Menu Enter a recipe name, ingredient, keyword...

The best squash recipes - 954 recipes

Google Ads

More Squash recipes

By

saute zucchini, onion, butter, parsley & seasonings until tender

  • 4 c sliced unpeeled zucchini
  • 1 c coarsley chopped onion
  • 1/2 c butter or margarine (I use butter)
  • 1/2 c chopped parsley or 2 tbsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp italian seasoning
  • 2 eggs well beaten
  • 8 oz shredded cheese (2 cups mozzerella, M jack, provolone, muenster)
  • 1 can refrigerated crescent rolls ( I use reduced fat)
4.5/5 (4 Votes)

By

Zucchini makes a great substitute for pasta in this scrumptious low carb version of lasagna

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 cup tomato paste
  • 1 (16-ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 egg
  • 1 (15-ounce) container low-fat ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 (16-ounce) package frozen chopped spinach, thawed and drained
  • 8 ounces mozzarella cheese, shredded
  • 8 ounces Parmesan cheese, grated
4.5/5 (4 Votes)

By

Gluten Free Crust: In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (...

  • Gluten Free Crust:
  • Pumpkin Cheesecake with Sour Cream Topping
  • 1/2 cup pecans
  • 18 Health Valley Rice Bran crackers
  • 8 Mi-Del GF Ginger Snap cookies
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 1/4 cup butter (melted)
  • Cheesecake Filling:
  • 3/4 cup canned pumpkin
  • 1 1/8 cup white sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mace
  • 1 whole egg
  • 4 egg yolks
  • 3 (8-ounce) packages of cream cheese
  • 2 tablespoons whipping cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • Sour Cream Topping:
  • 2 cups of sour cream (I used reduced fat)
  • 1 teaspoon vanilla extract
  • 3 tablespoons white sugar
4.5/5 (4 Votes)

By

1. In a large pot, heat oil to medium-low

  • 2 Tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, diced small
  • 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
  • 2 medium carrots, peeled and chopped
  • 1 potato, Yukon gold or russet, cut into 1 inch cubes
  • 4 cups vegetable stock or water
  • 1 cup canned coconut milk
  • Salt and pepper as needed
4.2/5 (26 Votes)

By

from Nestle 1/20 servings, 3 muffins each of recipe Calories 100 Calories from Fat 30 * Percent Daily Values are b...

  • 1 cup whole-wheat or all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs, slightly beaten
  • 1 cup lowfat granola cereal, crumbled
4.2/5 (25 Votes)

By

Zucchini makes this chocolatey loaf cake moist and delicious

  • BREAD:
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup light or dark brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup Hershey's special dark cocoa
  • 1 2/3 cup unbleached all purpose flour
  • 2 cups zucchini, shredded and gently squeezed
  • 1 cup dark (or semisweet) chocolate chips
  • COCONUT GLAZE:
  • 2 cups powdered confectioner's sugar
  • 2 tablespoons coconut milk
  • 1/4 cup sweetened (or unsweetened) coconut, shredded
4.4/5 (15 Votes)

By

This Zucchini Burger lets you sneak some zucchini onto the kids' plate and they'll never be the wiser! Unless they ...

  • 1 medium organic zucchini, ends removed {peel if you prefer, you'll notice I don't} and grated
  • 1 lb grass-fed and -finished ground beef {your protein should be at room temperature, don't pull straight out of the fridge and cook}
  • 1 tsp sea salt of choice
4.4/5 (14 Votes)

By

Without a crust, these single-serve Individual Pumpkin Custards are delightfully easy to make - and lower in calori...

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fluid ounces) evaporated Fat Free Milk
4.4/5 (13 Votes)

By

In a large mixing bowl, combine the cream cheese, pumpkin and sugar substitute; mix well

  • 1 package (B ounces) fat-free cream cheese
  • 1/2 cup canned pumpkin
  • Sugar substitute equivalent to 1/2 cup sugar*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 carton (8 ounces) reduced fat frozen whipped topping, thawed
4.4/5 (13 Votes)

By

This simply sauteed summer squash makes a great tasting side dish

  • 2 pounds summer squash and or zucchini, cut into matchsticks
  • 1 teaspoon kosher salt plus more
  • 1/4 cup almonds, sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup Parmesan, finely grated
  • Freshly ground black pepper
4.4/5 (13 Votes)

By

Cut stew beef into bite size pieces and coat with salt and pepper

  • 1 pound stew beef cut into bite size pieces
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons canola oil
  • 1/2 yellow onion, chopped
  • 3 cloves of garlic, chopped
  • 1 jalapeno pepper, seeds removed, chopped fine
  • 1/2 green bell pepper, chopped
  • 1 cup dry red wine
  • 1 5 ounce can tomato paste
  • 1 28 ounce can whole tomatoes
  • 2 tablespoons hot Mexican chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 ounces frozen cubed butternut squash
  • 1 cup water
  • 1 tablespoon red wine vinegar
  • 2 teaspoons butternut squash seed oil (optional)
4.4/5 (13 Votes)

By

Chop pecans in blender until it turns into flour texture

  • Crust:
  • 2 cups pecans
  • 1/2 tsp. each of ginger and cinnamon
  • 4 tbls. butter
  • 4 tbls. stevia or splenda
  • Filling:
  • 3- 8 oz packages cream cheese at room temperature
  • 2 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3/4 tsp. ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 1 1/2 cups sugar substitute, or to taste - I like Stevia
  • 1 can (about 15 oz) pumpkin (organic, not pie filling)
  • 1 tbls. vanilla
  • 5 eggs
  • 1/2 cup heavy cream
5/5 (3 Votes)

Any burning questions? Our chefs answer!

Primal/low Carb Pumpkin Cheesecake Crescent Zucchini Pie