Ginataang Spinach Squash

Ingredients:

2 cups squash, sliced
2 cups spinach “uray” leaves
2 cups coco milk
1/2 cup dry dilis or daing na tuyo
1 bulb re onion, chopped
2 cloves garlic, minced
1 thumb size ginger, sliced
1 green chili
fish sauce to taste
cooking oil

Cooking Procedures:

Heat cooking oil in a pan. Saute garlic, onion and ginger. Add squash, green chili and dilis. Mix and cover the pan. Pour coco milk and season with fish sauce to taste. Add spinach leaves and cook for one minute. Serve hot.

ginataang spinach squash

Saute' Squash -Tomato Sauce

My recipe today was very easy to prepare. I looked for vegetables in fridge. I saw this fruits and leaves of squash. I mixed them and put some sauce! I add also some condiments for a greater taste. Some of us, I think, will include a can of sardines instead because it is cheaper! I can’t do the same because my hubby is on diet.

Enjoy my new recipe. I am sure you can do it within few minutes….

Ingredients:

1/4 kilo squash, cubes
1 cup squash young leaves
1/2 cup tomato sauce
1/2 cup chicken meat, sliced
1 medium red onion, chopped
2 cloves garlic, minced
ground pepper
salt to taste
vegetable oil
1 cup water

Cooking Procedures:

Saute garlic and onion. Add chicken meat and cook until golden brown. Continue stirring. Add squash and water. Cover the pan. Boil until squash is tender. Add tomato sauce and season with ground pepper and salt to taste. Add the squash leaves. Cover the pan and turn off the fire. The remaining heat is enough to cook the recently added leaves. Serve hot!

saute squash tomato

Squash and Sweet Camote Ukoy

Ingredients:

1 cup squash, thin slices
1 cup sweet camote, thin slices
5 baguio beans, thin slices
1 bulb onion, chopped
2 eggs, beaten
1/2 cup flour
ground pepper
salt to taste
cooking oil

Cooking Instructions:

Mix squash, camote and baguio beans. Add flour, egg, ground pepper and salt to taste. Stir thoroughly. Set aside. In a wok, heat cooking oil and pour two scoop vegetables mixture. Then fry until golden brown. Turn squash and camote ukoy. Then continue frying. Serve with vinegar sauce as dip.

squash camote ukoy

How to Make Squash Leche Flan

Ingredients:

250 grams squash, sliced
1 can condensed milk
6 fresh eggs
1/4 kilo refined sugar

How to Prepare:

Steam squash for fifteen to twenty minutes. Mash. Set aside. Separate egg yolks from whites. In a bowl, add condensed milk and egg yolks. Put mashed squash and stir gently until homogenous. Take good care not to incorporate any bubbles.

How to Make Syrup:
In a casserole, pour refined sugar and 1/2 cup water. Heat until syrup is thick and brown.

Coat llanera with prepared syrup. Carefully pour egg yolk and  squash mixture. Then, steam for 30 minutes. Serve chilled.

Make three llaneras.

squash leche flan

Veggie Roll with Sweet and Sour Squash Sauce

Ingredients:

1 cup carrots, sliced
1 cup baguio beans, thinly sliced
1 cup Mongo sprout
1 cup Malunggay leaves
1 pc Bell pepper, chopped
1/2 cup Small shrimp,shelled and chopped
3 cloves garlic, minced
1 bulb onion, chopped
Cooking Oil
Salt and ground pepper to taste
6 pcs pechay leaves, blanched

Sweet and Sour Squash Sauce

1/2 cup squash, mashed
1 1/2 tbsp cornstarch
1 cup water
vinegar to taste
salt and sugar to taste

Cooking Instructions:

Saute garlic and onion. Add shrimp, season with pepper and salt to taste. Add in order, carrots, baguio beans, sprout mongo and bell pepper. Stir. Continue cooking for three minutes. Add malunngay leaves and mix. Cover and remove from the fire. Wrap one heaping tablespoon of vegetables mixture in blanched pechay leaves.

For the sweet and sour squash sauce:

Mix mashed squash with cornstarch, vinegar, sugar and salt to taste. Add water. Heat over low flame. Stir continuously until mixture become sticky.

veggie rollssweet squash sauce

Ampalaya Fritter Topped With Steamed Squash

Ingredients:

1/4 kilo ampalaya, cut into rings
1 cup mashed squash
1 tbsp margarine
2 eggs, beaten
1 cup corn starch
cooking oil
2 cups water

Cooking Instructions:

Wash and cut ampalaya into rings, about one inch thick each. Remove seeds. Soak in mixture of salt and water for five minutes. Blanch ampalaya , then soak in a cold water.

In a bowl, mix flour, beaten egg and margarine. Dip ampalaya rings. Fry in a hot cooking oil until golden brown. Arrange ampalaya fritter on platter. Stuff with steam squash. Serve with mixture of catsup and mayonnaise as sauce.

amplaya fritter topped with sqaush