Simple Spaghetti Squash Recipe

by Mike Lieberman

Ingredients:Spaghetti Squash
1 spaghetti squash
Olive oil
Sea salt

Directions:
1. Cut off top and bottom of the squash
2. Rest squash on cutting board one of the cut sides down and cut down the middle
3. Scoop out the seeds (you can save and roast later!)
4. Drizzle olive oil in the squash, rub it in and sprinkle with sea salt. Flip the squash over and repeat on the other side.
5. Place both squash on a baking sheet cut side down, skin side up
6. Bake at 375-400 degrees for about 30-45 minutes
7. Remove from the oven and place on cutting board skin side down when your fork can easily pierce through the skin and squash
8. Use your fork to gently scrape out the squash. It should be stringy like spaghetti
9. Place in a bowl and prepare like you would spaghetti, or with regular pasta

http://www.urbanorganicgardener.com/2011/02/simple-spaghetti-squash-recipe/

Butternut Squash Macaroni and Cheese

Serves: 4
Prep: 10 min
Cook: 35 min

Ingredients:
8 ounces organic whole wheat rotini
1/2 cup fat-free milk
1/2 pound butternut squash, peeled and chopped
1 cup cheddar cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard
Pepper, to taste
1 tablespoon Parmesan cheese, freshly shredded
1 tablespoon bread crumbs

Directions:
1. Prepare rotini according to package directions.

2. In medium saucepan, simmer milk with squash until combined.

3. Remove from heat. Add cheddar cheese, salt, dry mustard, and pepper to taste. Mix to combine.

4. Pour drained pasta into 8-inch square baking dish or deep-dish cast iron skillet, stir in cheese mixture, and top with Parmesan and bread crumbs.

5. Bake at 375°F for 20 minutes.

http://www.organicgardening.com/cook/butternut-squash-macaroni-and-cheese

Organic Butternut Squash Pancakes

Written by Laura Klein
Serves six, makes approximately 1 dozen large pancakes.

Ingredients:

1 small organic butternut squash
1 organic egg
1 organic egg white
1/2 cup of organic milk
2 cups organic whole wheat pastry flour
2 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon vegetable oil

Directions:

1. Preheat oven 350º F.

2. Cut squash in half, and remove seeds with a spoon. Bake squash until tender, about 40 minutes. 20 minutes into baking the squash, add 1cup of water to the pan (this will keep the squash from drying out).

3. Scoop out squash with a spoon and cool. Mash squash with a fork. In a bowl, combine the wet ingredients: squash, eggs and milk.

4. In another bowl combine the dry ingredients: flour, baking powder, cinnamon and cloves. Add the dry ingredients to the wet ingredients and mix well. Let stand 20 minutes.

5. Heat the oil to medium high heat in a nonstick pan.

6. Pour or ladle batter into the pan and cook 3 minutes per side.

Serve with whipped cream, yogurt, honey, maple syrup or butter.

http://www.organicauthority.com/organic-food-recipes/breakfast/organic-butternut-squash-pancakes.html