Squash suggestions

From Alissa, member and manager of the CSA.


Squash & Beet Chips
If you have a dehydrator, make beet and squash "chips".  They can also be done in your oven if you have an oven that stays at really low temperatures.
http://www.mommypotamus.com/raw-veggie-chip-recipe/

Quick Squash Pizza Sauce (Hiding the veggies so my kids won't pick 'em off):
One of my favorite things to do with my squash is make sweet pizza sauce.  I used to go through an elaborate preparation of cooking down fresh tomatoes and pureed squash until all the water was gone.  Then I started wanting to eat more raw foods.  So now, I just process my squash in the food processor and add a bit of tomato paste.   I also used to go through the elaborate process of making my own pizza dough from sprouted grains.  Now, I just plop down a sprouted grain tortilla, add the squash/tomato sauce, raw milk cheese and whatever toppings I want.  Then I put it in my oven for 5 minutes just until the cheese gets melty.  By the way, I also add spinach and other dark leafy greens to the sauce.  It's a great way to "hide" all kinds of vegetables : )

Save your squash.  You'll be glad you did.
I love to use my food processor to grate my zucchini.  Then I divide it into 1 or 2 cup portions and use my FoodSaver to vacuum seal it (any freezer container works well too) - and put it in the freezer.  Then all winter long, I have perfectly sized portions for making zucchini breads, muffins, pizza sauce, etc.

Squash Quiche
This is a favorite with my kids too.  I chop the squash into tiny pieces and mix them with eggs to make a quiche (with or without crust).  I add herbs, garlic, onions, spinach, whatever I have around.  And cheese.  Then I bake @ 325 degrees until it seems like the center is no longer liquidy.  Don't bake too long, or you'll end up with a dry one.

Stuffed Zucchini

Good Evening Everyone,

So around our house we've been eating a lot of zucchini. How about you? We've had some great pasta with zucchini, made stir fry, added it to salads, and grilled it on the barbecue. About a week ago we also tried stuffing it, which is what David recommended to me for the older zucchinis, especially the Eight-Ball Zucchini.

Stuffed Zucchini 

-8-ball zucchini, regular zucchini, hollowed out, use what you take out in the stuffing mixture.
-1/2 cup of wild rice and 1/2 cup of brown basmati rice cooked in 4 cups of water and 1 1/2 to 2 vegetable boullion cubes. Once the rice is to your liking, strain and keep the broth on the stove while moving the rice into a separate bowl.
Side Note: I soak the basmati rice for an hour prior to remove the phytic acid. If you are interested in learning about soaking grain/legumes check out Nourishing Practices.
-In a separate pan cook 3 chicken sausages. I removed the casing and broke the meat into crumbles as it cooked. Add the meat to the broth pot once fully cooked.
Side Note: This recipe doesn't need meat, or it can be your favorite local, organic meat instead. Your choice.
-Saute onions and garlic in olive oil or in the leftover oil from your meat. Add the sliced leeks and mushrooms after the onions and garlic have had a chance to carmelize. After about 5-7 minutes add everything to the liquid mixture. Simmer for 15 minutes. Add the zucchini extras to this mixture, and strain liquid (saving it for soup). Add mixture into hollowed out zucchinis. Cook zucchini in oven at 350 degrees for 20 minutes or barbecue.
Side Note: The leftover broth, and stuffed zucchini make a great soup for lunches.

Enjoy!

Jessica