Seasonal Flavors with MVP Health Care: Squash-tober Fest 4!

St. John’s and MVP Health Care‘s is diving into Fall flavors with the most recent Seasonal Flavors cooking demonstration and educational series. Our own Chef Joe White stirred up some amazing creations for the warmth and comfort with multiple kinds of squash. Join us for our next installment this November which will feature A Healthy Spin on Thanksgiving food by registering with Dawn Rivera at 585-271-1000 or via email.

Chef Joe White showing the class how to create squash spaghetti

Blueberry Zucchini Bread

Yields: 2 Loaves


  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups of sugar
  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup plain yogurt
  • 2 cups grated zucchini (about 3 medium)
  • 1 tablespoon lemon zest
  • 1 pint fresh blueberries
The final product of delicious blueberry zucchini bread


  • Preheat the oven to 350◦ and position the rack in the center of the oven
  • Lighting butter (or use cooking spray) and flour two loaf pans, tapping out the excess flour
  • In a large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt
  • In a large bowl, beat the sugar and butter on high speed with a hand mixer until smooth
  • Add the eggs, one at a time, beating well after each addition
  • Reduce the speed to low and beat in the vanilla and yogurt
  • Gradually add the flour mixture until combined
  • With a wooden spoon, fold in the zucchini, lemon zest, and blueberries and stir gently until ingredients are just blended
  • Pour into the floured pan and tap on the counter to even the batter
  • Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes to an hour
  • Cook in the pan on a wire rack for 10 minutes, cool and enjoy!


Spaghetti squash with roasted tomatoes topped with parmesan

Spaghetti Squash


  • 2 whole spaghetti squash
  • 1 ½ cups of butter
  • 1 cup of tomatoes, sliced
  • ½ teaspoon of granulated garlic
  • ½ teaspoon of black pepper


  • Cut squash in ½ lengthwise and put in the pan
  • Put ¾ cup of butter on top of the squash
  • Put water ¼ way in pan and cover
  • Cook at 350◦ for 40 minutes or until tender
  • Let the squash cool for 20 minutes
  • Scoop the squash out with a fork
  • Heat remaining butter with tomatoes in a saucepan
  • Add squash and season with garlic and pepper
  • Place spaghetti on a plate and enjoy!



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