It's fall! Our Harvest Home Farmer's Markets, are full of the orange, yellow and green squash that match the colors of fall leaves. Round and short, small and flat, big and plump or long and slender, they look like decorations, but their real beauty lies on the inside. Inside, squash has a creamy texture and a luscious, nutty flavor with just a hint of sweetness. Delicious! Plus, it's good for you! See all the varieties online HERE.
Squash helps your body run smoothly. It's especially good if you are diabetic because it's packed with B-complex vitamins and fiber with pectin - both essential elements in regulating blood sugar. Squash also contains vitamin A which is great for eye and lung health; it helps strengthen bones and reduce the risk of osteoporosis. Now you know why people have been growing and enjoying squash for over 10,000 years!
An easy, smooth and creamy family-pleasing dish: Cut any variety of hard-skinned squash in half, remove the seeds, add a bit of butter and bake in the oven at 400 degrees for 50 - 60 minutes or until it's fork-tender. (NOTE: Add about an inch of water to the pan to keep it moist.)
Once the squash is cooked, make it your way. Dress it up with a tablespoon or two of honey; add a couple dashes of cinnamon; mash it up with cooked carrots or parsnips; stir in some orange juice; sprinkle in a little curry. What you can do is limited only by your imagination and your family's taste. Don't forget to roast the seeds for a tasty snack full of protein, calcium and vitamins.
For a taste of the islands, try a Calabaza (West Indian Pumpkin) and Rice recipe available online HERE. Or check out our Recipe section for the NEW spaghetti...squash! These dishes will make your mouth water and your body happy and healthy. Enjoy!
Use a Spaghetti Squash like pasta. Place a whole squash on a pan in the oven at 350° for 45 mins to 1 hour or until a fork easily goes through the skin. Let it cool enough to pick up then cut the squash in half length-wise. Use 2 forks to pull apart Spaghetti Squash flesh into fine noodle-like strings.
Spaghetti Squash Sauce:
Tuscan Fresh Veggies
- 4 slices crispy bacon
- 2 cloves garlic, minced
- 1 1/2 cup cherry tomatoes, halved
- 2 cup baby spinach
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- While squash is baking, cook bacon until crispy.
- Transfer to a paper towel-lined plate to drain.
- Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet.
- Season with salt and pepper.
- Add cream and Parmesan.
- Let simmer until slightly thickened.
- Add spaghetti squash and toss until fully coated.
- Crumble bacon over the squash and stir to combine.
- Garnish with basil.
An Italian Meal: Mix together 1/2 cup of cooked Italian sausage with 1/2 cup of tomato sauce. Blend into cooked Spaghetti Squash. Put in a pan and top with 3/4 cup of shredded mozzarella cheese. Bake in oven at 350° for about 10 mins or put under the broiler for 4-5 mins until the cheese melts. Use your favorite spaghetti sauce!
Handling Squash and More!
- Summer Squash goes in the fridge. Zucchini and Yellow Squash will last about a week.
- Winter Squash stays on the counter, not in the fridge. Acorn squash is good a month. Butternut squash for 2-3 months. Calabaza for about 1 month. Delicata and Spaghetti Squash for about 2 months. Keep in the coolest part of the kitchen and check for soft spots.
- Using a heavy knife, cut off 1/4 inch at both ends.
- Use a vegetable peeler to remove the skin.
- Cube and add to stews or soups or roast.
Squash Seeds Make a Delicious Snack
- Clean off the squash strings. Rinse and dry.
- Mix with 1 Tbsp olive oil and seasoning.
- Bake at 350 for 25 minutes.
- Savory: Dash of garlic salt and 1 Tbsp Worcestershire sauce.
- Sweet: 1/2 tsp vanilla, 1/2 tsp cinnamon; 1 1/2 tsp sugar.
Combos to Try
- Roast Delicata Squash without removing skin. Cut into 1" slices. Mix with sliced red onions, garlic, 1 Tbsp maple syrup, 1 Tbsp olive oil and a sprinkle of thyme. Bake for 20-25 minutes in 350 oven or until squash is tender.
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