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The best squash recipes - 954 recipes

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3 weightwatcher points

  • 1 cup refrigerated or frozen egg product, thawed or 4 eggs
  • 1/2 cup finely shredded reduced-fat cheddar cheese
  • 2 tablespoons snipped fresh flat-leaf parsley
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 2 teaspoons olive oil
  • 12 ounces zucchini, halved lengthwise and sliced
  • 4 green onions, sliced
4/5 (7 Votes)

By

Servings: 6 • Size: 1/2 squash 1/2 cup stuffing • Old Points: 4 pts • Points+: 5 pts Calories: 213 • Fat: 5

  • 3 acorn squash, cut in half, seeds and fibers removed
  • olive oil spray (I used my mister)
  • salt and fresh cracked pepper to taste
  • 1/2 cup uncooked pearled farro, rinsed and drained
  • 1 1/2 cups reduced sodium chicken broth
  • 2 links raw sweet Italian chicken sausage
  • 1/2 tbsp olive oil
  • 1/2 large white onion, chopped
  • 2 celery stalks, chopped
  • 4 oz sliced fresh mushrooms
  • 2 sage leaves, chopped
  • parsley, for garnish
4/5 (7 Votes)

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What I like best about this salad, besides the fact that it is completely delicious, is that you can dress it ahead...

  • Salad:
  • Kale, washed and cleaned
  • Raw Almond Slivers, handful
  • Dried Cranberries, handful
  • Roasted and Salted Pumpkin Seeds (Pepitas), handful
  • Crystallized Ginger (Candied Ginger), 6-8 pieces chopped up finely (No candied ginger? Try dried pineapple)
  • Orange Dressing:
  • 1/2 cup Orange Juice
  • 1/2 cup Sesame Oil or Canola Oil
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 3 Tbsp Sugar
4/5 (6 Votes)

By

A delicious variation of the original that uses half the oil

  • 1 C Amish Friendship Bread starter
  • 3 eggs
  • 1/2 C oil
  • 1/2 C pumpkin puree
  • 1/2 C milk
  • 1 C sugar
  • 2 Tsp. cinnamon
  • 1 tsp ginger
  • 1/2 tsp. vanilla
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 C flour
  • 1 box instant vanilla pudding
  • 1 C cranberries, coarsely chopped
  • 1 C walnuts, chopped
3.9/5 (14 Votes)

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Directions 1. Pulse parsley, basil, walnuts, Parmesan, garlic and 1/2 teaspoon salt in a food processor until fine...

  • 1 packed cup parsley leaves
  • 1 packed cup basil leaves
  • 1/2 cup walnuts, toasted
  • 1/4 cup grated Parmesan
  • 1 garlic clove
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 tablespoons water
  • All-purpose flour, for dusting
  • 12 ounces whole-wheat pizza dough
  • Nonstick cooking spray
  • 6 ounces fresh mozzarella, thinly sliced
  • 1 small zucchini, thinly sliced
  • 2 cups baby arugula
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon black pepper
4/5 (4 Votes)

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This recipe is a zucchini kugel that is all vegetable based, with just a little bit of matzo meal as a binder

  • 2 pounds organic zucchini
  • Salt
  • 1 tablespoon olive oil
  • 1 organic Spanish onion, large, finely chopped
  • 1 garlic clove, minced
  • 1 cage-free organic egg
  • 4 egg whites
  • 2 tablespoons fresh organic parsley, chopped
  • 2 tablespoons fresh organic mint leaves, chopped, or 1/2 teaspoon dried
  • 1/2 cup matzo meal
  • Freshly ground black pepper
3.9/5 (15 Votes)

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These moist muffins are very similar to Dunkin Donuts and Sweet Tomatoes muffins

  • 1 box of spice cake
  • 1 30oz can Pumpkin Pie Mix(puree of pumpkin with spice)
  • 1 3.4 oz box instant vanilla pudding (I actually used premade and it was even more moist!)
  • 2 eggs slightly beaten
  • 1 tsp. vanilla flavoring
  • 1 tbsp. sour cream
  • 1/2 c. vegetable oil (I used olive oil and it worked fine)
  • 2 tsp. pumpkin pie spice
  • 1/2 c. brown sugar
4.5/5 (6 Votes)

By

1. Preheat oven to 375 degrees

  • SIFT TOGETHER:
  • 3 Eggs
  • 1 Cup Sugar
  • 2/3 Cup canned pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup finely chopped pecans
  • FILLING:
  • 1 cup powdered sugar
  • 4 tsp. margarine or butter
  • 6 oz. cream cheese
  • 1/2 tsp. vanilla
4/5 (17 Votes)

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This Zucchini Lattice Lasagna is not only a gorgeous presentation, the flavors are delicious and you won't even not...

  • 2 cups ricotta
  • 1 cup Parmesan, grated plus more for sprinkling top
  • 2 large eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups marinara
  • 2 to 3 large zucchini, cut into large strips using a Y peeler and drained on paper towels
  • 3 cups mozzarella, shredded
4/5 (3 Votes)

By

Today’s dish is the ultimate party for two

  • For the filling:
  • 1/2 tbsp olive oil
  • 1 large garlic clove, minced
  • pinch of red pepper flakes
  • 1/2 cup diced red onion
  • 1 14oz can diced tomatoes, no salt added
  • salt and pepper, to taste
  • 5 basil leaves, chopped
  • 3 cups baby spinach
  • 2 zucchinis, Blade A
  • 2 tbsp shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 7.5 oz of ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 small egg
3.8/5 (4 Votes)

By

Preheat the oven to 375 degrees F

  • 10 to 15 sage leaves
  • 3 tablespoons unsalted butter
  • 10 ounces goat cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt and pepper
  • For serving: fresh vegetables, crackers, pita chips, bread
4/5 (3 Votes)

By

With the addition of pumpkin and pumpkin pie spice, this cornbread will quickly become your go-to when a pot of chi...

  • 3 large eggs
  • 1/2 cup olive oil (or coconut oil for a stronger flavor and an even healthier substitute)
  • 3/4 cup pumpkin puree
  • 3/4 cup light brown sugar
  • 1 teaspoon bourbon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup gluten free cornmeal
  • 1 cup gluten free pancake/baking mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
4/5 (2 Votes)

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