Posts tagged ‘squash’

September 28, 2012

Martha Stewart shrimp and spaghetti squash


I made Martha Stewart’s roasted shrimp and spaghetti squash last night. I thought it turned out great, very light and satisfying. The kids rejected it, despite having eaten (and enjoyed) shrimp before.

Tweaks I made to the recipe: I cooked the spaghetti squash in the slow cooker (7 hours on low with 2 cups of water) so it would be done when we got home; I roasted the shrimp with shells on; I used dried parsley instead of fresh (our parsley is pretty slim pickings right now); and I went without the lemon wedges. With those changes, dinner was on the table in less than 20 minutes – woo! If only the kids had eaten it, I would say this was a great midweek meal.

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August 31, 2012

Chocolate Chip Zucchini Muffins

I found this awesome chocolate chip zucchini bread on Pinterest, and had to try it. Of course, I had to make some adjustments as well.

Here is my modified recipe – turned it into muffins (I know, you’re shocked, but muffins are so much easier to serve to two kids in the morning than bread). The kids LOVED these. They have requested them several times since we ran out. I didn’t tell them about the squash 🙂

1 egg
1/4 cup sugar
1/3 cup unsweetened applesauce
1/3 cup plain non-fat yogurt
1 to 1-1/4 cups yellow squash (or zucchini), shredded
1-1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup mini chocolate chips

1. Preheat oven to 325 degrees
2. Beat together eggs, sugar, applesauce and yogurt
3. Add squash and remaining ingredients (except chocolate chips), mix well.
4. Fold in chocolate chips
5. Spray muffin tin with cooking spray.
6. Pour batter into muffin tins. I got 12 muffins from the above amounts.
7. Bake for 20-25 minutes or until a toothpick comes out clean.

Nutritional Info (from SparkRecipes)
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 1.9 g
  • Cholesterol: 15.5 mg
  • Sodium: 106.7 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.8 g