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Get Edible Vegetable Skewers Recipe from Food Network
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Zucchini is cut into "noodles" and mixed with pasta sauce and mozzarella cheese to make this pasta-alternative casserole.
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Any sort of squash can be used for this recipe. Use pumpkin, and you'll have pumpkin soup.
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Sun-dried tomatoes add lots of flavor to the sauce. If you prefer zucchini, you can use it in place of the summer squash.
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Bagna cauda, the simple Italian sauce of olive oil, anchovies, and garlic, flavors strips of grilled zucchini and yellow squash.
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Want a delicious carb-free alternative to pasta? There's a squash for that.
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Get Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese Recipe from Food Network
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Turn plain old spaghetti squash into a keto meal by stuffing it with bacon, mushrooms, spinach, and blue cheese.
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This recipe is by Daniel Patterson and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bailey Rae, a Nashville-based vegan food blogger, created this fall-themed veggie burger with acorn squash, dried cranberries, toasted pecans and oats You have to bake the squash and caramelize the onions, but once those steps are out of the way, it's an easy dish to put together.