Curried Squash Bisque with Green Apples
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
8 cups low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
3 tbsp Sue Chef curry powder
1/2 cup whipping cream
2 tablespoons brown sugar
2 peeled green apples cored fine chopped
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and curry; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Using a hand blender, puree soup until very smooth and creamy. Stir in cream and sugar; bring to simmer. Season with salt and pepper and garnish with green apples.
1 pound ground lean turkey
½ cup summer squash
½ cup zucchini
1 bell pepper
½ cup tomato, chopped
6 ounce can tomato paste
2 teaspoons Worcestershire sauce
3 garlic cloves
1 teaspoon paprika
2 tablespoons fresh oregano, chopped
Sea salt and freshly ground black pepper to taste
3 ounces low fat cheddar cheese, thinly sliced
4 whole wheat hamburger buns
1. Preheat the broiler.
2. Dice the summer squash, zucchini, bell pepper and tomato.
3. Chop oregano and mince garlic.
4. In a large skillet over medium-high heat, sauté the turkey until browned, about 7 minutes. Add the squash, zucchini and bell pepper. Sauté 1 minute more.
5. Stir in the tomato, tomato paste, Worcestershire and 1/2 cup water, stirring until the paste has dissolved.
6. Add the garlic, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.
7. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.
8. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture.
Spaghetti Squash Salad with Almonds and Feta
One 4-pound spaghetti squash, halved lengthwise with seeds scraped
1 cup sliced almonds (3 ounces)
1/2 cup chopped kalamata olives, pitted
1/2 cup thinly sliced green onions
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup canola oil
¼ cup feta cheese, crumbled
1 tablespooon freshly ground white pepper
Kosher Salt (Optional)
Preparation: (40 Min. Total)
Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente (about 12 minutes); drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
Meanwhile, spread the sliced almonds on a sheet pan and toast them in the oven until lightly golden (about 7 minutes).
In a food processor, combine the chopped olives with the green onions, lemon zest, lemon juice, and canola oil and pulse until finely chopped.
Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.
Fat: 20 g
Omega-3: 1,000 mg
Cholesterol: 5 mg
Sodium: 120 mg
Carbohydrate: 25 g
Fiber: 2 g
Sugar: 1 g
Protein: 6 g
Vitamin A: 10%
Vitamin C: 19%
Courtesy: Sue Chef