Directions: 1. Preheat the oven to 375°F. Position a rack in the center of the oven.

Cut the spaghetti squash length-wise, scoop and discard the seeds, brush the insides with olive oil, and sprinkle with salt and pepper. Roast the halves inside the oven at 400 degrees Fahrenheit and ...

The interior of this squash is entirely reminiscent of spaghetti - yes, the pasta! And with its mild ... its rich almost ...

Add the leek and sauté until softened, about 10 minutes. Add the squash, chestnuts, sage, cheesecloth pouch, and water. The water should cover the squash by about 2 inches. Bring to a boil ...

Today's recipe calls for corn, spinach, cherry tomatoes, bell pepper and onions. It includes chicken, but you can substitute ...

Add the squash and cook for 40 minutes ... of boiling salted water according to the packet instructions. When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle ...

It follows the same lines as my summer batch, with pasta, vegetables, beans and cheese in an olive oil vinaigrette, but it centers on autumnal produce, with cubes of roasted butternut squash and ...

It’s sweet and nutty, with notes of pumpkin, sweet potato and chestnut, and it has relatively ... among low-carb eaters because it can stand in for pasta in many dishes. It’s a medium to large squash ...

Encourage the tomatoes and squash to break down by stirring regularly. When the pasta is ready, drain, reserving some of the cooking water, and add to the onion mixture. Mix well and add some of ...