Two Kinds of Squash Equals More Than Twice The Fun

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I’ve had a few questions on the easiest way to cook butternut and spaghetti squash so I thought I’d throw together a quick video to show you what I do. It’s pretty simple and you get several meals of squash plus some to freeze for later. I also roast the seeds and enjoy them on salads or mixed with nuts.

Simple Spaghetti and Butternut Squash

Preheat oven to 350 degrees. Prick outside of a whole spaghetti squash and a whole butternut squash with a fork several times. Bake in a glass baking dish at 350 degrees for one hour.  Remove from oven and let the squash cool until they are cool enough to handle safely.

Slice spaghetti squash in half and remove seeds. Shred the insides with a fork until you have a mountain of spaghetti like strands. Serve just like you would pasta. Slice the butternut squash in half and remove seeds. Peel the skin off the squash with a vegetable peeler and cut the flesh into chunks. You can mash or toss with a little butter and brown sugar.

Squash is low in calories and low in carbs so you can enjoy a lot more of it than you can sweet potatoes or pasta. Since it’s fall, you can also get it pretty cheap this time of year. I got mine for 79 cents a pound!

I’m not sure I’m destined to be the next Julia Child but I hope you enjoy. Let me know if you have questions.

 

Comments

  1. Another great video!! Can’t wait to give it try! 🙂

    • Accidental Fitness Quest says:

      Thanks! I always feel a little bumbling in the kitchen trying to make a video. It’s harder than it looks unscripted. I need to think of what to film next!

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