What is a healthy way to cook squash? Blackberry recipe?

I have yellow squash and I also have the round spaceship looking squash.What are some heathy ways to cook it? I know steaming and baking. What seasonings and stuff can I put on it to make it taste good while keeping it lowfat and healthy? I also have a lot of blackberrys. What is a healthy way to fix those? Thanks for any answers.What is a healthy way to cook squash? Blackberry recipe?
I really like banana squash. It is hard to peel if you boil it, but you can just remove the seeds and put in the oven and bake. After it's cooked, it's easy to remove the pulp from the skin. I like to put it in a food processor with a little butter, orange juice, and brown sugar. Yes, it looks like baby food, but don't judge until you've tasted it.





Danish (or acorn, same thing) is the easiest. Cut through the middle from stem end to tip end. remove the seeds from each half, add a little butter and salt, and bake. (350 F for an hour) Serve one half to each person. They can spoon out the pulp, and eat.





I can't help you with blackberries. I visualize a jam or pancake syrup, but I have no experience making anything like that. Try a Google. Wish I could help more on this one.What is a healthy way to cook squash? Blackberry recipe?
squash answer - depends on seasonings for what you are making it with. Yellow is good cut up smaller and used in a stir fry so whatever you are seasoning your stirfry with. Also great in pastas. The acorn squash is the other and it tastes good with a little salt. Simple. Cut in half and bake.





Blackberries, I would say allrecipes.com and get some low fat recipes.





Good luck and squash is the BEST. Butternut is the best ever with a little brown sugar AND salt. Sounds weird but it's not.
I love grilling yellow squash (and zucchini) just sprayed with I Can't Believe It's Not Buttery spray (no fat) and sprinkled with Cavender's Greek seasoning. Just cut in halves or medallions and season the cut sides. They only take a few minutes on the grill, and they are also good added to kebabs. Don't know about 'spaceship' squash...





My favorite blackberry dish is cobbler, but that would not be healthy. Fresh berries on yogurt is a favorite of mine.
Slice the squash or zuccini, put it in a saute pan with a healthy amount of balsamic vinagrette dressing. Saute till they start to change color and get soft.





Healthier way: Use low fat balsamic.





PS anyway you cook squash, requires oil so it doesn't dry out.





This was a huge hit at a party I went to, and my friend is a high end cook at a private gold club. They are both sitting here. The cook also suggests small pieces of garlic shalots while cooking with the balsamic.





I want some when you are done. LOL
Cook there squash with a little onion and add a little butter spray when you eat it.


Blackberries are great fresh with a little cream or put in muffins. Since you want to keep it healthy, put them in bran muffins or use whole wheat flour. Use applesauce instead of oil to the batter.
Yellow Squash Casserole





1 3/4 pounds crookneck yellow squash or other yellow summer squash


1/4 pound zucchini or additional yellow summer squash


1/2 cup coarse-chopped carrots


1/4 cup (1/2 stick) unsalted butter


1 large onion, preferably yellow, chopped


1 plump garlic clove, minced


1 1/4 cups saltine or Ritz cracker crumbs


1/2 cup grated mild to medium Cheddar cheese


Hot pepper sauce, such as Tabasco


Salt and freshly milled black pepper


2 eggs, lightly beaten





Preheat the oven to 350 degrees F. Butter a medium baking dish.


Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.





Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.





Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.





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Fresh Blackberry Tart





For Sweet Almond Pastry Crust:


2 cups all purpose flour


1/2 cup finely ground almonds


1 heaping tablespoon brown sugar


Pinch salt


1/2 pound cold unsalted butter, cut into small cubes


5 to 6 tablespoons ice water


bag of dried beans


For Tart Filling:


3 pints blackberries


1/2 cup all-purpose flour


Pinch salt


1 1/2 cups granulated sugar


6 tablespoons unsalted butter, small cubes


Juice 3 lemons


1 tablespoon finely chopped lemon zest


1 tablespoon brown sugar








For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.


Preheat oven to 400 degrees F.





Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.





For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.





Remove from oven and cool for 2 hours before slicing.