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Even though it's pretty much all vegetables, a delicious blend of spices, fresh herbs, garlic, and zesty lemon juice along with a tasty veggie broth lends tons of flavor to this summer squash ...
Whether you choose to cook summer or winter squash, there are countless delicious ways to prepare this seasonal vegetable. It can be roasted, baked, or even sautéed into a great meal that ...
Add the bell pepper, poblano, yellow squash, and zucchini in a single layer. Let cook undisturbed for 2 to 3 minutes, allowing the vegetables to char. Season with the remaining steak seasoning ...
Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender. Increase the oven temperature to 425°. Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes. Increase the oven temperature to 450° and roast for about 15 minutes longer, until the squash is richly glazed.
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It is often used in recipes interchangeably with zucchini. A good yellow summer squash will be small and firm with tender skin free of blemishes and bruising. It is available all year long in some regions, but is at its peak from early through late summer. [2] [3] [4] One similar inedible C. pepo variety is C. pepo var. ovifera. [5]
Most summer squashes are varieties of Cucurbita pepo, [4] though some are C. moschata. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes. [4] The term "summer squash" refers to the early harvest period and short storage life of these squashes, unlike that of winter squashes. [5]
Spaghetti squash has a great party trick: After halving and removing the seeds, roasting or microwaving it, you scrape out the flesh with a fork, and it forms strands, like spaghetti (hence the name).