Stuffed Delicata Squash

As I am sure you have noticed, we are very into fall recipes at Thrifty Foodie right now.  Fall is my absolute favorite season! I love seeing the leaves change, drinking a pumpkin spice latte, and pulling out all of my scarves and sweaters.  One of the foods that I love to cook the most during the fall is squash.  I tried this recipe for the first time, and thought I would share it here.  You could use pretty much any squash for this recipe, as long as it has space to be stuffed. Butternut, acorn…basically anything. Delicata is just what I had on hand. This recipe made me feel fancy (stuffed things!).  I hope you enjoy!

Stuffed Delicata Squash

• 1 large delicata squash, halved lengthwise and seeded
• 2 tablespoons butter, divided
• salt and pepper to taste
• 1 cup uncooked couscous (cooked according to package directions. I use chicken or veggie broth instead of water. Much more flavor! Quinoa would also work here.)
• 2 shallots, chopped
• 1 clove garlic, minced
• 1/3 cup pine nuts
• 1 zuchini, sliced
• salt and pepper to taste

Preheat oven to 350 degrees F

Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch of water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.

Cook couscous according to directions on the package.  They all seem a little different, so make sure you read them (not that this has backfired on me before or anything.)

Heat some olive oil in a skillet over medium heat. Stir in shallots, zucchini, and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked couscous. Add salt and pepper to taste.

When the squash is done, remove from the oven and fill with the couscous mixture. Return to the oven for an additional 5 minutes. Serve on top of the left over couscous mixture. Be impressed with how fancy you are.

I know this recipe has quite a few steps, but it will also make you feel very good about yourself, so maybe that makes up for it? yes.

Happy Fall, y’all.

Rachel

 

 

 

Zucchini Bread

I am usually not an “exact” enough cook for baking, but the other day I realized I had some zucchini that was going to go bad if I didn’t use it. I am sure this never happens to you, but, if it does, you are in luck.  A quick, easy solution for extra zucchini is to use it in a breakfast bread recipe.  This recipe is pretty easy (even for the baking challenged), and makes two 8″ x 4″ pans of zucchini bread.  I cut the recipe in half last time I made it. Also, it is pretty damn delicious, if I do say so myself.:-) Enjoy!

Zucchini Bread

3 Cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2-3 teaspoons ground cinnamon (if you like yours super cinnamon-y, go for three)
3 eggs
1 cup vegetable oil ( I used a half vegetable oil half apple sauce split. healthy, right?)
2 cups white sugar
¼ cup brown sugar
3 teaspoons vanilla extract (or imitation vanilla if that is what you have)
2 ½ cups grated zucchini
1 cup grated walnuts (optional,)
1 cup raisins (or craisins, or other dried fruit you may have, or, if you feel like it, chocolate chips)

Grease and flour baking pans.  Preheat oven to 325 degrees. Beat eggs, oil, sugar, and vanilla together.  Combine flour, baking soda, baking powder, and salt together. Add dry ingredients to creamed mixture.  Stir in zucchini , walnuts and raisins (or whatever).  Pour into pans and bake 40 min. to an hour, until toothpick comes out clean when poked in the middle. Allow to cool before removing from pan.

There you go…breakfast for the week. Try not to eat it all at once! And if you heat it up in the microwave and put a little butter on it, well, don’t worry, this Southern girl won’t tell on you ~ Rachel

Pasta and Beans (Pasta e Fagioli)

Hey y’all, Rachel here. I am posting one of my favorite comforting go-to meals. Not only is this traditional Italian soup/stew delicious, it is also cheap, and makes great leftovers. This meal is full of some pretty basic ingredients, but I think that is part of what makes it so great.

Pasta and Beans

2 tablespoons olive oil

1 onion, chopped

2 celery ribs, chopped

2 carrots, chopped

About 2 tablespoons parsley, minced

2 cloves minced garlic

2 cans of white beans, drained and rinsed

2 cups chicken broth (if you are veggie, use vegetable broth)

1 cup macaroni (I used shells because that is what I had. Thrifty, ya?)

1/4 cup (handful) Romano cheese (I used my Kraft parm/romano shaker)

Salt and black pepper to taste

In a large sauce pan over mediumish heat, heat olive oil, and add in veggies and parsley. Cook for 5 minutes, then stir in garlic and cook for an additional minute or so. Add beans, and partially mash them with the back of your spoon. Add chicken broth and bring to a simmer, half covering the pot with a lid. Stir in pasta (any shape you have on hand would probably work) and cook for about 15 minutes until tender. Thin sauce if you need to with more broth or water, and stir in salt, pepper, and cheese. If you are feeling fancy, add a parsley garnish. Serve with more cheese, if you are into that.

bon appétit from Nashville ~ RS