Squash and Pumpkin Recipes


16 oz cream cheese
2 cups sugar pumpkin, cooked and pureed
2 cups powdered sugar
1 tsp cinnamon
1 tsp ginger

To prepare pumpkin:
Cut in half, scoop seeds out. Place in microwavable bols with a little water, cover, microwave on high until soft.  Scoop flesh. Puree in blender.

Whisk the cream cheese and pumpkin until smooth.  Add the powdered sugar and spices.  Continue mixing until well blended.  Chill.  Serve with apple slices, gingersnap cookies and small pretzels.


To prepare squash:
Use sharp knife to poke 4 or 5 holes in the squash. Microwave on high for one or two minutes. The objective is to soften the spaghetti squash so you can cut it in half.

Place spaghetti squash, cut side down, in a 9 x 13 inch pan.  Bake at 350 for an hour or so, until squash is soft.  Scoop seeds out.  Use a fork to shred the flesh into"spaghetti". Serve with your favorite marinara sauce or simply top with butter, garlic and parmesan cheese.

Cut in half. Place in microwavable dish with small amount of water. Cover with vented plastic wrap. Microwave on high until soft (approximately 8 minutes.) Remove seeds. Sprinkle with butter and parmesan cheese, or try it with butter, brown sugar and cinnamon.