Showing Results for: “yellow squash”

Cutting butternut squash can be very time consuming. Save time by using pre-packaged squash in this mouthwatering dish. Serve this with a large green salad.

Using spaghetti squash instead of pasta makes for a lighter, lower carb version of a classic pasta primavera.

Spaghetti squash is a great low-carb alternative to grain-based noodles, especially in Asian dishes where it's light texture is similar to glass or rice noodles. Ginger, lime, and edamame create a light and refreshing flavor in this dish that can be enjoyed hot or cold as leftovers the next day. Spaghetti squash can take a long time to cook in the oven, but the Instant Pot cooks the squash in a fraction of the time. Prepare the vegetables while the squash cooks, and this recipe can go from pantry to plate in just about 30 minutes! Find more diabetes-friendly Instant Pot recipes here.

Curry powder, chickpeas, and squash are a classic combination in Indian cuisine. In this recipe, to liven up the curry flavor and add some welcome texture to the mix, I’ve also added fresh ginger, red wine vinegar, lime zest, and cilantro, along with nutty quinoa and crunchy pumpkin seeds. This dish is best made in the fall when mounds of butternut squash are available at the farmers’ market but if you crave this spicy salad during the warmer months, feel free to use frozen (and thawed) squash instead.

This Instant Pot meal is fancy enough for a holiday meal, but easy enough for a weeknight dinner. Tender pork loin is spiced with warm cinnamon and cloves, and paired with seasonal butternut squash and cranberries. All of it comes together in the Instant Pot for hands-off cooking with minimal clean up.

Roasting veggies brings out their sweetness as they develop a caramelized coating. Try roasting any of your favorite vegetables and experiment with different herbs for variety. To save time when cooking with butternut squash, buy prepackaged squash and cut down larger chunks. Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner . To order directly from the American Diabetes Association, click here .

While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it’s gluten-free!

This hearty stew features butternut squash, a type of winter squash that comes into season during the cooler months of the year. Make this on the weekend and pack the leftovers for lunch during the week.

I remember making my first spaghetti squash when I was a teenager. My sister and I had so much fun combing out strands of the squash as you would spaghetti. We always called spaghetti squash “our” spaghetti. This version is much more grown up with the flavors of sage and cheese, but to be honest, I could still top spaghetti squash with a little marinara sauce and call it a meal.

The sweetness of the California Dates pairs beautifully with the spiciness of the arugula and the Indian spice blend, garam masala, adds depth of flavor to this enticing side dish. Keeping the skin on the acorn squash adds texture and fiber to the dish as well. Feel free to swap out the acorn squash with other winter varieties, such as delicata squash.