Squash…well what can I say it’s super yummy and really super easy to make any variety. With squashes rich flavors they go perfect with fall spices. However, I think that you can eat a good squash anytime of the year. I once watched my sister eat an entire acorn squash for dinner. I did manage to get a taste, yummersville. She dressed it with cinnamon and nutmeg with some vegan butter. Simply delightful.
I was fumbling through some magazines over the weekend and found a little magazine that our grocery store is putting out now, called “Seasons”-Helpful products and ideas for healthy living. I can dig that. This issue was from Fall/2012.
Very inspiring with a variety of squash on the cover. Not to mention cutie Curtis Stone on the inside. (How lucky am I?). Curtis Stone is a celeb face for our grocery store chain. Whaaa? I didn’t know that existed. Last year I was walking through the store and turned the corner and almost jumped out of my skin. It was Curtis Stone. I’m sure my face turned even blusher than it already was when I realized it was a life size cutout of him. Doohh! Do any of you remember that show he did a few years ago called Take Home Chef? I thought I was going to be on tv, lol. Except I forgot that they canceled the show in 2007. Oh well I had a good laugh with my son. We hung out at the display for a while because “my son” wanted to look at the life’s size Curtis Stone cut-out, ha-ha. I had to let him I didn’t want to be cruel. (Check out this hilarious article I found about Curtis Stone and his cut-out here, anyway more on Curtis Stone later.
Back to squash. I decided to get to know the little guys on a little deeper level. Explore with me.
5 squash you are most likely to see in your Grocery Store:
See Page 16 of the Seasons Magazine to learn more about these yummy veggies.
- Acorn- sweet and nutty flavor though somewhat bland
- Butternut- Sweet and nutty similar to sweet potatoes. I love it cubed and roasted!
- Buttercup-very similar to butternut a bit sweeter.
- Spaghetti (this is really the name) Just so you aren’t disappointed I will let you know right now that you will not find pasta primavera inside- maybe something similar depending on your perspective.
- Zucchini crisp texture and sweet flavor (I know I was surprised too, I still forget it’s a squash sometimes.)
Here are some sites I thought you might like to check out if you are looking to get cooking with Squash
How to Prepare Bake/Cook Acorn Squash from Chefinyou.com
I was thrilled when I found Tori Avey’s Site. She has a ton of recipes with butternut squash and a really good zucchini recipes that I want to try soon. See Below.
All About Butternut Squash (this is a very thorough article that Tori put a lot of work into.)
Spaghetti Squash in Place of Pasta Noodles: My son was tricked…
The other night we were at my parents house and my mom was making spaghetti, she also prepared a spaghetti squash that she was going to eat with the pasta sauce in place of noodles. Since we had both the traditional spaghetti and the spaghetti squash version, I thought we would do a blind taste test with my son. Let me preface by saying he is extremely picky, an overall finicky eater.
He was informed that one was the “real spaghetti” and the other was made with spaghetti squash. I thought for sure that he would figure out immediately which was the traditional spaghetti. But instead after tasting each, he sat and pondered (still not able to see either bowl,) he tried them again as he wasn’t sure. After the second time he tasted each, he conceded that he knew which one it was. He was pretty confident at this point. Except he was WRONG! We didn’t say anything and told him to try each again to make sure. He took two more bites out of the spaghetti squash bowl and said it was for sure. I loved it! My son the picky eater eating spaghetti squash. I know that probably sounds lame, but it was a big deal for me. 🙂 My mom and I never told him any different!
Here’s the Recipe My Mom Used Below
- 2 Whole Spaghetti Squash
- 1/4 Cup Extra Virgin Olive Oil
- Salt and Pepper
- 2 lbs Ground Beef
- 1/4 cup Diced Onion
- 1 tsp of Oregano
- 1 tsp of Basil
- Salt and Pepper
- 3-4 Cups of Your Favorite Jarred Pasta Sauce
- Preheat your oven to 450*
- Cut the squash in halves lengthwise. Scrape out seeds, rub liberally with olive oil.
- Salt and pepper to your liking.
- Place face down on baking sheets or baking dish of your choice.
- Bake in the over for 35-40 minutes.
- Remove squash from oven and let rest for 10 minutes.
- Meanwhile, brown up your hamburger with the onion, oregano, and basil in a 12-in skillet.
- Once meat is browned pour in your pasta sauce and bring to a simmer.
- Now it's time to pull some squash. I like to use a fork and start scraping it out into a bowl.
- Pour into your pan with the meat sauce to heat.
- That's it folks! Serve and Enjoy
- If my son will eat this then I think it's a winner.