Squash recipes

This weekend my husband and I went to a local farm to get pumpkins to carve. While we were there I also picked up a butternut squash, acorn squash, and spaghetti squash. I've never really eaten squash before... what are some good recipes for these types of squash?

You can bake or microwave them, then scoop out the seeds and serve as a vegetable.  Wash the squash and pierce in several places with a sharp knife so they won't burst while cooking.

Or, cut them in half, scoop out the seeds and bake cut side down.  You can stuff acorn squash with rice and nuts or use any stuffing recipe. 

Spaghetti squash is cooked whole and the strands pulled out with the tines of a fork.  I've never liked tomato sauce on this, but a lot of people love it.  I just toss mine with nutmeg, salt & pepper and some grated parmesan cheese. 

You can use the Forum Search to find past threads about squash.  Also, you can find recipes by typing "Acorn Squash" or "Butternut Squash" into the main CC search engine, click on recipe, then on search. 

Does anyone have a favorite squash recipe to post?  Here's mine!

Saute 1/2 cup each of chopped onion and celery in a tablespoon of olive oil.  Add 1 cups of brown rice and stir.  Season with salt, pepper, fresh minced parsley and a dash of nutmeg.  Toast 1/4 cup of pine nuts in the oven until golden, being careful not to scorch them.  Add them to the rice mixture.  Mash 1 cup of soft silken tofU (optional) which will hold the stuffing together and add protein.

Cut 2 acorn squash in half and divide the stuffing among them.  Arrange in a baking dish and bake at 350 F for 40 t0 45 minutes, until the squash is soft.

Butternut Squash Soup

How to Cook Spaghetti Squash

My favorite:

http://allrecipes.com/Recipe/Stuffed-Acorn-Sq uash/Detail.aspx

I have a big butternut squash too.  I am going to try that recipe above with the rice.  Thanks!

VEGETABLE COBBLER

1 butternut squash (2 pounds) peeled and cut into ½-inch pieces (I use buttercup)

1-pound red potatoes cut into ½-inch wedges

3 medium parsnips, peeled and cut into ½ inch pieces (I use Carrots)

1 red onion cut into ½ inch wedges

3 tablespoons olive oil

1-teaspoon salt

1 teaspoon dried tarragon

14 ½ ounces of vegetable broth (or reduced sodium chicken broth) (I use stock not broth)

2 cups fresh broccoli florets

½ teaspoon grated lemon peel (I use lemon juice)

4 teaspoons cornstarch

½-cup milk

Topping

1-cup milk

1 ¾-cup biscuit baking mix

½ cup yellow cornmeal

Dash cayenne pepper

Directions

Place the squash, potatoes, parsnips and onion in a shallow 3-quart baking dish.  Combine the oil salt and tarragon and drizzle over the vegetables.  Toss to coat.  Bake uncovered at 375º for 1 hour or until tender, stirring once.

Meanwhile in a large saucepan, bring broth to boil.  Add broccoli and lemon peel.  Reduce heat, cover and cook for 2 minutes or until the broccoli is crisp-tender. 

In a small bowl combine cornstarch and ½ cup milk until smooth.  Add to broccoli, bring to boil and cook and stir for 2 minutes until thickened.  Add to roasted vegetables and stir to combine.

Topping

In a bowl, combine the baking mix, cornmeal, cayenne and milk until smooth.  Drop batter in 12 mounds over hot vegetables.  Bake uncovered for 15-20 minutes or until golden brown. 

Nutrition

Serves 12, 1-cup serving size. 

1 cup prepared with reduced sodium broth and reduced fat baking mix equal 205 calories.  It has 6g of fat, 4 mg cholesterol, 514 mg sodium, 34 g carbohydrate, 4 g fiber, 5 g protein.  Diabetic Exchanges 2 starch, 1 fat.

This is one of my favorite recipes and it doesn't need the biscuit topping.  It is delicious without it.  

Last night I made a recipe that I saw on the CBS Early Show.  It was fettucini with squash and cauliflower, it was awesome.   

I'm making butternut squash soup tonight! Ah I can't wait.

You could use the spaghetti squash for "spaghetti". I've never had success microwaving it though.

I love spaghetti squash and as a matter of fact I am having it for dinner tonight - I typically bake it in the oven so it is soft enough so I can scoop out the insides and then I sautee it with some onions & olive oil & garlic - delicious! Top it with some minced parsley and you have yourself a nice low calorie & very nutritious side dish!