Squash for supper; two easy recipes!

It's squash season! They've been everywhere since the beginning of October: Butternut, Acorn, Sweet Dumpling, Spaghetti, etc. Some I use to decorate with, some I have for dinner! Super simple to prepare, and oh-so-good for you! In a four-day period I prepared squash twice, in very different ways. Both were fabulous! First up, a crock pot meal with only 3 ingredients: a large spaghetti squash, a jar of spaghetti sauce and some frozen meatballs.....brilliant!

Crock Pot Spaghetti Squash with Meatballs  

(adapted from www.iwashyoudry.com)

one large spaghetti squash, washed

one jar spaghetti sauce (I used a tomato/basil sauce)

3 cups frozen meatballs (I used a small bag of turkey meatballs)

Cut the squash in half, crosswise, and remove seeds and stringy membranes.  Pour the spaghetti sauce into the crock pot.  I added an additional can of stewed tomatoes, for more sauce. Place the squash, cut sides down, in the crock pot. Place frozen meatballs around the squash, in the sauce.

Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by poking squash with a fork; if it goes in easily, it's done.  Use tongs to remove the squash from the crock pot and pull out all the squash "spaghetti" with a fork. Discard the skin. Serve with the sauce and the meatball from the crock pot. Oh my goodness! It was ridiculously good!

A few days later, I decided to eat the acorn squash that's been hanging around for weeks.  

I've had this recipe, found in Real Simple magazine,  for quite some time. It was soooo simple and soooo good!

Parmesan-roasted Acorn Squash  

one large acorn squash, halved, seeded and sliced 3/4-inch thick

2 Tablespoons olive oil

salt and pepper

1/4 cup grated Parmesan cheese

a "sprinkling" of Thyme, optional

Heat the oven to 400 degrees.  On a rimmed baking sheet, toss the squash with the oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and Thyme (optional).  Roast the squash until golden brown and tender, 25-30 minutes.  10 minutes before removing from the oven, sprinkle with Parmesan cheese. Serve warm. Yum yum! I was salty and savory!