Well, to keep it simple, pumpkin is one type of squash and squash generally refers to four species of genus cucurbita, including the species to which pumpkin belongs. So, to make it clearer, both squash and pumpkin belong to the same family (the cucurbitaceae). A pumpkin is a type of squash. Squash is considered a fruit and it grows on a vine. Here in the US and Canada, we usually break down the squash family to winter or summer squash, depending on how they are used
whether working with the
spaghetti squash from your garden or recently purchased from the store this
recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses
only the stovetop and the microwave it doesn’t add a lot of heat to the house,
so, it can be a year-round family favorite.
1 onion diсеd
1 tsp. оlivе oil
1 plum tomato, seeded and diсеd
1 сuр tomato sauce
¾ tѕр.. orеgano
½ tѕр. salt
¼ tѕр. рерреr
1 lаrgе spaghetti squash, about 5 pounds
¼ сuр Parmesan cheese
In a nonstick ѕkillеt, sauté onion in оil until
tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30
Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and
rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking,
leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for
8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
Sсrаре out flesh and рlасе in an lаrgе mixing
bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions
and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the
spaghetti squash out and apply on a platter and cover it with a tomato sauce
making the Parmesan available for each to serve their own when they take their
Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant. Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year. However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs. Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many. Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.
Pumpkin Pie Spice Ingredients
1 teaspoon ground allspice
1 teaspoon ground clove
2 teaspoon ground ginger or ground dehydrated orange zest
2 teaspoon nutmeg
3 Tbsp ground cinnamon
Pumpkin Pie Spice Directions
Combine all ingredients in a small mixing bowl
whisk together thoroughly.
Pour the pumpkin pie spice into an airtight
store the sealed pumpkin pie spice container in
a cool dry place.
The pumpkin pie spice should be used within 6
months for best results.
I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.
Do you love pumpkin bars and would love to have it frosted cream cheese frosting? If yes, then you will like this article. We are sharing a tasty and easy to make sugarless cream cheese pumpkin frosting recipe. It is made from canned pumpkin and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate preparation. It is made from natural ingredients and also can be good enough for around 24 hours when kept in the refrigerator. Let us have a look at the ingredients required and the instructions for making it.
Pumpkin Puree – 1 cup
Unsalted Butter (cut into cubes) – 1/4 cup
Cream cheese – 2 ounces.
Large eggs – 2
Vanilla extract – 1 teaspoonful.
Erythritol sweetener blend – 2/3 cup.
Bleached almond flour – 1 cup
2 teaspoonfuls of baking powder (gluten-free)
Pumpkin pie spice – 1 teaspoon.
Sea salt – half teaspoon
You also need the
following for cream cheese frosting
Cream cheese –6 ounces (Ensure that it is cubed and softened)
Heavy cream – 1 tablespoon (though optional, it is recommended because it helps in easier frosting)
Vanilla extract – 1 teaspoon.
How To Make?
It is not very difficult to make and
should not take more than 30 minutes (making time). Please go through the
To make the Pumpkin Bars
Ensure that the oven is preheated to 177 degrees centigrade (350 f).
Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
The cheese and butter should be warmed together in either the microwave or a double boiler until the cream cheese and butter and can be easily stirred together.
Take another large bowl, combine pumpkin puree, cream cheese and butter mixture (already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it and use medium speed and mix until the mixture is smooth.
In another mixing bowl another bowl combine sweetener, almond flour, pumpkin pie spice, baking powder, and salt.
The dry flour mixture should be added to the wet ingredients.
Combine the mixture, again using a hand mixer on low until the mixture is thoroughly combined and forms a batter.
The batter should be poured into the lined baking ban.
jiggle or use a frosting knife to smooth the top.
Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted toothpick is able to be taken out clean.
Place on a cooling rack and allow pumpkin bars to cool to room temperature.
To Make the Frosting
As far as frosting is concerned, you will have to use a hand mixer to combine and smooth the sweetener, cream cheese, and vanilla.
Decorate The Bars
Once the bars have cooled to room temperature, you can frost the pumpkin bars and cut into servings
If refrigerated, the bars be stored for about 24 hours before serving, if desired.
2017 was that second time in the six years that we have lived in this house where I have picked that last of my winter squash in December. In this case, December 7, 2017. I always leave the last few winter squash for picking at the last possible moment to get as many full ripe fruits as possible. Fortunately, I was watching my iPhone and thought the night get colder than I would like and did not want to risk my squash to a frost any longer. So, I went out into the rain and harvested my last four golden butternut squashes from my vegetable garden. As you can see in the picture about where they are still wet from the rain. In all, it was 42 pounds of ripe butternut squash.
It was a good thing I did because it was snowing a couple hours later, not a common thing here in San Antonio, Texas.
I’m a little slow getting this post, but as it happens, I’m cooking one of them, smaller for seed, ten pounders today, which got me thinking about the December harvest.