Quick And Easy Squash Recipes, Not Sure, Your Body will Thank You Spaghetti, acorn, butternut, and more. There are many varieties of squash which means an abundance of hearty, warming recipes to make all year round. We’ve compiled a list of our favorite squash recipes for you to try. The best part is, every recipe is packed with nutrients and simple to prepare! Tangy Spaghetti Squash with Roasted Almonds Makes 4 servings 1 3-pound spaghetti squash cut in half lengthwise 3 tbsp. olive oil ¼ cup sliced or slivered almonds 2 tbsp. lime juice 1 tbsp. honey ½ tsp. ground cumin 4 sliced scallions Salt and pepper to taste Preheat the oven to 400 degrees while halving and seeding the spaghetti squash. Drizzle each half of the squash with 1 tbsp. olive oi and roast upside down on a baking sheet for 40-50 minutes. Spread the sliced or slivered almonds evenly on a baking sheet and toast until golden brown (usually 6-8 minutes). Combine lime juice, honey, cumin, olive oil, and salt and pepper in a bowl. After baking and cooling, scrape the spaghetti squash with a fork into the bowl and toss with the lime juice mixture. Top with toasted almonds and sliced scallions. Enjoy! Parmesan Acorn Squash Makes 4 servings 1 2-pound halved, seeded acorn squash 2 tbsp. olive oil 8 sprigs thyme Salt and pepper to taste ¼ c grated parmesan Preheat oven to 400 degrees while slicing acorn squash into ¾ inch slices. Coat the squash with olive oil, thyme, salt, and pepper. Place the coated squash onto a baking sheet and top with parmesan. Roast until golden brown, around 25-30 minutes. Roasted Pumpkin Soup Makes 4 servings 3 pound pumpkin or butternut squash 5 tbsp. olive oil 4 chopped leeks 4-6 c low sodium chicken or vegetable broth Preheat oven to 400 degrees while peeling, seeding, and cutting the pumpkin or butternut squash into 1-inch chunks. Coat the pumpkin or squash with olive oil, salt, and pepper. Place the coated pumpkin or squash on a baking sheet and roast for 20-25 minutes. Heat the remaining 2 tbsp. olive oil and add the leeks for 4-6 minutes. Add the roasted pumpkin or squash and 4 cups of broth and simmer for 6-8 minutes. Add small batches of the heated mixture to a blender and puree until smooth. Use the remaining 2 cups of broth as needed to create the desired consistency. About the Author: FHMatch , all-in-one `Business in a Box’! If you're a professional this is for you, it’s always FREE to showcase your profile on FHMatch! Empowering professionals to engage, manage and grow their client base - everything you need to get started in 3 min or less. |Merchant Payments|Unlimited - No Fee Booking, Invoicing & Messaging| Showcase Photos & Videos, Subsidized Insurance|