Strawberry Squash Recipes

SPAGHETTI SQUASH SALAD

Spaghetti Squash Salad image

I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.-Patricia Aurand, Findlay, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 spaghetti squash (about 2-1/2 pounds)
1 large onion, finely chopped
1 cup sugar
1 cup diced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon salt

Steps:

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

Nutrition Facts : Calories 263 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.

STRAWBERRY SQUASH

Strawberry Squash image

This tasty strawberry treat is from THE BEST OF COOKING by Arne Kruger & Annette Wolter & it included a pineapple variation I have also noted. It was described as a "pre-dinner" drink, but works as an after school treat or dessert & might also be fun for a family of 4 to share ... as written for the kids for the 1st 2 portions & then adding 2 tbsp rum for the 2 adult portions. (Time does not include 30 min for the strawberries to "sit" in the sugar) Enjoy

Provided by twissis

Categories Smoothies

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces strawberries (225 gm, fresh or frozen)
3 tablespoons granulated sugar
1/4 cup strawberry ice cream
1 1/2 cups milk (See Note)
1 lemon, juice and zest of, but zest & reserve same b4 juicing the lemon
1 orange, juice of
3 tablespoons confectioners' sugar
4 ice cubes (See Note)

Steps:

Halve strawberries & place in a bowl. Sprinkle w/the sugar, stir to combine & leave for 30 min for juice to be extracted.
Using a blender or immersion blender, puree strawberries & juice created.
Add ice cream, milk, lemon & orange juice, lemon zest + confectioner's sugar & blend till well-mixed.
Pour into 4 glasses & add 1 ice cube to each glass.
NOTE: I entered this recipe as written, but dislike a watered effect from ice cubes. So I freeze the milk in a freezer container as my 1st prep step. Using very cold milk w/ice crystals that often form means no ice cubes are needed when prep is done & you are ready to serve.
VARIATION: Replace strawberries w/canned or fresh pineapple & use vanilla ice cream.

Nutrition Facts : Calories 166.3, Fat 4.3, SaturatedFat 2.5, Cholesterol 15.2, Sodium 51.2, Carbohydrate 29.9, Fiber 1.4, Sugar 20.2, Protein 3.9

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