Spaghetti Squash with Turkey Meatballs

1 spaghetti squash
1 pound ground turkey
1/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried sage
1/2 tsp sea salt
black pepper to taste
1 egg beaten
1 jar of your favorite organic tomato sauce
1/2 cup shredded raw parmesan cheese (for topping)

Preheat oven to 350 degrees
Slice spaghetti squash in half and remove all seeds with spoon
Place spaghetti squash face down on large baking sheet, add 1/2 cup water and over with foil
Cook spaghetti squash for 45 minutes
While spaghetti squash is cooking, mix together remaining ingredients (except cheese) in a large bowl
Make 2 tbsp size meatballs with hands and place on a greased cookie sheet
Bake for 20 minutes (along side the spaghetti squash) (turning half way through)
Remove turkey meatballs from oven, and place into a pan with sauce, warm sauce thoroughly
Remove spaghetti squash and scrap insides
Place spaghetti squash in a brown and pour sauce and meatballs on top
Sprinkle with parmesan cheese and enjoy!

Note: Please choose all organic ingredients if possible

Source: - Food Babe


Roasted Winter Squash Risotto

3 lb butternut, sunshine or buttercup squash
6 cups nonfat chicken broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Roast squash: Preheat oven to 450°F. Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes. Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

Start risotto after squash has been roasting 40 minutes: Bring broth to a simmer and keep at a bare simmer, covered. Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes. Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.) Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.) Serve risotto immediately, spooned over reserved squash slices.

Gourmet Magazine, November 2001

Maple Glazed Winter Squash

1 butternut, or 2 acorn or 2 sweet dumpling winter squash

4 tsp. maple syrup, divided
1 tsp. butter, divided

Preheat oven to 375°. Cut squash just below stem. Cut bulb in half lengthwise. Remove and discard seeds and membranes. Place squash halves, cut sides up, on a broiler pan; place 2 teaspoons maple syrup and 1/2 teaspoon butter in each squash half. Bake at 375° for 1 hour or until the squash is tender, brushing cut sides with syrup mixture every 20 minutes.


2 sweet dumpling squashes or 1 sunshine squash 
1/2 cup long-grain brown rice 
1 1/4 cup water 
2 cups tomatoes, chopped 
1 cup onion, chopped 
1 cup green bell pepper, chopped 
1/4 tsp freshly ground black pepper 
1/2 tsp dried thyme leaves 
1/2 tsp dried marjoram 
1 1/2 tbsp extra virgin olive oil 
1/2 cup raw pine nuts, toasted 
salt to taste

Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down. Bake at 400ºF for 40 minutes. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender. Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes. When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste. Stuff squash cavities. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7" x 9" baking pan. Lay squashes on top of stuffing. Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes.


2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper 

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes. Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.