Stuffed Acorn Squash


  • 1 acorn squash
  • ½ c. quinoa
  • 1 ¼ c. water
  • ¼ tsp. curry powder (included in spice packet)
  • 1/8 tsp. cinnamon (included in spice packet)
  • ¼ c. raisins
  • 1 c. kale, finely chopped


Preheat oven to 400 degrees.  Cut acorn squash in half and remove seeds, place cut side down on a cookie sheet and bake for 35 minutes, until fork-tender.

Meanwhile, rinse quinoa in a fine mesh strainer under cold water.  Combine quinoa, water, spices, raisins and kale in a pot.  Bring to a boil, immediately reduce heat to low, cover and cook for 20 minutes, or until liquid evaporates.

Once the acorn squash is finished cooking, add the quinoa mixture to the scooped out center and enjoy!


Spaghetti Squash with White Bean Ragout


  • 1 large whole spaghetti squash
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • ½ tsp. thyme
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • 1 dash crushed red pepper
  • 1 14 ½ oz. can fire-roasted, diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1 ½ c cooked white kidney beans
  • 1 Tbsp. organic sugar


Soak beans overnight.  Rinse and drain beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender.  Add more water if necessary.

Preheat your oven to 375 degrees.  Cut the stem end off of the spaghetti squash to be able to stand it on end.  This makes it easier to cut the spaghetti squash in half lengthwise.  Scrape out the seeds and pulp with a large spoon.  

Line a baking sheet with parchment or foil and put spaghetti squash, cut side down, on the baking sheet.  Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork.  Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl.   Cover with foil to keep warm.

While the squash roasts, make the ragout.  Line a medium pot with water over medium heat.  Add the onion and sauté for 5 to 7 minutes, stirring often, until the onion is soft and translucent.  Add the garlic and sauté for another 2 minutes, adding a splash of water if the onions are sticking.  Add the seasoning packet, tomatoes, tomato sauce and beans and stir them well.  Bring the mixture to a boil and reduce to a simmer.  Simmer for 10 minutes, uncovered, or until the sauce has thickened up.  

To serve, place a serving of the squash into each bowl or plate and top with a cup of the ragout.


Maple Glazed Delicata Squash


  • 1-2 delicata squash
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¼ tsp. ground black pepper
  • ½ tsp. salt
  • 1 Tbsp. maple syrup


Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Slice the delicate squash in half lengthwise.  Scoop out the inner string pulp and seeds.  Turn the squash cut side down on a cutting board for easy slicing.  Trim off the ends and discard.  Slice the squash into ½ in crescents.

In a large mixing bowl stir together the contents of the seasoning packet and maple syrup.  Add the squash slices to the bowl and mix with a large spoon until all slices are coated.  

Place the squash slices on the prepared baking sheet.  Roast squash in oven for 20 minutes.  Flip each slice over and roast for an additional 10 minutes or until lightly browned.  Let cool slightly and serve.  Enjoy!

Butternut Squash Black Bean Chili


  • 2 small onions, diced
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 2 c. cubed butternut squash
  • 1 tsp. chili powder (included in spice packet)
  • 1 c. halved cherry tomatoes
  • 2 tsp. apple cider vinegar
  • 1 c. black beans, cooked
  • 2 to 3 c. vegetable stock
  • Juice of 1 lime
  • Salt and pepper to taste

Optional Toppings:

  • Grilled corn kernels
  • Sliced green onions
  • Cilantro
  • Baked tortilla strips
  • Avocado


Soak black beans overnight in a bowl of water.  Rinse and drain black beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender.  Add more water if necessary.

Line the bottom of a large pot with water; add onion and a pinch of salt and pepper.  Cook over medium heat until soft, 5 to 8 minutes.  Stir in the garlic carrots , butternut squash and another pinch of salt and pepper.  Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.  Reduce the heat if necessary.

Add the chile powder and tomatoes and cook for 1 minute.  Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything).  Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.

Add the lime juice and season to taste with more salt, pepper and spices to your liking.  If you’re chili is too spicy, stir in a small splash of apple cider vinegar, if it’s too thick, add another cup of broth.

Serve as is or top with optional toppings mentioned above.


Butternut Squash & Black Bean Enchiladas



  • 1 cup dry black beans
  • 1/2 medium-sized butternut squash
  • 1 small white onion
  • 3 cloves garlic
  • 1 chopped bell pepper (green or red)
  • 1 1/2 teaspoons cumin powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 5 flour tortillas
  • A jar of your favorite enchilada sauce
  • 2 cups cheese (dairy-free, if desired)
  • Fresh cilantro for garnish, if desired
  • Fresh salsa & sour cream, as topping, if desired



Soak beans in water for 6 hours, or overnight. Rinse before cooking.

Cook beans with 1 1/2 cups water, on medium-low heat, until fully cooked (about 1.5 hours), stirring occasionally, and added more water if dry.

While beans are cooking, prep the butternut squash by peeling and cubing into 1/4” pieces.

Preheat oven to 350°F.

Saute onion in a large skillet over medium heat until translucent (about 7 minute)

Add the squash & peppers to onions and continue to cook until tender (about 5 minutes)

Add in garlic, cumin, chili powder, salt and beans into large skillet. Cook for 5 minutes.

Prep a casserole dish with a little olive oil and enchilada sauce on the bottom of the baking dish.

Start by filling one tortilla with 1/3 a cup of the squash & bean filling.

Place tortilla, seam side down, into baking dish. Repeat until dish is full.

Top tortillas with more enchilada sauce and cheese (if using).

Bake, uncovered for 20 minutes, until the filling is bubbling, and the cheese is golden.

Remove from oven and serve with fresh cilantro, salsa and sour cream.