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In this recipe from the American Diabetes Association, spaghetti squash is used in place of pasta with a puttanesca-like sauce made with ground turkey, capers, tomatoes, aromatics and seasonings.
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Baked spaghetti squash is combined with onions, mushrooms, and kale, then seasoned with delicious prepared pesto sauce to make hearty side dish or a comforting vegetarian main dish.
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Tender butternut squash cubes are combined with spinach and sun-dried tomatoes, sandwiched between crispy tortilla shells, then covered with enchilada sauce and a sprinkle of cheese in this restaurant recreation.
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Spaghetti squash stands in for pasta and is tossed with zucchini, bell pepper, tomato, and feta cheese for a nice spin on an Italian standard.
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A great fall or winter side dish, this also can be served as a vegetarian main course.
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Using a few simple ingredients, Ina Garten makes a quick and delicious dish, perfect for any night of the week.
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My mother made this dish every year for Thanksgiving and Christmas. Now I make it for my family every year. Whenever we get together for a big meal, they always request I bring it! Delicious!
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This is so yummy and kids will love it too! You can use zucchini or yellow squash, or a combination of the two! To make it lower in fat, use low-fat sour cream, low-fat soup and cut the butter in half.
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Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.
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Stuffed with crumbled Italian sausage and cheese (and a little tomato sauce—yes, taking another liberty here), you have yourself a beautiful mess of Italian ingredients.
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Whether you're eating gluten-free or not, this is just a really nice, and very easy, winter dish.
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Simple comfort food. Fresh butternut squash cut into thick slices, dipped in an egg milk batter and dredged in cornmeal and flour. They fry golden, fragrant and delicious.