If you’re looking for some delicious ways to use squash this fall, look no further than these two recipes. They are easy, healthy, and full of flavor.

The first recipe is for spaghetti squash boats, which are a fun and low-carb alternative to pasta (a one-cup serving of spaghetti squash has 42 calories; regular spaghetti, 221). You simply roast the squash, scrape out the strands, and toss them with cheese, tomatoes, basil, and olives. Then fill the squash shells with the mixture and bake until bubbly. You can also add some cooked chicken or sausage for extra protein.

The second recipe is for butternut squash doughnuts, which are a perfect treat for breakfast or dessert. You make a soft dough with mashed butternut squash, yeast, eggs, butter, and spices. Then you cut out the doughnuts, let them rise, and fry them until golden. You can coat them with cinnamon sugar or glaze them with maple icing. They are moist, fluffy and irresistible.

First, here are the ingredients and instructions for:

Spaghetti Squash Boats
Ingredients:

• 2 medium spaghetti squash
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 2 cups of shredded mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• 2 cups of cherry tomatoes, halved
• 1/4 cup of sliced black olives
• 1/4 cup of chopped fresh basil
• Optional: cooked chicken or sausage

Instructions:

• Preheat oven to 375° or 400 degrees F. Cut the squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast from 30 to 45 minutes or until tender. Cool slightly.
• Use a fork to scrape out the squash strands into a large bowl. Reserve the shells. Add 1 cup of mozzarella cheese, Parmesan cheese, tomatoes, olives, and basil to the bowl. Toss well to combine. Stir in chicken or sausage if using.
• Spoon the mixture into the squash shells and sprinkle with the remaining mozzarella cheese. Bake for 15 minutes or until cheese is melted.
• To store leftover spaghetti squash boats, let them cool completely and then wrap them individually in foil or plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.

Butternut Squash Doughnuts
Ingredients:

• 1/4 cup of warm water
• 2 1/4 teaspoons of active dry yeast
• 3/4 cup of mashed butternut squash
• 1/4 cup of butter, softened
• 1/4 cup of sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 3 1/2 cups of all-purpose flour
• 1 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• Oil for frying
• Cinnamon sugar or maple glaze for coating

Instructions:

• In a small bowl, stir together the water and yeast. Let sit for 5 minutes or until foamy.
• In a large bowl, beat together the squash, butter, sugar, eggs, and vanilla with an electric mixer until smooth. Add the yeast mixture and mix well.
• Gradually add the flour, salt, cinnamon, and nutmeg and mix until a soft dough forms. Turn out onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place in a greased bowl and cover with a damp cloth. Let rise in a warm place for about an hour or until doubled in size.
• Punch down the dough and roll out to about 1/2 inch thick on a floured surface. Cut out doughnuts with a floured cutter and place on a baking sheet. Cover with a damp cloth and let rise for another 30 minutes or until puffy.
• Heat oil in a large pot or deep-fryer to 375°F. Fry the doughnuts in batches for about 2 minutes per side or until golden brown. Drain on paper towels and coat with cinnamon sugar or maple glaze while still warm.
• Did You Know That…..
• Squashes are a type of fruit that belongs to the gourd family, along with cucumbers and melons.

1. They are native to the Americas, where they have been cultivated for thousands of years by indigenous peoples. They were one of the “Three Sisters” crops, along with corn and beans, that formed the basis of many Native American diets.
2. Squashes are divided into two categories: summer and winter squashes. Summer squashes have thin, edible skins and soft seeds, and are harvested when immature. Winter squashes have hard, thick skins and seeds, and are harvested when mature. They can be stored for months in a cool, dark place.
3. They are rich in vitamins, minerals, antioxidants and fiber. They can help boost your immune system, protect your eyesight, lower your blood pressure and cholesterol, and prevent constipation. Some squashes also contain beta-carotene, which gives them their orange color and can be converted into vitamin A in your body.
4. Squashes can be eaten raw or cooked in various ways. You can slice them, dice them, grate them, mash them, puree them, roast them, bake them, steam them, boil them, fry them, or microwave them. You can also make soups, salads, casseroles, pies, breads, muffins, cakes, and more with squashes.
5. Squash blossoms are also edible and delicious. They are the flowers of the squash plant that grow before the fruit develops. They have a delicate flavor and texture, and can be eaten raw or cooked. You can stuff them with cheese or meat, batter them and fry them, or add them to salads or omelets.
6. They are not only good for eating but also for carving. Pumpkins are the most popular type of squash for carving jack-o-lanterns for Halloween, but you can also use other types of squash for this purpose. You can carve faces, patterns, or designs on your squashes and light them up with candles or LED lights.
7. Squashes have many different names around the world. For example, in Britain and Australia, they are called marrows or courgettes; in France, they are called courges or courgettes; in Italy, they are called zucche or zucchine; in Spain, they are called calabazas or calabacines; and in India, they are called kaddu or lauki.
8. Squashes have many different varieties that differ in shape, size, color, and flavor. Some of the most common ones include acorn squash, butternut squash, spaghetti squash, delicata squash, kabocha squash, turban squash, and hubbard squash. Each variety has its own characteristics and uses in cooking.
9. They can grow very large and heavy if given enough space and time. The world record for the heaviest squash is held by a giant pumpkin that weighed 2,624 pounds (1,190 kg) and was grown by Mathias Willemijns in Belgium in 2016. The world record for the longest squash is held by a giant zucchini that measured 8 feet 3 inches (2.52 m) and was grown by Giovanni Batista Scozzafava in Italy in 2014.
10. They can be used as musical instruments. Some squashes can be dried and hollowed out to make rattles or shakers. Others can be cut into pieces and strung together to make xylophones or marimbas. Some people even carve squashes into flutes or trumpets.