acorn, spaghetti, or other squash recipes?

[lentil]

I have access to a bunch of free winter squash, mostly acorn & spaghetti. While I have a few butternut recipes (and I think I can sub acorn into most of those), I just don't cook with winter squash that much. Wondering what other folks would do with this bounty.

Anyone have favorite savory recipes involving lots of squash?

[Tasse]

The Persian lentil variety here is my favorite recipe of all time, although it's for butternut: https://www.feastingathome.com/stuffed-butternut-three-ways/

I've also made this spaghetti squash recipe from the same website, although it has not made it into regular rotation: https://www.feastingathome.com/roasted-spaghetti-squash-with-mushrooms-garlic-sage/

[NotJen]

Jealous!

My favorite use for acorn squash: Squash and Sausage!

Do you have a soup recipe?

Spaghetti squash ideas:
Spaghetti Squash Carbonara
Pizza Spaghetti Pie
Southwest Stuffed Squash

[FireLane]

This spaghetti squash lasagna was a hit in my house:

https://www.wellplated.com/spaghetti-squash-lasagna/

[ChickenStash]

For spaghetti squash I'm pretty basic so I just slice it in half, clean it, then nuke it until soft. Add meat sauce and enjoy. If I'm feeling fancy there might be garlic bread involved.

For acorn, cut it in half, clean it then fill the cavity with a few tablespoons of butter and brown sugar. Bake at ~350F until done. 

[SunnyDays]

Cut acorn squash in half, scoop out seeds, fill with chopped up apples, sprinkle with brown sugar, cinnamon and a drizzle of honey.  Bake at 325 until all is soft.  Or you can also use the same ingredients, but chop up both squash and apples and cook first, then mash into as smooth or chunky a mixture as you want and mix in the remaining ingredients.

[reeshau]

Lots of ways to do it, but we love butternut squash risotto.

https://www.loveandlemons.com/butternut-squash-risotto/

MIL is lactose intolerant; this is very creamy without needing cream or cheese. (Although it is great with some fresh parmesano reggiano!)

I just found a sous vide recipe for risotto, too.  I don't mind watching it and lading the broth, but it would be interesting to be freed up to do other fancy things alongside it.  Have not tried it yet.

[Zikoris]

My favourite thing to do with squash is make a big pan or various roasted vegetables - squash, potatoes, carrots, broccoli, peppers, cauliflower, garlic, brussels sprouts, and zucchini all roast really well. Whatever I've got kicking around, I just chop everything up, toss it around with some oil and spices in a big mixing bowl, and roast it for about 30 minutes at 400. It's great as a side dish, or as a filling for making roasted vegetable and hummus wraps. My boyfriend also just likes to eat it as a snack. It's a great way to use up veggie odds and ends.

My second favourite thing to do with squash is making it into empanadas. Chop it up pretty small, fry it with onions, vegetarian bacon, maybe other veg depending what you have, and spices (lots of Hungarian paprika). That's your filling ready to go. load up the pastry and bake them.

Third favourite - maybe pot pie? I haven't made it with squash for a while but I'm sure I have at some point.

We don't really buy squash, so it only comes into play when someone gives us one.

[Dollar Slice]

Acorn squash are great for stuffing - similar to stuffed peppers. Ground meat/grain/diced veg/flavorings, sprinkle some cheese on top, bake. Or keep it vegetarian if you want, maybe mushroom or soy chorizo sausage would be good.

Lots of ideas here:
https://www.thekitchn.com/how-to-make-stuffed-roasted-squash-cooking-lessons-from-the-kitchn-101662

ETA: I noticed that site also has a recipe for stuffed spaghetti squash: https://www.thekitchn.com/easy-low-carb-meatball-stuffed-spaghetti-squash-262011

[crocheted_stache]

DH likes to do a variation of this recipe: https://healthiersteps.com/butternut-squash-coconut-curry/
... which we copied into our recipe database so as not to have to go through the excessive recipe preamble every time, and also so we don't lose it if the site ever gets taken down.

We don't even own coconut oil, so I'm sure it's just olive oil or whatever other oil you usually use to cook. I've never seen cilantro on the finished dish, either. We like to add a little chicken, too, along about when the onions are added.

If you have Indian or possibly other ethnic markets in your area, they'll be a less expensive source of the coconut milk and spices.

Butternut, at least, and probably acorn squash, will work in place of pumpkin in muffins, cheesecake, and pie.

[AMandM]

I like to use spaghetti squash as a substitute for pasta. Almost any sauce you'd put on pasta can get mixed in to the strings of baked spaghetti squash. Our favorite is homemade Alfredo (way better than a jar for little effort).

Squash pudding--use acorn squash in any recipe for pumpkin pie filling, but reduce the sugar and sub a little cumin for the cinnamon.

I bet you could use acorn squash in place of other veg in casseroles, such as eggplant parmesan or Southern summer squash casserole. I've used crookneck or butternut in this way.

[Radagast]

This is basically my family clam spaghetti recipe adapted to a marginally more enlightened era.

Microwave 1 spaghetti squash 1 minute per pound on each side with no sticker (makes it easier to split) then cut it in half the long way and deseed
Add 1/2 can canned salmon (4-8oz, or whatever depending on can size) (could also use canned clams or whatever)
Add 1 clove minced garlic
Add 1 shallot, or 1/4 purple onion, or 1/4 sweet onion, or 1 scallion, or 1/4 onion (in order of preference) finely chopped
Add 1 tsp dried parsley
Add salt and pepper
Could add 1 split red chilli pepper or flakes, such as 1 chile japones (my preference)
Add 1 tablespoon butter
Add one tablespoon olive oil
Bake 30 minutes at 350F, or whatever you look up for your weight of squash

Pros:
Very long storage life of all ingredients
Fast
Simple
Tastes good
Healthy
Genuine high falutin redneck recipe adapted to spaghetti squash and fish d'jour

Cons:
Not as sophisticated sounding as some ("I think tuna comes on fancy sushi, you think it comes in a shitty can!")

[sonofsven]

I like to cut a spaghetti squash in half and place it face down on a parchment covered baking pan, 400* for 45 min.
I pan roast some walnuts on the stovetop, then add evoo, chopped kale and ground Italian sausage.
When the squash is done I scoop out and discard the seeds and then scoop out all the "spaghetti", mix it with the filling, and put it back in the shells.
Put them back in the oven, face up, for 20 minutes at 250* or so; you want it to meld the flavors of the ingredients without burning the top.
I just eat it right out of the squash "bowl".

[ixtap]

A other vote for acorn squash and sausage!

I like to use spaghetti squash for pad thai. My partner will only accept it as a vegetable and resents it being substituted for pasta... Turns out, since going gluten free, he doesn't accept much of any substitute for pasta.

[lentil]

Thank you everyone! These are all great suggestions, and I am looking forward to trying them.