{"id":63,"date":"2010-02-20T22:33:59","date_gmt":"2010-02-21T04:33:59","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=63"},"modified":"2011-09-18T19:26:04","modified_gmt":"2011-09-19T00:26:04","slug":"how-to-get-your-man-to-eat-squash","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=63","title":{"rendered":"How to Get Your Man to Eat Squash"},"content":{"rendered":"<p>I married Will, knowing full well that he had one major flaw (okay, maybe more, but I won&#8217;t throw him under the bus too much&#8230;slow Wilbur). His flaw: adamant claims,\u00a0&#8220;squash is the most inedible vegetable known to man.&#8221;\u00a0 So I made this recipe, which is now one of our favorites (take note of the first two ingredients):<\/p>\n<h2><em>Garden Full of Goodness Lasagna<\/em><\/h2>\n<p><em>Recipe courtesy Paula Deen, <\/em><a href=\"http:\/\/www.foodnetwork.com\"><em>www.foodnetwork.com<\/em><\/a><\/p>\n<p><strong><em>Ingredients: <\/em><\/strong><\/p>\n<p><!--concordance-begin--><\/p>\n<ul>\n<li><em>2 cups thinly sliced zucchini <\/em><\/li>\n<li><em>2 cups thinly sliced yellow squash <\/em><\/li>\n<li><em>1 cup thinly sliced carrot <\/em><\/li>\n<li><em>1 cup thinly sliced fresh mushrooms <\/em><\/li>\n<li><em>1 medium onion, diced <\/em><\/li>\n<li><em>1\/2 green bell pepper, diced <\/em><\/li>\n<li><em>1\/2 red bell pepper, diced <\/em><\/li>\n<li><em>1 (14 ounce) can crushed tomatoes <\/em><\/li>\n<li><em>1 (8-ounce) can tomato sauce <\/em><\/li>\n<li><em>1\/2 (6-ounce) can tomato paste <\/em><\/li>\n<li><em>1\/4 cup sliced fresh basil <\/em><\/li>\n<li><em>2 cloves garlic, minced <\/em><\/li>\n<li><em>1 teaspoon <\/em><a><em>salt<\/em><\/a><em><img loading=\"lazy\" src=\"http:\/\/a19.g.akamai.net\/7\/19\/7125\/1450\/Ocellus.coupons.com\/_images\/showlist_icon.gif\" alt=\"\" width=\"10\" height=\"10\" \/> <\/em><\/li>\n<li><em>1\/2 teaspoon ground black pepper <\/em><\/li>\n<li><em>1 (8-ounce) package cream <\/em><a><em>cheese<\/em><\/a><em><img loading=\"lazy\" src=\"http:\/\/a19.g.akamai.net\/7\/19\/7125\/1450\/Ocellus.coupons.com\/_images\/showlist_icon.gif\" alt=\"\" width=\"10\" height=\"10\" \/>, softened <\/em><\/li>\n<li><em>3\/4 cups small cottage cheese <\/em><\/li>\n<li><em>1 large egg, lightly beaten <\/em><\/li>\n<li><em>8 oven-ready, &#8220;no cook,&#8221; lasagna noodles <\/em><\/li>\n<li><em>12 slices provolone cheese, thinly sliced <\/em><\/li>\n<li><em>2 cups shredded mozzarella <\/em><\/li>\n<\/ul>\n<p><strong><em>Directions:<\/em><\/strong><\/p>\n<p><em>Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve.<\/em><\/p>\n<p><em>Preheat oven to 350 degrees F.<\/em><\/p>\n<p><em>Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.<\/em><\/p>\n<p><em>In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.<\/em><\/p>\n<p><em>Spread 1\/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1\/2 of cream cheese mixture over noodles. Cover cheese mixture with 1\/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1\/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling<\/em><\/p>\n<p><em>Let lasagna stand for 10 minutes before serving.<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>Now we eat squash often prepared just about any way you can think&#8230;except Zucchini Nachos&#8230;yuck!!! So last week I had a craving for Spaghetti Squash (strange, I know). I convined Will I thought I could make it really yummy&#8230;guess what? He liked it! He even ate seconds! When you doctor it up with a lot of goodness, it can taste really good:<\/p>\n<h3><em>Spaghetti Squash Goodness<\/em><\/h3>\n<p><em>Modified from a recipe at allrecipes.com<\/em><\/p>\n<p><em><strong>Ingredients:<\/strong> <\/em><\/p>\n<ul>\n<li><em>1 spaghetti squash, halved lengthwise and seeded<\/em><\/li>\n<li><em>2 tablespoons\u00a0olive oil<\/em><\/li>\n<li><em>1 onion, chopped<\/em><\/li>\n<li><em>1 clove garlic, minced<\/em><\/li>\n<li><em>1 cup chopped tomatoes<\/em><\/li>\n<li><em>1\/2\u00a0cup crumbled feta cheese<\/em><\/li>\n<li><em>2-3 tablespoons chopped fresh basil<\/em><\/li>\n<\/ul>\n<p><em><strong>Directions:<\/strong> <\/em><\/p>\n<ol>\n<li><em>To microwave squash, cut in half and seed. Place 1\/4-inch water in a microwave safe dish. Place squash in dish, cut sides down &#8212; sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes.\u00a0<\/em><\/li>\n<li><em>Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. <\/em><\/li>\n<li><em>Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.<\/em><\/li>\n<\/ol>\n<p>My next quest, butternut squash&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I married Will, knowing full well that he had one major flaw (okay, maybe more, but I won&#8217;t throw him under the bus too much&#8230;slow Wilbur). His flaw: adamant claims,\u00a0&#8220;squash is the most inedible vegetable known to man.&#8221;\u00a0 So I made this recipe, which is now one of our favorites (take note of the first [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,30],"tags":[27,39],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/63"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=63"}],"version-history":[{"count":5,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/63\/revisions"}],"predecessor-version":[{"id":213,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/63\/revisions\/213"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}