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The best squash recipes - 954 recipes

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Crust: Preheat oven to 300 degrees

  • Crust:
  • 3 egg whites---room temp
  • 1/2 tsp cream of tartar
  • 2 tbsp Splenda
  • 2 egg yolks
  • 2 tbsp fat free cottage cheese (mash with fork)
  • Pumpkin pie filling:
  • 8 oz fat free cream cheese, softened
  • 1-2 tbsp skim milk
  • 1 cup skim milk
  • 1 1/2 cups Cool Whip lite, thawed
  • 1 large box or 2 small boxes of Jello sugar
  • free instant vanilla pudding/pie filling
  • 1 15-16 oz can pumpkin
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp pumpkin pie spice
4.4/5 (24 Votes)

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Yields: Approximately 50 Cookies

  • 1 cup Sugar
  • 1 tablespoon Brown Sugar, firmly packed
  • 1 stick Butter, softened
  • 2 Eggs
  • 1 cup Canned Pumpkin
  • 1 teaspoon Vanilla
  • 2 and 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
3.7/5 (170 Votes)

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Zucchini halves are sprinkled with a little Parmesan cheese, salt, pepper and then baked for 15 minutes in a 400°...

  • 2 zucchini, cut lengthwise in half
  • 1/4 cup Parmesan cheese, grated or shredded
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
4.5/5 (10 Votes)

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This delicious vegetarian dish has less carbs and calories and is higher in nutrients then regular pasta

  • 1 medium size spaghetti squash
  • 2 tbsp. extra virgin olive oil
  • 4 garlic cloves, crushed
  • 1/2 cup organic parsley, chopped
  • 1 tbsp. organic GF paprika
  • 2 organic tomatoes, cut into small pieces
  • 1/2 lb. white button mushrooms, quartered
  • 1/2 tsp. sea salt or to taste
  • Pinch of organic GF cayenne (optional)
  • 1 tbsp. freshly squeezed lemon juice
4.5/5 (10 Votes)

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Preheat the oven to 250 degrees F

  • Sugared Pecans
  • 1 pound pecan halves
  • 1 egg white
  • 1 tablespoon water
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • Pumpkin Pie
  • 1 frozen 9-inch pie crust
  • 1 cup sugared pecans
  • 1/2 cup brown sugar
  • 1 15-ounce can pumpkin puree
  • 3/4 cup Biscoff spread
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 cup evaporated milk
  • 3 eggs.
  • Topping
  • 1/2 cup melted Biscoff Spread
  • Whipped cream
4.5/5 (10 Votes)

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Preheat the oven to 350 degrees

  • 1 (29-oz.) can unsweetened pumpkin puree
  • 3/4 cup apple cider
  • 3/4 cup pure maple syrup
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tsp. ginger
4.5/5 (10 Votes)

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BATTER Place all the ingredients, except for the milk, in your food processor, and process for 1 minute or so ...

  • INGREDIENTS
  • olive oil
  • (5 oz) cooked spaghetti then cut into approx 2” or 3” pieces
  • 2 zucchinigrated – set these aside in a bowl
  • For the thick batter
  • 7 oz firm silken tofu
  • 1/4 cup (vegan milk
  • 2 cups vegan cheese, grated
  • 2 Tbsp nutritional yeast
  • 1 Tbsp gram flour
4.5/5 (10 Votes)

By

Pumpkin Muffins or Cookies

  • 1 box of Spice Cake Mix
  • 1 15 oz. can of Pumpkin
4.4/5 (17 Votes)

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Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
  • sea salt and/or Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cups vegetable broth
  • 1 (12-ounce) whole grain linguine or fettuccine
  • shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
4.3/5 (15 Votes)

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Awesome! Made it this year for Thanksgiving and everyone loved it!

  • Base layer:
  • 1 box yellow cake mix (minus 1 cup, set aside for topping)
  • 1 stick butter (8 Tablespoons)
  • 1 egg
  • Pumpkin Pie Filling:
  • 1 large can pumpkin
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Allspice
  • 4 eggs (beaten)
  • 2 cups milk
  • 1 Tablespoon butter
  • Topping:
  • 3 Tablespoons cold butter
  • 1 Tablespoon cinnamon to reserved cup of dry cake mix.
4.5/5 (13 Votes)

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Just imagine. Luscious pumpkin pie, and creamy cheesecake rolled into one—all for only 90 calories per serving

  • CRUST:
  • 3 tablespoons butter or margarine, melted
  • 1 cup graham cracker crumbs
  • 3 tablespoons no-calorie granulated sweetener*
  • FILLING:
  • 8 ounces light tub-style cream cheese
  • 2 large eggs, divided
  • 1/3 cup plus 1/2 cup no-calorie granulated sweetener*, divided
  • 1 teaspoon vanilla
  • 1 (15-ounce) can 100% packed pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
4.4/5 (14 Votes)

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There's veggies in this delectable cake, so it's healthy right?! I think so!

  • 2 1/4 cup all-purpose flour
  • 1 1/4 cup sugar
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 cup applesauce
  • 3 large eggs
  • 6 tablespoons safflower oil
  • 1 tablespoon vanilla extract
  • 3 cups zucchini, grated
  • 1 1/2 cups toasted walnuts, chopped
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 4 teaspoons whole milk
4.4/5 (14 Votes)

Any burning questions? Our chefs answer!

Zucchini-Walnut Bundt Cake with Chocolate Glaze HCG Diet (P3) Low Carb Sugar Free Pumpkin Pie