How to Make Squachos

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Photo credit: Rachael Ray Show Aired January 09, 2017

If you’re like many new year’s resolutioners, you’re kicking off 2017 with plenty of enthusiasm for healthy eating. If you’re also like most new year’s resolutioners, you love nachos.

Well, worry not and carry on because squash + nachos = squachos and this is your step-by-step guide to making one of the newest, coolest, healthy food trends.

START WITH BUTTERNUT SQUASH

You are only going to use the neck of the butternut squash to make the squachos, so be sure to grab the one with the longest neck! Roast the base and use as a delicious side dish or salad topper!

 

Photo credit: Rachael Ray Show

 

2) PEEL + SLICE

Using a vegetable peeler, peel the skin off the entire neck of the squash and trim off the top with a sharp knife. Now, there’s a few ways to slice the squash:
- adjust a mandoline to slice the squash into 1/4-inch disks and carefully slice until you get to the base of the squash
- take a very sharp knife and slice the squash into ¼’’ disks
- use the slicing side of a box grater

 

Photo credit: Rachael Ray Show

 

3) ROAST UNTIL CRISPY

However you slice your squachos, you’re almost at the finish line!

Next, line a large baking sheet (or 2 or 3) with parchment paper and place the squachos 3-4 per row, making sure they don’t overlap (no one likes a steamed squash “chip” instead of a crispy one).

 

Photo credit: Rachael Ray Show

 

Spray squash “chips” with cooking spray or drizzle them with a little olive oil and season with salt and pepper (chili powder and cumin sound good too, get creative!)

 

Photo credit: Rachael Ray Show

 

Roast in a hot oven, about 425 degrees, for about 10-12 minutes. Remove the trays from the oven, carefully flip each squash “chip” over, and then roast another 6-8 minutes until brown and crispy on edges.

 

Photo credit: Rachael Ray Show

 

4) LAYER ON THE TOPPINGS

Let your squash “chips” cool for a few minutes, then they are ready to be treated like their distant cousin, the tortilla chip.

Top with your favorite nacho toppings, broil to melt the cheese, and watch your taste buds and waistline be equal amounts of happy.

5) TRY THESE CRAVE-WORTHY FLAVOR COMBOS

Blue Cheese + Caramelized Onion + Cranberry Salsa (get the recipe here)

Ground Turkey or Ground Lamb + Olives + Lettuce + Feta Cheese + Tzatziki (get the recipe here)

GET MORE SQUACHOS IDEAS HERE (including a creamy squash-based cheese sauce)

 

 

 

By: Jeanette Donnarumma

 

This Week on the Show

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