Nina Elder, executive food editor of “Rachel Ray Every Day” has delicious, fun recipes with squash.
Spaghetti Squash Carbonara
1 spaghetti squash (3 1/4 to 3 1/2 lbs.), halved and seeded
1/2 pound pancetta, chopped
1 medium onion
1/2 cup heavy cream
1/2 cup whole milk
3/4 cup grated Parmesan or pecorino
1. Preheat the oven to 350 degrees. Fill a large baking dish with about 1/4 inch of water. Season the cut sides of the squash with salt and pepper. Place, cut side down, in the dish and cover tightly with foil. Bake until the squash is tender, about 1 hour. Transfer to a work surface, cut side up; let cool slightly. Using a fork, scrape out the flesh, separating it into long strands.
2. Meanwhile, in a large skillet, cook the pancetta over medium heat, stirring occasionally, until browned and crispy, about 10 minutes. Using a slotted spoon, transfer to a plate. Pour off all but 1 tbsp. of the drippings. Add the onion to the skillet and cook over medium heat, stirring often, until translucent, 4 to 5 minutes. Add the cream and milk and bring to a simmer, scraping up the browned bits from the bottom of the pan.
3. In a medium bowl, whisk the eggs to blend. Gradually add the cream mixture, whisking constantly. Return the mixture to the skillet; add half the pancetta and 1/2 cup cheese. Stir until the cheese melts; season.
4. Add the spaghetti squash to the skillet and toss to coat; season. Divide among bowls and top with the remaining pancetta and cheese.
2 acorn or Carnival squash (1 1/2 to 2 lbs. each), halved through the stem end and seeded
1 tablespoon olive oil, plus more for brushing and drizzling
3 ounces thinly sliced cured chorizo
1 small onion, chopped
1 clove garlic, chopped
1/2 cup arborio rice
3/4 teaspoon smoked paprika
1/4 teaspoon cayenne
2 cups chicken stock
1/2 cup jarred, drained roasted red peppers, thinly sliced
1/2 cup frozen peas
2 tablespoons chopped flatleaf parsley, plus more for garnish
1. Preheat the oven to 350 degrees. Brush the cut sides of the squash with oil; season with salt and pepper. Roast, cut side down, on a rimmed baking sheet until tender when pierced with a knife, 40 to 50 minutes.
2. Meanwhile, heat 1 tbsp. oil in a medium saucepan over medium. Add the chorizo; cook, stirring often, until browned in spots, about 3 minutes. Add the onion and garlic; cook, stirring often, until the onion is translucent, 3 to 5 minutes. Add the rice, paprika and cayenne; stir 1 minute. Add the stock; bring to a boil. Reduce the heat to medium-low; cook, stirring occasionally, until the rice is al dente, 15 to 18 minutes. Stir in the peppers, peas and 2 tbsp. parsley; season.
3. Preheat the broiler. Turn the squash cut side up. Fill with rice mixture, mounding in center. Broil until browned in spots, 8 to 10 minutes. Drizzle with oil; top with parsley.
Pumpkin Pancakes with Maple Cream
1 1/2 cups buttermilk
1 box (8.5 oz.) corn muffin mix
1/2 cup canned pure pumpkin
1 teaspoon pumpkin pie spice
3/4 cup heavy cream
1/2 cup maple syrup
Coat griddle or large skillet with cooking spray; heat over medium-low. In bowl, whisk next 5 ingredients. Spoon batter by quarter-cupfuls onto griddle; cook until golden around the edges, 3 minutes per side. In bowl, beat cream and 1/4 cup maple syrup until fluffy. Serve pancakes with cream and remaining syrup.