For the squash
1 (4-pound) spaghetti squash
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
For the glaze
1 cup chicken broth
Who needs meat? The cumin scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a complete protein—by adding Mexican rice.
When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish).
A quiche is ideal if you're expecting house guests and not sure when exactly they're arriving, or need something to have on hand for a weekend when everyone is coming and going at different times. Set the pie on the counter with a knife and a few plates and you'll see it disappear quickly. For some cooks, making pastry is daunting. But if you buy a quiche, the price is high - certainly higher than eggs, pie crust, and some vegetables cost. You're paying for someone to roll out that flaky crust.
Lots of Indian spices flavor these stuffed eggplants. They can be a complete meal, but if you are feeling extra energetic, make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice, yogurt salad and some Indian breads. As a side dish, plan on one-quarter of an eggplant per person.
This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. See below for instructions to reduce the number of servings to 2 to 3.
Enchiladas are a blank slate. They can be filled with anything that suits your fancy, from plain cheese to tender, long-braised -- or grilled or stewed -- meats. Hearty vegetables and beans are among my favorite fillings. Under a blanket of chili sauce and cheese, enchiladas are substantial to begin with, so a veggie filling can lighten things a little. I usually turn to mushrooms (loaded with garlic), potatoes, and greens.
Amber cup squash looks like a miniature pumpkin. It requires some work to seed and peel, but you get a meaty flesh that makes a fine vegetarian supper. In this recipe, adapted from “The Farmers’ Market Guide to Vegetables,’’ the flesh is simmered with onions, garlic, tomatoes, and yellow and red bell peppers to create a rich, flavorful stew to ladle over couscous. (You can also use butternut squash, already peeled and seeded if you’re in a hurry.) Before serving, sprinkle a pungent blend of finely chopped fresh chili peppers, parsley, and lemon rind to add a crisp and savory tang.