New recipes

Spaghetti squash with summer vegetables recipe

Spaghetti squash with summer vegetables recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Courgette

Spaghetti squash is roasted, then shredded and pan fried with courgette, diced tomatoes, red pepper and green beans for a fabulous gluten-free, vegan meal.

1 person made this

IngredientsServes: 6

  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • 1 large courgette, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper to taste
  • 1 red pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 220g fresh green beans, trimmed
  • 1 (400g) tin chopped tomatoes
  • 2 teaspoons Italian herb seasoning, or to taste

MethodPrep:30min ›Cook:48min ›Ready in:1hr18min

  1. Preheat oven to 190 C / Gas 5. Poke about 10 holes into spaghetti squash; place on a baking tin.
  2. Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 180 C / Gas 4.
  3. Cut spaghetti squash in half and remove seeds. Pull the squash flesh out with a fork.
  4. Heat oil in a frying pan over medium-high heat. Add courgette, salt and pepper; cook and stir until softened, 3 to 5 minutes. Add pepper, onion and garlic; cook and stir until flavours combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.
  5. Stir chopped tomatoes and herb seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash and mix until combined. Cover with foil.
  6. Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Summer Squash Spaghetti

This post may contain affiliate links. Please read my disclosure policy.

Several years ago I bought a Benriner turning slicer. It is a ridiculous (but fun) tool that sits in my cupboard 364 days a year. To justify hanging on to it, I pull it out every year, just once, at the start of zucchini season, when I set out to make one of my favorite spaghetti recipes, the very dish that inspired its purchase.

I had read about the turning slicer in Michael Chiarello’s Tra Vigne Cookbook, which extolled the tool for its ability to cut vegetables into long spirals, perfect for making cucumber salads or for preparing potatoes for the deep fryer or for turning out zucchini slices for this very spaghetti recipe. That sounded like fun, I thought, and I ran out to Fante’s to see for myself.

While the gadget works beautifully and while it, unlike some of my other slicers, poses no risk to my fingers, my experimentation has extended no further than this single recipe. Truthfully, I prefer the shape of the long thin wisps created by a mandoline.

While neither tool is required to prepare this pasta recipe, having one helps. The beauty of the dish lies in the delicateness of the zucchini and summer squash strands, which cook in the final minute of the assembly process while they’re being tossed with the just-boiled spaghetti.

The sauce for this pasta is simple: extra-virgin olive oil heated briefly with minced garlic and crushed red pepper flakes. Lemon zest and lots of chopped basil and parsley add a touch of freshness. Grated Parmigiano Reggiano is a must.

I love this pasta. It’s simple and summery, and it always inspires me once again to unearth such a promising gadget. Maybe this summer will be different? Maybe we’ll take to feasting on whimsical cucumber nest salads and carrot and daikon radish slaws? Maybe we’ll grow accustomed to sliding our grilled steaks onto beds of crispy potatoes? It’s unlikely, but I’ll be sure to keep you posted.

Love my Benriner mandoline:

Have a nice weekend.

Very-Veggie Spaghetti Squash

Very-Veggie Spaghetti Squash is a healthy meal packed with vegetables accented with pops of salty cheese and kalamata olives. Fresh and filling!

This post may contain affiliate links.

From caramel drenched crisp, to a vegetarian feast, because THAT’S HOW WE DO!

That is to say, life is all about balance, is it not? A few afternoons ago I was delicately eating this vegetable-packed dish featuring tender strands of roasted spaghetti squash tossed with baby spinach, tomatoes, basil, kalamata olives, and a restrained amount of crumbled feta cheese for lunch, then later that night I ate an entire bag of pizza-flavored chips.

Again, the entire bag. The whole enchilada. Every last drop.

To be fair, the chips were made with lentils so they were practically health food and, unlike the road trip staple of yesteryear aka pepperoni pizza-flavored Combos (RIP combos,) these chips were thin, crisp, and Margherita Pizza flavored, aka very chic. Plus there were like 18 chips in the entire bag.

Oh who am I kidding, there’s no excuse except for the fact that HOLY COW these chips are totally addicting. Eat with a friend, or at least after whipping up this ridiculously healthy and delicious Very-Veggie Spaghetti Squash!

In case you didn’t know, tomorrow is National Pasta Day and to celebrate I made a wonderful pasta replacement dish that’s not only low carb but packed with nutrients and good for you ingredients. You know I’m a die-hard pasta lover, but around this time of year I love swapping out traditional spaghetti strands for its equally swirly sister, spaghetti squash.

One Pot Chicken and Rice

I’ve mentioned here on IGE before that spaghetti squash doesn’t have the flavor nor texture of regular pasta – and if anyone tells you otherwise I’m calling shenanigans – but it’s so inherently fabulous that you won’t even care. Light, delicate strands of squash with a slightly crisp texture and sweet flavor resemble cooked spaghetti, but they’re low calorie, low carb, and full of vitamin A, potassium, and fiber. I just love when Fall rolls around and these babies are in abundance at the market and grocery store.

Over the past two weeks alone I’ve made and enjoyed this Very-Veggie Spaghetti Squash a couple times, used spaghetti squash for pizza night (which Buzzfeed called shenanigans on and I’m throwing right back!) and swapped it for gluten-free pasta on spaghetti night. Spaghetti squash is versatile and inexpensive, plus extremely filling too. Spaghetti Squash for President (is it not the only logical choice given our current lineup of candidates?!)

Political drama aside, with the temperatures starting to drop, I’ve found myself craving lots of heavier comfort food, so it’s great to lighten dinner up with this delicious, healthy meal that’s full of flavor, color, and texture. After the spaghetti squash is roasted, this dish comes together in about 10 minutes, making it perfect for busy weeknights.

Ok, ok if you MUST have a traditional pasta dish to celebrate National Pasta Day, go ahead and give this, this, or this recipe a try. And for Heaven’s sake, definitely this one!

Start the dish by roasting 1 medium-sized spaghetti squash. Look for a spaghetti squash that’s relatively smooth and lump free (though, really, a couple scrapes are just fine!)

Pierce the spaghetti squash with a sharp knife four or five times around the center then microwave for 2 minutes. This will make it a ton easier to slice in half.

Using that same sharp knife, slice the slightly softened spaghetti squash (say that 5 times fast!) in half then scrape out the seeds in the center.

Place the halves cut side up on a baking sheet lined with foil then brush or mist with extra virgin olive oil and season the heck out of ’em with garlic salt, pepper, and Italian seasoning. Another reason why I love spaghetti squash is because I’m a volume eater (hello entire bag of chips,) and the spaghetti squash creates an enormous pile of strands that need to be well seasoned.

Roast at 400 degrees for 30-40 minutes or until a knife inserted into the thickest part of the squash goes in with little resistance, then let cool for 10 minutes or so. Finally, take a fork to the flesh and shred like you’re Jillian Michaels. Doesn’t this look like an enormous plate of angel hair pasta? I love it!

Set the squash aside while you saute the vegetables. Heat 1 Tablespoon extra virgin olive oil in a large skillet over medium heat then saute 1 large shallot or 1/2 small onion until tender, 5-7 minutes. Add 3 cloves minced garlic then saute for 1 more minute.

Next add 2 seeded and chopped vine-ripened tomatoes and saute until they just barely start to break down, 1-2 minutes.

Then add 2 cups baby spinach that have been roughly chopped, season with salt and pepper, and then saute until the spinach just barely begins to wilt, about 1 minute.

Last steps are to add the spaghetti squash strands into the skillet along with 1/4 cup kalamata olives that have been sliced and 1/2 cup crumbled feta cheese.

Add 1/4 cup lightly packed fresh basil that’s been chopped, then toss to combine. That’s it!

Zucchini and Spaghetti Squash Vegetable Pasta Recipe

A grain free vegetable pasta recipe made with zucchini, spaghetti squash, olives, sun dried tomatoes and goat cheese.

  • Author: Ivy Larson
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 1 x
  • Category: Entree
  • Cuisine: Clean Eating


  • 5 cups spiralized zucchini (Note: Click HERE for how to sprialize zucchini)
  • 3 tablespoons extra virgin olive oil
  • 2 shallots (chopped)
  • 6 cloves garlic (chopped)
  • 4 cups roasted spaghetti squash (Note: Click HERE for how to cook spaghetti squash)
  • 1 cup black olives (chopped)
  • 1 cup sundried tomatoes packed in extra virgin olive oil (drained and chopped)
  • 1 cup chopped parsley
  • 1/4 cup capers (to taste) (to taste)
  • 1/2 cup goat cheese OR almond-milk ricotta cheese (such as Kite Hill brand) *optional


  1. Bring a large pot of salted water to a boil. Add the spiralized zucchini and cook for 2 minutes, or until just barely fork tender. Drain the zucchini and rinse with cool water.
  2. Heat the oil in a large skillet over medium heat. Add the shallots and garlic and saute for 2 minutes. Add the zucchini and spaghetti squash to the skillet and toss to coat in the oil.
  3. Reduce the heat to low and add the olives, sundried tomatoes, parsley and capers. Season with red chili flakes and salt to taste.
  4. Dollop on the goat cheese (or almond-milk ricotta), cover skillet with a lid and cook for 2 to 3 minutes, or until vegetables are warm and the cheese is ever so slightly melted. Serve at once.

Did you make this recipe?


If you liked the vegetable pasta recipe be sure to check out Clean Cuisine Dinners! The digital cookbook offers a full month of clean eating dinner recipes including weekly menu planner, shopping lists and more!

  • 1 cup whole-milk ricotta cheese
  • ½ cup finely shredded Parmesan cheese
  • ¼ cup chopped fresh basil
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • 2 medium summer squash
  • 2 medium zucchini
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt

Position a rack in the top position of oven preheat broiler to high.

Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.

Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.

Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.

Summer Vegetables: Squash Recipes

There are many vegetables in the world and they each play key roles in our health and well being. This week I am sharing health information on the Squash. It’s one of the easiest vegetables to grow at home and it has many variations in the way it can be prepared.

Casseroles, sautéed, steamed, baked, broiled and even stewed. Most people think about yellow summer squash, but the winter squash varieties can be grown at home just as easily. We are in the planting months and now is the time to plant both, summer and winter squash.

I have included health information below on the endless ways that squash can help a person to be a better you. It’s easy to grow, has many cooking possibilities and can greatly improve your health.

Winter Squash grows in a vine-like formation, while summer squash is more bush-like and has large leaves. The Native Americans planted it with their corn because the large leaves helped to shield the soil from the sun and aided in keeping the loose dirt moist.

If you have a favorite recipe to share in 2020, then I would love to share with the fellow readers of our community. My email is [email protected]

I look forward to an exciting summer!

Winter Squash Sauce

1 Cup of Winter Squash, roasted

1/4 teaspoon of black pepper

Toss the squash in a bowl with 1 Tablespoon of olive oil and 1 Tablespoon of sugar. Bake in the oven at 350 degrees, until evenly roasted and soft. Scrape out the center if it has a thick skin, because some varieties do. Purée all the ingredients in a mixer and serve the sauce either chilled or hot with foods of your choice. Pork chops, fish, vegetable trays and more!

Golden Tomato Soup

1 Cup of fresh basil, chopped

2 cloves of garlic, crushed and minced

1 teaspoon of black pepper

1/2 Cup of green onions, chopped

1 can of tomato soup (10 Ounces)

1 1/2 Cups of roasted winter squash

Toss the squash in a bowl with 1 Tablespoon of olive oil and 1 Tablespoon of sugar. Bake in the oven at 350 degrees, until evenly roasted and soft. Scrape out the center if it has a thick skin, because some varieties do. In a pot sauté the butter, onions, basil, garlic, tomato paste, salt and pepper together. Add in the heavy cream and bring to a boil. Add the remaining ingredients and simmer on low for 1 hour. Once it’s cooked you can purée in a mixer or keep it chunky. Top it with mozzarella and Parmesan cheese, before serving.

Cream of Squash Soup

Cream of squash soup is a great make ahead dish. The flavors improve after a day in the fridge chilling and it can be served hot or cold to accompany the current season.

1 clove of garlic, crushed and minced

1 1/2 Pounds of yellow squash, thinly sliced

1 container of beef broth (10 Ounces)

1/4 teaspoon of white pepper

In a Dutch oven melt the butter and sauté the vegetables with the seasonings. Once they are browned and translucent, add in the remaining ingredients. Cover and simmer on low for 30 minutes. Purée in a mixer and chill for 24 hours, before serving it either hot or cold.

Squash Patties

1 Pound of yellow squash, shredded

1/8 teaspoon of black pepper

Preheat a cast iron skillet with vegetable oil. Mix all the ingredients together and drop the mixture into the oil using a 1/4 measuring cup. Press the patties into shape using the back of a fork. Fry the patties on each side, until they are golden and brown.

Spaghetti Squash Au Gratin

1 spaghetti squash, halved and seeded

2 Tablespoons of margarine

1 small yellow onion, thinly sliced

1/4 teaspoon of red pepper flakes

1/4 teaspoon of garlic powder

1/4 teaspoon of black pepper 3/4 Cup of sour cream

1 Cup of Cheddar cheese, shredded

Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape the insides of squash with a fork and transfer to a small bowl. While the spaghetti squash is cooking. Heat the margarine in a medium skillet over medium heat and sauté the onion, red pepper flakes, garlic powder, salt, and pepper. Once it has browned to a nice color. Preheat the oven at 375 degrees. Grease a baking dish with nonstick cooking spray.

Mix the spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer it to the prepared baking dish and top with the remaining Cheddar cheese. Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until the gratin is golden brown on top.

Squash Cookies

1/2 Cup of butter, softened

3/4 Cup of brown sugar, packed

1 1/2 Cups cooked butternut squash, mashed

2 1/2 Cups of all-purpose flour

1 teaspoon of baking soda

2 1/2 teaspoons of baking powder

Preheat the oven at 375 degrees. In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Roasted Spaghetti Squash with Kale

With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again---be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.

When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine.

Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over!

(Or, you can toss all the kale and half the squash together.)

I love spaghetti squash. It&rsquos such a wonderfully bizarre vegetable. And there&rsquos no end to the ways you can prepare it. You can treat it as the vegetable that it is, or you can treat it as a substitute for noodles my friend Hyacinth tops it with marinara sauce for her kids just as she would regular spaghetti.

I posted a recipe for spaghetti squash a few years ago it has a little bit of a sweetness from maple syrup and it&rsquos out-of-this-world delicious:

But Saturday, I roasted up a squash and added some delicious kale. It was heaven&mdashthe perfect thing to eat before the luscious, rich Thanksgiving food starts rearing its tasty head here in about 2 weeks or so. (And by the way: I can&rsquot wait for that to happen.)


Early in the day prepare sauce: Drain tomatoes and place in a medium bowl with olive oil, garlic, basil, parsley, salt, and oregano. Cover and let stand at room temperature.

Cut spaghetti squash in half, remove seeds, and drizzle with olive oil. Bake at 400 degrees for 40 to 45 minutes, or until tender when pierced with a fork. Let cool and use a fork to scrape spaghetti strands of squash from shell into a large bowl. Cover and set aside.

Steam broccoli, zucchini, and summer squash until each is fork tender rinse in cold water to prevent further cooking and keep fresh color. Heat olive oil in large skillet and saute scallions until soft. Add steamed vegetables and heat thoroughly. Toss spaghetti squash with hot vegetables and tomato sauce. Sprinkle with Parmesan cheese and season with pepper. Serve warm or at room temperature.

Mediterranean Spaghetti Squash Bowls

  • Author: Cookie and Kate
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1 x
  • Category: Entree
  • Cuisine: Mediterranean

Roasted spaghetti squash topped with your favorite Mediterranean ingredients and pesto! This healthy vegetarian dinner recipe will make everyone happy. Recipe yields 4 servings (4 stuffed spaghetti squash halves).


Spaghetti squash and filling

  • 2 spaghetti squash
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 red bell pepper, chopped
  • ⅓ cup chopped red onion (about ½ small onion)
  • ¼ cup thinly sliced Kalamata olives
  • 2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish
  • 1 clove garlic, pressed or minced
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish

Parsley-basil pesto

  • ¼ cup pepitas (hulled pumpkin seeds)*
  • ½ cup packed fresh basil leaves
  • ½ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ cup extra-virgin olive oil


  1. To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.
  2. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
  3. Meanwhile, to prepare the chickpea salad, combine the chickpeas, bell pepper, onion, olives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tablespoon olive oil and salt. Stir to combine. Taste, and add more lemon juice and/or salt if necessary. Set aside.
  4. To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce. Transfer the pesto to a small bowl for serving.
  5. To assemble, use a fork to fluff up the squash and make it easier to eat. Then divide the chickpea salad between the squash “bowls” and top each one with a generous drizzle of pesto. Finish with a sprinkle of chopped herbs and cheese, if desired. Serve immediately. Leftovers keep well for about 3 days if you plan to have leftovers, store the pesto separately and top the squash with it just before serving.


Recipe adapted from my spaghetti squash burrito bowls.
*Change it up: You can use walnuts or almonds in the pesto instead of pepitas (although the dish will no longer be nut-free, if that matters).
Make it dairy free/vegan: Just don’t add any cheese!


This simple side dish can be made with zucchini, summer squash, or other squash. Whichever you choose, simply cook until tender and then add to the remaining ingredients.

Method: stovetop, oven
Time: 30-60 minutes

Made with zucchini, butter, yellow onion, salt, black pepper, fresh parsley, dried thyme, chicken bouillon granules, garlic, Cheddar cheese

Method: stovetop, oven
Time: 1-2 hours

Made with paprika, potatoes, onions, vegetable oil, yellow summer squash, salt and pepper

Method: stovetop
Time: 30-60 minutes

The famous restaurant where this was served has been closed since 1994 but you can still make this southern favorite at home with this delicious recipe.

Method: stovetop, oven
Time: 1-2 hours

Made with black pepper, onion, yellow squash, eggs, bread crumbs, butter or margarine, sugar, salt

Method: oven, stovetop
Time: 30-60 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Zucchini and yellow squash baked with onions and topped with American cheese is a treat. Copycat of an Atlanta classic.

Method: stovetop, oven
Time: 30-60 minutes

Slices of zucchini are dipped in a secret batter (ok, it's pancake batter) and deep fried until golden brown. Serve with a marinara sauce for dipping, if desired.

Method: stovetop
Time: under 30 minutes

If acorn squash isn't available you can substitute another winter squash like butternut, buttercup, or even small pie pumpkins. For an added treat, drizzle a little.

Method: oven
Time: 30-60 minutes

Yellow squash and zucchini are cooked with onions, garlic, and fresh basil.

Method: stovetop
Time: under 30 minutes

Made with salt, broccoli, yellow squash, olive oil, garlic, dried oregano

Method: stovetop
Time: under 30 minutes

If your veggie side dishes are getting a little boring, give this Mexican squash a shot. Yellow squash, tomatoes, mushrooms, and green chiles makes a healthy veggie mix.

Method: stovetop
Time: 30-60 minutes

Made with chives, olive oil, butter, red bell pepper, yellow squash, salt and freshly-ground black pepper, fresh parsley

Method: stovetop
Time: under 30 minutes

Fried zucchini: a comical coincidence of healthy and unhealthy! Combine baking mix, egg and parmesan to make a batter for frying up the sliced squash.

Method: stovetop
Time: under 30 minutes

These zucchini hash browns are a tasty way to sneak some green veggies into breakfast. The zucchini is just the right texture and you might even prefer these browns to the classic.

Method: stovetop
Time: 30-60 minutes

A little maple syrup and allspice gives these acorn squash some delightful sweetness. Serve them as a side or even as a dessert with some cool vanilla ice cream.

Method: oven
Time: 30-60 minutes

Made with Parmesan cheese, zucchini, butter, lemon-pepper seasoning, garlic salt

Method: oven
Time: under 30 minutes

A great alternative to the traditional carb-laden spaghetti with pasta. Spaghetti squash is cooked and served with a homemade pasta sauce with tomatoes and sweet bell.

Method: stovetop
Time: 1-2 hours

Made with spaghetti squash, fresh basil, butter, salt, garlic, parmesan

Method: oven
Time: 1-2 hours

Made with kosher salt, butternut squash

Method: oven
Time: 30-60 minutes

Squash are stuffed with a flavorful blend of sausage, mushrooms, dried fruit, and nuts.

Method: stovetop, oven
Time: 1-2 hours

Made with black pepper, butter, yellow squash, onion, salt

Method: stovetop
Time: under 30 minutes

Made with frozen mixed vegetables, pattypan squash, water, salt

Method: stovetop, crock pot
Time: over 5 hours

Made with red bell pepper, yellow bell pepper, jalapeno peppers, olive oil, yellow onion, garlic, fresh rosemary, white wine, fresh parsley, black oil-cured olives

Method: oven, stovetop
Time: 2-5 hours

Oven-roasted is one of the best ways to enjoy this gourd. Red curry paste spices up your butternut squash, adding in a load of powerful, aromatic flavors quickly and.

Method: stovetop, oven
Time: 30-60 minutes

Serve these savory zucchini waffles with a fried or poached egg on top, with a dollop of sour cream, or use for a fun twist on chicken and waffles.

Method: waffle maker
Time: over 5 hours

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.