Tag: squash

Spaghetti Squash with Italian Herbs

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Spaghetti Squash with Herbs

There’s something magical about spaghetti squash for kids (and grown-ups, too!), about the way the strands instantly shred to look like spaghetti noodles. It always felt a bit to me like Strega Nona’s bubbling pasta pot! This recipe gets a kid-friendly hit of flavor from garlic and herbs.

Ingredients:

  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • 1 minced garlic clove
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup vegan Parmesan shreds
  1. Place the spaghetti squash on a baking dish and pierce several times with a fork. Bake at 350 degrees F for 90 minutes. Let cool slightly, then cut in half. Scoop out the seeds and use a fork to rake the rest of it into strands. Transfer to a large bowl.
  2. Once the squash has cooled slightly, heat the olive oil in a small saucepan over medium-high heat. Add the garlic, basil, and oregano; cook for 2 minutes.
  3. Add the garlic mixture and the Parmesan to the spaghetti squash, tossing to coat.

If you prefer, serve the squash topped with marinara sauce to look even more like real spaghetti!

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Butternut Squash and Pesto Calzones

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squash calzone (1)

These calzones feature a hearty filling of meatless Italian sausage, roasted squash, and creamy pesto. In other words, an entree that’s sure to warm up cold family members after a winter’s day! If your household is split between vegans and non-vegans, the latter can add a little crumbled goat cheese to the filling before folding the calzones in half. Just make sure you mark whose is whose!

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 cups cubed butternut squash
  • 2 vegan Italian sausage links
  • 1 pound whole wheat pizza dough
  • 4 tablespoons vegan pesto
  1. Combine the olive oil salt, and squash in a baking dish, tossing to coat. Roast at 425 degrees F for about 40 minutes, until tender, stirring halfway through.
  2. Meanwhile, chop the sausage and cook in a skillet over medium heat until browned; set aside.
  3. Divide the pizza dough into 4 portions. Roll each portion into a 6-inch circle and spread with 1 tablespoon pesto. Sprinkle with one-quarter of the sausage and about 1/2 cup roasted squash. Fold the bottom edge of the dough up to the top, pressing to seal. Place on a baking sheet and make a few slits in the top of the dough, then repeat with the remaining 3 portions.
  4. Bake at 425 degrees F for about 20 minutes, until lightly browned.

squash calzone (2)

Creamy Squash Pasta Bake

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This homey casserole is perfect for chilly autumn nights! This time of year, consider using 1 and 1/2 cups pureed fresh butternut squash, but the canned version will do in a pinch.

Ingredients:

  • 1 pound penne pasta
  • 4 tablespoons Earth Balance butter
  • 6 tablespoons all-purpose flour
  • 3 and 1/2 cups unsweetened non-dairy milk
  • 2 teaspoons Dijon mustard
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded Daiya cheddar
  • 1 (15-ounce) can butternut squash
  • 1/2 cup panko breadcrumbs
  1. Cook the pasta according to package directions; drain and return to the pan.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 30 seconds.
  3. Whisk in the milk. Bring to a boil over medium heat, whisking frequently.
  4. Once at a boil, remove from heat and stir in the mustard, salt, black pepper, and nutmeg. Add the cheese, stirring until melty. Stir in the squash.
  5. Toss together the squash mixture and cooked pasta, then transfer to a 13×9-inch baking dish. Sprinkle evenly with the panko.
  6. Bake at 350 degrees F for 30 minutes, until bubbly.

Squash Pasta (1)