Cooperative Living January 2017 - 38

CommonwealthKitchen
Cooking in
Season
with:
Winter Squash
Winter squash is not harvested or
eaten until its outer skin has hardened
into a tough rind that helps it store
well. Most varieties of this low-calorie
vegetable provide an excellent source
of vitamins and minerals, as well as
dietary fiber.
FROM OUR READERS:
Orange & Rice Stuffed
Squash
Karla Seidta, Sumerduck, Virginia
FROM OUR READERS:
Spicy Squash Soup
Karen Bohn, Spotsylvania, Virginia
Ingredients:
1 medium butternut squash
2 medium onions
2 stalks celery
2 carrots, peeled
2 potatoes, peeled
1 T chili powder
1 T butter or margarine
1 T olive oil
4 cups chicken broth
1 t red pepper, or to taste
Salt and pepper to taste
Chopped cilantro, optional
Directions: Peel and seed squash, then dice finely, along with onions, celery, carrots and
potatoes. In a large saucepan, heat butter and oil, then add vegetables and chili powder. Cover
and cook 15 minutes, stirring frequently. Add broth, bring to a boil and simmer 30-45 minutes
or until vegetables are tender. Puree in a blender or food processor and season to taste with
red pepper flakes, salt and pepper and chopped cilantro before serving. Makes 4 servings
FROM OUR READERS:
Sausage & Pepper Stuffed Spaghetti Squash
Debbie Day, Catlett, Virginia
Ingredients:
2 spaghetti squash, halved and seeded
2 T olive oil, divided
Salt and pepper to taste
1 lb. Italian sausage, casings removed
1 onion, diced
3 cloves garlic, minced
2 bell peppers, diced
2 cups marinara sauce
1 cup shredded mozzarella cheese
Directions: Brush cut side of squash with olive oil and season with salt and pepper. Place cut side
down on oiled cookie and roast at 400 degrees for 30 minutes, until tender. Meanwhile, cook
sausage in a medium skillet, crumbling into small pieces. Remove sausage to a bowl and cook onion
for several minutes, adding oil needed. Add garlic and peppers; cook 2 minutes. Add sausage and
marinara sauce, then heat covered for 5 minutes. Fluff the inside of each squash with a fork, then
divide sauce between them and sprinkle each with cheese. Broil 2-3 minutes, until cheese is melted
and slightly brown. Makes 4 servings
36 | Cooperative Living | January 2017
Ingredients:
2 acorn or butternut squash
1 cup regular or Jasmine rice
1
⁄3
cup sweet orange marmalade
(avoid bitter kind!)
Salt and pepper to taste
Fresh parsley for garnish
Directions: Preheat oven to 350
degrees. Line a cookie sheet with greased
foil. Halve squash from blossom to stem,
then scoop out seeds and pulp. Place cut
side down on prepared sheet and roast
until soft, about 40 minutes. Meanwhile,
cook rice according to package directions
and stir in marmalade, seasoning with salt
and pepper. Invert cooked squash and fill
hollows with rice, mounding nicely. Cover
halves with greased foil " tents " and return
to oven to heat through before serving.
Garnish with fresh parsley. Makes 4
servings
Send us your recipes!
We need recipes for these upcoming
issues: healthy sweets and treats for
Valentine's Day and Easter egg recipes.
Please email submissions to commonwealth
kitchen@co-opliving.com or mail them to
Commonwealth Kitchen, c/o Cooperative
Living, P.O. Box 2340, Glen Allen, VA 230582340.
All published submissions will receive a
$20 Walmart gift card.
www.co-opliving.com
AMANDA CUNNINGHAM PHOTO

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Cooperative Living January 2017

Table of Contents for the Digital Edition of Cooperative Living January 2017