Best Fall Spaghetti Squash and Butternut Squash Recipes!

When most people think of the fall season, they immediately think of pumpkins. But there are other worthy vegetables associated with the season, including butternut squash and spaghetti squash. Here are a few simple recipes to introduce you to these versatile veggies.

1. Spaghetti Squash

Ingredients:

• 1 spaghetti squash
• Drizzle of extra-virgin olive oil
• Sprinkle of salt
• Sprinkle of black pepper

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How to Make it:

1. Preheat oven to 400 degrees Fahrenheit.
2. Cut the spaghetti squash in half (lengthwise).
3. Scoop out seeds and ribbing with a spoon.
4. Drizzle olive oil inside the squash. Sprinkle with salt and pepper.
5. Place the squash on a baking sheet lined with parchment paper. It should be placed cut side down.
6. Use a fork to poke some holes in the outer skin of the squash.
7. Roast for 30-40 minutes. Check for light browning on the outside and test with a fork until the squash is firm, but fork tender.
8. Remove the squash from the oven and flip it over so you’re facing the inside. Let cool.
9. Scrape and fluff the strands from the sides of the squash with a fork.
10. Use as a side dish, replacement for pasta, or in other dishes, like casseroles.

Looking for local produce? Check out Farm Fresh To You and Purple Carrot for all your veggies and plant-based needs!

Notes:

• Too much olive oil and salt will make the squash watery, so use no more than a drizzle of oil and a sprinkle of salt.

2. Slow Cooker Marinara Spaghetti Squash

Ingredients:

• 1 spaghetti squash
• 1 jar of marinara sauce (25-ounce )
• 1 bag of frozen meatballs (12-ounce )

How to Make it:

1. Cut the spaghetti squash in half (lengthwise) and scoop out the insides.
2. Place the squash, cut side down, inside the slow cooker.
3. Arrange the meatballs around the squash and pour the marinara sauce over the meatballs. Try not to cover the squash with the sauce.
4. Place the lid on the slow cooker. Cook on high for four hours.
5. Test the squash by piercing it with a fork. If it’s tender, transfer it to a bowl and let it cool.
6. Scrape and fluff the strands on the inside of the squash with a fork.
7. Place the strands in a serving bowl. Top with the meatballs and sauce.

Notes:

• If you want to use homemade ingredients, you can substitute 3 cups of homemade sauce for the 25-ounce jar, and 12-15 homemade meatballs for the bag of frozen ones.
• Rather than cooking it on high for four hours, you can cook it on low for 6-7 hours.

3. Roasted Butternut Squash

Ingredients:

• 1 butternut squash
• 2 teaspoons of olive oil
• Salt (to taste)
• Black pepper (to taste)

How to Make it:

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut the squash in half lengthwise.
3. Scoop out the seeds and insides with a spoon. Discard or save for other recipes (such as roasting the seeds).
4. Transfer the squash to a baking dish, cut side up.
5. Brush the squash with olive oil, until the entire surface has been coated.
6. Sprinkle the squash with salt and pepper.
7. Roast the squash for 45 minutes.
8. Remove the squash from the oven when it is fork-tender. Let cool.
9. Scoop out the flesh.
10. Use as a side dish or add to recipes.

Notes:

• You may substitute melted butter for olive oil. It will lend a sweet, buttery taste to the squash.
• You may add brown sugar during the seasoning step (#6).

4. Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, seeded
• 1 carrot, peeled and chopped
• 2 cups vegetable stock
• 1 white onion, peeled and chopped
• 1 Granny Smith apple, cored and chopped
• ½ cup unsweetened coconut milk
• 4 cloves of garlic, peeled and minced
• 1 sprig of fresh sage (or a pinch of dried sage)
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ⅛ teaspoon of cayenne
• Pinch of cinnamon
• Pinch of nutmeg

How to Make it:

1. Roast the butternut squash as indicated in the above recipe. While it’s roasting, prepare your other ingredients. Peel the garlic, carrot, and onion; mince the garlic; core the apple; chop the carrot, onion, and apple.
2. When the squash is fork-tender, remove it from the oven and let cool.
3. Scoop out the flesh of the squash and dice well. Discard the skin.
4. Combine all ingredients, except coconut milk, in a large pot.
5. Cook on medium-high until the mixture begins to simmer. Then cover and reduce heat to medium-low.
6. Simmer for 20-30 minutes, until all vegetables are tender.
7. Remove and discard the sage, then stir in the coconut milk.
8. Puree the soup in a blender until smooth.
9. Taste, and add extra salt, pepper, or cayenne if necessary.
10. Top with desired garnishes, such as toasted pepitas, a sprinkle of smoked paprika, or extra coconut milk, pepper, or cayenne.

Notes:

• The slow cooker version of this soup is even simpler. Simply combine all ingredients (except the coconut milk) in the slow cooker, then cook on low for 6-8 hours or on high for 3-4 hours. Remove the sage and stir in the coconut milk before blending.

Add Squash to Your Fall Menu

Spaghetti squash and butternut squash are very versatile. They can add a comforting aspect to your meals and serve as healthier alternatives to boring side dishes. These recipes will introduce you to these squashes and before long, you’ll forget all about pumpkin spice!

If you’re looking for other spaghetti or pasta meals, check out this article all about spaghetti and everything you need to know! Or our 4 ways to cook Mac and Cheese here!