Taste Of Home's Winning Vegetable Recipes

What Does Their Garden Grow? Everything From Squash To Spinach To Potatoes To Raspberry Pie

(CBS)  When the editors of Taste of Home magazine asked their readers for submissions for their Garden Bounty recipe contest, they were inundated with all manner of delicious dishes, from appetizers to salads to vegetarian entrees to fruit-laden desserts.

After reviewing all the recipes, they found their winner: Kathryn Pehl, the third 2007 Taste of Home contest winners to appear on The Early Show. Katie hails from Prescott, Ariz., and the judges could not resist her Spaghetti Squash with Red Sauce, especially her flavorful tomato sauce, which is served over spaghetti squash instead of the usual pasta.

If you're interested in participating in a Taste of Home recipe competition, the next contest is "Corn is King." You can also still submit a recipe for Slow Cookers. To get more information, click here.



Spaghetti Squash with Red Sauce
PREP: 25 min.
COOK: 15 min.

This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables … and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl, Prescott, Ariz.

1 medium spaghetti squash (about 4 pounds)
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 cup shredded carrots
1/4 cup diced red onion
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
Grated Parmesan cheese (optional)

Cut squash in half lengthwise; discard seeds.
Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce. Sprinkle with Parmesan cheese if desired. Yield: 6 servings.


Nutrition Facts: 3/4 cup squash with 1/3 cup sauce (calculated without Parmesan cheese) equals 135 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 372 mg sodium, 25 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Editor's Note: This recipe was tested in a 1,100-watt microwave.


Apple-Brie Spinach Salad
PREP/TOTAL TIME: 30 min.

In the summer, I don't like to prepare or eat large meals, so I often make salads. I'm always on the outlook for new and interesting recipes, and this one is a winner that I like to make for company. — Rhonda Crowe, Victoria, British Columbia

4 large apples, cut into 1/2-inch wedges
4 tablespoons maple syrup, divided
8 cups fresh baby spinach
1 round (8 ounces) Brie or Camembert cheese, cubed
1/2 cup pecan halves, toasted

DRESSING:
1/4 cup apple cider or juice
1/4 cup vegetable oil
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced

Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 inches from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.

In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients and bring to a boil. Pour over salad and toss to coat. Serve immediately. Yield: 10 servings.