Spaghetti Squash with Eggplant

I started cooking spaghetti squash years ago when I saw a display of them in a grocery store. I read the how-to-cook-it sticker on one and was intrigued. A winter squash that's a stand-in for pasta? Why bother? How could anything be as tasty as pasta? I thought I'd give it a try anyway. I was pleasantly surprised. It has a mild flavor, and it has a bit of bite to it. It's so much fun to use it as a sub for spaghetti.

Spaghetti squash is easy to prepare, and it's high in nutrients while low in calories. Toss it with your favorite pasta sauce and maybe some cooked lean ground meat or other veggies. You won't be missing the pasta.

Throw-Everything-In Slow-Cooker Veggies

Sometimes we get so many different veggies in our farmers' market produce box and we're busy with so many other weekend activities that we don't have time to prepare special dishes with each type of produce. That's where this dish comes in. It's the perfect summer entrée, and it doesn't require any messing with the oven or the stove—an important attribute of any dish on a hot day.

Veggie Pasta al Pomodoro

Looking for a way to use up some veggies you just came home with? Have an intense fascination with pasta? If so, you just might be my better half. We came home with an eggplant, a summer squash, a couple tomatoes, some broccoli, and an onion from a previous week. After a little searching, we decided to make a fresh and light pasta al pomodoro.