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What The Heck Do I Do With This Cauliflower?

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Cauliflower is one of our favorite veggies, for good reason. It’s super-versatile, nearly always in season, and if you prep it correctly, you can get a few meals out of a single head of this cruciferous veggie. Packed with fiber, vitamin C, and antioxidants, it’s easy to roast and it plays a starring role in many vegan dishes (cauliflower nachos, anyone?). Don’t be intimidated by its size and unwieldy shape—in our latest Prep School, we break down how to cut, store, and use this multifaceted must-have.

Roasted, shaved, fried, mashed, pickled. There are so many ways to cook cauliflower because this cruciferous veggie is a total chameleon. It takes on all the flavors you throw its way. Need a little more inspiration? Scroll through our 12 favorite cauliflower recipes and let us know in the comments your favorite way to enjoy cauliflower.

Vegan Cauliflower Nachos

If you haven’t had a nacho night in a while, here’s a very good reason to: our vegan cauliflower nachos. Not only do these use everyone’s favorite cruciferous veggie—the cauliflower, of course—but they also make good use of that extra can of beans you have hanging out in your pantry. Extra toppings? Go nuts. The sauce? We made ours with a vegan “cheese.” But if you want to drown yours in cheddar, you definitely have our full support.

Cauliflower Satay Skewers with Peanut Sauce

These cauliflower skewers were inspired by the Southeast Asian satay technique, which includes a spiced coconut milk marinade and a sweet-and-salty peanut sauce. But instead of using a more traditional protein like chicken, we’re firing up cauliflower for a veg-friendly take.

Cauliflower Pizza 

Substitute cauliflower to make a low-carb, gluten-free pizza crust that bakes to crispy perfection. Top with your favorite pizza toppings—cheese, sauce, fresh peppers and onions, whatever you have in your Misfits Market box!—to be rewarded with a guilt-free pizza any night of the week.

Buffalo Cauliflower Bites

With plenty to offer in both texture and taste, these baked cauliflower bites slathered in buffalo sauce are a delicious alternative for game day parties. If you can’t handle the spice—or want some more variety on the plate—simply swap in BBQ sauce instead. Just don’t forget the carrot and celery sticks and blue cheese!

Keto-Friendly Cauliflower Rice Pudding

You’ll often see cauliflower “riced” as a substitute for the popular grain in many dishes. Rice bowls, burritos, you name it. But since cauliflower is on the milder side, it can take on sweet flavors, too. Yes, you can even try your hand at sweet rice pudding using cauliflower.

Cauliflower Steaks with Corn Salsa

Toss these thick-cut cauliflower “steaks” on the grill—they’re a hardy veg, they can take the heat—for a smokey twist on a vegetarian-friendly main dish. Top them off with an easy corn salsa, or sub in other sauce. A fragrant chimichurri or herby sauce would be delicious.

Vegan Tikka Masala

There’s a reason why you’ll see cauliflower used as a meat substitute in a lot of classic dishes. It’s hardy, yet gets soft and steamy once cooked. Plus, it can hold its own against strong flavors and long cooking times. Here, cauliflower is used in place of chicken in a delicious one pot tikka masala. Even better: It’s ready in less than 30 minutes.

Easy Orange Cauliflower

These crunchy, breaded and fried, cauliflower pieces are covered in a homemade orange sauce that tastes better than takeout.

Cheesy Cauliflower Breadsticks

Like cauliflower pizza crust, this gluten-free recipe uses cauliflower instead of flour to make cheesy breadsticks. Dip them in pesto, tomato sauce, or eat them as is. A recipe to be enjoyed time and time again.

Broccoli and Cauliflower Gratin

Anyone else out there refuse to eat broccoli or cauliflower as a kid unless it was slathered with cheese? This one’s for you. The magic still happens when cheese meets cruciferous veggies, but instead of trying to disguise some limp, steamed veg, we’re enhancing the nuttiness of these amazing vegetables by baking them. (If you’re still in the anti-broccoli camp, pour the cheese sauce over cooked pasta instead for a tasty spin on macaroni and cheese.)

Healthy Chocolate Cake

Yep, you guessed it. This chocolate cake is not only delicious, but it holds a secret ingredient: cauliflower. Consider it the best way to sneak in a side of veggies while enjoying an indulgent chocolatey treat.

Cauliflower Rice Sushi Rolls

Once finely grated and squeezed of excess liquid, cauliflower takes on the consistency of cooked rice. That’s why we like to use it in homemade sushi. You get the nutritional benefits of cauliflower, fewer carbs, and all the delicious sushi flavors you love.

Mediterranean-Inspired Salad with Roasted Chickpeas

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Crispy, refreshing, and flavorful, the next recipe in our Cabinet Castaways series completely transforms any canned chickpeas you may have tucked away in your pantry. Though these cooked legumes are great as-is—added to pastas, puréed into hummus, mashed onto toast—they take on new texture and flavor after a turn in the oven with lots of spices. (In fact, we often roast a full can for an easy afternoon snack that satisfies our cravings for something crunchy.) Roasted chickpeas are the perfect base for this Mediterranean-inspired salad, which is chock-full of so much produce from your Misfits Market box: cucumbers, tomatoes, onions. Packed with fresh herbs and veggies, there’s no better dish to kick off spring.

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Mediterranean-Inspired Salad with Roasted Chickpeas

  • Author: Misfits Market
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Ingredients

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Roasted Chickpeas:

  • 2 cups canned chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons za’atar or Mediterranean-style seasoning of choice
  • 2 teaspoons sea salt

 

Mediterranean Salad:

  • 1 cup red onion, diced
  • 1/2 cup parsley, chopped
  • 3 tablespoons mint, roughly chopped
  • 1 cup cucumbers, diced
  • 1 cup cherry tomatoes, diced
  • 2 lemons
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 2/3 cup Kalamata olives, pitted and roughly chopped
  • Roasted chickpeas

Instructions

  1. Preheat oven to 400 degrees.
  2. Transfer chickpeas to a lined baking sheet pan. Toss with olive oil and za’atar and evenly spread across the baking sheet. Roast for 20-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
  3. Remove from the oven and season with more salt if necessary. Let cool.
  4. In a large mixing bowl, add the remaining salad ingredients. Zest and juice the lemons directly on top, mix, and serve immediately. Enjoy!

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What The Heck Do I Do With This Eggplant?

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Did you know, eggplants are fruit?! They’re technically classified as a berry because of their small, edible seeds, though they’re often used as a vegetarian-friendly meat alternative in savory dishes. When cooked, this soft, somewhat bitter fruit becomes mild in taste and rich and creamy in texture. Plus, it’s super absorbent, so it can take on flavorful sauces, and its versatility knows no bounds: Eggplant can be enjoyed stir-fried, roasted, baked, grilled, and even broiled. 

At Misfits Market, we rescue eggplants year-round, so we’re always on the lookout for new ways to incorporate it into our meals. Try one of these 15 recipes and let us know in the comments your favorite way to cook eggplant!

Bobby Flay’s Eggplant Milanese

A classic Milanese uses chicken breast, but vegetarians can get in on the fun, too! Bobby has you covered with his go-to way of making a meat-free Milanese with the help of eggplant. It has a crispy texture, a little bit of tang from a balsamic glaze, a peppery flavor from fresh arugula, and a creamy finish from a healthy dollop of ricotta cheese.

Eggplant “Steaks” with Leek Puree

We’re not prone to exaggeration, so when we say that this recipe will change how you think about eggplant forever, we mean it. Thick cuts of this nightshade (another name for eggplant) are grilled to perfection then topped with nutty roasted radishes and a tasty allium-based sauce.

Roasted Eggplant with a Simple Almond Butter Sauce

Eggplant is often made better by one crucial technique: salting. Slice the eggplant into thin rounds, sprinkle with salt, and let it sit for an hour so it sweats out that extra moisture. It’ll be worth the wait—you’ll be rewarded with a sweet, creamy, and crisp eggplant round after roasting. (And the almond butter sauce has everything you like about sweet-and-salty peanut sauce, but it’s more allergy friendly.)

Miso- and Ginger-Glazed Eggplant

This roasted eggplant is halved, scored, and then covered in some of the most flavorful and fragrant ingredient combos around: soy sauce, ginger, honey, and rice wine vinegar.

Spiced Squash and Eggplant Bake

There’s no such thing as seasons at Misfits Market, since we’re able to rescue things like summer squash and eggplant all year long. So while this recipe is framed as a summer dish, you can definitely eat it as a precursor to spring to get you excited for the impending summer produce. A stunning bake that’s perfect on its own, but will complement hearty mains like steak or roast chicken, too. Finish with salty feta and enjoy outdoors, preferably.

Eggplant Fries

These gluten-free eggplant fries are baked to a crispy perfection on the outside, yet remain tender on the inside. Hello, guilt-free comfort food!

Roasted Eggplant with Tahini Sauce and Falafel Topping

We find roasted eggplant pairs beautifully with the savory flavor of tahini and its softness is complemented perfectly by a crunchy roasted chickpea topping. The pomegranate arils also give our recipe an exciting touch!

Eggplant Zucchini Bread

If you’re looking to use up an extra eggplant, adding it to zucchini bread not only ups the nutritional value, but the eggplant’s flavor blends so well it’s as if it was meant to be added all along.

Tomato Eggplant Tartines

If you love the flavors of a classic caprese but are looking to take it up a notch, then this is the dish for you. Smoky eggplant, creamy mozzarella, and tart tomatoes complement each other perfectly in this irresistible snack. 

Eggplant Parmesan

You can’t talk about eggplant without offering at least one way to make a delicious eggplant parmesan. Roasting, instead of frying, also helps to give this traditional Italian classic a healthier twist.

Oven-Roasted Ratatouille

In ratatouille, eggplant is the star of the show. In our take on the classic French dish, we simmer diced eggplant, zucchini, and bell peppers in a fragrant tomato sauce that goes right in the oven for a super easy dish. Use it as a dip, as a sauce, or eat it straight from the pot. We won’t judge.

Eggplant Donuts

Tossing eggplant into a dessert is an easy way to mask some of the eggplant’s bitterness. These donuts are a sweet and decadent treats are sure to be a crowd pleaser for the whole family.

Stuffed Eggplant

This comforting dish is perfect for those transitional season nights that aren’t too hot and aren’t too chilly. Eggplants are stuffed to the brim with meat, veggies, and cheese, and then topped with crunchy bread crumbs for a hearty dinner. Add a side of angel hair pasta or Misfits Market spaghetti squash to really bring this meal home. 

Smoked Eggplant Dip

Grilling eggplant gives this dip a woodsy, earthy flavor, and gets it nice and soft so it’s easy to blend into a flavorful dip. If you like it so much that you want to use this dip on everything, adding more tahini will transform the dip into a tasty sauce you can put on pasta or salads. 

Eggplant Rolls with Bell Pepper Sauce

Tender eggplant meets the creaminess of mozzarella and tangy tomato sauce in this low-carb vegetarian appetizer. Add some breadcrumbs (or not) on top before baking to give some extra crunch to an already inviting dish.

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Fava Bean Casserole

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We’re finding ways to use our cabinet castaways—you know, those forgotten shelf-stable ingredients you thought you’d use, but never got around to? Even our team at Misfits Market has a few cabinet castaways lying around, like dried fava beans. So, we put together this super-tasty, slightly spicy casserole recipe to help you use up your favas. Bonus points: This dish works with pretty much any dried or canned bean you have lying around. 

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Fava Bean Casserole

★★ 2 from 1 reviews
  • Author: Misfits Market
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Ingredients

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  • 1 cup dried fava beans (we used Bob’s Red Mill Fava Beans), soaked for 6 hours and then drained
  • 2 tablespoons cooking oil
  • 3 small white or yellow onions, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 3 tablespoons smoked paprika
  • 1 teaspoon chipotle powder
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 28-oz. can crushed tomatoes
  • 1 cup barbecue sauce
  • 1 tablespoon apple cider vinegar
  • 2 cups vegetable stock
  • Parsley or dill (optional)

Instructions

  1. Bring a large pot or Dutch oven to medium heat. Add the cooking oil and onions.
  2. Sauté onions for about 15 minutes or just beginning to brown. Add the celery and carrots and stir to combine.
  3. Season with salt, pepper, smoked paprika, and chipotle powder, then cook for another 3-5 minutes. Add garlic, stir again, and cook for an additional 3-5 minutes or until garlic becomes tender and fragrant.
  4. Pour in the fava beans, crushed tomatoes, barbecue sauce, apple cider vinegar, and vegetable stock. Stir to combine.
  5. Increase heat to a boil then reduce back down to low. Simmer for 2 hours, stirring occasionally.
  6. Serve with optional garnish of parsley, dill, or even use fresh carrot tops. Serve warm and enjoy!

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Easy Citrus-Cured Salmon

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Plus, three ways to incorporate it into your favorite dishes at home.

We’re getting fancy over here and making gravlax (aka cured salmon)! If curing salmon at home sounds too tricky, you’ll be surprised that all it takes are a few simple ingredients and a little patience to enjoy this delightful delicacy alongside the fruits and veggies from your Misfits Market box.

We’ve teamed up with our friends at FultonFishMarket.com to show you how to cure their wild Alaska sockeye salmon. After trying it once, you’ll be hooked. Watch the video to learn some tips and tricks for curing salmon at home, plus three ways to enjoy gravlax for breakfast, brunch, lunch, or dinner. Top on toast. Add to a salad. Or create a beautiful brunch spread with crackers, fresh veggies, and soft boiled eggs.

And get 15% off your order at fultonfishmarket.com with code MISFITSMARKET throughout March 2021.

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Citrus-Cured Salmon

  • Author: Misfits Market
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Ingredients

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For the gravlax:

  • 3/4 cup crystal salt (we used Diamond)
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons coriander or fennel seeds
  • 1 1/2 teaspoons black peppercorn
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1 tablespoon lime zest 
  • Two 6-ounce salmon fillets, bones removed, pat dry

 

For the spread: 

  • 1/4 cup crème fraîche 
  • 2 tablespoons dill
  • 1 tablespoon lemon juice
  • Assorted vegetables: radish, cucumber, watercress
  • Cut citrus: oranges, lemons
  • Cornichon
  • Soft boiled eggs
  • Crackers 

 

 

Instructions

  1. In a small bowl combine salt, sugar, fennel seeds, and black peppercorns. In another small bowl, combine the lemon, orange, and lime zest. 
  2. On a work surface, place a double layer of aluminum foil, large enough to extend beyond the length of the fillets. Spread half of the salt mixture in the center of the foil. Lay the fillets, skin-side down over the salt. Evenly sprinkle the zest mixture over the fillets, and gently press into the salmon. Top fillets with remaining salt mixture (make sure salmon is completely covered).
  3. Fold up the foil to snuggly hold the salmon. Transfer foil pack to a lined baking sheet or large dish. Place another baking sheet or dish over the foil pack and weigh down with cans or more dishes. Place in the refrigerator for 24 hours. 
  4. Rinse fish and pat dry. Using a sharp knife cut salmon skin-side down, at a diagonal, creating very thin pieces of gravlax (leave skin behind).
  5. In a small bowl, mix crème fraîche, dill, lemon juice, and a pinch of salt. Arrange spread onto a board or large serving dish with the gravlax. Serve with an assortment of vegetables, pickles, and crackers.

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White Bean Chili

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With sweater weather in full swing, we like to use dried white beans from The Marketplace for this recipe to warm up. With its beautiful fusion of spice and root veggies, this chili is one of our favorites for many reasons. However, the best part is you can freeze the chili for up to 4 – 6 months to save any leftovers you may have. 

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White Bean Chili

  • Author: Misfits Market
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Ingredients

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  • 1 1/4 cup dried cannellini beans, soaked overnight, or two 15-ounce canned beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 2 leeks whites and light green part only, thinly sliced
  • 1 cup carrots (about 3–4 medium carrots), cut into 1/4-inch cubes
  • 1 cup turnips (about 1 large turnip), cut into 1/4-inch cubes
  • 1 1/2 tablespoons ancho chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 2 teaspoons Kosher salt, plus more for seasoning 
  • One 28-ounce can diced tomatoes
  • 5 cups water
  • Toppings: cheddar cheese, sour cream, avocado, cilantro, lime wedges

Instructions

  1. Heat oil over medium in a large pot or Dutch oven. Add onions, garlic, and leeks and cook until softened, 5-7 minutes.
  2. Add carrots and turnips, stir to combine, and cook for another 2-3 minutes until they begin to soften. Add chili powder, cumin, dried oregano, and salt and stir until fragrant, about 1 minute.
  3. Mix in beans and diced tomatoes. Add water (or broth of choice) and bring to a boil. Reduce heat to a simmer and cover.
  4. Cook until beans become tender, 35-45 minutes. Season with salt to taste. 
  5. Serve in bowls and top with cheddar cheese, sour cream, avocado, cilantro, and a lime wedge if desired. Enjoy!

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Honey-Roasted Turnips

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Don’t sleep on turnips! When roasted, this hardy root veggie goes from sharp and slightly spicy to mellow, creamy, and slightly sweet. That’s why we like to pair roasted turnips with honey and coconut oil, plus plenty of fresh herbs and a splash of lemon juice to brighten everything up.

(If you’re still struggling to use all of your misfit turnips, check out eight other ways you can use them.)

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Honey-Roasted Turnips

  • Author: Misfits Market
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Description

The best part about this recipe is if you’re looking to cook turnips with less sweet flavors, you can follow the same cooking method and swap honey and coconut oil for sea salt and olive oil.

Ingredients

Scale
  • 3 extra large turnips, peeled and cut into 1/2-inch cubes
  • 3 tablespoons honey, plus extra for garnish
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon salt
  • Juice from 1/2 a lemon
  • 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon grated black pepper

Instructions

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, combine turnips with honey, coconut oil, and salt.
  3. Transfer to a parchment paper-lined baking sheet and bake until tender, approximately 30 minutes. Stir halfway through.
  4. Remove from oven and cover with juice from half a lemon and parsley. Stir to combine and transfer to a serving tray. Add freshly grated black pepper and a drizzle of additional honey. Serve and enjoy!

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One Pot Broccoli Rabe and Mushroom Pasta Bake

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One-pot recipe alert! You don’t want to miss this cheesy, veggie-packed pasta made in one skillet. Mushrooms are browned until golden, then tossed with garlic and herbs and mixed with cream, cheese, and broccoli rabe. Pasta is folded in as the finishing touch for this oven miracle. Yes, miracle—did we mention it’s all made in the same pot? Get mushrooms from our Marketplace and toss in broccoli rabe, cauliflower, or whatever other veggie from your box that you have on hand.

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One Pot Broccoli Rabe and Mushroom Pasta Bake

  • Author: Misfits Market
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Ingredients

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  • 1/4 cup plus 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, torn into 1-inch pieces
  • 2 cups broccoli rabe, cut into 2-inch pieces 
  • 2 cups half-and-half 
  • 6 cloves garlic, minced
  • 2 teaspoons fresh rosemary leaves, chopped, divided
  • 1/4 teaspoon red pepper flakes  
  • Kosher salt
  • Black pepper
  • 9 ounces fontina or sharp cheddar cheese, grated, divided
  • 2 cups medium pasta (penne, rigatoni, shells)
  • 1/2 cup panko bread crumbs

Instructions

  1. Preheat oven to 325 degrees.
  2. In a medium heat-proof skillet, like a cast iron, heat 1/4 cup olive oil over medium-high heat. Cook mushrooms, stirring occasionally for 4-5 minutes, until golden and tender. Add garlic, 1 teaspoon rosemary, and red pepper flakes, cook for another 1 minute, until fragrant.
  3. Pour half-and-half into skillet and season with salt and pepper. Bring half-and-half to a gentle simmer, stirring occasionally. In three batches, add 8 ounces of cheese, mixing in between each batch until cheese has melted into the half-and-half. Add broccoli rabe in two batches, letting broccoli rabe wilt before adding the next batch. Mix in pasta, until fully coated in cheese mixture. 
  4. Bake for 20-25 minutes until pasta is al dente. Remove skillet from oven, mix, and smooth into an even layer. Turn on broiler.
  5. In a small bowl, mix panko, remaining 1 ounce of cheese, 1 teaspoon rosemary, and 1 tablespoon olive oil. Evenly sprinkle panko mixture over top of pasta. Broil for 2-4 minutes, until the top becomes golden and cheese is melted. Let rest for 5 minutes before serving. 

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Customize Your Own Homemade Spring Rolls

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Tired of salads but looking for a fun way to eat raw veggies? Our refreshing take on the spring roll uses up lots of crunchy veggies, many of which you probably have in your fridge right now. Radishes, carrots, cucumbers, and kale are all great options. Just pick up rice paper and the ingredients for dipping sauces. We included the easy instructions for honey garlic and peanut dipping sauces—they’re both delicious and work well on extra veggies.

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Customize Your Own Homemade Spring Rolls

  • Author: Misfits Market
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Ingredients

  • Rice paper
  • Crunchy veggies of choice, such as: carrots, cucumbers, and radishes, thinly sliced
  • Leafy greens of choice, such as spinach or kale, de-stemmed

Instructions

  1. Dip individual rice paper disks in water and soak for 15 seconds (or according to package instructions).
  2. Lay the soaked sheet onto a cutting board and add a medley of vegetables at the bottom edge of the rice paper, like you would a burrito.
  3. Carefully fold over the sides and roll upwards into a bundle. Repeat with as many as preferred spring rolls, then place onto a serving dish. Try to keep separated or else they will stick together.
  4. Pair with dipping sauces and enjoy!

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Honey Garlic Sauce

  • Author: Misfits Market
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Ingredients

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  • 1/2 cup cold water 
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fish sauce or vegan alternative
  • 1 tablespoon chili garlic sauce
  • 1/2 clove of garlic, minced

Instructions

  1. Stir to dissolve honey with the water.
  2. Add remaining ingredients and mix until thoroughly combined.

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Peanut Dipping Sauce

  • Author: Misfits Market
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Ingredients

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  • 1/4 cup creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame seed oil
  • 1/4 cup water

Instructions

  1. In a large bowl, whisk together peanut butter, honey, apple cider vinegar, soy sauce, and sesame seed oil until consistent.
  2. Gradually add in room temperature water to loosen the sauce. Serve immediately at room temperature.

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What The Heck Do I Do With This Spaghetti Squash?

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Despite its name, spaghetti squash doesn’t really taste like spaghetti. However, when paired with the right sauce and the right recipe, it can be a great healthy alternative to pasta. Once this yellow winter squash is cooked, the squash’s “meat” falls away from the skin, causing it to resemble spaghetti or thin angel hair pasta. 

But spaghetti squash can be used for so much more than a pasta alternative. Here are 10 recipes we find fun if you’re looking for ways to experiment with this Misfits Market staple. (Pro-tip: Microwaving your spaghetti squash for 4-5 minutes makes it much easier to cut in half.)

Roasted Tomatoes Over Spaghetti Squash

In our own recipe, tender spaghetti squash complements roasted cherry tomatoes and salty mozzarella cheese. It’s one of the classic ways to enjoy the mild squash—with Italian-inspired toppings—without having to cover everything in sauce.

Spaghetti Squash Apple Fritters

Spaghetti squash works in more than just savory dishes. If you’re craving something slightly sweet, this recipe pairs spaghetti squash with apples and onions to make a fritter that’s grain-free, dairy-free, and Paleo-friendly. Sounds like a triple threat to us.

Smoky Squash Sliders with Pickled Onions and Sriracha Mayo

Whether you’re vegetarian, participating in Meatless Mondays, or just looking for a new way to enjoy sliders, this recipe has you covered. Spaghetti squash’s stringy consistency resembles pulled pork when combined with BBQ sauce and a bit of applewood smoked seasoning. These sliders will definitely be the talk of the party.

Cheesy Spaghetti Squash

Here, spaghetti squash replaces pasta for a healthier alternative to macaroni and cheese. This makes for a fantastic way to get your little ones to eat more vegetables without having to hide anything green. 

Garlic Parmesan Spaghetti Squash

Calling all Instant Pot users! We love a dinner that takes 30 minutes or less to make. Add spaghetti squash, red pepper flakes, Parmesan cheese, and a few other key ingredients to be rewarded with a keto- and vegetarian-friendly meal. A great dish to make on those busy work nights.

Spaghetti Squash Pizza Boats

Craving pizza but need to use up the rest of your Misfits Market box? Spaghetti squash makes for the perfect vessel for all of those classic pizza flavors. Plus, you get some extra veggies in an otherwise cheese-filled dish.

Lasagna-Stuffed Spaghetti Squash

Personal spaghetti squash boats allows for each member of the family to personalize their lasagna in an exciting way. Plus, they’re customizable no matter what you have in your box.

BBQ Chicken Spaghetti Squash

We suggest adding some grilled pineapple to this recipe to give it that sweet and tangy combo.

Brown Sugar Spaghetti Squash

Spaghetti squash, just like butternut squash, tastes great with butter and brown sugar. Adding a little cinnamon and nutmeg makes this a warming comfort food you don’t have to feel guilty about.

Curried Spaghetti Squash and Chickpea Toasts

We’re big fans of putting stuff on toast that you otherwise wouldn’t think to. Both spaghetti squash and chickpeas are pretty mild, so they can take on the strong curry flavors this recipe calls for. Top it on toast or eat it without the bread. It’ll be delicious nonetheless.