[3 Recipes]: Squash never tasted so good!

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Fall is squash season, and there are so many healthy, tasty types of squash to try!  But, if you’re like me, you may not find squash that exciting.  Or, you may have trouble coming up squash recipes that have the kid’s asking for more. Well, here are 3 scrumptious squash recipes that I think you and your family will love:  a kid-friendly cheesy spaghetti squash main course from Laa Loosh; butternut squash fries from My Fussy Eater; and a Cranberry Stuffed Acorn Squash recipe from 12 Tomatoes.  You’ll be amazed at how delicious squash can be!

Spaghetti Squash and Cheese

A perfect, guilt-free way to satisfy your macaroni and cheese craving! Full of delicious cheese, but no carb heavy noodles. This is not only delicious, but very filling and a real treat for any Weight Watcher.

Ingredients

  • 1 medium sized spaghetti squash, cooked
  • 1/4 cup whole wheat flour
  • 1 tbsp light butter
  • 1 cup extra sharp reduced fat cheddar cheese
  • 1/3 cup fresh grated Parmesan cheese
  • 1 cup fat free milk
  • 1 cup fat free chicken broth
  • 1/4 cup plain, non-fat Greek yogurt
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a medium sized casserole dish with non-fat cooking spray and set aside.
  3. In a medium sized sauce pan, melt butter and then whisk in flour. Reduce heat to medium, and stir constantly. Then pour in the milk and chicken broth and raise heat to medium high. Continue to whisk constantly until mixture begins to thicken, about 3-4 minutes.
  4. Once sauce is thickened, remove from heat and stir in the cheddar and Parmesan cheese, stirring constantly until cheese is completely melted. Season cheese sauce with salt and pepper.
  5. In a large bowl, place cooked spaghetti squash strands in it, and pour cheese sauce over top. Stir in Greek yogurt. Then pour into casserole dish and bake in oven for about 20 minutes, until squash is heated through and bubbly. Serve immediately.

Preparation time: 20 minute(s)  – Cooking time: 30 minute(s)

Number of servings (yield): 6

PER SERVING:158 calories; 6g fat; 16g carbohydrates; 9g protein; 2.5g fiber

Recipe & Image Source:  Laa Loosh

 

Butternut Squash Fries
Prep time: Cook time;
A low calories and low carb alternative to french fries. These Butternut Squash Fries are a perfect way to get your fussy eaters eating more veggies!
Ingredients
  • 1 butternut squash
  • 1 tbsp olive oil
  • sea salt to garnish
Instructions
  1. Preheat the oven to 200c. Peel and cut the squash in half lengthways. Scoop out the seeds and then cut each half into fries or wedges.
  2. Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.
  3. Remove from the oven and sprinkle with sea salt.

Recipe & Image Source:  My Fussy Eater

 

 

Stuffed Acorn Squash – Serves 4-6

This is a beautiful dish that can really shine as a holiday meal, or any time you want to add a little something fancy to the dinner table. Stuffed squash is one of our favorite recipes for the fall and winter, but we’re pretty sure we outdid ourselves with these stuffed acorn squashes.

Ingredients

  • 2 acorn squash
  • 1 cup walnuts, roughly chopped
  • 1 cup fresh cranberries
  • 1/3 cup brown sugar
  • 1/4 cup freshly squeezed orange juice
  • 4 tablespoons butter
  • honey, optional

Directions

Preheat oven to 375 degrees

  1. Cut each squash in half (make halves as even as possible) and scrape out seeds.
  2. Place squash cut side up in 1-2 baking dish(es).
  3. In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.
  4. Divide mixture into 4 parts and stuff into hollow center of squash.
  5. Top each half with 1 tablespoon butter.
  6. Cover baking dish(es) loosely with aluminum foil and transfer to oven.
  7. Bake for 60-90 minutes, or until squash is fork tender.
  8. Remove from oven and serve immediately.

Recipe & Image Source:  12tomatoes.com– Recipe adapted from Let The Baking Begin

 

Featured Image: Fall Harvest

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