Recipes of the Week–October 3rd

Winter Squash Recipes: http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Squash/Winter-Squash/Top.aspx

Sweet Dumpling Squash from: http://www.dreamydish.com/sweet-dumpling-squash

Preheat oven to 350ºF.

Cut the squash in half, and remove the seeds and extra bits with a spoon.  Turn upside down, and poke some holes in the skin with a fork.  Turn it back over, and place each half into a baking dish filled with an inch or so of water.

In each squash half, put the following ingredients, sprinkling spices on the top edge, too:

1 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 tablespoon butter
1 teaspoon brown sugar

Bake uncovered on the middle oven rack for 40-45 minutes, or until tender.  Each half enthusiastically serves 1!

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes from: http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes-00000000051131/index.html

6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, chopped
kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (1 ounce), plus more for serving

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Apple 'n' Pepper Sauté from: http://www.tasteofhome.com/Recipes/Apple--n--Pepper-Saute

3 medium sweet peppers, julienned
1 small red onion, sliced and separated into rings
1 medium apple, sliced
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil

In a large nonstick skillet, sauté the peppers, onion and apple in oil until crisp-tender. Stir in the soy sauce, garlic, rosemary and basil. Cook and stir until heated through. Yield: 6 servings.

Apple and sweet pepper coleslaw from: http://www.easymealrecipes.net/apple-and-sweet-pepper-coleslaw

1/3 cup plain fat free yogurt or fat free mayonnaise dressing or salad dressing
1/4 of a 0.4 ounce buttermilk ranch salad dressing mix (about 1 teaspoon)
1 teaspoon honey
2 cups shredded red or white cabbage
1 small red or green pepper, cut into thin strips (about 1/2 cup)
1 small apple, chopped
1 carrot, shredded
1/4 cup thinly sliced celery

For dressing, stir together the yogurt, dry dressing mix and honey. If desired, thin the mixture with a little water.

In a large bowl, combine the cabbage, pepper, apple, carrot and celery.

Pour the dressing over the salad mixture.

Toss the salad evenly and serve immediately.