It’s tough to say goodbye to summer — but phenomenal fall foods make the transition oh-so-much easier. Winter squash, despite its name, is actually grown in the summer and, unlike summer squash, isn’t usually harvested until the fall, when the seeds are fully matured and the skin is hardened into a tough rind. Of course butternut squash recipes are different.
Although there are numerous types of healthy spaghetti squash recipes, our recipe roundup features only four types: butternut, which is a very good source of vitamins A and C, potassium and manganese; spaghetti, a very good source of vitamin C; acorn, a very good source of vitamin C, potassium and manganese; and golden nugget, a very good source of vitamins A and C.
Photo: John Autry; Styling: Cindy Barr; AllRecipes.com
Butternut squash, caramelized onion and spinach lasagna
Another wonderful thing about fall: hearty foods! When the temperature starts to drop, we start to crave heavier dishes, and this lasagna recipe from MyRecipes.com is the perfect way to fill that craving. While hearty, it’s also extremely nutritious thanks to the delicious veggies layered between the pasta. Another great option for Meatless Mondays!
Spiced squash, fennel and pear soup
This recipe from SoupAddict.com went all out with the seasonal ingredients: butternut (or acorn) squash, fennel and pear. A refreshingly creative take on traditional butternut squash soup.
Photo: Whole Foods Market
Spicy spaghetti squash with black beans
Give your squash a south-of-the-border twist with this recipe for spicy spaghetti squash and black beans from Whole Foods Market. Stuffed with sweet corn, red onion, jalapeno, red pepper and black beans, this squash dish is guaranteed to leave you satisfied — and possibly craving a margarita (make it a skinny one!). If only all Mexican food was this healthy.
Photo: Ditte Isager, MyRecipes.com
Quinoa-stuffed gold nugget squash
Gold nugget — sometimes referred to as golden nugget — squash constantly gets overshadowed by its more popular squash cousins, but don’t underestimate this yummy fall vegetable. This recipe from Cooking Light does the less trendy squash justice, stuffing it with hot turkey Italian sausage, carrots, onions, quinoa and cheese for a savory, flavor-packed dinner that looks just as incredible as it tastes.
Photo: Martha Stewart Living
Twice-baked butternut squash
We love the traditional roasted butternut squash with brown sugar, but when we’re itching for something different, this is our go-to recipe. Martha Stewart’s twice-baked butternut squash is one of those dishes that makes you feel oddly giddy about the leaves changing color, cooler temperature and everything that comes with the fall season.
And if you haven’t tried it yet, make sure you check out HellaWella’s delicious recipe for spaghetti squash “pasta” with olives, feta, tomato and basil.