flavors. Form into 8 thin patties. Cook in no Chevre chicken breasts with squash PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks. Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about Squash soup Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree. Acorn squash bread Preheat oven to 400 degrees. Cut the squash in half. Scoop out and discard the seeds. Place, cut side down, in a baking pan. Add 1/2" of hot water. Bake, covered, until the squash is fork-tender (30-40 minutes). Scoop out the cooked squash an Acorn squash w/cranberry Prick squash several times with fork to allow steam to escape like you would a potato. Place in microwave at HIGH until soft when pricked with fork, 10 to 12 minutes. Turn squash over and rotate after half the cooking time. Let stand 5 minutes. Cu Sauteed shrimp with peppers and onions Saute the peppers and onions in 1 stick of butter and cayenne and garlic until nearly soft. Add the mushrooms and cook until nearly done. Add the tomatoes last. Add juice of the lime and lemon at any time during this,and turn down down the heat. Saute the Stuffed bell peppers (arrowhead) Steam bell peppers until tender. Cook contents of the box according to package directions. After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese. Source: Arr Roasted red peppers Preheat broiler as hot as you can get it. Turn red peppers under the broiler until their skins come up in black bubbles. Cool the peppers until you can handle them comfortably. Remove the skins, stems, cores and seeds. (This is messy work. I Red bell pepper and cheddar cheese spread Preheat oven to 375øF. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 Apple and butternut squash soup In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and Butternut squash soup In large saucepan, cook squash pieces in olive oil over med-hi heat 3-5 min. You may also saute fresh diced onion along with the squash if you prefer it to dry minced onion. Add water, spices, dry minced onion and broth and bring to a boil. Turn heat to Vegetarian stuffed peppers Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmer for 45 minutes (or until all liquid is absorbed). Put 2 tablespoons olive oil in frying pan and add the minced garlic. Saute for 3 minutes, stirring so the garlic doesn Cumin rice with eggplant & peppers RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute th Red bell pepper dip Reserve 2-3 rings of pepper for garnish. Seed and chop the rest of the peppers. Melt margarine over medium heat. Add onion and peppers and cook 10-15 minutes until soft. Add garlic, cumin, and cayenne and transfer to a blender. Add lemon juice an Anita's wormy peppers Despite their nauseating title, these roasted peppers are one of my sister's better efforts! Roast peppers under broiler, turning once (at about 5 mins) to ensure both sides become charred. Place broiled peppers in brown paper bag and close Inside out stuffed peppers In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 mi Butternut squash bisque 3 * salt and freshly ground black pepper to taste DIRECTIONS 1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to Fresh squash and onion * Use your favorite sugar substitute Wash squash and cut into 1-1/2" slices. Place in saucepan with onion, salt, and sugar; add 1/2 cup water. Cover tightly and steam about 10 minutes. Add butter and stir gently. Food Exchange per serving Butternut squash with applesauce Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 tablespoons of the melted butter,and eggs. Place in buttered 1 1/2 quart shallow casserole dish. Mix together bread crumbs, remaining 2 tablespoons of butter, and the almo Summer squash saute Heat oil in large skillet over medium-high heat until hot. Add zucchini, simmer squash, garlic and onion; cook 2 to 3 minutes, stirring frequently. Add mushrooms, dill, chives, salt and pepper; mix gently. Cook 3 to 4 minutes or until vegetables are crisp Wild rice-stuffed squash 1/2 c Wild Rice, cooked 1 ts Orange Rind, grated 1/2 c Walnuts, chopped 2 tb Frozen Orange Juice Concentrat Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in