Updated: 10/05/2018 5:36 PM | Print Story |  Email

Fall Inspired Recipes with Squash

Home and Garden Expert Larry Pfarr is known for getting his hand dirty on Twin Cities Live because of all of his helpful gardening tips but he also knows how to cook. He stopped by to share some of his favorite fall inspired recipes using squash.

Breakfast Eggs in Acorn Squash

Preheat the oven to 425 degrees F.
Ingredients:
1 large acorn squash
Olive oil
Salt
Pepper flakes (optional)
3 eggs
2 slices bacon cooked and crumbled (optional)
Chopped parsley or chives (optional)

Directions:

1.    Cut the ends of the squash off. Cut into three 3/4" thick rounds and remove the seeds.
2.    Lightly coat both sides of the squash rounds with olive oil and place on a parchment lined baking sheet.
3.    Sprinkle with salt, pepper and the optional pepper flakes.
4.    Bake for 15 minutes, or until fork tender.
5.    Remove squash from the oven and lower the temperature to 350 degrees.
6.    Crack one egg into each of the squash rounds.  
7.    Cracking the egg into a lipped measuring cup and then pouring the egg into the squash round can make it easier to do.
8.    Place the eggs and squash back into the oven and bake for 12 to 15 minutes, or until eggs are baked.
9.    Top with the optional crumbled bacon and chopped parsley.


Spaghetti Squash with Pesto and Shrimp

Roasted Spaghetti Squash           
Preheat oven to 375 degrees
One spaghetti squash
Olive oil
Salt
Pepper

Cut ends off squash and cut in half the long way.  Brush olive oil on cut sides of squash and season with salt and pepper.  Place on a parchment lined baking sheet cut side down.  Roast for about 45 minutes or until it can easily be pierced with a knife.

Pesto
2 cups packed basil leaves
3 cloves garlic
1/2 cup parmesan cheese
1/2 cup olive oil
1/3 cup pine nuts
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

1.    Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

2.    Add the garlic and parmesan cheese and pulse several more times. Scrape down the sides of the food processor with a rubber spatula.

3.    While the food processor is running, slowly add the olive oil in a steady small stream.

4.    Adding the olive oil slowly, while the processor is running, will help emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

5.    Add salt and freshly ground black pepper.