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WIld Mountain 12-8-13

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October 27, 2020

9/18/2020 10:36:00 AM
Squash is the essence of fall

We are in the season of squash, pumpkins and gourds. All these years I thought that pumpkins are pumpkins, squash are squash and gourds are the small funny shaped gourds. Does that make any sense? Well people, my info guru tells me that pumpkins and squash are gourds! We are never too old to learn, are we?

It’s about a gourd today.... squash. Incidentally, in a lot of recipes you can substitute certain kinds of winter squash for pumpkin and vice versa.

2-1/2 c. mashed, cooked buttercup or butternut squash or 2-10 oz. pkg, frozen squash, thawed
1/4 c. plus 2 T. divided
3/4 t. salt
Couple dashes pepper
2 eggs
1/3 c. packed brown sugar
1/2 t. cinnamon
1/2 c. chopped pecans

In a saucepan, combine squash, 1/4 c. butter, salt and pepper. Over medium heat, stir until butter is melted; remove from heat. Quickly beat eggs, one at a time; mix well. Spoon mixture into a sprayed or buttered 1-1/2 qt. or nine inch baking dish. In a small bowl, using a fork, combine brown sugar, 2 T. butter, cinnamon and pecans. Sprinkle over casserole. Bake at 350 degrees for 30 minutes or until heated through. Makes six servings. If you like spaghetti, but not all the calories, the spaghetti squash ‘noodles’ serve as a low-calorie substitute for pasta.


1 lb. ground beef
2 T. canola or vegetable oil
1 clove garlic, minced
1/2 t. salt
Couple dashes of pepper
2-8 oz. cans tomato sauce
6 green onions, cut 1/4 inch, using most of the green part
3 oz. cream cheese, softened
1 c. sour cream
2 c. cooked spaghetti squash
1/2 c. cheddar cheese

In a large skillet, brown ground beef in oil. Cook until beef is no longer pink; drain. Stir in next four ingredients, mixing well. Over medium high heat, stirring constantly, bring just to a boil. Cover; turn heat to low; simmer 20 minutes, stirring occasionally. While meat is simmering, slice green onions and combine with cream cheese and sour cream, blend well.
In bottom of 1-1/2 quart or 6 c. casserole, layer half of the spaghetti squash, half of the green onion mixture and half of tomato-beef mixture; repeat layers. Top with cheese. Bake at 350 degrees for 25-30 minutes. Makes five servings.
Note: To prepare spaghetti squash, Cut sqaush vertically in half. Scrape out seeds with a spoon (I use an ice cream scoop to remove the seeds), place squash, cut side down in a baking pan. Pour hot water into baking pan to a depth of about 1/4 inch. Bake at 350 degrees for 45-50 minutes or until tender. Remove from pan and let cool. When cool, dig a fork into the flesh and pull out long yellow strands that resemble spaghetti. Also, no-salt tomato sauce is available in the grocery store if you’re watching your salt intake.


1-1/4 c. mashed, cooked winter squash (buttercup, butternut, Hubbard)
3/4 c. packed brown sugar
1-1/2 T. molasses
1-1/4 t. cinnamon
3/4 t. each, salt, nutmeg ginger
3 eggs, beaten
1-12 oz. can evaporated milk (not condensed)
1 unbaked nine inch pastry shell

In a bowl, combine first eight ingredients with a wire whisk. Stir in milk. Pour into pie shell. Bake at 450 for 10 minutes. Lower heat to 350 degrees; bake for 50 minutes or until a knife inserted near center comes out clean. Cool. Serve with whipped cream or ice cream if you wish. Makes six to eight servings.
Note: If you like, you may substitute pumpkin. Also, a three pound squash makes four cups.

Thought for the Day: We are in the season of Autumn, followed immediately by looking forward to spring.

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WIld Mountain 12-8-13

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