Squash blog
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Comfort food for fall – spaghetti squash, acorn squash and pumpkin!

With fall arriving here in the Pacific Northwest, I have been experimenting with different types of squash that are in season. I recently made spaghetti squash and acorn squash.  I still have pumpkin on my “to do” list. Perhaps you can learn from my own experiments and cook up some squash for your family this week!

Spaghetti Squash – Once cooked, the flesh is stringy like spaghetti but has a light crunch to it. It can be mixed in with your favorite pasta or used in place of pasta altogether. Most recently, I made the spaghetti squash with a simple alfredo sauce and added chicken. It was really tasty! Note: you do not need to cut the spaghetti squash in half before cooking as it is often too hard. Just puncture the squash with a knife and throw it in the oven.  HERE is the recipe that I made.

Acorn Squash - I had every intention of baking our acorn squash in the oven until I got home from the day and was tired! At that point, I looked up how to cook an acorn squash in the microwave. I used the same method; poke holes in it and throw it in the microwave for a few minutes. It’s that easy! HERE is the recipe that I made.

Pie Pumpkin – Upon doing research, I found out that you can make pumpkin pie out of…pumpkin! Who knew?! This year, I plan to do just this. In order to be successful, you will need to buy a “pie pumpkin” at your local grocery store. This is different than your typical jack-o-lanterns. They are sweeter and raised for consumption. I found a recipe that looks pretty easy. Check it out HERE.

If you happen to make any of these dishes, please let me know how it went. And also feel free to share any other tips that you may have in the comments below.

Thanks for reading. Have a healthy day!

 

caption-arrow  Feature photo by Anne

 

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