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Lisalea
Wednesday, March 14, 2007, 7:35pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Location: Canada
It seems that B's can eat any type of squash ... however; I have NO idea what to buy or how to cook it besides the recipes that I've found here in the forum ... but they don't mention B's; ONLY  O's and A's
Any particular reason for this ?

Does Spaghetti squash really look like spaghetti ??

What about Acorn or Butternut or Winter squash  

Oh and what about Pumpkin Squash ??
Pumpkin is an avoid for B's  

Can somebody shed some light here  

I'm anxious to try some type of squash or actually all of them eventually if I can  
Thanks so very much beforehand


The older I get, the more wide-eyed I become.  

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LISALEA  -  Thursday, March 15, 2007, 1:49am
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MommytoEliana
Wednesday, March 14, 2007, 7:45pm Report to Moderator Report to Moderator
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I'm not a B but can tell you YES spaghetti squash does look like spaghetti. †It's actually quite good. †I've had it a couple times last year. †Sorry I can't help on the other questions I'm still new to BTD myself as well as my 28 month old daughter.

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Wednesday, March 14, 2007, 7:57pm Report to Moderator Report to Moderator

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Quoted from LISALEA
What about Acorn or Butternut or Winter squash?


WF sometimes has a really good butternut squash with red swiss chard cold salad in their prepared foods section. The ingredients as far as I can remember are canola oil, lemon juice, parsley, salt, and maybe pepper. Basically, the squash is cooked at then cut into strips and tossed with sauteed red swiss chard and dressed. Someday I'm gonna make this at home.

The problem with butternut squash is it is very hard to cut before cooking, but when making a salad like this, you don't want to overcook it, or it will be hard to cut the flesh into strips. Lola has a good way to cook squashes without cutting them first. Perhaps she'll pop in here.

Whole Foods also has a really good recipe database CLICK. I've made many of these recipes.


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Lola
Wednesday, March 14, 2007, 8:04pm Report to Moderator Report to Moderator

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right!
I just pop them in the oven, whole and let cool once they can be carved.

then cook the flesh however you want.....
freeze in separate bags, for other uses, once cooked.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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gulfcoastguy
Wednesday, March 14, 2007, 8:16pm Report to Moderator Report to Moderator

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I know a lot of recipes for winter squash especially the butternut variety. Side dish, dessert etc. I grow them in my garden every year. Let me know what you are interested in trying and I'll look up one. Off the top of my head:spicy roasted squash, two types of cheesecake, "pumpkin"pie made with butternut, glazed roasted butternut and apple slices in a orange and pineapple glaze etc. I am starting to get busy so it may take me a couple of days to get around to it. Offline this weekend also. BTW if you are a nonsecretor pumpkin is allowed.
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Drea
Wednesday, March 14, 2007, 8:18pm Report to Moderator Report to Moderator

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This recipe sounds good: Roasted Butternut Squash with Sage & Cranberries; just substitute out the things that aren't good for your blood type: CLICK.


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Alia Vo
Wednesday, March 14, 2007, 9:32pm Report to Moderator Report to Moderator

Kyosha Nim
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Butternut squashes are generally sweet, Kaboucha squash is a great tasting, velvety, sweet squash; pie pumpkin squash is wonderful tasting and versatile in either savory or sweet dishes or meals.

I favor smaller squashes that can be easily cut up.  I have diced or choped up  squash into bite size pieces and sauted them or water steamed over the stovetop.  From my experience, baking various squashes produces a drier, sweeter squash.

Alia



Alia A. Vo
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Lisalea
Wednesday, March 14, 2007, 10:42pm Report to Moderator Report to Moderator

Ee Dan
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MommytoEliana, Drea, Lola, gulfcoastguy, Alia Vo ... Oh my,
I really appreciate all this amazing advice/ideas/recipes, I'm salivating !!!

gulfcoastguy: Please send me anything and everything that u can manage
I absolutely love to cook and bake !!

Thank-u soooo much everybody, I appreciate it immensley


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Lisalea
Wednesday, March 14, 2007, 11:10pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from gulfcoastguy
I know a lot of recipes for winter squash especially the butternut variety. Side dish, dessert etc. I grow them in my garden every year. Let me know what you are interested in trying and I'll look up one. Off the top of my head:spicy roasted squash, two types of cheesecake, "pumpkin"pie made with butternut, glazed roasted butternut and apple slices in a orange and pineapple glaze etc. I am starting to get busy so it may take me a couple of days to get around to it. Offline this weekend also. BTW if you are a nonsecretor pumpkin is allowed.


Hi again ... ok since u're quite busy, maybe I should be more specific ... I like spicy dishes ... hence the spicy roasted squash sounds delicious and/or any butternut variety that u mention sounds splendid
Thanks !!


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jayney-O
Thursday, March 15, 2007, 1:00am Report to Moderator Report to Moderator
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and don't forget soups! Squashes really shine in blended soups.
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Laura P
Thursday, March 15, 2007, 1:11am Report to Moderator Report to Moderator

Kyosha Nim
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I love spagetti squash!!!

It is particularly good with eggs, there is a famous italian dish that left over spagetti cooked in a quiche with eggs, I do this with spagetti squash and cinnamon it is fabulous



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Lisalea
Thursday, March 15, 2007, 1:46am Report to Moderator Report to Moderator

Ee Dan
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Quoted from lkpetrolino
I love spagetti squash!!!

It is particularly good with eggs, there is a famous italian dish that left over spagetti cooked in a quiche with eggs, I do this with spagetti squash and cinnamon it is fabulous


ooooooh that sound so delicious !!!
Spagetti squash was my first choice, however; maybe I can replace it with nutmeg ... may u post ur recipe Laura ??
Thanks


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LISALEA  -  Thursday, March 15, 2007, 2:41am
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Lisalea
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Ee Dan
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Quoted from jayney-O
and don't forget soups! Squashes really shine in blended soups.


Absolutely ... I am a soup lover suddenly !!

Especially when u add a little butter and cayenne to soups; so tasty !!
Thank-u jayney-O  


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gulfcoastguy
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Okay Lisalea, "Spicy Roasted Squash" from Jamie Oliver's book "The Naked Chef"
1 butternut squash about 2 to 3 pounds in weight
2 tablespoons coriander seeds
2 teaspoons dried oregano
1/2 teaspoon fennel seeds
2 small dried chile peppers
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic
1 tablespoon olive oil

mix all dry ingredients and grind in a mortar with a pestle(or sometimes I just use store ground)
add the chiles and garlic and mash into a paste, add olive oil(I usually use a lot more than a tablespoon)

wash the squash(don't peel it) and split it into 8 even lengthwise slices(split in half then split each half into half then split each quarter in half). Scoop out and discard the seeds and the stringy guts. Rub the paste all over the slices including the peel. Put them skin side down in a baking tray and roast uncovered for about 30 minutes at 400 F. It should caramelize the skin some. You can eat skin and all.

I'll try to post my Butternut squash pie next week though I might have posted it in the past.
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ABJoe
Thursday, March 15, 2007, 4:07am Report to Moderator Report to Moderator

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We grew acorn, buttercup and spaghetti squash.  Mom would cut the first two squash in half before baking.  

Sometimes she would bake them plain and then put butter and brown sugar in them for a side dish...  

Another way to eat them was to put a spicy meat mixture (think spicy meatloaf or sausage) in them and bake to have entrees...

Most of the time she cooks by taste, since she has been doing it for 55-60 years and has a Home Ec. degree.

The spaghetti got cooked (boiled), then used with our favorite sauces.  She would make a vegetable sauce with or without tomatoes by putting whatever vegetables she had too many of and start stewing them together until they were saucy and spice it appropriately before putting it over the spaghetti squash.

Oh, what memories!


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Schluggell
Thursday, March 15, 2007, 9:13am Report to Moderator Report to Moderator

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AHh for an excellent tasting Squash try the Delicata...
One variety you can slice and eat raw {easily} is the Patty Pan.

Also the Blossoms dipped in batter and fried - Even the leaves are edible on all squashes and very high in nutrition, the trick is to find a variety not so prickly/fuzzy.

Some old varieties are almost downright spiny - and were used to keep predators out of the garden by growing a squash fence/hedge.

Squashes are also used by the remaining farmers near  Chernobyl to help bioremediate the soil...


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Lisalea
Thursday, March 15, 2007, 4:10pm Report to Moderator Report to Moderator

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Oh such great ideas, I'm off to buy some squash today !!!
I can't wait to make some and most of all "eat it"

I have a feeling that I will love it !!!
A great big thank-u to all  


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Brighid45
Thursday, March 15, 2007, 4:51pm Report to Moderator Report to Moderator

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This is one of my favorite squash soup recipes, adapted from the cookbook "Vegetarian Cooking for Everyone" by Deborah Madison. Hubbard, butternut, buttercup, Kabocha--any dry-fleshed winter squash will work well here. You can add in things like cooked carrots, parsnips, turnips, broccoli or cooked chopped kale as well as ginger and cayenne--whatever you've got in your fridge that you think will taste good! This soup is even better the next day, when the flavors have had a chance to blend and mellow. This is excellent on cold blustery days in early spring, fall or winter, especially teamed up with grilled turkey sandwiches or beef/lamb/turkey burgers. Enjoy!

2 1/2--3 lbs/app 1--1 1/2kg winter squash
1/4 cup/60 ml olive oil, plus extra for the squash
6 garlic cloves, unpeeled
2 onions, finely chopped
chopped leaves from 4 thyme sprigs or 1/4 teaspoon/app 1.5g dried thyme
(you can substitute sage, oregano, marjoram or savory if you like, or make a blend with the thyme)
1/4 cup/50g chopped parsley
2 quarts/2 liters water or chicken/turkey stock
1/2 cup/100g pecorino, manchega, or other hard tangy cheese, diced into small cubes (optional)

Preheat the oven to moderately hot/375F/190C/Gas Mark 5. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

Meanwhile, in a wide soup pot, heat the olive oil and add the onions, chopped thyme and parsley and saute over medium heat until the onions have begun to brown around the edges, 12-15 minutes. Scoop the squash flesh into the pot along with any juices that have accumulated in the baking pan. Peel the garlic and add it to the pot along with a pinch of sea salt (if desired) and the water/stock and bring it to a boil. Lower the heat and simmer, partially uncovered, for 25 minutes. If the soup becomes too thick, simply add more water to thin it out. When the soup is done, puree with a hand blender or in a food mill, season to taste (this is the time to add cayenne and/or ginger etc), then ladle into bowls and add the cheese if desired.

You can also make this in a slow cooker. Just saute the onions etc in a skillet, then put everything into the slow cooker and put it on the LOW setting. Prop the lid open just a bit with a piece of celery or carrot (if the prop falls into the soup it will just add to the flavor! ) so the steam can escape and the soup can thicken. When it's done, use a hand blender or potato masher to smooth out the texture if desired. It takes about 4-6 hours for the soup to cook in a slow cooker, but I've let it cook for 8-10 hours with no ill effects--which means you can start it in the morning before you head off to work or school, and come home to a delicious dinner!


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Brighid45
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Kyosha Nim
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Another favorite recipe is to cut table (acorn) squash in half. Scoop out the seeds and brush the insides with plenty of olive oil and/or ghee. Put a ball or patty of uncooked sausage meat the size of a large egg in the hollow and bake on a foil covered baking sheet in a moderately hot/375F/190C/Gas Mark 5 oven for an hour. Serve with applesauce and a big green salad--yummy!

For the sausage meat you can season uncooked ground turkey, beef or lamb (or a blend of all three) with spices of your choosing as well as chopped sauteed onion, shallots and/or garlic, or use beef, turkey or lamb sausage links instead of the patties or ground meat. Hot spicy turkey or lamb sausage links are awesome served this way!


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Lola
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great recipe!
thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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gulfcoastguy
Monday, March 19, 2007, 2:16am Report to Moderator Report to Moderator

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Okay my quick and easy recipe for pumpkin pie. It was originally written for Cushaw squash But butternut is what I use. Last time I used a rice flour/butter crust but I think from no on I am going to make it crustless like a custard.

2 cups raw grated squash(just toss peeled hunks into a food processor)
3/4 cup brown sugar(substitute 1/2 cup vegetable glycerine)
dash salt
1/4 teaspoon allspice
1/4 teaspoon ginger
1 teaspoon cinnamon(B's could substitute mace or cloves or just not make it often)
2 eggs
1 cup half and half
1 teaspoon vanilla flavoring(real please)
1 pie shell 9 inch diameter

combine  squash, flour, sweetner, salt and spices togather
in seperate bowl mix eggs, half and half, and vanilla then add to first bowl

Bake at 400F for 10 minutes, then at 350F for about 40 more minutes
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Lisalea
Monday, March 19, 2007, 2:27am Report to Moderator Report to Moderator

Ee Dan
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Quoted from gulfcoastguy
Okay my quick and easy recipe for pumpkin pie. It was originally written for Cushaw squash But butternut is what I use. Last time I used a rice flour/butter crust but I think from no on I am going to make it crustless like a custard.

2 cups raw grated squash(just toss peeled hunks into a food processor)
3/4 cup brown sugar(substitute 1/2 cup vegetable glycerine)
dash salt
1/4 teaspoon allspice
1/4 teaspoon ginger
1 teaspoon cinnamon(B's could substitute mace or cloves or just not make it often)
2 eggs
1 cup half and half
1 teaspoon vanilla flavoring(real please)
1 pie shell 9 inch diameter

combine  squash, flour, sweetner, salt and spices togather
in seperate bowl mix eggs, half and half, and vanilla then add to first bowl

Bake at 400F for 10 minutes, then at 350F for about 40 more minutes



I have two quick questions , if I may  

Quoted from gulfcoastguy
3/4 cup brown sugar(substitute 1/2 cup vegetable glycerine)

Can I substitute fancy molasses, honey or agave nectar ??

Quoted from gulfcoastguy
1 pie shell 9 inch diameter

I imagine this is the original recipe and u're NOT using it right??

This pie sounds heavenly, it's gonna be VERY difficult not to have seconds

I Thank-u  so much gulfcoastguy!!!  

P.S. I just went to check and allspice is an AVOID
Can I use both mace and cloves perhaps instead of cinnamon and allspice  


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LISALEA  -  Monday, March 19, 2007, 2:33am
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carmen
Monday, March 19, 2007, 2:48am Report to Moderator Report to Moderator

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Hi gulfcoastguy, in directions you mention flour but no quantity listed in ingredients. Is there any flour used, & how much please?
thanks


carmen
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gulfcoastguy
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Carmen, I didn't have the rice flour crust recipe handy, as I said I am not using it any more, trying to cut down on grains. I mentioned the pie crust from the original recipe so people could know what size pan to use. About the sweetner I use vegetable glycerine because I am a nonsecretor, by all means try agave nectar or molasses honey would taste a little off to me. About the allspice I usually make these for parties every couple of months or so at the most and only have 1 piece myself. If anybody can come up with a good substitute for allspice please post it. By all means try substituting spices, you can allways eat the evidence! Oh I'm not sure what half and half is in Oz speech..half heavy cream and half milk maybe?
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carmen
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Oh thanks, I read it as being an ingredient to thicken the filling....
half and half - I'd just use rice milk as dairy milk avoid for us.
weehee - just harvested 20+ pumpkins from our veg patch
cheers!
:8


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Lola
Monday, March 19, 2007, 5:22am Report to Moderator Report to Moderator

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mace or cloves


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Lyrica
Monday, March 19, 2007, 6:25am Report to Moderator Report to Moderator
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I just have to say that I absolutely adore Acorn squash. †It is so amazing.

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gint518
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Spaghetti squash is pretty good- my husband & I even eat it with spaghetti sauce.
Definitely worth trying.
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Lisalea
Thursday, March 22, 2007, 1:40pm Report to Moderator Report to Moderator

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I have a Spaghetti squash sitting on my counter for a few days now and I have NO idea how to tell if it's ripe for cooking ... the clerk at the store where I purchased it was also clueless  
Anybody know a trick ??  
Thanks


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ABJoe
Thursday, March 22, 2007, 7:36pm Report to Moderator Report to Moderator

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Quoted from LISALEA
I have a Spaghetti squash sitting on my counter for a few days now and I have NO idea how to tell if it's ripe for cooking ... Anybody know a trick ?? †
Thanks

I think that if it was picked and in the store, it is probably ripe. †

It has been too long since growing our own for me to remember all of the details... †I know the skin gets tan, but can't remember any more.

Here is a link to a seed house with more details...
http://gurneys.com/product.asp?pn=14982




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Lisalea
Thursday, March 22, 2007, 10:21pm Report to Moderator Report to Moderator

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Quoted from ABJoe

I think that if it was picked and in the store, it is probably ripe.  

It has been too long since growing our own for me to remember all of the details...  I know the skin gets tan, but can't remember any more.

Here is a link to a seed house with more details...
http://gurneys.com/product.asp?pn=14982




Thanks for the link, I guess I'll bake it and see what happens !!



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Alia Vo
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Thank you for sharing the website ABJoe.

Alia


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ABJoe
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You are welcome for the link...  We've used Gurney's for seeds and plant for a long time.  

We always boiled the spaghetti squash and it was really moist.  Maybe by baking it, it would be a bit drier.  It isn't real flavorful, which makes it perfect for topping with a good sauce.


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Alia Vo
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Kyosha Nim
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Thank you for your spaghetti squash tips with us.

Alia


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Lisalea
Saturday, March 24, 2007, 1:27pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Location: Canada
I 've come across a great site all about spaghetti squash !!

http://www.fabulousfoods.com/features/featuring/spagsquash.html

I finally baked it today and then added seasalt, cayenne pepper, parsley, butter and parmesan; all I could say is:
Yummiiiiii yum yum !!

Thanks to BTD that led me to discover this delicious dish  


The older I get, the more wide-eyed I become.  
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Lola
Saturday, March 24, 2007, 9:18pm Report to Moderator Report to Moderator

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Sa Bon Nim
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glad you enjoyed it!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lisalea
Saturday, March 24, 2007, 9:53pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola
glad you enjoyed it!


I most certainly did, and I repeat:
I absolutely love BDT !!!!!!!!!!!!!!!!!!!!!
Grazie signorina Lola  


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Laura P
Saturday, March 24, 2007, 10:54pm Report to Moderator Report to Moderator

Kyosha Nim
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This site has alot of good recipes, thanks for posting



If there is no God, who pops up the next Kleenex?
Art Hoppe


Sometimes you don't know how great life is until you lose what you didn't know you had
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Lisalea
Saturday, March 24, 2007, 11:48pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from lkpetrolino
This site has alot of good recipes, thanks for posting


Im glad that u think so Laura, thank-u and u're welcome


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Alia Vo
Sunday, March 25, 2007, 2:58am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
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Location: Minneapolis, Minnesota
Age: 43
Thank you for sharing the website with us.

You may want to add your dish in the Recipe Index for a spaghetti squash recipe entry.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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Lisalea
Sunday, March 25, 2007, 3:23am Report to Moderator Report to Moderator

Ee Dan
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U're very welcome and yes eventually I will sit down and add all my dishes in the Recipe Index hoping that others will enjoy them as much as I do  
I'm just NOT sure how to do it yet; however, I will definately look into it in the near future ...
Thank-u  


The older I get, the more wide-eyed I become.  
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TypeOSecretor
Monday, March 26, 2007, 1:03am Report to Moderator Report to Moderator

Autumn: Harvest, success.
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I like my squash cooked plain.  In the fall, I buy several Kombucha and Butternut squash at the Farmers Market  and store them in a dark closet.  That's what one lady at the Farmers Market told me I could do.  Then I can cook them when I want to.  I also like Acorn Squash and cooked Turban Squash last year.  

I found out last year though I have to watch them carefully as one of my Kombuchas started to mold about April or May.  This year, my Kombuchas started to mold in February, so I had to cook them quickly.

I use a vegetable peeler and a sharp knife to peel or cut the skin off.  Then I pull the seeds out.  I just add some water and start checking for tenderness about 20 minutes.  Sometimes I mash the cooking water into the squash.  Butter added before eating tastes yummy.

In the summer, all types of summer squash are at the market.  My favorite is yellow summer squash--again sliced plain and cooked quickly with a little water.  Sometimes I add sauteed onion.  Also some butter added before eating is good.  Scalloped squash and zucchini are also good cooked plain.  Sometimes I make a lasagna with rice and sauteed onion mixed in then layered with par cooked zucchini, layered with spaghetti sauce, then topped and possibly layered with mozzarella and sprinkled with feta bits and baked.
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Ribbit
Monday, March 26, 2007, 2:22am Report to Moderator Report to Moderator

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Kyosha Nim
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We've done the same things with squash, TypeO.  But in addition to all those, we enjoy summer squashes sliced thin and lightly coated with millet or rice flour then fried with onions in olive oil.

As far as how to tell if a squash is ready to eat.....you can eat summer squash when they're still babies--just a couple of inches long.  Great in stir-fry or just steamed.  With winter squash, they're ready when the bloom dries up and falls off, which, if you don't grow your own, you can't tell about.  But unlike fruit, because winter squashes can sit around for months, you can usually assume that if they're in the store, they're ready to eat.  They won't really ripen, per se, sitting on your counter, they'll just eventually mold or rot.

One thing we love to do with spaghetti squash:

Cut in half, gently scrape seeds out.  Place cut-side-down in baking dish and bake till a fork pierces it easily.  Remove from oven and cool till you can touch it.  With a fork, scrape strands out of skin.  Saute onions, garlic, whatever fresh garden herbs, and some sort of protein if desired, in lots of olive oil.  Stir into spaghetti squash.  Add sea salt and you've got yourself a delicious  meal.

Our favorite way to do butternut squash:

Peel with vegetable peeler.  Cut in half (with a big, heavy knife) and scrape out seeds.  Cut into 1-in. chunks.  Add same amount (or less) of same-size carrot chunks, one white onion cut into 8ths, toss in 1 Tbsp. olive oil and 1 tsp. dried rosemary.  Bake in oven in glass 9X13-in dish (or in two dishes if necessary) till fork-tender.  Salt lightly.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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gulfcoastguy
Monday, March 26, 2007, 3:11am Report to Moderator Report to Moderator

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Kyosha Nim
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I just planted my Coban Pumpkins, a summer squash despite the name, today along with the tomatos and a blueberry bush. I'll probably plant the butternuts in about 2 weeks. I never was a fan of spaghetti squash but I found a very similar recipe in a cook book of mine. It had mushrooms, butter, garlic powder, salt, black pepper, and parmesan. It also has 25 more recipes for spaghetti squash. Of course alot of them would have to be "BTD adjusted" as usual.
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Lisalea
Monday, March 26, 2007, 3:47am Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Quoted from TypeOSecretor
My favorite is yellow summer squash--again sliced plain and cooked quickly with a little water.  Sometimes I add sauteed onion.  Also some butter added before eating is good. Scalloped squash and zucchini are also good cooked plain.  Sometimes I make a lasagna with rice and sauteed onion mixed in then layered with par cooked zucchini, layered with spaghetti sauce, then topped and possibly layered with mozzarella and sprinkled with feta bits and baked.


Anything with feta is music to my ears !!;)
TY  ;D :)


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Lisalea
Monday, March 26, 2007, 3:53am Report to Moderator Report to Moderator

Ee Dan
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Quoted from Ribbit
We've done the same things with squash, TypeO.  But in addition to all those, we enjoy summer squashes sliced thin and lightly coated with millet or rice flour then fried with onions in olive oil.


Thats really sounds wonderful ...

Quoted from Ribbit
As far as how to tell if a squash is ready to eat.....you can eat summer squash when they're still babies--just a couple of inches long.  Great in stir-fry or just steamed.  With winter squash, they're ready when the bloom dries up and falls off, which, if you don't grow your own, you can't tell about.  But unlike fruit, because winter squashes can sit around for months, you can usually assume that if they're in the store, they're ready to eat.  They won't really ripen, per se, sitting on your counter, they'll just eventually mold or rot.

Thanks for the info !!

Quoted from Ribbit
One thing we love to do with spaghetti squash:

Cut in half, gently scrape seeds out.  Place cut-side-down in baking dish and bake till a fork pierces it easily.  Remove from oven and cool till you can touch it.  With a fork, scrape strands out of skin.  Saute onions, garlic, whatever fresh garden herbs, and some sort of protein if desired, in lots of olive oil.  Stir into spaghetti squash.  Add sea salt and you've got yourself a delicious  meal.

I will have to eat my spaghetti squash with different vegetables next time and lots of onions; I absolutely have to have onions in at least one meal per day  


Quoted from Ribbit
Our favorite way to do butternut squash:

Peel with vegetable peeler.  Cut in half (with a big, heavy knife) and scrape out seeds.  Cut into 1-in. chunks.  Add same amount (or less) of same-size carrot chunks, one white onion cut into 8ths, toss in 1 Tbsp. olive oil and 1 tsp. dried rosemary.  Bake in oven in glass 9X13-in dish (or in two dishes if necessary) till fork-tender.  Salt lightly.

Mmmm fiberfull dish, I will have to try it ...ROSEMARY is another spice that I really enjoy in dishes


Thanks very much for the great tips  


The older I get, the more wide-eyed I become.  
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Lisalea
Monday, March 26, 2007, 3:56am Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Quoted from gulfcoastguy
I just planted my Coban Pumpkins, a summer squash despite the name, today along with the tomatos and a blueberry bush. I'll probably plant the butternuts in about 2 weeks. I never was a fan of spaghetti squash but I found a very similar recipe in a cook book of mine. It had mushrooms, butter, garlic powder, salt, black pepper, and parmesan. It also has 25 more recipes for spaghetti squash. Of course alot of them would have to be "BTD adjusted" as usual.


Oh yes, of course mushrooms is a grand idea for the next time  and course there's gonna be butter and parmesan as well; THAT makes the dish !!
Thank-u  


The older I get, the more wide-eyed I become.  
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TypeOSecretor
Monday, March 26, 2007, 6:38pm Report to Moderator Report to Moderator

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Last year was the first year I tried to plant winter squash.  I waited til April when the frost had passed.  I don't have that much room to plant smaller things, and people walk their pets around the neighborhood...  I had dried my seeds from the year before.  One Butternut vine grew two squashes.  It was quite a thrill.

Later I kept seeing the vine growing with little flowers, so I thought I'd get more squashes.  I asked a man at the Farmer's Market how to tell when they were ripe.  In the process of talking he found out I was still watering the vine.  Since the squash was planted in with the rest of my yard where I did drip irrigation, he said I needed to stop watering the squash once it was developed.   He said it was too late in the year (by then maybe July).  I needed to pull the vine roots out of the ground.  He said when the vine died, the squash was ready to pick and eat.  That was my lesson in growing squash.  

Thanks everyone for the recipes; I may try a few.
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Lola
Monday, March 26, 2007, 7:41pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for the info!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Alia Vo
Monday, March 26, 2007, 9:33pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from TypeOSecretor
I like my squash cooked plain. †In the fall, I buy several Kombucha and Butternut squash at the Farmers Market †and store them in a dark closet. †That's what one lady at the Farmers Market told me I could do. †Then I can cook them when I want to.


I believe I have read a similar account for storing kombucha squash, or perhaps more generally, winter squashes; since they seem to have a long storage life if maintained in a temperate climate.

Alia



Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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Ribbit
Tuesday, March 27, 2007, 1:56am Report to Moderator Report to Moderator

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Kyosha Nim
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TypeOSecreter, thanks for the info on the winter squash and discontinuing the water.  I just planted mine along with summer squash and cucumbers (compact plants to fit in my square foot gardens), but maybe that wasn't such a good idea 'cause they'll all get the same amount of water being right next to each other.  We should start a gardening tips thread.  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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TypeOSecretor
Tuesday, March 27, 2007, 3:18am Report to Moderator Report to Moderator

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I wouldn't worry.  Just give it a try.  Mine had 2 full-grown winter squashes  and had been on the vine quite a long time (maybe months) before the man at the Farmer's Market told me to pull the roots out.  They were full grown.

Another thing I forgot to mention was that squashes need bees to cross pollinate the flowers before they will grow.  I don't really understand the whole process, but just hoped they'd be around when I planted.  I tried planting watermelon seeds and crenshaw melon seeds, but only my two butternuts grew.  I think the others may not have had enough sun because all I got were little green sprouts that stayed that way for about 4 months until it was too late for them to grow.
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Lisalea
Tuesday, March 27, 2007, 3:34am Report to Moderator Report to Moderator

Ee Dan
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If I make squash my main meal; I'm wondering if I can eat half of it in one sitting
(approx. 2 cups) since that's how much vegetables I usually eat in a meal !!
Just don't want to overdo it  
Thank-u  


The older I get, the more wide-eyed I become.  

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LISALEA  -  Tuesday, March 27, 2007, 3:35am
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ABJoe
Tuesday, March 27, 2007, 3:47am Report to Moderator Report to Moderator

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Quoted from LISALEA
If I make squash my main meal; I'm wondering if I can eat half of it in one sitting
(approx. 2 cups) since that's how much vegetables I usually eat in a meal !!
Just don't want to overdo it †
Thank-u †

My body usually tells me when I've had enough.  I jsut need to be wise enough to listen!


RH-, ISTJ
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Lisalea
Tuesday, March 27, 2007, 12:07pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from ABJoe

My body usually tells me when I've had enough.  I jsut need to be wise enough to listen!





I have  a hard time listening to my body 'cause I love to eat !!

Thanks ABJoe  


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luluboy
Tuesday, March 27, 2007, 1:04pm Report to Moderator Report to Moderator
Guest User
Can anyone tell me what a good herbal tea would be for a O+ blood type.  I've been using green tea, but the diet recommends no caffeine even though green tea is neutral.  I'd like a beneficial tea for an O+ person.  

tnx.
for any input in advance.

luluboy
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Lola
Tuesday, March 27, 2007, 10:15pm Report to Moderator Report to Moderator

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Sa Bon Nim
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rooibos perhaps.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Alia Vo
Tuesday, March 27, 2007, 10:24pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from LISALEA
If I make squash my main meal; I'm wondering if I can eat half of it in one sitting
(approx. 2 cups) since that's how much vegetables I usually eat in a meal !!
Just don't want to overdo it †
Thank-u †


As long as you feel comfortable, energized, and not 'stuffed'.  

I believe for most blood groups, beneficial vegetables are listed as unlimited in portion/frequency guideline recommendations.  Perhaps you may want to watch the portions if they are neutral for you.

Alia




Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
John 17
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Lisalea
Tuesday, March 27, 2007, 10:54pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Alia_Vo


As long as you feel comfortable, energized, and not 'stuffed'.  

I believe for most blood groups, beneficial vegetables are listed as unlimited in portion/frequency guideline recommendations.  Perhaps you may want to watch the portions if they are neutral for you.

Alia




Oh I see ... ok,  then unlimited ONLY when it comes to
beneficial vegetables otherwise smaller portions r recommended  ?

Thank-u Alia, I appreciate it    


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Lisalea
Tuesday, March 27, 2007, 10:58pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola
rooibos perhaps.


I second that Lola   and the benfits of rooibos r wonderful ... helpful/relief of stomach and 'digestive" problems such as nausea, heart burn, stomach ulcers and  "constipation" ... I also like the smell and such a lovely color !!  


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Alia Vo
Tuesday, March 27, 2007, 11:06pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from LISALEA


Oh I see ... ok, †then unlimited ONLY when it comes to
beneficial vegetables otherwise smaller portions r recommended †?

Thank-u Alia, I appreciate it †


If you do well with unlimited neutrals, then that is fine.  

I was referring to what was suggested in LR for blood type A's, which is unlimited vegetables (both neutral and beneficial, raw and cooked).  If I remember correctly, the recommendations for each blood type may vary.

Alia


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
John 17
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Lisalea
Tuesday, March 27, 2007, 11:57pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Alia_Vo


If you do well with unlimited neutrals, then that is fine.  

I was referring to what was suggested in LR for blood type A's, which is unlimited vegetables (both neutral and beneficial, raw and cooked).  If I remember correctly, the recommendations for each blood type may vary.

Alia


For B's =  3-5 cups per day   Thanks


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Ribbit
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Kyosha Nim
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Argh!  Atlanta experienced a late frost and all my squash plants died!  [Okay, breathe deeply, relax, imagine summer time.]  ....  and replant.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
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Sa Bon Nim
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where has spring gone??


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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gulfcoastguy
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Ribbit seed is cheap, just replant. It happened to a lot of people. Sometimes Mother Nature just has PMS.
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Ribbit
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Kyosha Nim
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Plant Muerte Syndrome?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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gulfcoastguy
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Kyosha Nim
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Si es muy loca in la cabaza!
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ion
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Kyosha Nim
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Quoted from lola
where has spring gone??


Definately HERE!!
If i only knew how to put a picture in my post...


PEACE
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Ribbit
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Es muy loca in la calabaza.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
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great spanish Ribbit!!
me likes!! lol


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Lola
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Es muy loca in la calabaza.

Si es muy loca in la cabaza!

Quoted Text
Es muy loca in la calabaza


Quoted Text
Si es muy loca in la cabaza


what s it going to be, calabaza or cabaza?

did you mean to say cabeza, GCG?
or calabaza, meaning squash?

got two options>
loca de la cabeza /head/
or
loca la calabaza /squash/


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Cabeza of course querida.
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Lola
Thursday, April 19, 2007, 2:29pm Report to Moderator Report to Moderator

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Sa Bon Nim
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cabeza llena de calabaza!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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colojd
Thursday, April 19, 2007, 7:14pm Report to Moderator Report to Moderator

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We are a family of two type B's and one O (do not know our secretor status). We eat all types of squash year round and grow several varities in our backyard garden. I think most are neutrals for us. We grow organically and all of what we eat from our garden is vine ripened, so I am sure that what we eat from the garden during the summer has more nutrients than the average grocery store type that might have been picked underripe.

We grew a winter squash called Buttercup last year and it was wonderful. We also have zuchinni and yellow squash each year as well. We try to add one or two new types of whatever we are growing and have started also growing more heirloom varities.

Regarding the rice flour crust - not sure if you have tried it, but there is brown rice flour if you are trying to avoid the refined rice. I also found that for best results, you have to pre-bake it for about 10 minutes. This sets the crust and it won't get soggy then. We did an almond flour crust for a cheesecake we made at Christmas. It was great but I did forget to do the pre-baking step so it was a little soft. May want to try your recipe again with the prebaked crust.

We also are trying to cut down on grains and when we do eat them, try for the most unrefined of what is out there, like whole brown rice.
Joyce
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Lola
Thursday, April 19, 2007, 8:05pm Report to Moderator Report to Moderator

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Sa Bon Nim
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would you share the almond crust recipe?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Alia Vo
Thursday, April 19, 2007, 11:32pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from colojd
We are a family of two type B's and one O (do not know our secretor status). We eat all types of squash year round and grow several varities in our backyard garden.


Joyce,

I favor the taste and texture of fresh organic pie pumpkin and kobacha squash.  

Since you grow a variey of squashes year round, in your opinion, what are your recommended squash varieties in terms of taste and texture akin to the aforementioned winter squashes?

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Squash

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