Roasted Squash with Parmesan and Herbs

A flavorful method of cooking that requires little effort, roasting brings out vegetables’ inner sweetness and depth of flavor, no more perfect than with winter squash. From its dense and meaty texture to its subtle and smooth flavor, squash performs perfectly under the heat. In this recipe from Martha Stewart, the sweet and delicate flavor of spaghetti squash takes center stage; roasted until tender, scraped into strands, and then tossed with an aromatic mix of salty parmesan cheese and fresh herbs. Easy, healthy and utterly delicious, try it tonight! Photo Source: marthastewart.com

Roasted Squash with Parmesan and Herbs - Google Search_2015-07-28_16-17-20

Spaghetti Squash Basics:

In Season: Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall. The squash keeps for months in cool storage, so it is available in markets throughout the winter and spring.

What to Look For: Mature spaghetti squash is oblong in shape with a creamy-yellow shell. Choose firm squash that’s free of soft spots and feels heavy for its size.

How to Store: Uncut spaghetti squash keeps well in a cool, dry place for up to a month.

Ingredients

  • 2 1/2 tablespoons unsalted butter
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 teaspoon chopped fresh rosemary leaves
  • 6 cups Roasted Spaghetti Squash
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepper

 Directions

  • Step 1: In a large nonstick skillet, melt butter over medium.
  • Step 2: Add shallots and garlic and cook until softened, 7 minutes.
  • Step 3: Stir in thyme and rosemary and cook until fragrant, 1 minute.
  • Step 4: Add roasted squash and toss to combine. Cook until warmed through.
  • Step 5: Stir in parsley and Parmesan and season with salt and pepper. Recipe from  MarthaStewart.com:

Butternut Squash Bruschetta

FitPregnancy is one of our favorite resources for all things related to health and nutrition both during and after pregnancy. As the leaves begin to change and the weather cools down, we find ourselves craving delicious seasonal specialties including apples, cranberries, pumpkin and especially butternut squash!

Try FitPregnancy’s simple, vitamin-packed and oh-so-tasty recipe for Butternut Squash Bruschetta. Whether as a healthy snack for yourself or when you’re entertaining a crowd, it will not disappoint. Photo Source: fitpregnancy.comfitpregnancyIngredients:

  • 1/4 cup pureed butternut squash
  • 2 tablespoons fresh ricotta
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated parmesan cheese
  • 1 teaspoon minced scallion white
  • Salt and black pepper
  • 6 slices whole wheat baguette toast brushed with olive oil and rubbed with garlic
  • Small handful baby arugula leaves, for garnish
  • Minced scallion green, for garnish
  •  

Directions:

In a bowl, combine the squash, ricotta, lemon, parmesan and scallion white. Season with salt and pepper and spread the mixture on the toasts. Scatter with arugula leaves and garnish with the scallion green.

Click here for more on this recipe and additional ideas from FitPregnancy.

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