Ingredients:
1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
2 to 3 cups filling (see below)Olive oilKosher salt
Freshly ground black pepper

General amounts for filling — to equal 2 to 3 cups total:

• 1/2 to 1 cup protein — ground sausage, ground beef, chicken, tempeh, or baked tofu
• 1 to 2 cups vegetables — onions, mushrooms, zucchini, peppers, greens
• 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
• 1/2 to 1 cup shredded cheese
• 1 to 3 teaspoons herbs or spices

Directions:
Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.

Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.

Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.

Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.

Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.

https://www.thekitchn.com/how-to-make-stuffed-roasted-squash-cooking-lessons-from-the-kitchn-101662#post-recipe-11450​

Ingredients:
1 large acorn squash (or 2 small acorn squash)
⅓ cup grated Parmesan cheese (+ more for garnishing)
2–3 tablespoons fresh herbs OR 1 teaspoon dried herbs (suggest thyme, sage, rosemary, oregano, or a mix of these)
1 tablespoon butter, melted*
½ teaspoon garlic powder
¼ teaspoon fine salt (+ more for taste)
⅛ teaspoon black pepper

Directions:

1. Preheat oven to 400°F. 
2. Line one large (or two medium-sized) baking sheets with parchment paper. 
3. Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into ½-inch thick moon-shaped slices.
4. In a bowl, combine the Parmesan, herbs, melted butter, garlic powder, salt, and black pepper. Toss until well mixed.
5. Spread the acorn squash pieces out onto the prepared baking sheet(s). 
6. Using your hands, gently press half of the Parmesan mixture onto one side of each squash piece for maximum coverage (it’s OK if a little falls off). Flip each piece of squash and repeat with the remaining Parmesan mixture.
7. Bake until the acorn squash pieces are tender and the Parmesan topping is crispy and slightly browned (about 25 minutes).
8. If desired, garnish with additional Parmesan cheese and herbs.
9. Use a flat spatula to lift each acorn squash slice off of the baking dish and onto a serving tray or dinner plates.

https://therealfooddietitians.com/herb-roasted-parmesan-acorn-squash/

Ingredients:
1 medium acorn squash, halved and seeded
2 tablespoons brown sugar
1 tablespoon butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Place acorn squash halves cut-side down onto a cookie sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes.
Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish. Spoon butter and brown sugar into the cavity. Place remaining squash half, cut-side down, over top to seal.
Return to the oven and continue to bake until flesh is soft, 30 minutes.
Serve hot and enjoy!

​https://www.allrecipes.com/recipe/16796/acorn-squash/

Ingredients:
1 small/medium spaghetti squash about 2 pounds
2 teaspoons extra-virgin olive oil
1 pound 93% lean ground turkey
1 small red onion diced
1 green bell pepper cored and diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 can 14.5-ounce diced tomatoes with Italian spices, drained
3 cloves garlic minced
1 teaspoon Italian seasonings of choice or a mix of oregano, basil, and thyme
½ teaspoon crushed red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
1 cup freshly grated part-skim mozzarella or provolone cheese divided
Chopped fresh parsley or basil

Directions:
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.

Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.

Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

https://www.wellplated.com/spaghetti-squash-casserole/#wprm-recipe-container-33083​

Ingredients:
2 whole spaghetti squash
1 to 2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
2 cups marinara sauce
1 8 ounce ball fresh mozzarella, thinly sliced
2 tablespoons finely grated parmesan cheese, for sprinkling
fresh basil and oregano for sprinkling

Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
Remove the baking sheet and flip the squash over. Use a fork to scrape some of the squash up. Season the squash with salt and pepper. Sprinkle on some of the basil and oregano too.
Fill each squash with about ½ cup of marinara or Bolognese (your preference!). Lay the slices of mozzarella on top. Sprinkle on a bit more basil, oregano and the pepper flakes.
Return the baking sheet to the oven and bake the squash for another 15 to 20 minutes, until the cheese is golden and bubbly.
Sprinkle the squash with finely grated parmesan and fresh herbs and serve!

​https://www.howsweeteats.com/2019/01/spaghetti-squash-parmesan/

Ingredients
1 spaghetti squash
extra-virgin olive oil
sea salt and freshly ground black pepper

Directions:
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

​https://www.loveandlemons.com/how-to-cook-spaghetti-squash/

Ingredients
Extra virgin olive oil
1 small onion chopped (1 cup chopped onion)
4 garlic cloves minced
2 small green chiles such as jalapeno chopped
1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 tomato sliced into rounds
Juice of ½ lime more to your liking

Directions

Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
Add the okra and sautee for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
​
Notes

• To serve: This is great as a vegan meal served on top of Lebanese rice or with a little bit of warm pita bread.
• Option: Fry some hot peppers in extra virgin olive oil to serve on the side.
• Storage: allow leftovers to cool before storing in tight-lid glass container in the fridge. It should keep well for 3 to 4 days. Warm over medium heat, adding a little water if needed. 
  
  https://www.themediterraneandish.com/mediterranean-one-skillet-okra-and-tomatoes-recipe/
  

Ingredients:
1 -1 1/2 pounds okra, caps cut off and sliced
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
Vegetable oil

Directions:
In a pie plate or paper lunch bag, mix together flour, salt and pepper.
In a small bowl, whisk together egg and milk.
Working in several batches, place okra in egg mixture and coat well.
Transfer to pie plate or paper bag and coat with flour.
Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.
Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.
Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.
Add more oil to the pan and fry remaining okra. Serve warm.

https://spicysouthernkitchen.com/fried-okra/#wprm-recipe-container-15169

Ingredients:
1 lb. okra
1 tsp. paprika
1 tsp. garlic powder
½ tsp. sea salt
1 ½ tbsp. melted butter

Directions:
Rinse the okra and dry it with a paper towel. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl.
In a small dish, mix together the paprika, garlic powder, and salt.
Sprinkle the seasoning mix over the okra and add the melted butter. Mix everything well.
Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.
Bake the okra for about 15 minutes at 450°F. Serve.

https://eatsomethingvegan.com/garlic-roasted-okra/#recipe​

Ingredients:
1 pound fresh okra ends and stems removed, sliced into 1" pieces
2 tablespoons oil of choice
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon fennel seeds
½ teaspoon cumin seeds or ¼ teaspoon ground cumin
½ teaspoon salt

Directions:

Preheat the oven to 425℉. Line a baking sheet with parchment paper and then set it aside.
In a large mixing bowl, combine the sliced okra, oil, garlic, paprika, fennel seeds, cumin, and salt. Mix well until the okra is well coated in the oil and spices.
Place the okra on the parchment-lined baking sheet in one even layer.
Bake for 25-30 minutes, or until the edges of the okra pieces are crispy, golden, and no sliminess remains.
Serve and enjoy!

https://moonandspoonandyum.com/okra-recipe/​