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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet side dish uses spaghetti squash with butter and brown sugar, but could also be made with acorn or buttercup squash.
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This recipe is by Regina Schrambling and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: butternut, butter, shallots, ginger
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A rich three-cheese spaghetti squash gratin recipe.
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Whenever you're making a dinner with all the fixings, think of this cheesy cornbread dressing made with yellow squash and Mexican-inspired flavors. It's baked in a dish, and comes out moist and gooey.