Foods to Ponder

Squash

Up until recently, squash was one of my least favorite vegetables.  I'm not sure if it was just the way it was prepared or if I associated with Thanksgiving (I'll go into detail about my disdain for most foods associated with Thanksgiving next week)--either way, I have always thought it was pretty gross.  However, I now know of three different kinds of squash--all of which I absolutely LOVE, provided they are cooked a certain way -- simply!


Butternut Squash: This is the most common kind of squash. It is filled with Vitamin A, C and 1 cup cubed has just 63 calories and 3 grams of fiber.  Typically, butternut squash is served mashed--which is my least favorite way (plus it takes too long to prep and cook).  Here are my recommendations.  First--buy the squash either cut up in cubes or at the very least already peeled and halved.  It's so much easier and you will be much more likely to cook the squash if part of the prep work is already done.  Second--make squash fries!  Who doesn't like fries?  Squash fries are a great way to quickly create a great side dish and they are super healthy.  Just take 1/2 peeled squash and cut into the shape of fries (or you can just use the cubed squash).  Place in a cookie sheet, (sprayed with cooking spray like PAM), sprinkle with salt and spray the top of the "fries" as well.  Cook for 45-50 minutes at 425 degrees or until brown.  I usually flip them after about 20 minutes to make sure they crisp evenly.  Serve with just about anything!


Acorn Squash: Also known as winter squash, is prevalent in the winter (obviously) and is a great alternative to your typical dinner vegetable.  One cup has approximately 115 calories and 9 grams of fiber.  My Mom makes acorn squash fairly often once it is in season--and it's so easy.  Just cut the squash in half.  Place face down in a little bit of water and cover loosely with plastic wrap in a microwave save dish.  Pierce the skin so it doesn't explode and cook for 8-10 minutes in the microwave.  Drizzle each half with a little maple syrup (I like Cary's).  Eat 1/2 --or the whole thing--it's delicious!


Spaghetti Squash: This is the type of squash I eat the least--but love nonetheless.  For lots of information on storage and how to cook it check out Fabulous Foods.  I bet you didn't know that the best thing about spaghetti squash is that it does a great job mimicking pasta.  Try substituting half of your usual portion of pasta (it works best with spaghetti since it's the same texture) with spaghetti squash.  So instead of 1 cup of pasta, use 1/2 cup of pasta and 1/2 cup of spaghetti squash.  Not only will you save 200 calories but you will also find yourself fuller faster and longer due to the increased fiber.  It's a great way to sneak a vegetable into your pasta dinner and spaghetti squash takes on the taste of your sauce of choice so it blends well with pasta.  


Mmmmm squash!








Email me at nicolesilva@weightthatsit.com