Squash Archives - Toronto Guardian https://torontoguardian.com/tag/squash/ Toronto Guardian - Toronto News, Events, Arts & Culture. Mon, 25 May 2026 19:38:37 +0000 en-CA hourly 1 https://wordpress.org/?v=6.9.4 https://torontoguardian.com/wp-content/uploads/2015/10/cropped-TorontoGuardian_FaviconLogo512_C1V1-32x32.jpg Squash Archives - Toronto Guardian https://torontoguardian.com/tag/squash/ 32 32 Recipe for Spicy Chicken Enchilada Spaghetti Squash from Dairy Farmers of Ontario https://torontoguardian.com/2026/06/toronto-recipe-chicken-enchilada-spaghetti-squash/ Sun, 14 Jun 2026 07:33:45 +0000 https://torontoguardian.com/?p=120951 Dairy Farmers of Ontario shared this recipe for Spicy Chicken Enchilada Spaghetti Squash, a hearty and flavour-packed casserole that swaps [...]

The post Recipe for Spicy Chicken Enchilada Spaghetti Squash from Dairy Farmers of Ontario appeared first on Toronto Guardian.

]]> Dairy Farmers of Ontario shared this recipe for Spicy Chicken Enchilada Spaghetti Squash, a hearty and flavour-packed casserole that swaps pasta for tender roasted spaghetti squash. Loaded with spicy chicken enchilada sauce, jalapeños, and melted cheese, it delivers all the comfort of enchiladas in a lighter, veggie-forward dish. Perfect for cozy dinners with a little extra heat.

Recipe for Spicy Chicken Enchilada Spaghetti Squash

Spicy Chicken Enchilada Spaghetti Squash

Serves 4-6

Ingredients:

  • 1 spaghetti squash, about 4 lb/2 kg
  • 5 tbsp (90 mL) butter, divided
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 tsp (10 mL) dried oregano
  • 1 lb (454 g) boneless skinless chicken breasts, chopped
  • 3 cups (750 mL) tomato sauce
  • 1 can (190 mL) pickled jalapeño nacho slices, drained
  • 1 1/2 cups (375 mL) shredded monterey jack or colby cheese
  • Guacamole and sour cream (optional)

Directions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Cut squash in half lengthwise and remove seeds. Place cut side down on prepared baking sheet.
  3. Roast for about 45 minutes or until knife easily inserts into squash. Remove from oven and let cool slightly. Using a fork, scrape out squash into 13 x 9 inch (3 L) casserole dish. Stir in 2 tbsp (30 mL) of the butter, 1/4 tsp (1 mL) each of the salt and pepper; set aside.
  4. In a large saucepan, heat remaining butter over medium heat and cook garlic, onion, oregano and remaining salt and pepper for about 5 minutes or until softened. Add chicken and stir to coat and brown all over. Stir in tomato sauce and nacho slices; bring to a simmer. Continue to simmer for 10 to 15 minutes or until thickened slightly.
  5. Pour chicken enchilada sauce over spaghetti squash evenly and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and golden and squash is heated through. Let stand 5 minutes before serving. Serve with guacamole and sour cream, if desired.

 

The post Recipe for Spicy Chicken Enchilada Spaghetti Squash from Dairy Farmers of Ontario appeared first on Toronto Guardian.

]]> Recipe for Roasted Squash Soup from Armstrong Cheese https://torontoguardian.com/2026/03/toronto-recipe-roasted-squash-soup/ Sun, 01 Mar 2026 08:33:42 +0000 https://torontoguardian.com/?p=119556 Armstrong Cheese shared this recipe for Roasted Squash Soup, a cozy, velvety blend of sweet roasted squash, warm spices, and [...]

The post Recipe for Roasted Squash Soup from Armstrong Cheese appeared first on Toronto Guardian.

]]> Armstrong Cheese shared this recipe for Roasted Squash Soup, a cozy, velvety blend of sweet roasted squash, warm spices, and melted Italiano cheese. Finished with cream and fresh thyme, it’s a comforting bowl perfect for cooler days.

Recipe for Roasted Squash Soup

Roasted Squash Soup

Prep Time: 10 min
Total Time: 1 hr 10 min
Serving: 6

Ingredients:

  • 1 small butternut squash, sliced in half length-wise, seeds removed
  • 30 ml (2 tbsp.) olive oil
  • 2 garlic cloves, whole and unpeeled
  • 2 onions, minced
  • 5 ml (1 tsp.) smoked paprika
  • 1.5 l (6 cups) vegetable broth
  • 5 ml (1 tsp.) fresh thyme
  • 500 ml (2 cups) Armstrong Italiano Natural Shredded Cheese
  • 250 ml (1 cup) 35% cream

Directions:

  1. Preheat oven to 180°C (350°F).
  2. On a clean work surface, use your hands to rub approximately 15 ml of olive oil inside the butternut squash. Season. Place the squash on a baking sheet lined with parchment paper and insert a garlic clove into each cavity. Cook in the centre of the oven for approximately 35 minutes, or until flesh is tender.
  3. Once the squash is cooked, remove the skin and peel the garlic.
  4. In a pot set over medium heat, sauté the onions in the remaining olive oil for 2-3 minutes. Add the paprika, stir, then add the broth. Add the squash with the peeled garlic and reduce heat to medium-low. Cook for approximately 20 minutes.
  5. Using an immersion blender, puree the soup until smooth. Add the cream and half of the Armstrong Italiano Natural Shredded Cheese. Stir until cheese has melted. Serve and garnish with cheese, thyme, and freshly ground pepper.

 

The post Recipe for Roasted Squash Soup from Armstrong Cheese appeared first on Toronto Guardian.

]]>