Description This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick. Ingredients 1 spaghetti squash, halved and seeded 1 tablespoon extra-virgin olive oil salt and freshly ground black pepper to taste 1 tablespoon freshly grated Parmesan cheese, or to taste Instructions … Read more
Description Colorful, easy roasted vegetables made for Cook and Book. Delicious. Ingredients 5 cups cauliflower florets 5 cups broccoli florets 1 pound fresh asparagus, trimmed and halved 4 medium carrots, cut into matchsticks 1 medium red bell pepper, cut into matchsticks 1 medium red onion, sliced and separated into rings ½ cup olive oil 3 … Read more
Description These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables. Ingredients 1 cup broccoli florets ½ cup cauliflower florets ½ cup julienned green bell pepper ½ cup julienned red bell pepper ½ cup diced eggplant 1 ⅓ tablespoons … Read more
Description Brussels sprouts are simply roasted with pecans and a light olive oil and garlic glaze. Ingredients 2 pounds Brussels sprouts, trimmed and halved lengthwise 1 cup coarsely chopped pecans 2 tablespoons olive oil 2 cloves garlic, finely chopped kosher salt and ground black pepper to taste Prep Time: 15 mins Cook Time: 20 mins … Read more
Description My mom made up this flavorful pasta. It’s very simple and great with fresh tomatoes for a summer night meal! Add shrimp or chicken for a heartier version of this pasta. Ingredients 1 (16 ounce) package fettuccine noodles 2 tablespoons butter 2 zucchini, shredded 5 cloves garlic, minced, divided salt and ground black pepper … Read more
Description These cookies have a spicy, squash taste. Use any winter squash you like. Ingredients ½ cup butter, softened ¾ cup white sugar ¾ cup packed brown sugar 2 eggs 1 ½ cups mashed, cooked butternut squash 2 ½ cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon salt ½ teaspoon ground nutmeg … Read more
Description This roasted squash recipe is something I always looked forward to when visiting my aunt in New York! Ingredients 4 tablespoons olive oil 7 baby zucchini 7 baby summer squash 10 Brussels sprouts, halved, or more to taste ½ sweet onion (such as Vidalia®), sliced sea salt to taste ground black pepper to taste … Read more
Description This has become my family’s favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans. Ingredients 1 (29 ounce) can pumpkin puree 2 teaspoons ground cinnamon ½ teaspoon ground cloves salt to taste 1 ¾ cups white sugar 3 eggs 1 (12 fluid ounce) can evaporated milk 1 (18.25 … Read more
Description This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers! Ingredients 1 spaghetti squash, halved lengthwise and seeded ¼ cup toasted pine nuts ¼ cup grated Pecorino Romano cheese 2 tablespoons chopped fresh sage 2 teaspoons butter, melted salt and pepper … Read more
Description Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year. Ingredients 1 cup vegetable oil 3 eggs 1 (15 ounce) can pumpkin puree 1 teaspoon vanilla extract 2 ½ cups white sugar 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground … Read more