Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the...
Author: Martha Stewart
This vegetarian main dish is packed with Italian flavors.
Author: Martha Stewart
Try this savory homemade pizza from "Everyday Food: Fresh Flavor Fast" for a fun way to get kids to eat their vegetables. Also Try:Individual Pizza with Arugula and Tomatoes
Author: Martha Stewart
Author: Martha Stewart
A hearty whole grain with an unmistakably buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.
Author: Martha Stewart
Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.
Author: Martha Stewart
Constant stirring gives risotto its creamy texture in this butternut squash-laden meal.
Author: Martha Stewart
This delicious fritters recipe is courtesy of Filip Verheyden and can be found in his new cookbook, "The Basics."
Author: Martha Stewart
Try this recipe from chef Jim Lahey's "My Bread" cookbook for a fun fall treat.
Author: Martha Stewart
Baking these "fries" gives them a caramelized, crispy skin that the whole family will love.
Author: Martha Stewart
Ready in under 30 minutes, this delicious vegetarian meal is a veritable symphony of hearty flavors everyone in the family will love.
Author: Martha Stewart
Try this sophisticated take on spaghetti squash when you need a gluten-free dinner party side. Tossing the squash strands with brown butter and topping with fresh ricotta is a tasty upgrade for this favorite...
Author: Martha Stewart
Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side dish.
Author: Martha Stewart
This delicious recipe for apple chips comes from "Martha Stewart's Healthy Quick Cook Book."
Author: Martha Stewart
Poach the squash with orange marmalade, ginger, and vanilla, and serve warm with toasted walnuts. Then, don't be surprised if you want the resulting treat again and again.
Author: Martha Stewart
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Author: Martha Stewart
This wafer-thin cookie-cup is a beautiful and delicious way to serve homemade ice cream, frozen yogurt, fresh berries, or mousse.
Author: Martha Stewart
Author: Martha Stewart
If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.
Author: Martha Stewart
This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color.
Author: Martha Stewart
When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.
Author: Martha Stewart
Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.
Author: Martha Stewart
For a rice dish made for fall, add butternut squash to a combination of water, unsalted butter, and ginger and watch as it boils and bubbles. It's super versatile and absolutely delicious no matter how...
Author: Martha Stewart
Transform leftover curry into an easy potpie with puff pastry.
Author: Martha Stewart
This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
Author: Martha Stewart
If you can't find fresh edamame, frozen works just as well. Look for it in the freezer section of your grocery store.
Author: Martha Stewart
Author: Martha Stewart
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Author: Martha Stewart
This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.
Author: Martha Stewart
A simple stove-top alternative to microwaving spaghetti squash, this basic recipe yields moist and tender results.
Author: Martha Stewart