If you can't find fresh edamame, frozen works just as well. Look for it in the freezer section of your grocery store.
Author: Martha Stewart
Juicy cherry tomatoes cooked with garlic and onion form a "sauce" for spaghetti squash garnished with herbed ricotta.
Author: Martha Stewart
This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.
Author: Martha Stewart
Author: Martha Stewart
This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.
Author: Martha Stewart
This delicious recipe for apple chips comes from "Martha Stewart's Healthy Quick Cook Book."
Author: Martha Stewart
This recipe for squash baked macaroni from chef Todd English is a perfect choice for Sunday dinner.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
With good bread and a salad, this stew makes an excellent cold-weather lunch or supper.
Author: Martha Stewart
Spaghetti squash looks intimidating to cook but it's really simple and the payoff is delicious.
Author: Martha Stewart
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Author: Martha Stewart
Use to make South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes.
Author: Martha Stewart
This curry is served over brown rice, which is heartier and more flavorful than the conventional white variety. For thicker curry, mash some of the squash with the back of a wooden spoon.
Author: Martha Stewart
A simple stove-top alternative to microwaving spaghetti squash, this basic recipe yields moist and tender results.
Author: Martha Stewart
Author: Martha Stewart
Only using two ingredients-apples and lemon zest-this applesauce is as natural and basic as it gets. Plus, it uses no added sugar, for a healthy, nutritious snack.
Author: Martha Stewart
The Italian dessert symbol of Easter and of peace. The ancient tradition dated back to the Middle Age making of Colomba a loved dessert both for young and old, even out of Italy.
Author: Edoardo Pucciarelli
This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and...
Author: Greg Lofts
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Author: Martha Stewart
This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.
Author: Martha Stewart