more squash, please

As fall makes its presence known, many people get excited about the cooler weather, the changing leaves, the holidays approaching. October is my favorite month of the year, even though it always seems to go by the quickest. Along with the usual favorite things about fall, I get giddy over squash. That's right. Each week I seem to make something with squash. This fall I have a particular affinity for butternut squash and spaghetti squash. Spaghetti squash is my new love. I turn into a child when it comes out of the oven and I get to scrape all of the strands of "spaghetti" out and make it into something great to eat.

So, in the spirit of fall and good food, here are two favorite recipes in the Chowning house.

Butternut Squash-Peanut Soup

2 Tbs. vegetable oil (olive oil works nicely too)
2 tsp. cumin seeds or 1 tsp. ground cumin
2 cups unsalted peanuts, preferably raw
2 medium-sized onions, diced
2 cloves garlic, minced
3 carrots, peeled and diced
4 ribs celery, diced
2 tsp. grated fresh ginger or 1 tsp. ground ginger
1/8 tsp. freshly ground black pepper
1/8 tsp. ground cayenne, optional
1/8 tsp. dried thyme
3 cups vegetable stock
3 cups water
1 large butternut squash, peeled and cut in 1-inch chunks (4 to 6 cups)
1/4 cup lemon juice
Sea salt and ground pepper to taste

1. Heat oil in stock pot over medium heat. When hot, add cumin and peanuts; saute until peanuts begin to brown and cumin is fragrant. Increase heat to medium-high, and add onions, garlic, carrots, celery, and seasonings. Cook until vegetables are soft.
2. Add stock, water, and squash, and cook until squash is very soft.
3. Puree mixture in blender or food processor (or with an emulsifier...which is my favorite gadget of all time), and return to pot. Add lemon juice and season with salt and pepper. Serve hot.

Serves 12. 210 calories/serving.

Italian -Style Spaghetti Squash

2 lb. spaghetti squash, halved lengthwise and seeded
2 Tbs. olive oil
1 medium-sized red onion, thinly sliced
1 zucchini (8 oz.), diced
4 medium-sized tomatoes, diced
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/2 cup reduced-fat grated Parmesan cheese for garnish, optional
1 small lemon, sliced

1. Preheat oven to 350.
2. Place squash halves, cut side down, in baking dish. Add 1/4 cup water, and cover dish with foil. Bake for about 30 minutes, or until tender. Remove from oven, and cool slightly.
3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, and cook for 3 minutes, or until onion is translucent. Add zucchini, reduce heat to medium and cook for 4 to 5 minutes, or until zucchini begins to brown. Add tomatoes, salt and pepper. Reduce heat to low and cook, uncovered, for about 10 minutes.
4. Using a fork, scrape squash strands into a bowl. Toss with remaining 1 tablespoon of oil. Mound squash in the centers of four pasta bowls. Spoon vegetable mixture around or over squash strands, dividing vegetables equally among bowls. Drizzle with more oil, if desired, and garnish with Parmesan cheese. Add lemon slices, and serve.

4 servings. 160 calories/serving.