Squash Chips

  Squash ChipsWhen they were in abundance at our farmer’s market, I bought a bunch of summer squash. They are not one of my favorite frozen foods. In an attempt to find an alternative way to preserve them, I dehydrated them in our Sun Oven®.  They were sliced in a uniform thickness of 1/4”, spread on parchment paper and sprinkled with seasoned salt and dried oregano. Placed in the Sun Oven® and kept at a temperature of less than 100ºF. by leaving the door propped open, they were dehydrated in 24 hours.

The plan was to store them in glass canning jars, add an oxygen absorber and pull a vacuum seal. That happened on the second batch. The first batch never made it that far. We sampled them and the next thing we knew, we had eaten them all. What a treat! They were better than potato chips and no cooking required. I may never cook summer squash again. Try this and let us know you seasoning recipe.

Squash Chips

Squash Chips

Billie Nicholson, editor
November, 2014

This month’s article includes:

Thanksgiving Day – An American Tradition  a change of economic systems led to this holiday for expressing gratitude  http://www.sunoven.com/archives/12222

A Winter “To Do” List  http://www.sunoven.com/archives/12232  Don’t let cold weather catch you unprepared.

Use household items to make your own Gel packs for sprains and swollen joints.  http://www.sunoven.com/archives/12238

Inviting pests to leave your home this winter, naturally. http://www.sunoven.com/archives/12260

Commit these ground to air emergency codes to memory. You may need them this winter. http://www.sunoven.com/archives/12243

 

Super size your rain water storage  http://www.sunoven.com/archives/12265

French style Stew   http://www.sunoven.com/archives/12032

Squash, Cranberries, Sun

Cranberry Squash

Colorful and easy to prepare, this side dish is sure to be a hit for the holidays.

Sun Roasted Squash with Cranberries

Ingredients

1 butternut squash, seeded, peeled, and cut into chunks

1 bag fresh cranberries, rinsed and picked over

3 tablespoons maple syrup

salt to taste

Preparation

Set Sun Oven out to preheat.

Spray a baking pan with cooking spray. In a large bowl, toss together the squash and the cranberries. Spread the mixture evenly in the prepared baking pan. Add 1/4 cup water. Cover and cook in the Sun Oven until the squash is tender, about 45 minutes. Drizzle with the maple syrup. Season to taste with salt, tossing to combine.

Makes 4 to 6 servings.

Spaghetti Squash Curry

New Sun Oven

This is a tasty side dish that goes well with Indian style lentil soup or grilled meats.

Curried Spaghetti Squash

Ingredients

3 to 4 cups cooked spaghetti squash

1 tablespoon olive oil

2 teaspoons finely grated fresh ginger

1 teaspoon garam masala

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

1/4 teaspoon salt

1/2 cup chopped fresh cilantro

Preparation

Set Sun Oven out to preheat.

Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft, about 1 hour. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle but still warm scrape the pulp out into a large bowl. You may have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.

Heat the oil in a large skillet. Add the ginger and garam masala and cook until fragrant, about 2 minutes. Add the lemon juice, honey, and salt. Remove from heat and add the warm spaghetti squash, tossing to coat. Adjust for salt and toss with the cilantro.

Makes 4 servings.

 

Surprise Squash

Chili Squash

Stuffed squash is one of my favorite lunches. I really don’t follow a recipe when I make it. I just go with whatever leftovers I have in my fridge. It comes out different ever time. Today’s combo was surprisingly good.

Chili Stuffed Squash

Ingredients

1 tablespoon olive oil

salt

1 medium Kabocha squash

1/2 can (14-ounce) vegetarian chili

1/2 can (14-ounce) diced tomatoes with green chiles with juices

1/2 packet (3-ounce) tempeh, crumbled

1/4 cup frozen corn kernels

2 cloves garlic, minced

5 tablespoons orzo shaped pasta

1/4 cup water

Preparation

Set Sun Oven out to preheat.

Cut off the top of the squash to make a lid. Scrape out and discard the seeds. Rub the inside of the squash with the olive oil, season with salt. Place the squash in a pot, set aside. In a large bowl combine the chili, diced tomatoes, tempeh, corn, garlic, and pasta. Spoon the mixture into the prepared squash. Pour in the water. Cover with the top part of the squash. Cook in the Sun Oven until tender, 1 1/2 to 2 hours. Use a large spoon to scoop filling and squash onto plates.

Makes 4 servings.

 

 

Buttery Solar Roasted Squash

Maple Squash-300x225

Sun Glazed Maple Squash

Ingredients

1 (about 2 1/2 pounds) winter squash, any kind except spaghetti

1/3 cup pure maple syrup

2 tablespoons butter, melted

1/8 teaspoon ground cayenne pepper

Preparation

Set Sun Oven out to preheat. Spray two baking pans with cooking spray or line baking racks with silicone mats or parchment paper.

Wash the squash. Cut in half lengthwise. Scoop out the seeds and discard. Cut the squash into 1 1/2-inch thick slices or wedges, cut side up. Arrange the pieces in a single layer in the baking pans or on the racks. In a small bowl, mix together the maple syrup, butter, and cayenne. Brush the squash with the glaze. If using baking pans, cross stack them in the Sun Oven. Roast squash until tender, about 1 hour.

Makes 6 servings.

Solar Southwest Spaghetti Squash

roaster-broaster

This is a fun, healthy side dish that goes great with tacos or other “south of the border” fare.

Sun Oven Southwest Spaghetti Squash Bake

Ingredients

1 spaghetti squash (about 3 pounds), cut in half length-wise, seeds discarded

1 (14-0unce) can Mexican-style diced tomatoes

1 (14-ounce) can black beans, rinsed and drained

3/4 cup shredded Monterey Jack cheese, divided

1/4 cup cilantro, finely chopped (optional)

Read more »

Sun Oven Lunches for Busy Days

Stuffed Golden Nugget

As far as weight gain goes, the most critical days can be the days leading up to and following Thanksgiving. We might be making multiple trips to the store for all the ingredients for the big feast only to forget to pick up anything for lunch or dinner today. Luckily, once you get something in going in the Sun Oven it doesn’t require a lot of your attention and before you know it you’ll have a healthy, tasty meal to help tide you over.

Stuffed squash is a favorite around our house this time of year. Any variety of squash will work and the choices for filling are practically unlimited. Some of my favorites are couscous, feta cheese, chickpeas, leftover stuffing, crumbled cooked bacon, cooked rice (white or brown), cherry tomatoes, – you get the idea. Be creative, use your imagination. Change it up each time and every meal will be like a little surprise party.

Here’s how I prepared mine today.

Sun Oven Stuffed Squash

Ingredients

2 golden nugget squash

1 tablespoon olive oil

Read more »

Solar Butternut Squash Soup

Squash-300x225

Nothing’s better on a cold evening than a nice bowl of hot soup. Cook the squash in the Sun Oven in the morning, when the sun is shining, then finish the soup up on the stove at dinner time.

Sun Oven Squash and Sage Soup

1 whole butternut squash (about 2 pounds), halved lengthwise, seeds removed, and cut into large slices

1 tablespoon unsalted butter

1 small Granny Smith apple, peeled and diced

1/2 small yellow onion, finely chopped

4 fresh sage leaves

Read more »

Quick Sun Oven Side Dish

Acorn Squash

As the days get longer solar cooking becomes a whole lot easier.

Even on a busy day, like mine was today, you’re more likely to get at least part of your evening meal into the Sun Oven before it’s too late.

It was mid afternoon by the time I got some acorn squash going, but there was still plenty of time to roast it to perfection. To keep it simple, I cut the squash in half, scooped out the seeds, and seasoned it with some olive oil and a sprinkling of kosher salt.

Add a drizzle of balsamic vinegar just before serving for a splash of color and extra flavor.

Vegetarian Solar Stew with Kale

Read more »

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