Holiday foods are heavy enough. When you’re not party hopping or cookie swapping, make a healthy meal at home with this mock pasta. Instead of starchy, flour-based noodles, these thin ribbons are shredded from baked spaghetti squash (no special tools needed, just a fork!). Smother with a dairy-free pumpkin alfredo sauce for a rich, vegan dish that fills you up without weighing you down.
The next time you’re in the mood for a veggie burger, think outside the box (the kind you pick up in the frozen food aisle at the supermarket, that is). These fresh, homemade patties feature some of the best flavors of the fall season—yellow squash, pumpkin seeds and almonds—and can be made in minutes by simply blending ingredients, shaping into patties and pan-frying in flavorful coconut oil until golden brown. Company coming for dinner? Try baking the mixture in mini-loaf pans for an elegant main dish!
It’s not pasta, it’s “squashta”! Try this easy method for creating veggie noodles from baked spaghetti squash (all you need is a fork!). Top with a mixture of sauteed spinach, sundried tomatoes, fresh herbs and pine nuts—plus some cayenne or red pepper flakes to spice things up!
With winter on its way out, now is your last chance to savor this season’s star produce in its freshest form. Butternut squash—technically a fruit, but often thought of a vegetable—is at its peak from fall to late winter. Cube and simmer it in broth with spices and onion, then blend smooth in your food processor for a flavorful and nutritious soup.
Be thankful for the fresh, autumn flavors of acorn squash stuffed with quinoa and cranberries, seasoned with a delectable dash of basil. This side dish is perfectly suited for the Thanksgiving Day table and also makes for delicious leftovers.
Serves 4 Read more →
If you’ve run out of creativity before you’ve run out of squash, fear not. I’ve got a unique recipe your whole family will love.
Squash is deliciously versatile and can be prepared in casseroles, as croquettes, stir-fried, stuffed, baked, boiled or as the “crust” for my recipe for Summer Squash Pizza. It not only tastes great, but it’s good for you. Summer squash is low in calories and a good source of fiber, protein, vitamin A, vitamin C, several B vitamins and minerals, plus omega-3 fatty acids. But the nutrients are in the peel, so never peel summer squash.
This all-veggie pizza is full of flavor on its own, but you can add two or three ounces of sliced pepperoni, cooked sausage or cooked, diced, chicken, if you’d like. Any leftover sauce can be used on pasta, refrigerated for up to five days or frozen for three months.
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