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Kabocha squash and shrimp soup is a quick and easy, Asian-inspired meal to prepare in about 30 minutes, perfect for a weeknight meal.
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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.
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This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad.
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Whole-wheat couscous with cumin, scallions, butternut squash, and almonds.
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Spinach and spaghetti squash, with evaporated skim milk and light mozzarella cheese, make this quiche a little lighter on the hips than most without sacrificing flavor. Try using any of your favorite vegetables, or serve with a side salad for a complete meal.
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This savory mashed spaghetti casserole with 3 different cheeses, fresh tomato, and rosemary is a rich one-pan vegetarian side or main dish.
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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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A perfect base for a curry or other spicy stew, this mashed potato alternative is a delicious way to put local root vegetables to use in a hearty fall dish. We...