Simple Peanut Squash Food

SPAGHETTI SQUASH WITH PEANUT SAUCE

Steps:

• Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.

SESAME PEANUT SPAGHETTI SQUASH

Steps:

• With a long fork, pierce the whole spaghetti squash several times.
• Place in microwave and microwave for 5 minutes on high.
• Turn and continue to microwave for an additional 5 minutes.
• Remove from microwave and allow to stand while prepareing remaining ingredients.
• Heat a wok over medium-high heat until hot and add sesame seeds.
• Cook and stir for 45 seconds or until golden brown.
• Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
• Process until mixture is coarsely pureed.
• Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
• Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
• Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
• Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
• Cut squash in half lengthwise and scoop out seeds.
• With a fork break the squash up into strings and divide on individual serving plates.
• Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
• Serve immediately.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

BUTTERNUT SQUASH SOUP WITH PEANUT BUTTER

Steps:

• Heat the oil gently in a large pan.
• Add the onion and cook gently until translucent but not brown, stirring occasionally.
• Add the garlic and chillies, cook for a few more minutes, stirring occasionally.
• Add the squash and carrots to the pan, stir to mix and cook for a minute or two. You may need to add some more oil to prevent sticking.
• Stir in the cumin and curry powder.
• Add enough stock to cover the vegetables: if you are using cubes or powder, use boiling water, which will speed up cooking.
• Bring to a boil, stirring occasionally.
• Cover and simmer for 20 minutes until the carrots and squash are soft enough to mush against the side of the pan with a spoon.
• While the soup is simmering, put the seeds into a dry frying pan and heat until they start to pop. Set aside.
• Blend the soup until smooth, using a stick blender or liquidiser (you will need to do this in batches if you are using a liquidiser).
• Add the peanut butter: if you are finishing off a jar as I was, spoon some of the warm soup into the peanut butter jar and swirl it around until everything is well mixed, then tip it into the soup.
• Add the lime juice and reheat the soup gently. Taste and adjust seasoning as desired.
• To serve: ladle the soup into bowls, then swirl a spoonful of yoghurt into each bowl. Sprinkle the coriander and seeds over the top.

AFRICAN PEANUT AND SQUASH STEW

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
• Add the squash and stir to coat with the spices.
• Add 1 ¼ cup of the water and salt and pepper to taste.
• Bring to a boil, then reduce the heat to low.
• Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
• Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
• Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
• Before serving, taste to adjust the seasonings.