3 fried squash recipes

Spaghetti squash stir-fry with mushrooms, zucchini, garlic, red pepper flakes, and sherry. A veggie-packed, low-fat stir-fry that turns squash strands into noodle-like gold.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.