I made my own butternut squash by peeling, seeding and cubing the squash and cooking it in my pressure cooker. The recipe was quite easy to prepare and other than the squash, it uses pantry staples. The bread is baked in a 9- x 5- x 3-inch loaf pan and takes approximately 60 minutes in a 350° oven.
The bread came out delicious! You would never know that it was butternut squash. It gave the cake a subtle nutty taste; some say it tastes like sweet potato. Also, we didn’t find the bread overly sweet.
My son-in-law has been recipe hunting for me and again sent me a nice selection recipes, one of which was for Spaghetti Squash Pepperoni Pizza Boats. I had just purchased a spaghetti squash and was able to adjust the recipe to accommodate what I had on hand.
For the recipe you’ll need spaghetti squash, salt, pepper, extra virgin olive oil, chopped pepperoni, marinara sauce, mozzarella and parsley. My daughter taught me a neat trick to cut the squash. I use a large two prong fork and prick around the circumference of the squash. Next, I insert my chef’s knife and cut along the line which makes cutting so much easier.
For my version of spaghetti squash pizza, I substituted pork ragu. I had the sauce left from another meal and used this in place of the pepperoni and marinara sauce. I was going to use the ragu the next time I made homemade pizza, but tonight this worked out perfectly. The spaghetti squash came out delicious! The sauce gave the tender and neutral squash texture and great flavor. This is something I would make again for supper. As a matter of fact, this is the second recipe I’ve made using spaghetti in the last few weeks.
Spaghetti squash will last 1-2 weeks in a refrigerator, but if stored in a cool, dry place (55 to 60°), it can last up to 3 months. It’s great to keep on hand when you need for a side or main dish. It has no fat or cholesterol and is very low in carbohydrates (2%). One cup of spaghetti squash is only 31 calories and has 1.5 g (6%) fiber.
Butternut Squash Quick Bread
Makes one (9- x 5- x 3-inch) loaf
The Grass Roots Cookbook ©1977
By Jean Anderson
Recipes of Mrs. Jake R. Hatfield of Washington County, Arkansas
1 cup granulated sugar
½ cup firmly packed light brown sugar
1 cup cooked, mashed, unseasoned butternut squash (you may use, if you like, 1 cup thawed, frozen commercial winter squash)
½ cup vegetable oil
2 cups sifted all-purpose flour
1 teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ ground ginger
¼ cup water
1 cup seedless raisins
½ cup chopped black walnuts, California walnuts or pecans (Mrs. Hatfield uses black walnuts which grow wild on the farm)
Spaghetti Squash Pepperoni Pizza Boats
By Judy Kim, December 1, 2016
From the www.delish.com
Yield: 4 servings
Prep time: 15 minutes
Total time: 55 minutes
2 whole spaghetti squash
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 c. chopped pepperoni
2 c. marinara
2 c. shredded mozzarella
1/4 c. chopped parsley
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.