Simple Peanut Squash Food

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SPAGHETTI SQUASH WITH PEANUT SAUCE



Spaghetti Squash with Peanut Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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



Sesame Peanut Spaghetti Squash image

A relatively quick way to have a flavorful vegetarian dinner. This dish is a meal within itself. This recipe is adapted from Favorite Brand Name Fresh Foods cookbook.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 spaghetti squash (3 pounds)
1/3 cup sesame seeds
1 vegetable bouillon cube
1/3-1/2 cup hot water
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 -2 teaspoon peanut oil
2 medium carrots, julienned
1 large red bell pepper, seeded and thinly sliced
1/2 lb fresh asparagus, trimmed and cut on the diagnoal in 1-inch lengths
1/3 cup coarsely chopped peanuts
1/3 cup minced fresh cilantro

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.

Nutrition Facts : Calories 332.4, Fat 21.5, SaturatedFat 3.1, Sodium 429.6, Carbohydrate 30.2, Fiber 7.5, Sugar 11, Protein 10.9

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP



Slow-Cooker Thai Butternut Squash Peanut Soup image

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 14

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

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.

Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BUTTERNUT SQUASH SOUP WITH PEANUT BUTTER



Butternut Squash Soup With Peanut Butter image

I had never considered this combination until I saw Hugh Fearnley-Whittingstall make it. This is the variation I made yesterday. Try it - its an absolute winner!

Provided by SarahEmmm

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 onions, chopped finely (or 1 large)
1 butternut squash, peeled, deseeded and cut into cubes
2 large carrots, peeled and cut into pieces
3 garlic cloves, minced
2 red chili peppers, deseeded and chopped very finely (not super-hot ones, which would overwhelm the soup, you want just the hint of heat)
3 tablespoons vegetable oil
1 teaspoon cumin
2 teaspoons curry powder
salt
ground pepper
2 pints stock (bouillon cubes or powder is fine)
0.5 (8 ounce) jar crunchy peanut butter
1 lime, juice of
mixed seeds, 1 handful (I used pumpkin, sunflower and sesame)
coriander, 1 handful, chopped
6 tablespoons yoghurt (preferably full fat strained Greek, or use soya for vegans)

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.

Nutrition Facts : Calories 305.1, Fat 17.3, SaturatedFat 2.8, Cholesterol 1.9, Sodium 127.4, Carbohydrate 35.8, Fiber 7, Sugar 10.1, Protein 8.1

AFRICAN PEANUT AND SQUASH STEW



African Peanut and Squash Stew image

Make and share this African Peanut and Squash Stew recipe from Food.com.

Provided by evelynathens

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 -2 minced hot chili pepper, to your taste, seeded and chopped
1 1/2 teaspoons peeled and grated fresh ginger
1/2 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 1/2 lbs winter squash, seeded, peeled, and cut into bite-size cubes (about 3 1/2 cups, such as butternut or Buttercup)
1 1/2 cups water
1/4 cup creamy natural-style peanut butter
salt & freshly ground black pepper
1 1/2 cups frozen black-eyed peas, cooked, cooled or 1 (15 ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped unsalted dry roasted peanuts

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.

Nutrition Facts : Calories 253.7, Fat 14.1, SaturatedFat 2.4, Sodium 190.3, Carbohydrate 27.3, Fiber 5.9, Sugar 5.8, Protein 9

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