Siletz Community Health Clinic
Monday - Friday 8am-5pm
We’ll do everything possible to not only
provide you with quality health care, but
also to involve you in decisions about your
health, and participate with you in
developing and maintaining a healthy
lifestyle for the future.
Siletz Community Health Clinic
offers comprehensive health
care to ALL residents
of Lincoln County.
We accept Private Insurance,
Medicare & Medicaid
Call the Clinic for more information
541-444-1030
200 Gwee-Shut Rd • Siletz, OR 97380
Courtesy photo
L to r: Ryan King’s older brother, David, executive director of the LA Interagency
Metropolitan Police Apprehension Crime Task Force, Department of Justice,
California; his dad, Dave; Ryan; and his younger brother, Matthew, deputy attorney
general, Office of the Attorney General, Department of Justice, California
Ryan T. King
Naval Postgraduate School
Siletz Community Health Clinic Providers
Medical
Dental
Lisa Taylor, Medical Director
Dr. Jeremy Vistica, Dental Director
Dr. Stewart Tuft, Physician (Family Medicine)
Dr. Gordon Stanger, Dentist
Dr. Fred Chavez, Physician (Family Medicine)
Teresa Carpenter, Dental Hygienist
Dr. Stephen Burns, Physician (Pediatrics)
Dr. Sean Rash, Physician (Pediatrics)
William Fisher, Physician Assistant
With love from Mom and Dad
We would like to congratulate our son, Major Ryan T. King, who graduated from
the Naval Postgraduate School on June 17, 2016, in Monterey, Calif., with a master’s
of arts in security studies (western hemisphere).
Ryan will be stationed at Fort Story, Va., for the next three years.
Ryan is an amazing son and we could not be prouder.
Optometry
Dr. Lorene Stanger, Optometrist
For more information about the Siletz Tribe, please visit ctsi.nsn.us.
What to do with all the squash?
By Nancy Ludwig, MS, RD, LD, Siletz
Tribal Head Start Nutrition
As part of my role as a consultant
nutritionist to Siletz Tribal Head Start, I
offer information for families. This seg-
ment celebrates squash and suggests a few
easy ways to prepare it for the family. Don’t
forget to eat the seeds, too!
October and November tend to be
months that many squash are available,
such as pumpkin, butternut, acorn or Hub-
bard. Most squash can be baked or roasted
in the oven to soften or prepare it to eat for
a meal or to use for baking.
Fresh squash is much less expensive
and more flavorful than canned pumpkin
and can be a fun project with children. They
can help wash the squash and remove the
seeds after you cut it open and before you
bake it face down at 350 F for 45-60 min-
utes in a baking dish with ¼-inch of water.
Consider saving and planting the
seeds or roasting and eating the seeds.
Winter Squash & Bean Combo
2 cups winter squash, baked, seeds and
peel removed, cubed*
1 15-ounce can black beans or kidney
beans, drained
2/3 cup salsa
Liberal cilantro, chopped fresh
Bake the squash whole in the oven at
350 until tender (approximately 1 hour).
This can be done the night prior. I prefer
butternut because it tends to be more firm.
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Combine squash cubes, beans and
salsa. Serve on top of brown rice or a bed
of fresh baby leaf spinach (or both). Gar-
nish with fresh chopped cilantro.
Place the warm filling on the warm
squash (either squash boats or rings). This
also can be placed in the refrigerator to
reheat later. Serve with chutney and fresh
cilantro if desired.
Don’t forget to serve with salad or
cooked greens.
This also could be layered in a casse-
role dish (showing off the color contrast
– imagine orange squash, red kidney beans
or black beans, green spinach, red salsa
and bright green cilantro).
Bonus: Don’t forget to roast, salt and
eat the seeds (on salad or as snack). If you
oil the pan and stir periodically, you don’t
have to remove the bits of squash when
you bake the seeds.
Seeds can be baked at the same time
as the squash or later at a lower tem-
perature. Salt the seeds as soon as they
are removed from the oven. Delicious
when warm!
Stuffed Winter Squash*
This is a fall or winter meal that can
be made with many variations. Be flexible
and creative with what is available.
*Squash: Start with acorn squash or any
other type that suits your fancy, such as deli-
cata. Choose the number of units and size
you want to serve as halves or round slices.
Slice and place face down on a baking dish.
Bake squash until tender to pierce
with a fork. May take up to 1 hour at 350
F depending on the squash type and size.
When making this in a hurry, squash can
be cooked in the microwave. Heat face
down until tender.
For variation, you could slice the
squash and serve the filling over sliced
squash as the beautiful, colorful bed.
November 2016
Acorn Squash Bisque
Yield: 1½ quarts
Courtesy photo
Butternut squash
Filling
2 tablespoons olive oil
¼ cup red onion
1 tablespoon curry powder
½ each green tart apple, such as granny
smith, diced
1 stalk celery, chopped
1-2 tablespoons raisins or infused
cranberries
1½ cups cooked brown rice**
1½ cups cooked lentils**
1-2 tablespoons balsamic vinegar
Salt to taste
Garnish with chutney and fresh cilantro,
chopped
Filling: Cook brown rice and lentils
or use leftovers. **Lentils and rice can be
cooked together in a pan or rice cooker.
Use ¾ cup of each and 3 cups water.
Meanwhile, add cooking oil to pan
and sauté onions; add curry after onions
are almost done. Add apple, celery and
raisins or other dried fruit to pan while
continuing to sauté. Stir in brown rice
and lentils. Adjust flavor as needed with
balsamic vinegar and salt.
1 quart stock, such as vegetable cooking
water
1 each acorn squash, baked with skin
removed (save the skin for the next
broth)
5 5-inch carrots, boiled in the stock or
left over
1 cup apple juice or broth from cooking
apple scraps
Puree ingredients to create a smooth
consistency. Bisque should be slightly
thick and is prettier when bright orange
(thus the carrots were added).
Adjust thickness with additional
liquid if too thick or additional squash or
carrots to increase thickness. Apple juice,
water or sauce help balance the sweet-
ness without adding sugars. Remember
to make your own apple juice or sauce
without added sugars.
For interest, seasoning options can
include salt, sweet cinnamon or spicy
curry.
Butternut squash also would have a
rich flavor and a thicker consistency.
Siletz Tribal Head Start offers my
time at no cost to you to support family
nutrition over the telephone. Please con-
tact me if you have nutrition concerns
about your Head Start child.
