Spaghetti Squash Shrimp Scampi

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Small Spaghetti Squash

3 Tablespoons Unsalted Butter, Divided

1 Pound Large Shrimp, Peeled and Deveined

2 Garlic Cloves, Minced

1 Tablespoon Capers, Drained

1 Shallot, Minced

1 Teaspoon Red Pepper Flakes

½ Lemon, Juiced

Fresh Basil, For Serving

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds. Sprinkle generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender.

3. Cool slightly, then scrape the squash out into a bowl.

4. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook until the shrimp is pink and curled into a C shape. Remove the shrimp from the skillet.

5. Add the remaining 1 tablespoon butter to the skillet. When melted, add the garlic, capers, shallot, and red pepper flakes and cook until fragrant and the shallot is softened, about 2-3 minutes. Add the lemon juice and stir to combine.

6. Add the squash and shrimp to the skillet and cook, stirring, until just warmed through. Turn off the heat and garnish with basil to serve.

Orzo and Sausage Stuffed Sugar Pumpkin

These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

 These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Sugar Pumpkin

1 Cup Orzo Pasta

½ Pound Italian Sausage, Roughly Chopped

1 Red Onion, Diced

1 Garlic Clove, Minced

2 Cups Shredded Kale

1 Lemon, Juiced

¼ Cup Minced Fresh Dill

Salt and Pepper to Taste

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the stem off of the pumpkin, slice it in half and scoop out the seeds.
  3. Place the pumpkin cut side down on the prepared baking sheet. Roast for 34-45 minutes, or until fork-tender.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package instructions then drain.
  5. Heat a large skillet over medium heat. Add the sausage and cook until crisp, stirring. Transfer to a plate. 
  6. Return the skillet with any remaining fat to medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes. Add the kale and cook for 1-2 minutes, until wilted. Turn off the heat and stir in the orzo, sausage, lemon juice, and dill. Season to taste with salt and pepper.
  7. When the pumpkin is finished, remove it from the oven and flip cut side up. Fill each half with orzo filling and garnish with more fresh dill.

Roasted Acorn Squash, Apples, and Onions

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Acorn Squash

1 Red Onion, Sliced Into ¼-Inch Pieces

1 Tablespoon Olive Oil

4 Sprigs Fresh Rosemary

½ Teaspoon Cinnamon

¼ Teaspoon Cayenne

1 Teaspoon Salt

2 Red Apples

Directions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Slice the squash in half, scoop out the seeds and cut each half into ¼-inch wedges.
  3. Place the squash and onion on a baking sheet, drizzle with olive oil, rosemary, cinnamon, cayenne and salt. Toss to coat.
  4. Roast for 20 minutes, until the squash is caramelized, then flip the squash and add the apples and roast for another 20 minutes, until soft.

Beet and Apple Salad

Turn up the beet! Apples and beets come together to make an incredibly delicious and vibrant fall salad. Prepping the beets and dressing a day or two before is ideal! You’ll be able to throw a healthy little meal in no time!

Turn up the beet! Apples and beets come together to make an incredibly delicious and vibrant fall salad.  Prepping the beets and dressing a day or two before is ideal! You’ll be able to throw a healthy little meal in no time!

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients

3 Medium or 2 Large Red Beets

2 Garlic Cloves, Minced

1 Teaspoon Dijon Mustard

2 Tablespoons Apple Cider Vinegar

¼ Cup Olive Oil

½ Teaspoon Salt, to Taste

¼ Teaspoon Pepper, to Taste

2 Red Apples, Diced

½ Cup Pumpkin Seeds

2 Tablespoons Minced Chives

Directions

  1. Place a steamer basket into a medium saucepan with 1 inch of water. Place the beets into the basket, cover the pot, and bring to a boil. Reduce the heat to low and steam the beets until fork-tender, about 30 minutes.
  2. Meanwhile, make the dressing by whisking together the garlic, mustard, vinegar, oil, salt, and pepper.
  3. Cool the beets by running them under cold water then peel by pressing them with your thumbs until the skin comes off.
  4. Slice the beets into wedges and arrange on a platter. Add the apples, pumpkin seeds, salad dressing, and chives.

Roasted Squash and Ricotta

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Pound of Zucchini

½ Pound of Yellow Squash

1 Tablespoon Olive Oil Plus a tsp

1 Teaspoon Garam Masala or Curry Powder

1 Teaspoon Turmeric

½ Tablespoon Maple Syrup

1 Cup Ricotta

1 Teaspoon Lemon Zest

1 Teaspoon Honey for Drizzling

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 425.
  2. Dice the zucchini and squash into a small dice and place in a sized medium mixing bowl. Add the garam masala or curry powder, a tablespoon olive oil, maple syrup and a teaspoon salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Put the squash and zucchini in the oven for 25 minutes. Allow to cool a bit.
  3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a teaspoon of olive oil.
  4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven.
  5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste.

BBQ Sweet Potato Burgers

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

  • Servings: 4
  • Difficulty: Medium
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Ingredients

1 Medium Sweet Potato

1 Can Chickpeas, Drained and Rinsed

2 Tablespoons Barbecue Sauce, Plus More For Serving

¼ Teaspoon Kosher Salt

½ Teaspoon Sweet Paprika

½ Cup Rolled Oats

½ Red Onion, Sliced Into Rounds, For Serving

Sliced Tomatoes, Lettuce, and Pickles, For Serving

Hamburger Buns, For Serving

Directions

1.       Lightly grease or line a sheet pan with parchment paper. 

2.       To cook the sweet potato, puncture it several times with a fork all over and microwave until fork-tender all the way through, 2-4 minutes. Or, slice in half and roast in a 400°F oven for about 20 minutes, until fork-tender. Peel and roughly chop the cooked sweet potato, but don’t worry about removing all of the peel.

3.       In a food processor, combine the sweet potato, chickpeas, barbecue sauce, salt, paprika, and oats until well-combined.

4.       Form the mixture into 4 equal-sized patties and place on a baking sheet or large plate. Chill in the fridge for at least 30 minutes. Preheat the oven to 350°F.

5.       Bake for 30 minutes, carefully flipping the burgers halfway through. Serve the burgers with toppings of choice.

Tomato Risotto

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

  • Servings: 4
  • Difficulty: easy
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Ingredients

5 Cups Vegetable Stock

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

2 Garlic Cloves, Minced

1½ Cups Arborio Rice

½ Cup White Wine

3 Roma Tomatoes, Diced

1 Cup Parmesan Cheese

Cherry Tomatoes, Halved, for Garnish

Basil, for Garnish

Directions

1.    Warm the vegetable broth in a saucepan over medium heat.

2.    Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and a pinch of salt and cook stirring, until soft, about 5 minutes. Add the rice and cook until the grains are opaque, about 2 minutes.

3.    Add the wine and stir, scraping up anything stuck to the bottom of the pan.

4.    Add ½ cup warm broth and the tomatoes to the rice and bring to a simmer, stirring until the liquid is absorbed. Continue adding broth, ½ cup at a time, stirring between additions until fully absorbed. Cook until the rice is creamy, about 30 minutes.

5.    Stir in the parmesan and season to taste with salt and pepper.

6.    Garnish with tomatoes and basil to serve. 

Beet Poke Bowls

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

  • Servings: 2 bowls
  • Difficulty: easy
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Ingredients

2 Large Red Beets, Diced

1 Cup Short-Grain Sushi Rice

4 Tablespoons Rice Vinegar, Divided

2 Tablespoons Soy Sauce

1 Tablespoon White Miso

1 Teaspoon Sesame Oil

2 Teaspoons Grated Ginger

1 Teaspoon Maple Syrup (optional)

2 Small Cucumbers, Sliced Thinly

Seaweed Salad

Sesame Seeds or Furikake

Other toppings: Diced Avocado, Cherry Tomatoes, Pickled Red Onions, Edamame

Directions

1.    Place the beets in a large saucepan and cover with water.

2.    Bring to a simmer and cook for 10-15 minutes, or until fork-tender. Drain the beets and let cool.

3.    Cook the rice according to package instructions. When it’s finished, fluff the rice and stir in 1 tablespoon rice vinegar.

4.    Whisk together the soy sauce, miso, sesame oil, ginger, remaining rice vinegar, sesame oil, and maple syrup (if using) in a small bowl.

5.    Divide the sushi rice between two serving bowls. Top with diced beets, cucumber, seaweed salad and drizzle everything with the sauce. Top with sesame seeds.

Corn and Ricotta Quesadillas

This Blend of Ricotta and sweet corn make for a wonderful quesadilla filling. The corn is packed with a delicious sweetness, complementing the creaminess of the ricotta cheese. It’s the ideal meal to put together for the kiddos when you only have so much time in the day.

This Blend of Ricotta and sweet corn make for a wonderful quesadilla filling. The corn is packed with a delicious sweetness, complementing the creaminess of the ricotta cheese. It’s the ideal meal to put together for the kiddos when you only have so much time in the day.

  • Servings: 4 Tortillas
  • Difficulty: easy
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Ingredients

4 Ears Sweet Corn

8 6-Inch Flour Tortillas

½ Cup Ricotta Cheese

½ Teaspoon Salt

½ Teaspoon Black Pepper

Fresh Basil, Minced

Directions

1.    Remove the corn kernels from the cobs.

2.    Place 4 tortillas on a work surface and spread an even layer of ricotta on each tortilla. Sprinkle with salt and pepper.

3.     Add corn kernels, pressing with the back of a spoon to flatten them into the ricotta. Top with a second tortilla.

4.    Heat a drizzle of canola oil in a large skillet. When hot, place one quesadilla into the pan and cook until golden brown, 1-2 minutes. Flip and brown the other side. Repeat with the remaining quesadillas.

5.    Garnish with fresh basil to serve. If you like, you can add a fried egg as well.

Grilled Peach and Burrata Caprese

Ditch the bread for this Caprese recipe! We substituted the bread for yummy grilled peaches and the mozzarella with a creamier cheese, Burrata! Top with Basil, Salt, Balsamic and it's ready to be served!

Ditch the bread for this Caprese recipe! We substituted the bread for yummy grilled peaches and the mozzarella with a creamier cheese, Burrata! Top with Basil, Salt, Balsamic and it’s ready to be served!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Peaches, Halved

5 Large Radicchio Leaves

2 Large Tomatoes, Sliced into ¼-inch Rounds

1 Ball Burrata Cheese

Fresh Basil, Minced

½ Teaspoon Coarse Salt, to Taste

1 Tablespoon Balsamic Vinegar

2 Tablespoons Olive Oil

Directions

  1. Preheat the grill to medium-high.
  2. Brush the peach halves with a thin coat of olive oil or spray with cooking spray.
  3. Grill the peaches, undisturbed, for 4 minutes, until grill lines appear. Flip and grill for 3 more minutes, until soft and jammy. Slice the peaches into thin wedges.
  4. Gently tear the radicchio leaves and arrange on the bottom of a serving platter. Top with tomato slices, peach wedges, and burrata.
  5. Sprinkle with basil and salt and drizzle with balsamic and oil.