Squash Spaghetti

I have made this one a couple times and each time I do something different, and love it. This version is my favorite but you can easily adapt the recipe for your own preference.

Ingredients:
2 squash, cut in half and seeds removed
LOTS of tomatoes, sliced
Bell pepppers, chopped
1 clove of garlic, chopped
Olive oil
Parmesan cheese

On a foil lined baking sheet place the squash so the "skin" side is on the bottom. Lightly cover each half with olive oil, and bake in the oven at 350 for 15 minutes

Let the squash cool, and then take a fork and shred the inside. These are your "noodles." Then in a large sauce pan on medium heat saute the tomatoes, peppers, and garlic using a little bit of olive oil. After a few minutes add your squash noodles and then serve warm with Parmesan cheese. If you are not an olive oil fan, you can use any type of sauce and add any of your favorites!

Zucchini & Yellow Squash Quiche-ish

It isn't really a quiche, but I didn't know what else to call it, to be honest...  My mom was coming to visit for the weekend, and she got stuck in traffic for over an hour...  I knew she would be ready to eat when she finally made it and she's usually game for trying something new - plus she likes squash!

Ingredients
1 medium-large zucchini, halved and sliced
1 large yellow squash, halved, seeded and sliced
1/2 of a small red onion, diced
2 Roma tomatoes, sliced
4 eggs (We get a dozen of Dry Dock Farms fresh eggs each week, so this was a no-brainer!)
1/4 c olive oil
1 tsp baking powder
1 c baking mix (like Biscquick)
Grated parmesan
salt & pepper to taste

How to:
Preheat the oven to 350 degrees. Grease a 9-inch round baking dish.

Prepare your vegetables and add salt and pepper to taste.

Whisk together the eggs with the oil until they are nice and fluffy.  Mix in the baking powder and baking mix until it's combined evenly.  Then, fold the mixed vegetables into the egg mixture.  Pour into the baking dish and top with the tomato slices.  Sprinkle grated parmesan over the top, and place into the oven to bake.

Bake for 40 minutes, or until it starts to brown and eggs appear cooked through.

This was our main course, so it only served four big pieces...  And, I should have taken a picture before we dug into it.  But, we were hungry - it was 9:00 p.m.!  :)  I'll make this again, and may even try it with different vegetables.  It seems like any combination would work!

Zucchini & Yellow Squash Skillet

We finally got yellow squash in the CSA delivery a few weeks ago.  I love zucchini & yellow squash in the summer, and it's one of the first vegetable side dishes I was able to convince Mark to try...  And, he likes them!  Bonus!  Even though we've established that he likes them, I still like to give vegetables a little extra oomph from time to time.  And, when I give oomph, that means I add bacon and cheese...  This was delicious!

Zucchini & Yellow Squash Skillet (with oomph)

Ingredients
2 slices of bacon , sliced and quartered
1 medium zucchini, sliced and quartered
1 medium yellow squash
1 tsp minced garlic
1/4 red bell pepper, diced to quarter inch
1/4 red onion, diced to quarter inch
1/3 c shredded monterrey jack cheese
salt & pepper to taste

Directions
Place two slices of bacon in a large skillet and pan fry over medium low heat.

As bacon is frying, slice and chop the zucchini, yellow squash, garlic, red pepper and red onion.

When bacon is done, remove from pan.  Pour the majority of the bacon grease out, leaving just enough to coat the pan.  Add the chopped vegetables to the pan.  Cook over medium heat, until the onions and squash become chopped and translucent.  Turn heat to low, and crumble the two slices of bacon into the mixture and sprinkle the top with shredded cheese.  Add salt and pepper to taste.  Enjoy!

Serves 4

The bacon grease really adds a nice richness to this side dish.  We ate it alongside some homemade bacon cheeseburgers (so really I made more than the two slices, but you only need two slices for this dish!), and it was a great meal!