Spaghetti Squash
HERE YOU WILL FIND RECIPES FOR ALL THE DIFFERENT SQUASHES WE HAVE
OFFERED.
Such as, butternut, spaghetti, acorn, red kuri, and delicata. Zucchini has its own page!
                                          Spaghetti Squash Frittata


1 Cup spaghetti squash
4 eggs, lightly beaten
2 T chopped Italian parsley
3 T grated Parmesan cheese
1 C finely chopped red onion
3-4 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 T butter

Pierce the whole shell of spaghetti squash several times with a large fork or skewer and place in
baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
Scoop out squash and place in large mixing bowl.
Preheat broiler. Combine all ingredients in a large mixing bowl with the squash. Melt butter in a
large skillet. Pour mixture into the skillet and cook over low heat for about 12-15 minutes.
Transfer to broiler for 2 to 3 minutes or until top is browned.  
Serves 6.
                                  Spaghetti Squash

From CSA Member, Julie Costa

1. Cut spaghetti squash lengthwise, remove seeds, place face down in dish
with 1/2 cup of water, puncture outer skin with fork a couple of times, and
bake uncovered at 425 for approximately 30-45 minutes until fork will poke
thru outer skin easily.
2. Spoon squash out of skin when cool enough, add mushroom or soy
meatballs, top with favorite pasta sauce (like Marinara) and parmesan cheese.
                                 Spaghetti Squash and Avocado Salad

6 mushrooms, sliced
2 avocados, seeded and sliced
1 medium spaghetti squash
½ cup each, red and green bell pepper, sliced
4 oz. sliced olives

Avocado Oil Vinaigrette
¾ cup avocado oil or vegetable oil
¼ cup white wine vinegar
2-3 cloves crushed garlic
1 tsp each – oregano, basil, rosemary, dry mustard, and Worcestershire
Salt and pepper to taste

FOR DRESSING: Shake all ingredients together on covered container. Let stand for at least 24
hours.

1. Prepare vinaigrette at least 24 hours before serving. Halve squash lengthwise.
2. Place halves in large saucepan cut side down; add 2 inches if water. Cover and bring to a boil.
3. Reduce heat; simmer squash for 20 minutes. Drain off water; cool squash and shred into
strands Mix squash, peppers, olives, and avocados in serving bowl.
4. Pour vinaigrette over, toss gently, and serve  
                                                          Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeded                
1 tbsp vegetable oil                                                                                     
2 cloves garlic, chopped                                                                     
1 small onion, chopped                                                                     
1 tsp dried basil, crushed                                                                    
2 plum tomatoes, chopped                                                               
8 ounces 1% cottage cheese                                                              
½ cup shredded low-fat mozzarella cheese                                      
¼ cup chopped parsley                                                                    
¼ tsp salt                                                                                                 
¼  cup freshly grated parmesan cheese                                              
3 tbsp seasoned dry bread crumbs

Preheat the oven to 400 degrees. Coat a 13” x 9” baking dish and a baking sheet with cooking spray. Place the squash, cut
side down, on the prepared baking sheet. Bake for 30 minutes, or until tender. With a fork, scrape the squash strands into a
large bowl.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic, onion, and basil and cook for 4 minutes, or
until soft. Add the tomatoes and cook for 3 minutes, or until the mixture is dry.
To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and tomato mixture. Toss to coat. Place in the
prepared baking dish. Sprinkle with the parmesan and bread crumbs. Bake for 30 minutes, or until hot and bubbly.
             Spaghetti Squash and Vegetables Gratin

1 tsp olive oil
3 cups sliced mushrooms
3/4 cup shredded mozzarella cheese
1/4 tsp black pepper
3 cups cooked spaghetti squash
1 can (14.5 oz) stewed tomatoes, undrained and chopped
3 cups summer squash
1/2 tsp salt
1/2 cup chopped fresh parsley
2 garlic cloves, minced
1/2 cup fresh bread crumbs

Cook spaghetti squash whole, piercing the skin well, or cut in half and remove
the seeds; bake it at 350 degrees until it is tender. When the squash has cooled
a little, remove the tender flesh with a fork causing the flesh to spaghetti into
long strands. Preheat oven to 450 degrees. Heat oil in skillet over medium-high
heat. Add summer squash & mushrooms; saute 10 minutes. Remove from
heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, & tomatoes. Combine
1/4 cup cheese & squash. Arrange squash mixture in large dish. Spoon tomato
mixture over squash. Combine 1/4 cup cheese & bread crumbs; sprinkle over
tomato mixture. Bake 15 minutes or until bubbly. Serves 6.
                       Spaghetti Squash Hash Browns

6 cups cooked spaghetti squash
1/2 cup grated Parmesan cheese
Salt and pepper
1/3 cups all-purpose flour
4 tbsp butter
Sour cream

Cut spaghetti squash in half, discard seeds & scoop flesh into bowl. Add flour
& cheese. Using forks, lift squash strands to mix well. Melt 1 tablespoon
butter in skillet over medium-high heat. Spoon 1/4 cup squash mixture into
skillet. With fork, quickly pat & press to form an evenly thick cake. Cook
cakes until bottoms are lightly browned; turn over & cook other side until
lightly browned., Continue until squash mixture is gone (add butter to skillet as
needed). Season to taste; serve with sour cream.

(To cook spaghetti squash, prick shell/skin with knife several times and
microwave on HIGH for 20 minutes or until softened or you can bake the
squash whole at 375 degrees for 1 hour or until soft, but don't forget to pierce
with a fork first.)
                                Pasta with Butternut Squash and Chard

12 oz. spiral-shaped pasta
1 butternut squash
1 bunch chard, cut into 1-inch ribbons
4 garlic cloves, minced
1 tbsp olive oil
4 tsp lemon juice
1/2 cup parmesan cheese

Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Remove stems from the
chard, wash, drain, and cut into 1-inch wide ribbons. In a large heavy skillet, heat olive oil over
medium-high heat and saute the squash with salt to taste, stirring occasionally, until almost
tender, about 7 minutes. While the squash is cooking, cook pasta according to instructions on
the package in boiling water until just tender. Reserve 1 cup cooking water and drain pasta in a
colander. Add chard and garlic to skillet with the squash and cook over moderately high heat,
stirring, until any liquid is evaporated. Add the pasta and the reserved cooking water and bring
to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss
pasta with Parmesan. Serves 4.
Butternut Squash
                               Butternut Squash Fries

1. Preheat oven to 425. Prepare one medium butternut squash , cut into ½ inch
wide sticks. On a baking sheet, combine squash with 2 tbsp olive oil and ½ tsp
ground cumin; season with coarse salt and ground pepper. Toss to coat, and
spread squash in a single layer. Roast until fork-tender, about 45 minutes to 1
hour.
2. Sprinkle with 1 tbsp each fresh lime juice and chopped cilantro.
         Risotto with Butternut Squash, Pancetta, and Jack Cheese

1 ½ lbs butternut squash, peeled, seeded and cut into ½ inch cubes
Cooking spray
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tbsp Madeira wine or sweet marsala
1 tbsp fresh tarragon
4 oz chopped pancetta
1 cup finely chopped onion
1 tsp olive oil
2 garlic cloves, minced
¾ cup uncooked Arborio rice or other short-grain rice
2/3 cup ½ inch cubed Jack cheese
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsp pine nuts, toasted

1. Preheat oven to 475.
2. Place squash on a nonstick jelly roll pan coated with cooking spray. Bake at 475 for 20 minutes or until
tender, turning after 10 minutes.
3. Reduce oven temp to 325.
4. Combine broth, water, wine and tarragon in saucepan; bring to a simmer. Keep warm over low heat.
5. Cook pancetta in a large ovenproof  Dutch oven over medium-high heat until crisp. Remove from pan;
drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion
is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil
over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes.
6. Place pan in oven; bake at 325 for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese,
salt and pepper. Cover with a clean cloth; let stand 10 minutes. Sprinkle with pine nuts. Garnish with
tarragon springs, if desired.
                                                                               Squash Enchiladas with Tomatillo Sauce

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives
Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as
necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft
and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas. Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1
tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6
plates. Top with sour cream. Sprinkle with olives.
                                                                               Kabocha Squash Soup with Pancetta and Sage

1 kabocha squash, halved and seeded
1 cup canola oil
20 whole sage leaves plus 1 ½ tsp chopped
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
3 1/2 cups chicken or veggie broth
3 1/2 cups water
1 tbsp red wine vinegar

Preheat oven to 400°F. Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.
Fry sage leaves while squash roasts: Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves
with a slotted spoon to paper towels to drain.
Cook pancetta and make soup: Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned.
Transfer pancetta with slotted spoon to paper towels to drain.
Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and
simmer 20 minutes to blend flavors.
Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water.
Stir in vinegar, salt, and pepper to taste.
Serve sprinkled with pancetta and fried sage leaves.  
Kabocha Squash
                                              Buttercup Squash and Leek Soup

4 cups chopped, well-washed leeks
8 cups cubed buttercup squash
1/2 cup dry white wine
6 cups chicken or veggie broth
2 1/2 tbsp salt
1 tsp white pepper
Chopped fresh chives for garnish

Put the leeks in a heavy-based nonaluminum, 8-qt. stockpot. Put the squash over the leeks; add the wine
and stock. Cover and bring to a boil. Reduce to a simmer; cook until the squash is fork-tender, about 25
min. Let cool 15 min. Add the salt and pepper; purée in a blender (or food processor).
Buttercup Squash
                                                       Delicata Squash with Rosemary, Sage, and Cider Glaze

2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper
1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then
crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.
2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to
5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.
3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider
has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.
Delicata Squash
                       Apple-Spice Acorn Squash

1 acorn squash
1 medium apple, chopped
¼ cup golden raisins
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp butter

Cut squash in half; discard seeds. Place squash cut side down in a baking dish and
bake at 350 for 30-45 minutes or until almost tender. Combine the apples, raisins,
cinnamon and nutmeg; spoon into squash cavities. Dot with butter, and place back
in oven, uncovered, and cook for 20-30 minutes or until squash and apples are
tender. Let stand 5 minutes before serving.
Acorn Squash
                               Acorn Squash Soup with Honey & Cinnamon

1 tbsp butter
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
½ large onion, roughly chopped
1 large acorn squash, peeled, seeded and chopped
2 ½ cups low sodium chicken stock
½ tsp ground cinnamon
1 tbsp fresh chopped tarragon
¼ cup whipping cream
1 ½ tbsp honey
2 tsp salt
1 tsp pepper

In a large stockpot, over medium high heat melt the butter. Add the carrot, celery and onions and sauté
for about 4 to 5 minutes. Do not burn the butter. Add squash, chicken stock and cinnamon and cover and
simmer until squash is soft, about 20 to 30 minutes. Using a food processor or hand blender puree the
soup until smooth. Return to heat and stir in the tarragon. Season with salt and pepper. Whip the cream
until lightly whipped. Add the honey. Divide the soup into 4 bowls and swirl in the honey-cream.
                            Red Kuri Pancakes

½ cup walnuts
1 tbsp sugar
1 cup all-purpose flour
2 tsp baking powder
½ tsp ground cinnamon
1 cup milk
½ baked red kuri squash
2 slightly beaten egg yolks
1 tbsp cooking oil
2 egg whites

Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and
set aside. In another bowl, combine milk, squash, egg yolks and oil. With a large
wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg
whites in a bowl until stiff peaks form. Gently fold the stiff whites into the squash
mixture. Spray the skillet with nonstick cooking spray. Heat skillet to medium, and
pour about ¼ cup batter for each pancake. Cook until surface is bubbly and edges
are slightly dry and flip. Cook until golden brown. Dust with powdered sugar and
garnish with cinnamon sticks.
Red Kuri Squash
                          Kuri Quinoa Bake Recipe

White wine or veggie stock
1 medium onion, chopped
8-10 mushrooms, sliced
1 large bell pepper, diced
1 jalapeno pepper, seeded and minced (optional)
1 small zucchini, diced
2 cloves garlic, minced
3 cups water
1 1/2 cups quinoa, rinsed well
2 cups peeled and diced red kuri, pumpkin, or other winter squash
1 cup chopped kale or escarole
2 TBSP fresh parsley or 1TBSP dried
1/2 tsp salt         
1/2 tsp pepper

Preheat oven to 400 degrees. Saute with wine or broth the onion, mushrooms,
peppers, zucchini, and garlic for about 5 minutes.  Stir in rest of ingredients and
bring to a boil. Transfer mixture to a 9x13 casserole dish and cover. Bake until
liquid is absorbed, about 35 to 40 minutes. Remove from oven and fluff with a fork.
Let stand 5 minutes before serving.
Squash Recipes
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