{ Chilled Spaghetti Squash Salad with Herbs and Shrimp }

When baked, spaghetti squash separates into crisp-tender thin strands that are deliciously versatile. In this recipe, they soak up a salty, spicy, sweet dressing that can double as a marinade for grilled chicken or seafood.

1 spaghetti squash (about 2 pounds), halved lengthwise and seeded
2 cloves garlic, minced
1 serrano pepper, seeded and minced
1/4 teaspoon kosher salt
1/4 Vietnamese fish sauce (if this is unavailable, substitute low-sodium soy sauce)
2 tablespoons freshly squeezed lime juice
1/4 cup sugar
1 carrot, cut into thin matchsticks
3 scallions, thinly sliced
1 red pepper, thinly sliced
1/2 cup freshly chopped basil
1/4 cup freshly chopped mint
1/2 pound cooked large shrimp, halved lengthwise
2 tablespoons chopped peanuts

Heat oven to 400 degrees. Place squash halves flesh side down in a baking pan. Pour 1/2 a cup of water into the pan; bake 35 to 40 minutes, or until tender. Using the tines of a fork, scape out the flesh in long lengthwise strokes to create spaghetti-like strands.

Transfer strands to a colander fitted inside a bowl of ice water; let cool completely. Meanwhile, for dressing, mash together garlic, serrano pepper and salt to form a paste. Blend in fish sauce, lime juice and sugar; stir until sugar dissolves. Drain squash thoroughly; toss with next six ingredients and dressing.
Sprinkle with peanuts.

Makes 4 servings.

Nutritional Information per serving: 218 calories, 16 g protein, 32 g carbohydrate, 4 g fat, 4 g fiber.

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{ Morrocan-Spiced Butternut Squash Soup }

The silky backdrop of butternut squash is livened up by Morrocan spices in this easy exotic soup. The touch of cream adds richness for a few calories.

1 butternut squash (about 3 pounds), halved lengthwise and seeded
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
2 cloves of garlic, peeled
1 piece fresh gingerroot, 1 1/4 inches thick, peeled and cut in half
4 cups chicken broth
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground tumeric
1/8 teaspoon ground cardamom
2 tablespoons heavy cream

Heat oven to 400 degrees. Rub squash halves with olive oil; sprinkle with salt. Place each half flesh side down in a roasting pan over a clove of garlic and a piece of ginger; roast 45 minutes, or until tender. Scape flesh, garlic and ginger into a food processor or blender. Add broth, spices and 1 cup water; process until smooth, adding more water if necessary. Pour into a saucepan; stir in cream. Heat gently over medium heat, stirring occasionally.

Makes 6 servings.

Nutritional information per serving: 107 calories, 3 g protein, 18 g carbohydrate,
4 g fat, 3 g fiber

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{ Roasted Acorn Squash and Sage "Ravioli" with Gorgonzola Sauce }

This reduced-fat gorgonzola sauce also works beautifully as a dip with radishes or endive, a topping for grilled chicken breasts or even as a salad dressing.

Ravioli
1 acorn squash (about 2 1/2 pounds), halved lengthwise and seeded
1 tablespoon butter, divided
1/2 teaspoon kosher salt
2 tablespoons minced shallot
1 tablespoon minced fresh sage
1/8 teaspoon freshly grated nutmeg
24 three-inch round egg-roll wrappers

Sauce
4 ounces gorgonzola cheese
1/2 cup 1 percent low-fat milk
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
1/4 teaspoon sea salt
2 teaspoons champagne wine vinegar

Heat oven to 400 degrees. Rub flesh of squash with 1 teaspoon butter; sprinkle with salt. Place flesh side down on baking sheet; bake 45 minutes, or until tender. Using a large spoon, scoop flesh into a bowl. Meanwhile in a large non-stick skillet over medium heat, saute shallot and sage in remaining butter until golden brown. Fold in squash and nutmeg and cook and stir until all liquid has evaporated; let cool. Place a teaspoon of filling into the middle of an egg roll wrapper; moisten edges lightly with water. Top with another wrapper, shape around the filling, slightly pleating the top wrapper and squeezing out any excess air. Press firmly around edges to seal. Repeat with remaining wrappers.

Puree sauce ingredients until smooth. In saucepan over low heat, heat sauce until hot but not bubbling, stirring occasionally. Meanwhile bring a large sauce-pan filled with salted water to a boil. Cook ravioli 2 minutes, or until edges are al dente. Drain and toss with sauce.

Makes 4 servings.

Nutritional information per serving: 401 calories, 15 g protein, 57 g carbohydrate, 13 g fat, 5 g fiber.

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{ Sweet Dumpling Squash Stuffed with Soy-Glazed Eggplant }

Stuffed with pungent eggplant saute, these little squashes will satisfy your cravings for sweet, salty and spicy.

4 sweet dumpling squash
1 teaspoon sesame oil
1 1/2 tablespoons soy sauce, divided
1 teaspoon brown sugar
1 1/2 teaspoons granulated sugar
1 tablespoon Vietnamese fish sauce (omit if unavailable)
1 teaspoon Thai chile sauce
1/4 cup minced onion
1 tablespoon minced garlic
1 1/2 tablespoons peanut oil
1 pound Japanese eggplant, peeled and cut into 1/4 inch dice
1/4 cup chopped scallions

Heat oven to 400 degrees. Cut tops out of squashes; scrape out seeds and place flesh side up in a baking dish. In a bowl, whisk together sesame oil and 1/2 tablespoon soy sauce. Brush squash with soy mixture and sprinkle with brown sugar; bake 50 minutes, or until tender. Meanwhile whisk together next three ingredients and remaining soy sauce; set aside.

In a skillet over high heat, saute garlic and onion in oil until golden. Add eggplant; saute 5 minutes, or until tender. Reduce heat and stir in sauce. Remove from heat and stir in scallions. Spoon into each squash.

Makes 4 servings.

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{ Orrechiette with Pancetta, Squash and Swiss Chard }

Pancetta is an unsmoked bacon available in Italian delis. If you can't find it, substitute regular bacon, but switch to low-sodium chicken broth.

1 butternut squash (about 1 1/2 pounds), halved lengthwise and seeded
1 1/2 teaspoons extra-virgin olive oil, divided
2 tablespoons brown sugar
1 tablespoon minced shallot
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
3 ounces pancetta, finely diced
1 onion, thinly sliced
4 packed cups trimmed and thinly sliced Swiss chard
2 tablespoons fat-free chicken broth
1/4 pound orrechiette pasta, cooked according to package directions
2 tablespoons freshly grated Parmesan

Heat oven to 400 degrees. Brush squash with 1/2 teaspoon olive oil and place flesh side up on baking sheet. Season with next four ingredients; roast 40 minutes, or until tender. Score squash flesh in a quarter-inch crosshatch pattern; scrape cubes into a bowl.

In a large skillet over medium heat, saute pancetta 5 minutes, or until crisp, remove and drain on paper towels. Add remaining olive oil to skillet. Over medium heat, saute onion in hot olive oil 8 minutes, or until golden brown. Add Swiss chard and broth; saute 5 minutes, or until liquid is reduced. Add pasta and squash; toss to coat. Serve sprinkled with cheese and pancetta cracklings.

Makes 6 servings.

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