Squash Recipes Created by Nicole Porter Wellness Savory Squash 7 ingredients · 35 minutes · 4 servings Directions Ingredients 1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. 1 Delicata Squash (washed and chopped with skin on) 2. Add the chopped squash to the baking sheet, drizzle with avocado oil, sea salt and pepper and bake for 22 to 25 minutes, or until tender when pierced with a fork. Add the 2 cups Butternut Squash (peeled and chopped) chopped hazelnuts to the baking sheet at the halfway point. 1 tsp Avocado Oil 3. Remove the squash from the oven and transfer to a platter. Garnish with goat cheese Sea Salt & Black Pepper (to taste) and fresh parsley. Serve and enjoy! 1/4 cup Hazelnuts (roughly chopped) Notes 1/4 cup Goat Cheese (crumbled) 1 tbsp Parsley (chopped) Nut-Free Omit the hazelnuts and use pumpkin or sunflower seeds instead. No Parsley Omit or use another fresh herb of your choice. No Avocado Oil Use extra virgin olive oil or melted coconut oil instead. Nicole Porter Wellness [email protected] Squash Baked Egg 4 ingredients · 50 minutes · 1 serving Directions Ingredients 1. Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper. 1 Acorn Squash 2. Slice acorn squash in half and remove the seeds. Place on the baking sheet and brush 1 1/2 tsps Extra Virgin Olive Oil with oil. Bake the squash face down for 25 to 30 minutes or until tender. 2 Egg 3. Remove the squash from the oven and flip over so the flesh side is facing up. Crack Sea Salt & Black Pepper (to taste) eggs into the holes and return to oven for 15 to 20 minutes, or until the egg is set to your liking. 4. Remove from the oven and season with sea salt and black pepper to taste. Enjoy! Notes No Acorn Squash Use a sweet potato instead. Serve it With Fresh chives, shredded cheese, hot sauce and/or bread for dipping. More Protein Fill any extra space with egg whites. More Veggies Serve it with a side of sauteed kale, mushrooms and onions. Nicole Porter Wellness [email protected] Roasted Acorn Squash 1 ingredient · 30 minutes · 2 servings Directions Ingredients 1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with foil. 1 Acorn Squash 2. Slice the acorn squash in half and scoop out the seeds. Place on the baking sheet with the flesh side down and bake for 25 to 30 minutes. 3. Remove from the oven and enjoy! Notes Leftovers Store covered in the fridge up to five days. No Acorn Squash Use delicata squash instead. Likes it Spicy Season with cayenne pepper, black pepper or chili powder. More Flavor Roast with olive oil and salt. Nicole Porter Wellness [email protected] Creamy Spaghetti Squash 9 ingredients · 1 hour · 4 servings Directions Ingredients 1. Preheat oven to 375ºF (191ºC). Carefully cut the spaghetti squash in half lengthwise and 1 Spaghetti Squash carve out the seeds. Place the halves on a parchment paper lined baking sheet flesh 1 1/2 tsps Coconut Oil side up. Brush with olive oil and sprinkle with sea salt and pepper. Cook the squash in the oven for 45 to 50 minutes. 1/2 Sweet Onion (finely diced) 2. In the meantime, in a saucepan heat the coconut oil over medium-low heat. Sautee your 3 Garlic (cloves, minced) finely diced onion until golden. Then add in minced garlic and stir until fragrant (about 2 1/2 cup Organic Coconut Milk minutes). Add coconut milk and continue to stir until slightly thickened (5 to 6 minutes). 2 cups Baby Spinach 3. Remove your spaghetti squash from oven and let cool for 5 minutes. Stand each half up vertically and scrape out the flesh using a fork. It should come out as string-like noodles. 1 tsp Red Pepper Flakes 4. In a mixing bowl, toss the spaghetti squash with the cream sauce. Add the shredded Sea Salt & Black Pepper (to taste) baby spinach and mix well. Plate and sprinkle with desired amount of red pepper flakes, 8 ozs Chicken Breast, Cooked sea salt and pepper. Top with your strips of sliced oven baked chicken breast and enjoy! Nicole Porter Wellness [email protected] Butternut Squash Hummus 6 ingredients · 20 minutes · 6 servings Directions Ingredients 1. Steam the butternut squash in a steaming basket for 6 to 8 minutes, or until it is tender 2 cups Butternut Squash (peeled and diced into when pierced with a fork. 1-inch cubes) 2. Add steamed squash to a blender or food processor along with the tahini, lemon juice 2 tbsps Tahini and sea salt. Drizzle in the extra virgin olive oil and process until smooth and creamy. 2 tbsps Lemon Juice 3. Transfer the hummus to a bowl and refrigerate until ready to eat. Serve with crackers. 1/2 tsp Sea Salt Enjoy! 1/4 cup Extra Virgin Olive Oil Notes 7 1/16 ozs Seed Crackers Leftovers Keeps well in a sealed container in the fridge for 5 to 6 days. No Butternut Squash Use acorn squash or another type of squash instead. More Flavour Play around with adding garlic or herbs. You can also roast the squash for a deeper flavour. Garnish With Sesame seeds or hemp seeds. Save Time Buy pre-sliced butternut squash from the produce section or frozen aisle. Nicole Porter Wellness [email protected] Roasted Delicata Squash 3 ingredients · 20 minutes · 2 servings Directions Ingredients 1. Preheat the oven to 450ªF (232ºC) and line a baking sheet with foil. 1 Delicata Squash 2. Trim the ends of the squash and cut into 1/2-inch rings. Use a spoon to scoop out the 1 tbsp Extra Virgin Olive Oil seeds. 1/8 tsp Sea Salt 3. Coat the squash with olive oil and season with salt. Bake for 20 minutes. 4. Remove from the oven and enjoy! Notes Leftovers Store in an airtight container in the fridge for 3 to 4 days. Serving Size One serving is equal to half the squash. More Flavor Season with your favorite herbs and spices like oregano, chili powder, cinnamon or paprika. Nicole Porter Wellness [email protected] Spaghetti Squash Chow Mein 10 ingredients · 1 hour 30 minutes · 4 servings Directions Ingredients 1. Preheat oven to 350ºF (177ºC) and slice the spaghetti squash in half. Place cut-side 1 Spaghetti Squash down on a baking sheet and bake in the oven for about 60 minutes or until it can be 2 tbsps Sesame Oil easily pierced with a fork. When done, remove from oven. Turn over and let cool slightly. 1 Yellow Onion (medium, diced) 2. While the spaghetti squash is cooling, heat the sesame oil over medium heat in a large skillet or wok. Add the onion, celery, coleslaw mix, garlic and ginger, stirring to combine. 4 stalks Celery (sliced diagonally) Cover and cook for about 10 minutes, stirring occasionally. 4 cups Coleslaw Mix 3. In a separate pan, melt the coconut oil and brown the ground chicken. 3 Garlic (cloves, minced) 4. Carefully scoop the flesh out of the spaghetti squash. Add the spaghetti squash and the 1 tbsp Ginger (peeled and grated) chicken to the pan with the sauteed veggies. Pour the coconut aminos over everything and mix well. Divide between bowls. Enjoy! 1 1/2 tsps Coconut Oil 1 lb Extra Lean Ground Chicken Notes 1/4 cup Coconut Aminos No Coconut Aminos Use tamari instead. Vegan and Vegetarian Replace the ground chicken with scrambled eggs or tofu. Likes it Spicy Serve with hot sauce. Leftovers Refrigerate up to 3 days. Nicole Porter Wellness [email protected] Pressure Cooker Squash Bowl 7 ingredients · 40 minutes · 3 servings Directions Ingredients 1. Add the delicata squash, apple, water and cinnamon to the pressure cooker. Put the lid 1 Delicata Squash (washed, whole) on and set to “sealing” then press manual/pressure cooker and cook for 8 minutes on 2 Apple (cored, cubed) high pressure. Once finished, let the pressure release naturally. 1/2 cup Water 2. Carefully remove the lid, and remove the squash. Let it cool slightly, then cut it in half, and remove the seeds. Add the squash and all of the contents from the pressure cooker 1/2 tsp Cinnamon to a blender along with the gelatin and maple syrup. Blend on high until smooth. 1/4 oz Gelatin 3. Pour into a bowl and top with coconut flakes, if using. Serve and enjoy! 1 tbsp Maple Syrup 3 tbsps Unsweetened Coconut Flakes (optional, Notes for topping) Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving is equal to about 1 1/2 cups. Storage Alternatively, you can store this in the fridge and eat it cold. It will thicken more in the fridge and become similar to a pudding/jello texture. More Flavor Add additional spices such as ginger. Additional Toppings Top with fruit, slivered almonds, sunflower seeds or pumpkin seeds. Nicole Porter Wellness [email protected] Acorn Squash & Sausage Hash 9 ingredients · 30 minutes · 4 servings Directions Ingredients 1. In a skillet over medium heat, cook the sausage. Break it up with the back of a spoon as 10 ozs Pork Sausage (casings removed) it browns. Once it is cooked, drain the fat and set the sausage aside on a plate. 1 tbsp Extra Virgin Olive Oil 2. In the same skillet over medium-high heat, warm the olive oil. Add the squash, onions 1 Acorn Squash (peeled, chopped into cubes) and mushrooms and cook for 10 minutes or until the squash is soft.