When cooked, this squash separates easily into long strands with a fork, resembling spaghetti. It half acts as its own edible bowl to fill with saucy meatballs or chunky sauce, top with cheese and bake, pasta-style.
You can stuff acorn or other smaller-sized squash with just about anything; it’s a great way to use up leftover rice or other grains, or bits of fresh or cooked veggies.
Grated raw squash behaves
like grated carrots in these
moist muffins; try a thick neck
of butternut squash or chunk
of pumpkin, which is easier to
grate than more awkwardly shaped
gourds.
This Moroccan-inspired chickpea stew is hearty and healthy, loaded with pulses like chickpeas, black beans, kidney beans and lentils that are packed with fibre, protein, essential vitamins and minerals.
This multi-coloured and layered casserole with mashed potatoes, sautéed
chard and mashed squash is topped with cheese and baked until bubbly and
gooey.
