Squash is such a dynamic ingredient that can be used in so many different ways and with so many different flavor palettes. These squash recipes are so filling and delicious. Squash are also a very nutrient-packed vegetable, full of several vitamins, fiber and potassium. You can warm up this winter with these 15 spectacular squash recipes that we found on the Food Monster App.

1. South of the Border Spaghetti Squash

Source: South of the Border Spaghetti Squash Noodles


Baked South of the Border Spaghetti Squash Noodles by Natalie Martin and Lexie Staten topped with black beans, corn, peppers, onions and south-of-the-border flavor. After baking, the flesh of spaghetti squash turns into thin noodles that pair well with a variety of flavors. Used in the place of your standard pasta noodles, spaghetti squash offers significantly less calories with significantly more nutrients. A cup of spaghetti squash has just 30 calories compared to about 200 calories in a typical grain-based noodle. This is why squash is so weight-management friendly. You can eat a LOT and feel SUPER full with minimal calories.

2. Kabocha Squash Lentil Curry

Source: Vegan Kabocha Squash Lentil Curry

This healthy Vegan Kabocha Squash Lentil Curry by Kaylee Pauley has a lovely robust flavor and hearty texture, a perfect combination.

3. Stuffed Acorn Squash with Bulgar Pilaf

Source: Stuffed Acorn Squash with Bulgur Pilaf


Stuffed Acorn Squash with Bulgur Pilaf by Viktoria Radichkova – hearty, creamy, sweet and savory – this dish tastes like fall, and it looks the part. Serve it as a festive side on Thanksgiving, or a main meal!

4. Roasted Squash with Mushroom and Spinach Risotto

 Source: Roasted Squash with Mushroom and Spinach Risotto

A creamy, dairy-free risotto with earthy mushrooms and spinach presented in a roasted, salty halved squash. This gluten free and vegan Roasted Squash with Mushroom and Spinach Risotto by Christine DesRoches is hearty and filling, and looks beautiful as an entrée for your favorite herbivore at the holiday table.

5. Spaghetti Squash with Cashew Cream

 Source: Creamy Spaghetti Squash with Cashew Sauce


Creamy Spaghetti Squash with Cashew Sauce “carbonara” by Laura Kuklase is a perfect fall pasta alternative that uses spaghetti squash “noodles”. Creamy paleo cashew sauce will give that extra creamy flavor and makes sure that all the carbs cravings are gone.

6. Sweet and Savory Wild Rice Stuffed Squash

Source: Wild Rice Stuffed Squash


This is a fairly time-intensive dish, but takes very little hands-on effort. You’ll just need to start the rice and squash cooking a little more than an hour before dinner time. It is so worth it! This Wild Rice Stuffed Squash dish by Deena Mehta is the perfect mix of sweet and savory.

7. Roasted Squash soup with Crispy Chickpeas

 Source: Squash Soup with Crisp Chickpeas

Is there anything more comforting when it’s cold outside than a big bowl of creamy soup and some big hunks of toast to dunk in? You can make soups in big batches and enjoy throughout the week for lunch, or freeze for quick meals in the evening. This Squash Soup with Crisp Chickpeas by Harriet Porterfield is made with simple ingredients and couldn’t be easier to prepare!

8. Spice Roasted Autumn Vegetables with Maple Tahini Dressing

Source: Spice Roasted Autumn Vegetables with Maple Tahini Dressing


There is just something so comforting about a bowl of seasonal roasted vegetables with spices in the fall months, especially butternut squash and sweet potatoes due to their vibrant flesh and the nutrients that come with it! Naturally loaded with Vitamin A, fiber, potassium, B-vitamins and powerful antioxidants, these starchy veggies, alone, are super nutritious. This Spice Roasted Autumn Vegetables with Maple Tahini Dressing by Christina Bedetta also provides various healing benefits from the spices such as turmeric, ginger, and cinnamon!

9. Butternut Squash Tacos with Tempeh Chorizo 

Source: Butternut Squash Tacos with Tempeh Chorizo

These Butternut Squash Tacos with Tempeh Chorizo by Christy Morgan come together fairly quickly and are a meal just by themselves. You might want to steam your tempeh before you use it to help aid in digestion. If you have problems digesting beans or soy do not skip this step! We simmer the butternut in a bit of water and vinegar but you could use veggie broth. I like this method rather than steaming because the spices get reconstituted and become really flavorful. Keep extra water or broth nearby in case the butternut starts to stick and you need to add more. It all depends on how low you keep the flame.

10. Smoky Squash and Mushroom Enchiladas

Source: Squash and Mushroom Enchilada

Enchiladas are a Mexican classic and this Squash and Mushroom Enchilada recipe by Sasha Gill is no exception. The filling is made from a heart mixture of roast vegetables that is seasoned with plenty of salt and smoked paprika, wrapped in tortillas, and then drenched in a delicious homemade enchilada sauce. These are the enchiladas you have been craving.

Still hungry? For more delicious recipes of all kinds for all occasions, download our Food Monster App. There, you’ll find over 15,000 vegan and allergy-friendly recipes, so you don’t want to miss out!
Lead Image Source:  Squash Soup with Crisp Chickpeas