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 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
4 quarts Chicken Stock
​1 cup vegetable oil1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
1 1/2 lb cooked chicken
3/4 lb thawed or fresh okra
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Directions
With the oil and flour, make a roux the color of milk chocolate 

Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add 3 quarts broth to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.

Add the chicken, green onions, okra, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding more broth. Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce at the table for guests to use to their liking.

Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.

https://www.emerils.com/129273/chicken-and-andouille-gumbo

Ingredients:
2 Tbsp butter
4 tsp minced roasted garlic
2 tsp Italian seasoning
1 (9oz) package tortellini filled with your choice
6 c fresh vegetables cut into strips or chunks; red, yellow, orange, and/or green pepper, red, yellow or white onion, zucchini, yellow squash, green beans, mushrooms, carrot match sticks, asparagus)

Directions:
Preheat oven 450F.
Place butter in 9x13 pan, heat in oven until melted. 
Stir in veggies, garlic and seasoning.  Bake 12-15 min stir occasionally.

While preheating and doing other veggie steps get salted water boiling and cook tortellini according to package.

When all is done combine the veggies and pasta and enjoy!

This can be done without pasta and have a wonderful veggie side dish.
​This compliments pork quite well, but could be used as a side dish for nearly any protein.  

Ingredients:
2 zucchini
1/2 small onion, diced
1 red bell pepper, diced
1/2-1 c broccoli, chopped
1/2-1 c cauliflower, chopped
1/2-1 c feta cheese, crumbled
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp fresh basil

Directions:
Put zucchini through spiral cutter to make into zoodles.  Then combine all ingredients in a dish and chill for at least 30 min to 1 hr before serving. 

Ingredients:
1 red bell pepper, trimmed, seeded and diced into 1” pieces
1 large carrot, peeled, sliced into rounds
1 yellow bell pepper, trimmed, seeded and diced into 1” pieces
3 c broccoli florets
½ -1 med red onion, sliced into 1” wedges
2-3 Tbsp olive oil                                                 
1-2 tsp salt or to taste
1 tsp ground black pepper                           
fresh parsley, optional
 
Directions:
1) Preheat oven to 425°F. Line a baking sheet with foil.
2) In this order add red peppers, carrots, yellow peppers, broccoli, red onion.  Keep them each in their own row to make the rainbow.
3) Drizzle oil over all the vegetables.  Then sprinkle salt and pepper. 
4) Bake for ~20 min or until veggies are crips-tender.  May need to stir each row during roasting to make for even cooking.
5) Optionally garnish with fresh parsley and serve immediately.

Could add minced garlic and Italian seasoning for more flavor.
 
Source: https://www.averiecooks.com/rainbow-roasted-vegetables/#mv-creation-1268-jtr
 
​

Ingredients:
1⅓ c chopped strawberries       ¼ c Red onion, chopped            
1Garlic clove minced                   1 Jalapeno pepper                          ½ c bell pepper, chopped
⅓ c Cilantro, chopped                  1 Tbsp Lime juice                             Salt and Pepper
 
Directions:
1) Chop the strawberries, bell pepper, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Best if served right away.
 
​Source: https://www.theyummylife.com/pico_de_gallo

Ingredients:
1 large head romaine lettuce                             4 oz whipped cream cheese
1 c baby spinach leaves                                       8 large fresh basil leaves
Salt and pepper                                                       4– 10” flour tortillas
8 oz deli turkey                                                          ½ c roasted peppers, strips
1 c shredded carrots

Directions:
1) Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.

2) Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
 
​Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-roasted-turkey-and-basil-cream-cheese-pinwheel-sandwiches-3362682

INGREDIENTS
Salsa:
3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed)
2 cans (15oz.) black beans, drained and rinsed
1 3/4 cup diced red onion
1 1/2 cup chopped green pepper
1 large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced
 
Lime Cilantro Dressing:
2 Tbsp. Extra virgin olive oil
3/4 cup fresh lime juice, zest of one large lime,
1 1/2 Tbsp. Garlic, finely minced,
1 Tbsp. Ground cumin,
1 tsp. kosher salt, 2/3 cup cilantro, chopped
 

DIRECTIONS
1. Combine all salsa ingredients in a large bowl and set aside.

2. Whisk together ingredients for the Lime Cilantro Dressing

3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours
 
*Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
 

​INGREDIENTS
2 package crescent rolls
8 oz cream cheese, softened
8oz carton Sour Cream
1 pkg. ranch-style dressing mix
4 cups chopped or sliced vegetables
· carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc.
2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite)

DIRECTIONS
Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool

Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust.

Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.