Squash season is here, and if you’re looking for delicious low-carb meals that won’t derail your healthy eating goals, you’ve come to the right place! From cozy comfort foods to quick weeknight dinners, these versatile squash recipes will become your new kitchen favorites. Get ready to discover 27 mouthwatering dishes that prove healthy eating can be absolutely delicious—let’s dive in!
Zucchini Noodles with Pesto and Cherry Tomatoes
Getting zucchini noodles right transforms simple ingredients into a vibrant meal. Grate fresh zucchini into ribbons using a spiralizer for the best texture. This light dish comes together in minutes for a satisfying lunch or dinner.
Ingredients
Zucchini – 2 large
Basil – 2 cups
Pine nuts – ¼ cup
Garlic – 2 cloves
Olive oil – ½ cup
Parmesan cheese – ½ cup grated
Cherry tomatoes – 1 cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Spiralize 2 large zucchini into noodles using a spiralizer on the medium blade setting.
2. Place zucchini noodles in a colander, sprinkle with ½ tsp salt, and let drain for 10 minutes to remove excess moisture.
3. Toast ¼ cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, shaking pan frequently.
4. Combine 2 cups basil, toasted pine nuts, 2 garlic cloves, and ½ cup olive oil in a food processor.
5. Pulse mixture for 30 seconds until coarsely chopped, then process continuously for 1 minute until smooth.
6. Add ½ cup grated Parmesan cheese to food processor and pulse 5 times until just incorporated.
7. Halve 1 cup cherry tomatoes lengthwise using a sharp knife.
8. Pat zucchini noodles dry with paper towels to prevent a watery sauce.
9. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
10. Add zucchini noodles and sauté for 2 minutes, tossing constantly with tongs.
11. Remove skillet from heat and immediately fold in pesto sauce and halved cherry tomatoes.
12. Season with ¼ tsp black pepper and toss gently to combine all ingredients evenly.
Now the zucchini noodles carry the fresh pesto beautifully while retaining a slight crunch. Nutty pine nuts and sweet tomatoes create bright bursts of flavor against the creamy sauce. Try serving it chilled the next day or topped with grilled shrimp for a protein boost.
Spaghetti Squash Alfredo with Grilled Chicken
Every fall, spaghetti squash becomes my go-to pasta alternative. This version pairs roasted squash strands with rich alfredo sauce and grilled chicken for a satisfying meal that feels indulgent yet light. You’ll love how the textures and flavors come together in under an hour.
Ingredients
Spaghetti squash – 1 large
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Chicken breasts – 2
Heavy cream – 1 cup
Butter – 4 tbsp
Garlic – 3 cloves
Parmesan cheese – ¾ cup
Instructions
1. Preheat oven to 400°F.
2. Cut spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out seeds and stringy pulp with a spoon.
4. Brush cut sides with 1 tbsp olive oil.
5. Season with ½ tsp salt and ¼ tsp black pepper.
6. Place squash cut-side down on baking sheet.
7. Roast for 35-40 minutes until flesh easily shreds with a fork.
8. While squash roasts, pound chicken breasts to even ½-inch thickness between plastic wrap.
9. Heat grill pan over medium-high heat.
10. Brush chicken with remaining 1 tbsp olive oil.
11. Season chicken with remaining ½ tsp salt and ¼ tsp black pepper.
12. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F.
13. Let chicken rest 5 minutes before slicing.
14. Melt butter in saucepan over medium heat.
15. Add minced garlic and cook 1 minute until fragrant but not browned.
16. Pour in heavy cream and bring to gentle simmer.
17. Whisk in grated parmesan cheese until sauce is smooth and slightly thickened.
18. Use fork to scrape roasted squash into strand-like noodles.
19. Toss squash strands with alfredo sauce in large bowl.
20. Top with sliced grilled chicken.
Buttery alfredo sauce clings perfectly to the tender squash strands, creating a creamy texture without heaviness. The grilled chicken adds smoky contrast to the dish’s richness. For a fresh twist, garnish with chopped parsley or serve alongside roasted broccoli.
Butternut Squash Soup with Ginger and Coconut Milk
Tender butternut squash transforms into a silky soup with ginger’s zing and coconut milk’s richness. This straightforward recipe delivers maximum flavor with minimal effort. You’ll have a comforting bowl ready in under an hour.
Ingredients
Butternut squash – 1 large (about 3 lbs)
Olive oil – 2 tbsp
Yellow onion – 1 medium
Fresh ginger – 2-inch piece
Vegetable broth – 4 cups
Coconut milk – 1 (13.5 oz) can
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 400°F.
2. Peel butternut squash with a vegetable peeler.
3. Cut squash in half lengthwise and scoop out seeds with a spoon.
4. Cut squash into 1-inch cubes.
5. Toss squash cubes with 1 tbsp olive oil on a baking sheet.
6. Roast squash for 25 minutes until edges are caramelized and tender when pierced with a fork.
7. While squash roasts, dice onion and mince ginger.
8. Heat remaining 1 tbsp olive oil in a large pot over medium heat.
9. Sauté onion for 5 minutes until translucent.
10. Add ginger and cook for 1 minute until fragrant.
11. Add roasted squash to the pot.
12. Pour in vegetable broth and bring to a boil.
13. Reduce heat to low and simmer for 15 minutes.
14. Carefully transfer soup to a blender in batches.
15. Blend until completely smooth, about 1 minute per batch.
16. Return blended soup to the pot over low heat.
17. Stir in coconut milk until fully incorporated.
18. Add salt and black pepper.
19. Heat for 5 minutes until warmed through, stirring occasionally.
A velvety texture coats your spoon while ginger provides subtle heat against the squash’s natural sweetness. For an elegant presentation, drizzle with extra coconut milk and top with toasted pumpkin seeds. This soup tastes even better the next day as flavors continue to meld together.
Roasted Acorn Squash with Parmesan and Thyme
Oven-roasted acorn squash transforms into a simple yet elegant side dish. Parmesan and thyme create a savory crust while the interior becomes tender and sweet. This recipe requires minimal effort for maximum flavor payoff.
Ingredients
Acorn squash – 1 medium
Olive oil – 2 tbsp
Parmesan cheese – ½ cup, grated
Fresh thyme – 2 tsp, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the acorn squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp with a spoon.
4. Cut each squash half into ½-inch thick crescent slices.
5. Arrange squash slices in a single layer on a baking sheet.
6. Drizzle olive oil evenly over all squash slices.
7. Sprinkle salt and black pepper directly onto the squash.
8. Roast squash for 15 minutes at 400°F until edges begin to soften.
9. Remove baking sheet from oven using oven mitts.
10. Flip each squash slice with tongs for even browning.
11. Sprinkle grated Parmesan cheese evenly over all squash slices.
12. Distribute chopped fresh thyme across the cheesy squash.
13. Return baking sheet to oven and roast for 10 more minutes.
14. Check that Parmesan has melted and formed golden spots.
15. Continue roasting for 2-3 additional minutes if cheese needs more browning.
16. Remove baking sheet from oven when squash is fork-tender.
17. Let squash rest for 5 minutes before serving to set the cheese crust. Keep squash slices in a single layer during roasting to ensure crispy edges rather than steaming. Test doneness by piercing with a fork—it should slide in easily without resistance. For extra crispiness, place squash directly on the rack instead of a baking sheet during the final 5 minutes.
Knife-tender squash contrasts beautifully with the crispy, salty Parmesan crust. The thyme adds an earthy note that complements the natural sweetness. Serve alongside roasted chicken or chop over a bed of greens for a hearty salad.
Stuffed Delicata Squash with Sausage and Kale
Just when you need a cozy, hands-off dinner, this stuffed squash delivers. Juicy sausage and earthy kale nestle inside sweet roasted delicata. Perfect for busy weeknights or casual entertaining.
Ingredients
Delicata squash – 2 medium
Olive oil – 2 tbsp
Italian sausage – 1 lb
Kale – 4 cups chopped
Garlic – 3 cloves minced
Parmesan cheese – ½ cup grated
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 400°F.
2. Slice squash lengthwise and scoop out seeds with a spoon.
3. Brush squash halves with 1 tbsp olive oil and sprinkle with ½ tsp salt.
4. Place squash cut-side down on baking sheet and roast for 25 minutes.
5. While squash roasts, heat remaining 1 tbsp olive oil in large skillet over medium-high heat.
6. Remove sausage from casings and crumble into skillet.
7. Cook sausage until browned, breaking it into small pieces, about 8 minutes.
8. Add minced garlic and cook until fragrant, about 1 minute.
9. Stir in chopped kale and cook until wilted, about 4 minutes.
10. Remove skillet from heat and stir in ¼ cup Parmesan, remaining salt, and pepper.
11. Flip roasted squash halves cut-side up on baking sheet.
12. Divide sausage-kale mixture evenly among squash halves.
13. Sprinkle remaining Parmesan over stuffing.
14. Return to oven and bake until cheese melts and squash is tender when pierced with fork, about 15 minutes.
15. Let rest 5 minutes before serving. Zesty sausage and sweet squash create a satisfying contrast, while kale adds earthy depth. Try serving halves directly on plates for a rustic presentation, or scoop everything into bowls for easier eating. The tender squash skins are completely edible, making cleanup effortless.
Spaghetti Squash Pad Thai with Shrimp
Just when you thought spaghetti squash couldn’t get more versatile, this pad Thai twist proves otherwise. Juggling healthy eating with bold flavors becomes effortless with this shrimp-topped dish that satisfies takeout cravings without the guilt.
Ingredients
Spaghetti squash – 1 large
Olive oil – 2 tbsp
Shrimp – 1 lb, peeled and deveined
Garlic – 3 cloves, minced
Eggs – 2
Soy sauce – 3 tbsp
Lime juice – 2 tbsp
Brown sugar – 1 tbsp
Red pepper flakes – ½ tsp
Green onions – ¼ cup, chopped
Peanuts – ¼ cup, chopped
Instructions
1. Preheat oven to 400°F.
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Brush cut sides with 1 tablespoon olive oil and place cut-side down on baking sheet.
4. Roast for 35-40 minutes until flesh easily shreds with fork.
5. Use fork to scrape squash flesh into strands while hot for best texture.
6. Heat remaining 1 tablespoon olive oil in large skillet over medium-high heat.
7. Add shrimp and cook 2-3 minutes per side until pink and opaque.
8. Remove shrimp from skillet and set aside.
9. Add garlic to same skillet and cook 30 seconds until fragrant.
10. Push garlic to side and crack eggs into empty space.
11. Scramble eggs until fully cooked, about 2 minutes.
12. Add spaghetti squash strands to skillet.
13. Pour in soy sauce, lime juice, brown sugar, and red pepper flakes.
14. Toss everything together and cook 3 minutes until heated through.
15. Return shrimp to skillet and stir to combine.
16. Remove from heat and top with green onions and peanuts. Each bite delivers satisfying crunch from peanuts against tender squash strands, while the tangy-sweet sauce clings perfectly to every component. Extra lime wedges on the side let diners brighten each serving to their preference, making this adaptable for various palates.
Creamy Pumpkin Carbonara with Bacon
Just when you thought carbonara couldn’t get more comforting, this seasonal twist delivers pure autumn bliss. Pumpkin puree transforms the classic sauce into something magical, while crispy bacon adds that signature salty crunch. Ready in under 30 minutes, this dish brings restaurant-quality pasta to your weeknight table.
Ingredients
Spaghetti – 12 oz
Bacon – 6 slices
Eggs – 2 large
Pumpkin puree – ¾ cup
Parmesan cheese – 1 cup grated
Black pepper – 1 tsp
Salt – 1 tsp
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, chop bacon into ½-inch pieces.
5. Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy.
6. Remove bacon from skillet with a slotted spoon, leaving 2 tablespoons of bacon fat in the pan.
7. Whisk together eggs, pumpkin puree, grated Parmesan, and black pepper in a medium bowl.
8. Reserve 1 cup of pasta water before draining spaghetti.
9. Transfer hot spaghetti directly to the skillet with bacon fat.
10. Remove skillet from heat to prevent eggs from scrambling.
11. Pour egg-pumpkin mixture over spaghetti, tossing quickly with tongs.
12. Add ¼ cup of reserved pasta water to create a creamy sauce.
13. Continue tossing until sauce thickens and coats every strand.
14. Stir in crispy bacon pieces.
15. Season with additional salt if needed.
You’ll love how the silky pumpkin sauce clings to each pasta strand while the bacon provides salty contrast. For an elegant presentation, top with extra Parmesan and cracked black pepper. This carbonara tastes even better when served immediately while the sauce remains luxuriously creamy.
Low Carb Summer Squash Gratin
Hearty summer squash transforms into a satisfying low-carb gratin that delivers comfort without the carbs. Here’s how to make it with minimal ingredients and maximum flavor.
Ingredients
– Yellow summer squash – 2 cups, sliced
– Heavy cream – ½ cup
– Shredded cheddar cheese – 1 cup
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Slice yellow summer squash into ¼-inch rounds.
3. Arrange squash slices in a single layer in a greased 8×8 baking dish.
4. Sprinkle garlic powder, salt, and black pepper evenly over squash.
5. Pour heavy cream over the seasoned squash.
6. Top with shredded cheddar cheese, covering the surface completely.
7. Bake for 25 minutes at 375°F until the cheese is golden and bubbly.
8. Let the gratin rest for 5 minutes before serving to allow the cream to set.
Just out of the oven, this gratin boasts a creamy, tender squash layer beneath a crisp, cheesy crust. The savory cheddar and subtle garlic notes make it a standout side, or serve it alongside grilled chicken for a complete low-carb meal.
Yellow Squash Casserole with Cheddar
Creamy yellow squash casserole with sharp cheddar is the ultimate comfort food for busy weeknights. This simple dish comes together quickly with minimal prep work. You’ll love how the tender squash bakes into a golden, cheesy masterpiece.
Ingredients
Yellow squash – 2 lbs
Yellow onion – 1 medium
Butter – 4 tbsp
All-purpose flour – ¼ cup
Milk – 1 cup
Sharp cheddar cheese – 2 cups shredded
Salt – 1 tsp
Black pepper – ½ tsp
Breadcrumbs – ½ cup
Instructions
1. Preheat oven to 375°F.
2. Slice yellow squash into ¼-inch rounds.
3. Dice yellow onion into small pieces.
4. Melt 2 tbsp butter in a large skillet over medium heat.
5. Add squash and onion to the skillet.
6. Sauté vegetables for 8-10 minutes until squash is tender but not mushy.
7. Drain excess liquid from the skillet using a colander.
8. Melt remaining 2 tbsp butter in a saucepan over medium heat.
9. Whisk in flour and cook for 1 minute until golden.
10. Gradually whisk in milk until smooth.
11. Cook sauce for 3-4 minutes until thickened.
12. Stir in 1½ cups shredded cheddar until melted.
13. Season sauce with salt and pepper.
14. Combine sauce with drained vegetables in a mixing bowl.
15. Transfer mixture to a greased 9×13 inch baking dish.
16. Top with remaining ½ cup cheddar cheese.
17. Sprinkle breadcrumbs evenly over the top.
18. Bake for 25-30 minutes until bubbly and golden brown.
19. Let rest for 10 minutes before serving.
Golden and bubbly straight from the oven, this casserole delivers creamy squash with a satisfying crispy topping. The sharp cheddar provides a tangy contrast to the mild squash. Try serving it alongside grilled chicken or as a standout potluck dish that always disappears quickly.
Baked Kabocha Squash with Herb Crust
Looking for a simple yet impressive fall side dish? Let’s transform humble kabocha squash into a showstopper with a crispy herb crust. This recipe delivers maximum flavor with minimal effort.
Ingredients
Kabocha squash – 1 medium
Olive oil – 2 tbsp
Breadcrumbs – ½ cup
Parmesan cheese – ¼ cup
Fresh thyme – 1 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the kabocha squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp with a sturdy spoon.
4. Cut each squash half into 1-inch thick wedges.
5. Arrange squash wedges in a single layer on a baking sheet.
6. Drizzle olive oil evenly over all squash pieces.
7. Season squash with salt and black pepper.
8. Roast squash for 20 minutes at 400°F until slightly softened.
9. Combine breadcrumbs, Parmesan cheese, fresh thyme, and garlic powder in a small bowl.
10. Remove squash from oven after 20 minutes.
11. Press the breadcrumb mixture firmly onto the top surface of each squash wedge.
12. Return squash to oven and bake for 15 more minutes at 400°F.
13. Check that the crust is golden brown and crispy before removing.
14. Let squash rest for 5 minutes before serving.
Keeping the skin on provides extra texture and nutrients. The squash develops creamy, sweet flesh that contrasts beautifully with the savory, crispy topping. Try serving these wedges alongside roasted chicken or crumbling the herb crust over a fall salad for extra crunch.
Squash and Zucchini Lasagna with Ricotta
Perfect for using up that late summer garden bounty, this vegetable lasagna skips the pasta entirely. Prepare for layers of tender squash and zucchini with creamy ricotta filling.
Ingredients
- Zucchini – 2 medium
- Yellow squash – 2 medium
- Ricotta cheese – 15 oz
- Egg – 1
- Marinara sauce – 2 cups
- Mozzarella cheese – 2 cups shredded
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F.
- Slice zucchini and yellow squash lengthwise into ¼-inch thick strips using a mandoline for even thickness.
- Toss squash strips with 1 tbsp olive oil and ½ tsp salt in a large bowl.
- Arrange squash strips in a single layer on two baking sheets lined with parchment paper.
- Roast squash for 15 minutes until pliable but not browned.
- Mix ricotta, egg, remaining ½ tsp salt, and ½ tsp black pepper in a medium bowl until fully combined.
- Spread ½ cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
- Layer roasted squash strips over the sauce, slightly overlapping them.
- Spread half of the ricotta mixture evenly over the squash layer.
- Sprinkle ½ cup shredded mozzarella over the ricotta layer.
- Repeat layers: sauce, squash, remaining ricotta mixture, and another ½ cup mozzarella.
- Finish with a final layer of squash strips and remaining marinara sauce.
- Top with remaining 1 cup mozzarella cheese, covering the surface completely.
- Cover the dish with foil and bake at 375°F for 30 minutes.
- Remove foil and bake uncovered for another 15 minutes until cheese is golden and bubbly.
- Let the lasagna rest for 15 minutes before slicing to allow layers to set properly.
Layers of tender squash become almost noodle-like while holding their structure beautifully. The creamy ricotta filling balances the slight sweetness of the roasted vegetables. Try serving individual portions topped with fresh basil and a drizzle of balsamic glaze for extra depth.
Chayote Squash Stir-Fry with Tofu
Often overlooked in American kitchens, chayote squash offers a crisp, mild canvas for bold flavors. Our stir-fry pairs it with firm tofu for a satisfying vegetarian meal that comes together in minutes. Once you try this simple preparation, chayote will become your new go-to vegetable.
Ingredients
– Chayote squash – 2 medium
– Firm tofu – 14 oz block
– Soy sauce – 3 tbsp
– Garlic – 3 cloves
– Vegetable oil – 2 tbsp
– Red pepper flakes – ½ tsp
Instructions
1. Press tofu between paper towels with a heavy plate for 15 minutes to remove excess water.
2. Cut pressed tofu into 1-inch cubes.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add tofu cubes and cook for 4-5 minutes until golden brown on all sides.
5. Remove tofu from skillet and set aside.
6. Peel chayote squash and cut into ¼-inch thick slices.
7. Mince garlic cloves finely.
8. Heat remaining 1 tbsp oil in the same skillet over medium-high heat.
9. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
10. Add chayote slices and stir-fry for 6-8 minutes until slightly softened but still crisp.
11. Return tofu to the skillet.
12. Pour soy sauce over the mixture and stir-fry for 2 more minutes until everything is evenly coated.
13. Remove from heat and serve immediately.
Mild chayote absorbs the savory soy sauce while maintaining its satisfying crunch against the tender tofu. The subtle heat from red pepper flakes balances the dish’s clean flavors. Try serving over brown rice or stuffing into warm tortillas for a quick lunch wrap.
Butternut Squash Fries with Garlic Aioli
Unbelievably crispy and surprisingly healthy, these butternut squash fries deliver all the satisfaction of regular fries with a sweet, nutty twist. Using just a few simple ingredients transforms this humble squash into golden-brown perfection. Pair them with the creamy garlic aioli for dipping bliss.
Ingredients
Butternut squash – 1 medium
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic – 2 cloves
Mayonnaise – ½ cup
Lemon juice – 1 tbsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel the butternut squash and slice it into ¼-inch thick fry-shaped strips.
3. Toss the squash strips with olive oil, salt, and black pepper in a large bowl until evenly coated.
4. Arrange the squash in a single layer on the prepared baking sheet, ensuring they don’t touch.
5. Bake for 20-25 minutes, flipping halfway through, until edges are crispy and golden brown.
6. While the fries bake, mince the garlic cloves finely.
7. Combine mayonnaise, minced garlic, and lemon juice in a small bowl, stirring until smooth.
8. Let the aioli sit for 10 minutes to allow the garlic flavor to meld.
9. Remove the fries from the oven when crispy and serve immediately with the garlic aioli.
Extra crispy on the outside with a tender, sweet interior, these fries offer a satisfying crunch that holds up well to dipping. The creamy garlic aioli provides a tangy contrast that complements the squash’s natural sweetness perfectly. Try sprinkling with smoked paprika before serving for an extra flavor dimension.
Roasted Patty Pan Squash with Lemon
Now’s the perfect time to transform those charming patty pan squash into a vibrant side dish. Nothing beats the bright combination of roasted squash and zesty lemon for a quick, flavorful addition to any meal. This simple preparation lets the vegetable’s natural sweetness shine through.
Ingredients
Patty pan squash – 1 lb
Olive oil – 2 tbsp
Lemon – 1
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F.
2. Wash 1 lb patty pan squash thoroughly under cold running water.
3. Cut the squash into ½-inch thick slices, keeping the unique scalloped shape intact for visual appeal.
4. Place the sliced squash in a large mixing bowl.
5. Drizzle 2 tbsp olive oil over the squash.
6. Squeeze the juice from half of 1 lemon directly over the squash.
7. Sprinkle ½ tsp salt and ¼ tsp black pepper evenly over the squash.
8. Toss everything together until each piece is lightly coated with oil and seasonings.
9. Arrange the squash in a single layer on a baking sheet, ensuring pieces don’t touch for even browning.
10. Roast at 425°F for 15 minutes until the edges begin to caramelize.
11. Flip each piece carefully using tongs for uniform cooking on both sides.
12. Continue roasting for another 10 minutes until the squash is tender and golden brown.
13. Remove the baking sheet from the oven and transfer the squash to a serving dish.
14. Zest the remaining lemon half directly over the hot squash to release maximum citrus aroma.
15. Squeeze the juice from the zested lemon half over the finished dish.
Finally, the roasted squash develops a tender interior with beautifully caramelized edges that contrast wonderfully. Fresh lemon brightens each bite without overpowering the squash’s delicate flavor. Try serving it alongside grilled chicken or tossing it with pasta for a complete meal.
Acorn Squash Boats with Turkey and Cranberries
Here’s a simple fall dinner that looks impressive but comes together easily. Halved acorn squash becomes edible bowls for savory turkey and tart cranberries. You’ll have a complete meal ready in under an hour.
Ingredients
– Acorn squash – 2 medium
– Ground turkey – 1 lb
– Fresh cranberries – 1 cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Maple syrup – 2 tbsp
– Thyme – 1 tsp
Instructions
1. Preheat oven to 400°F.
2. Cut acorn squash in half lengthwise and scoop out seeds with a spoon.
3. Brush squash cavities with 1 tbsp olive oil and sprinkle with ½ tsp salt.
4. Place squash cut-side down on baking sheet and roast for 25 minutes.
5. While squash roasts, heat remaining 1 tbsp olive oil in large skillet over medium-high heat.
6. Add ground turkey and cook for 6-8 minutes, breaking it up with spatula until no pink remains.
7. Stir in cranberries, maple syrup, thyme, remaining ½ tsp salt, and black pepper.
8. Cook turkey mixture for 4-5 minutes until cranberries soften and release juices.
9. Flip roasted squash halves cut-side up on baking sheet.
10. Divide turkey filling evenly among squash cavities.
11. Return to oven and bake for 10-12 minutes until filling is bubbly and squash is tender when pierced with fork.
12. Remove from oven and let rest for 3 minutes before serving.
When served, the squash becomes tender enough to scoop with a spoon while the turkey stays moist. Sweet maple balances the tart cranberries perfectly against the savory turkey. Wedge a fresh thyme sprig into each boat for presentation or serve alongside a simple green salad.
Grilled Zucchini and Summer Squash Skewers
Keep those summer veggies simple and stunning on the grill. These skewers transform humble zucchini and squash into smoky, tender bites. They’re perfect for backyard barbecues or quick weeknight sides.
Ingredients
- Zucchini – 2 medium
- Summer squash – 2 medium
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic powder – 1 tsp
- Lemon – 1
Instructions
- Preheat your grill to medium-high heat, around 400°F.
- Cut zucchini and summer squash into 1-inch thick rounds.
- Thread zucchini and squash pieces alternately onto metal or soaked wooden skewers.
- Brush skewers evenly with olive oil on all sides.
- Sprinkle salt, black pepper, and garlic powder directly over the oiled vegetables.
- Place skewers directly on the preheated grill grates.
- Grill for 4-5 minutes until grill marks appear and vegetables begin to soften.
- Flip skewers using tongs and grill another 4-5 minutes.
- Check for doneness by piercing with a fork – vegetables should be tender but not mushy.
- Squeeze fresh lemon juice over the hot skewers immediately after removing from grill.
Look for that perfect char – it adds smoky depth to the sweet summer squash. The lemon brightens everything up right at the end. Serve these alongside grilled meats or crumble feta over top for a creamy contrast.
Spiralized Squash Salad with Avocado Dressing
Zesty spiralized squash makes this salad refreshingly crisp. Toss it with creamy avocado dressing for a quick, satisfying meal. This no-cook dish comes together in minutes.
Ingredients
Yellow squash – 2 medium
Avocado – 1
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Spiralize both yellow squash using the medium blade.
2. Place spiralized squash in a large mixing bowl.
3. Cut avocado in half and remove the pit.
4. Scoop avocado flesh into a blender.
5. Add lemon juice, olive oil, salt, and black pepper to the blender.
6. Blend on high speed for 30 seconds until completely smooth.
7. Pour avocado dressing over spiralized squash.
8. Toss thoroughly with tongs until every strand is coated.
9. Let salad rest for 5 minutes to allow flavors to meld.
10. Serve immediately in shallow bowls. A vibrant green dressing clings perfectly to each crisp squash ribbon. The creamy avocado balances the vegetable’s fresh crunch beautifully. Try topping with toasted pepitas for extra texture.
Spaghetti Squash Primavera with Feta Cheese
Spaghetti squash delivers a low-carb alternative to pasta in this vibrant dish. Simply roast, shred, and toss with crisp spring vegetables and salty feta for a satisfying meal that comes together fast.
Ingredients
Spaghetti squash – 1 large
Olive oil – 2 tbsp
Garlic – 3 cloves
Bell pepper – 1
Zucchini – 1
Cherry tomatoes – 1 cup
Feta cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 400°F.
2. Cut spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out seeds and stringy pulp with a spoon.
4. Brush cut sides with 1 tablespoon olive oil.
5. Season squash with ½ teaspoon salt and ¼ teaspoon black pepper.
6. Place squash cut-side down on baking sheet.
7. Roast for 35–40 minutes until flesh is easily pierced with a fork.
8. Let squash cool for 5 minutes until safe to handle.
9. Use a fork to scrape squash flesh into strands.
10. Mince garlic cloves finely.
11. Dice bell pepper and zucchini into ½-inch pieces.
12. Heat remaining 1 tablespoon olive oil in large skillet over medium-high heat.
13. Sauté garlic for 30 seconds until fragrant.
14. Add bell pepper and zucchini to skillet.
15. Cook vegetables for 5–7 minutes until slightly softened.
16. Halve cherry tomatoes and add to skillet.
17. Cook for 2–3 minutes until tomatoes begin to blister.
18. Add spaghetti squash strands to skillet.
19. Season with remaining ½ teaspoon salt and ¼ teaspoon black pepper.
20. Toss everything together gently to combine.
21. Crumble feta cheese over the top.
22. Cook for 1–2 minutes until feta just begins to soften.
Now the dish is ready with tender squash strands that hold their shape against the crisp-tender vegetables. Nutty roasted squash balances the salty feta and sweet burst tomatoes perfectly. Try serving it topped with grilled chicken or shrimp for a complete protein-packed meal.
Conclusion
Unlock a world of healthy eating possibilities with these 27 delicious low-carb squash recipes! From comforting casseroles to zesty zoodles, there’s something for every taste and occasion. We’d love to hear which recipes become your new favorites—drop a comment below and don’t forget to share this roundup on Pinterest to inspire fellow food lovers!
