One of my favorite things to eat as the weather begins to get chilly is squash. I haven’t found a squash I didn’t like (can anyone say, “Pumpkin!”?). Not only do they make great decorations (see the mini-squash arrangement on my desk), but they are also incredibly tasty and versatile.
I recently tried two new squash recipes, one using acorn squash and the other spaghetti squash.
I found this acorn squash recipe via Greatist. I hadn’t made anything with acorn squash before, so I did a little recipe research and discovered that acorn squash is usually baked with butter and brown sugar – more dessert-like. However, I liked the idea of mixing savory quinoa and spinach with the sweetness of the squash. It ended up really delicious and filling. Plus, the portions are huge! I had some extra filling leftover so I used it as a dip for tortilla chips. Mmm. For those sticking to a lactose/dairy-free or vegan diet, I suggest using Tofutti Better Ricotta Cheese. Check out some pics of the process:
I’ve also been seeing tons of avocado pasta recipes floating around blogs and on Pinterest. Avocado is my absolute favorite healthy fat, and I’ve been dying to try out an avocado sauce. The day finally came! Instead of typical pasta, I decided to create a healthy pasta dish using spaghetti squash. This squash is incredible. It’s so simple to create noodles. No mandolin or fancy-pasta maker needed. Just a fork! Plus, the squash noodles hold way more nutritional value than starchy pasta noodles – for next to no calories! One cup of spaghetti squash is only about 40 calories.
The sauce was also a piece of cake – just the ingredients and a blender. It was so creamy and light. I loved this as a fall dish, but it would be great for a spring time lunch, as well! Recipe below.
Helpful Hint: Squash can be incredibly difficult to cut open. Pop a full squash in the microwave for 4-5 minutes. The heat softens it up a bit so it will be easier to cut or peel. Just be careful not to burn yourself!
What’s your favorite type of squash? Any squash recipes you’ve tried and loved?