Winter squash with onions and rice

I had a chance to grab some winter squash which I know is good for you if only because it is orange in color inside. The orange color means it is anticarcinogenic, according to what I have read.


I know the outer skin is tough to cut, but I decided I was going to try and create a tasty and healthy meal with it as a challenge. It wasn’t too expensive and it was a change from the green vegetables I usually eat so I started finding recipes online to work with, and create my own.

One of the recipe’s I found said that you can boil the squash to make the skins tender, then scrape out the meat once it’s cool.

I grabbed these winter squash’s and began cutting them in half to put in a large pot of hot water on the stove. I cut with a sawing motion and smaller knife, eventually pulling them open with a small hammer and a screw driver. They cracked open. Once in half I scraped out the seeds, and placed them in salted water to boil on the stove. After about 40 minutes they were tender enough to drain in a large food strainer under cold water. Then I scraped out the meat of the squash after they were cool enough to touch and it left a soft pile of orange tender squash meat.


I wanted to add some stuff to make it tasty enough to eat every day, to use as left overs to take in small plastic containers for my lunch. It was a process. I made the rice and added quinoa which takes about 20 minutes to cook with the lid on, and the pan left on low. If you time the rice and the quinoa for how long each has to cook, respectively, you can add them both to a large covered pot. I always add butter, salt, pepper, garlic salt, onion powder, turmeric, veggie bullion and some dried parsley for looks.


Then I used a saucepan and cooked sliced mushrooms, onions in coconut oil, with more garlic salt, onion powder, pepper and turmeric that I get at any store. I added a ground beef and sausage combination I got from the store, to taste up the meal.

It was a lot, I know, and probably much more than people are willing to cook for a meal at home. I just wanted to show you some ideas I have had in cooking with items I usually don’t buy. I also want to use squash more often. Next time I may experiment with some kind of oven-cooked winter squash, with the bottom cut off so it’s flat on the bottom. Then I would stuff the inside with cooked rice, coconut oil, and top it with walnut bits.

Simply Calphalon Nonstick 10 Piece Cookware Set

squash-mealHere is my final dish with the following:  winter squash, rice and quinoa, mushrooms, onions, and ground beef with ground sausage.

It’s tasty, and surprisingly healthy using coconut oil with spices making it tasty. I did not use butter but the flavor was fantastic, especially since the ground sausage had it’s own juicy flavor with the beef.

Salt and pepper makes the flavors pop.  I use sea salt.  Every little bit of trying to use minerals and vitamins help the thyroid heal.  

I hope you become inspired to try your own squash recipes and maybe use cinnamon and nutmeg with melted butter in some concoction using acorn squash, or some other squash you’d like to experiment with.


Organic Brown Rice Changed Up

I like to eat rice now and then, and I changed up my rice with several ingredients that I think more people will begin adding once they get exposure to this idea.   It’s really simple once you let your mind flow when you add what you want to.


Let’s start with a stick of butter. I have read that butter is much better for you than margarine, so I buy butter these days.  I put the butter into a large pot of boiling water, then shake some sea salt into the water when it begins to boil.

Lundberg Sprouted Brown Basmati Rice, 16 Ounce

I turn the heat down on my six cups of filtered water.  I then place two cups of organically-grown brown rice and add some coconut oil as well.  I get busy adding spices and veggies, like spinach, into the rice while it cooks.  Some of my favorites are: turmeric, pepper, onion powder, garlic salt and oregano.  I know I am getting my good nutrition for the day and for many days in a row!  After 45 minutes and the rice is cooked.  I then cool it down in the pan before transferring it to plastic (yep, I know, I’m working on getting plastic out of my diet) containers for storage in the refrigerator and my freezer.

I want to tell you that I found the organic brown rice in a grocery store and am glad I bought it.  Some people have celiac and other problems with their guts.  I found a site that says organically grown wheat may or may not cause the problems that some have with wheat, but here’s the link in case you’d like to read about it.