In today’s recipe for Vegetarian Acorn Squash Bowls, you can have it all: nutritious food, a plant-based meal and even the colors of autumn. These easy bowls are vegan-friendly, and they can be used ...

Preheat oven to 400°F. Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the butter mixture in bowl. Place squash, cut sides down, ...

Instructions: Preheat oven to 400 degrees. Holding a sharp knife at a 45-degree angle, score just the skin of the snapper, making a crosshatch pattern to prevent curling while cooking. Set aside. Rub ...

This recipe is made with squash, millet and spinach, making for a rich and tasty meal that’s safe for several food allergies. It’s based on a recipe by Cybele Pascal from her book Allergy-Free and ...

For the squash: Preheat the oven to 400°F. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Place on a baking sheet cut-side up. Brush with olive oil and ...

Preheat the oven to 400 degrees. Cut the acorn squash in half lengthwise from stem to end. Scoop out the seed and stringy stuff. Score the insides of each half several times with a sharp knife. Place ...