To be honest, there’s nothing quite like cooking in the Fall. Between all the apples, squash, and prep for the holidays, it’s just my favorite. Anyone else agree?
I’ve experimented with some delicata squash, butternut squash, and acorn squash. BUT, my favorite? I think spaghetti squash earns that title. It’s easy to make, cheap (especially if you go to Trader Joe’s…) and extremely versatile.
And on the topic of it being versatile, I figured using spaghetti squash was the perfect ingredient for my first roundup post. I hope you get inspired by some of these dishes and that they make you want to get in the kitchen ASAP to make some! Let’s get to it:
Garlic and Parmesan is such a classic combo, and this recipe is a lighter alternative to your standard pasta dish! All the flavor without all the carbs.
from Simply Happy Foodie
Talk about another classic. And the best part? This recipe gives instructions on how to cook the spaghetti squash in your crock pot. There’s also a link to homemade meatballs, but honestly sometimes you just need to go with store bought if you’re in a rush for dinner (aka cook the squash in the crockpot then top with store-bought meatballs and voila! Perfect weeknight meal).
3. Tips on How to Cook a Spaghetti Squash in an Instant Pot (something that is on my top list from Santa this year….)
from Tidbits by Marci
I REALLY need to get on the instant pot train, like ASAP. There are so many cookbooks coming out putting it to use and I’m pretty jealous of those of you who have one. This post contains a tutorial on how to cook the squash in your Instant Pot.
from Miss Finger Foodie
One of my most popular recipes to date! Super easy to throw together and perfect, in my opinion, for game day.
Sign me up for anything with goat cheese. The fresh lemon adds an awesome brightness to the dish and this combo is sure to be on repeat in your kitchen!
from Vegan Yack Attack
For all my vegan friends out there, and anyone else for that matter looking for a scrumptious casserole, this mushroom lentil combo packs in a ton of protein and fiber! The tofu cream sauce also sneaks in some added protein.
from Good Gut Feelings
Casserole number two from my fave gal Isabelle. Her recipes are always winners (and after making this casserole, you might want to try her Gluten Free Chocolate Brownie Bread…just sayin’). But this casserole is a great breakfast option packed with eggs and spinach, and a creative way to change up your morning routine if you’re anything like me and get stuck having the same thing over and over.
I loved this twice-baked method and you could honestly try this with any flavor combo and I’m sure it would come out amazingggg.
from Miss Finger Foodie
This egg roll in a bowl has all the flavor of an egg roll without the greasy wrapper! (and…PSSST. It’s Whole30 approved)
Tender zucchini, chicken broth and parmesan make this dish come to life in a short amount of time!
One thing that I loved coming to the realization of after making this post is how everyone cooks their squash differently! So, try different methods, get your creative juices flowing and experiment with different flavors until you find the best that works for you.
And, of course, one of the best parts about making spaghetti squash is roasting the seeds!
Find the entire recipe on how to do so here.