Autumn season is harvest time for a multitude of delicious and versatile squashes. Everyone seems to have their favorite, and it’s fun to experiment with them to find new uses.
For an alternative to pasta, try some spaghetti squash. These yellow ghords can easily be cut into quarters lengthwise and either steamed or baked. I prefer steaming for time’s sake. Once cooked, simply scoop out squash with a spoon. It will automatically separate into strands, reminiscent of spaghetti. It is great with some spaghetti sauce on top with a sprinkling of parmesan cheese. Or, mix with a little oil and some herbs.
Acorn squash is another delectable favorite. They are great simply cut in half and (with seeds removed) baked in a 350 oven for about 30 minutes. Poke with fork for doneness. Once done, put a dab of butter on (if desired) and sprinkle with brown sugar. My favorite is cutting the squash into cubes (it’s muscle work!) and steaming it. Once steamed, I remove the peel, discard it, and either eat the squash as is or mash with some butter and garlic. Very easy, very tasty!
For an alternative to pasta, try some spaghetti squash. These yellow ghords can easily be cut into quarters lengthwise and either steamed or baked. I prefer steaming for time’s sake. Once cooked, simply scoop out squash with a spoon. It will automatically separate into strands, reminiscent of spaghetti. It is great with some spaghetti sauce on top with a sprinkling of parmesan cheese. Or, mix with a little oil and some herbs.
Acorn squash is another delectable favorite. They are great simply cut in half and (with seeds removed) baked in a 350 oven for about 30 minutes. Poke with fork for doneness. Once done, put a dab of butter on (if desired) and sprinkle with brown sugar. My favorite is cutting the squash into cubes (it’s muscle work!) and steaming it. Once steamed, I remove the peel, discard it, and either eat the squash as is or mash with some butter and garlic. Very easy, very tasty!
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