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Get Spaghetti Squash with Marinara Recipe from Food Network
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
cooking.nytimes.com
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel's Extra Virgin, make a hearty risotto for fall.
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New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
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Top grilled pattypan squash with a delicious hot chorizo sausage vinaigrette for an easy summery meal.
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
cooking.nytimes.com
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
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A healthy, comforting soup of butternut squash, kale, and farro.