Spiced Squash With Yogurt Dressing Recipes

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HERBED SQUASH SALAD WITH YOGURT DRESSING



Herbed Squash Salad with Yogurt Dressing image

This no-cook squash salad is infused with the fragrant flavors of the Mediterranean for a side dish that would pair well with everything from lamb burgers to fried fish.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 8

2 medium yellow squash, cut into 1/4-inch half-moons
1/4 medium red onion, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/3 cup nonfat plain Greek yogurt
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped fresh mint leaves
Coarse salt and ground pepper

Steps:

  • In a medium bowl, combine squash, red onion, olive oil, lemon juice,Greek yogurt, parsley, and mint. Season with salt and pepper and serve.

Nutrition Facts : Calories 61 g, Fat 4 g, Fiber 1 g, Protein 3 g

GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT



Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt image

No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

Provided by David Tamarkin

Categories     #cook90     Grains     Quinoa     Rice     Barley     Squash     Mushroom     Yogurt     Curry     Leafy Green     Healthy     Wheat/Gluten-Free     Vegetarian     Dinner

Yield 2 servings

Number Of Ingredients 13

1/2 cup red, white, or brown rice, quinoa, or barley
Kosher salt
3 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 medium delicata squash (about 1 pound), halved lengthwise, or 1/2 acorn squash (about 1 pound), quartered, seeded, cut crosswise into 1/2"-thick slices
8 ounces cremini or button mushrooms, trimmed, sliced
1 small red onion, sliced 1/2" thick
1/2 cup Greek-style plain full or low-fat yogurt
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon curry powder
2 cups baby greens, such as watercress or arugula
Lemon wedges and cilantro leaves (for serving; optional)

Steps:

  • Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
  • Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
  • Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.

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