Tag Archives: cooking squash

Pumpkin Seeds

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Pumpkin seeds are a healthy, easy-to-make snack. They’re a great way to make optimal use of the whole pumpkin or other winter squash.  They’re packed with zinc, which will help you ward off those winter colds. Stuffed squash and pumpkin seeds are both easy to make in the rv oven. I do my pumpkin seeds on the stove top because it’s easier for me.
I like my homemade, roasted pumpkin seeds, so once I’ve got the squash in the oven, I put the seeds in a colander and rinse well. Next, I pop them off of the membranes, then rinse them real good and drain them. Soak them in salt water overnight, and the next day, drain and either roast them or fry them. I like to fry them because I always forget about them in the oven and they burn.
I’ve already soaked the seeds in salt water, so I don’t add any more salt. I add a few tablespoons of coconut oil to my cast iron fry pan and dump the seeds in. Stir frequently and reduce heat if necessary. I want them a nice, toasty brown so that they’re crunchy, but not too hard. I can tell if they’re not done enough, because they’ll be hard to chew. If that happens, I add the ones I think need more roasting back into the pan and keep stirring.
I like to leave a small bowl of seeds sitting out for my family to grab handfuls of throughout the day. The rest, I put into glass jars with tight fitting lids, after they’re cool, of course. This way we can enjoy them for months, without them getting stale. It also makes them easier to grab and go for nutritious, homemade road food or trail snacks.
Cook fresh, eat healthy, enjoy the road!
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Stuffed Squash

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With all the specials on winter squash right now, you can make really inexpensive, tasty dinners with ’em. They’re not just for jack ‘o lanterns anymore. You can use any kind of winter squash: butternut, acorn, pumpkin, try any of the hard squashes. Rinse off the rind, cut it; in the case of an acorn squash, cut it in half, scoop out the seeds, and save them. Pumpkin as well. Most squash seeds are high in zinc, which helps build the immune system and ward off winter colds. Squash is a perfect winter food.  The yellow flesh, signals lots of Vitamin A, which is another immune booster, and a critical vitamin in its natural form, from squash and carrots.
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So, scoop out the seeds and cut a flat bottom on the squash, so it won’t tip over when you stuff it. Grease the bottom of the pan and set the squash in it. Then cut up some meat, or even use hamburger or sausage. I used Italian sausage links that I sliced into chunks. Stuff your squash with some of your meat, or all of your meat, as the case may be. If you’ve got extra, throw it in another pan and set that aside. Next we’re gonna take an onion or two and a handful of garlic, and chop that up and throw that in with the meat. You can mix it all together or layer it, however you like. Depending how fatty your meat is, you may need to put a few chunks of butter or coconut oil on top.
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Then you’re going to cover your squash and put it in a 350’ oven for 45-60 min. When the meat is done and the squash is soft, it’s ready to eat.
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Now we get back to our other pan with the rest of the meat, put the rest of the onions and garlic in there, with the meat and chop up some cabbage real fine, or chunky, however you like it. Put that on top and definitely put a few spoonfuls of coconut oil on top of that. Cover it up, put it in the oven with your squash. They should both be done at the same time. That’s it. Easy, peasy meal.
Cook fresh, eat healthy, enjoy the road!
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