Hey, Hey! It is Meatless Monday!
How are you feeling today? The beginning of the week got you down? Well, cheer up buttercup! Today we are sharing with you some ‘Meatless Monday’ recipes that showcase one of our fall favorite ingredients, squash.
Squash is a very unique vegetable because it is actually a broad term that categorizes a number of different types of vegetables, like pumpkins, zucchinis, and courgettes. More specifically the different varieties include squash types like buttercup, hubbard, cushaw, acorn, summer, autumn, and winter squash. Here in North America, most squash varieties are divided into what we commonly know as either summer squash or winter squash. Today we are focusing on those more connected to the winter squash title and are in season right now.
To find out more about squash’s specific health benefits, check out or post we published last month on our favorite fall produce and their health benefits (you can find the link here).
Check out a couple inspiring dishes to turn your next entree into a fall inspired one and not to mention healthy too!
Mediterranean Spaghetti Squash Bowls
Recipe by Cookie and Kate
Roasted spaghetti squash topped with your favorite Mediterranean ingredients and pesto! This healthy vegetarian dinner recipe will make everyone happy.
Recipe yields 4 servings (4 stuffed spaghetti squash halves).
Spaghetti squash and filling
2 spaghetti squash
2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 red bell pepper, chopped
⅓ cup chopped red onion (about ½ small onion)
¼ cup thinly sliced Kalamata olives
2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¼ teaspoon salt
Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish
¼ cup pepitas (hulled pumpkin seeds)*
½ cup packed fresh basil leaves
½ cup packed fresh flat-leaf parsley leaves
2 tablespoons lemon juice
2 tablespoons water
¼ teaspoon salt
¼ cup extra-virgin olive oil
To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
Meanwhile, to prepare the chickpea salad, combine the chickpeas, bell pepper, onion, olives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tablespoon olive oil and salt. Stir to combine. Taste, and add more lemon juice and/or salt if necessary. Set aside.
To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce. Transfer the pesto to a small bowl for serving.
To assemble, use a fork to fluff up the squash and make it easier to eat. Then divide the chickpea salad between the squash “bowls” and top each one with a generous drizzle of pesto. Finish with a sprinkle of chopped herbs and cheese, if desired. Serve immediately. Leftovers keep well for about 3 days; if you plan to have leftovers, store the pesto separately and top the squash with it just before serving.
Black Bean and Butternut Squash Burritos
Recipe by Oh She Glows
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
vegan sour cream
Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
Cook brown rice (for directions, see here)
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
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