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There are so many varieties of winter squash! The most common squash varieties are spaghetti squash, butternut squash, pumpkin, and acorn squash. Each of these squashes have their own unique flavor, however, all are cooked very similarly and have similar vitamin content. Both recipes below can be cooked with all of the winter squash pictured.

Health Benefits to Winter Squash:

  • Excellent source of vitamin A and C
  • Great source of potassium
  • Great source for fiber

How to Store Winter Squash:

  • Store winter squash at room temperature for up to 2 months.
  • If cooked, store squash in a closed container in the fridge for 5-7 days.
  • If you want to extend the storage of your squash, try freezing cooked squash for up to a year.

Winter Squash Tips:

  • With all winter squash, the first step is to cut the squash in half and scoop out the seeds.
  • Don’t throw the seeds away! You can roast them with your favorite seasoning in a 375 degree oven for 20 minutes or until completely dry.
  • Squash can be either savory or sweet. If you prefer savory, try your favorite herbs and cheese. If you prefer sweet, try cinnamon and brown sugar.

 

Here are two recipes you must try!

The first recipe is a quick and easy recipe for two, using acorn squash. Microwave directions are also included.

The second recipe is using spaghetti squash in a yummy and spicy curry with greens and tomatoes. 

final squash (2)-test

Acorn squash is one of the most versatile varieties to prepare. This squash’s shelf-life is shorter than most winter squash, so you’ll want to use it fairly quickly, within about four weeks. This mildly sweet and nutty squash can be baked, roasted, steamed, sautéed or microwaved, and can be easily substituted into any recipe using squash. It holds up extremely well to bold spices and flavors. Don’t worry about removing the skin, it provides an abundance of fiber and nutrients.

Cheese and Herb Acorn Squash

  • 1 medium acorn squash (could also be made with butternut, or spaghetti squash)
  • 2 Tbl oil
  • 1 tsp dried herbs (sage, thyme, basil, and/or oregano)
  • 4-5 Tbl cheese
  • 1/2 tsp salt
  • Black pepper to taste

 

  1. Preheat oven to 400 degrees.
  2. Cut squash in half and remove seeds.
  3. Oil the cut side of squash and season with salt and pepper. Place on pan, cut side up.
  4. Cook squash for 30-35 minutes. Flip and cook for additional 5-10 minutes or until squash is able to be easily pierced with a knife. Flip squash back and add cheese and herbs. Cook for an additional 5 minutes to toast cheese.
  5. Serve half squash on plate. It will be easy to scoop out squash from skins to eat.

Makes 4 servings

Microwave Instructions:

  1. Place squash that has been pierced with a knife on a microwave-safe dish.
  2. Cook on high for 5 minutes. Flip squash and cook 5 more minutes or until soft.
  3. Scoop out squash and cut in cubes or mash. Add remaining ingredients.

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Final Spaghetti Squash-test

Spaghetti squash is perhaps one of the most unique of all the winter squashes. Unlike the others, cooked spaghetti squash results in a stringy flesh that resembles its namesake. It’s easiest to keep this squash whole, or cut in half horizontally when cooking. You’ll simply scoop out the flesh and discard the skin afterwards. You can cook spaghetti squash in the microwave, oven, or steam it on the stove top. It has a fairly mild flavor and lacks the sweetness of other winter squashes. This blank canvas leaves you with endless possibilities. Try this recipe below!

Spaghetti Squash Curry

  •  1 medium spaghetti squash
  • 1 Tbl oil
  • 1 (15 ounce) can diced tomatoes
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 small jalapeno, minced
  • 2 cups greens (kale, spinach, collards)
  • 1 (15 ounce) can coconut milk
  • 2 cups low sodium broth (vegetable, beef, chicken)
  • 1/2 Tbl tomato paste
  • 1 1/2 Tbl curry powder
  • 1 tsp ground ginger
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 lime, juiced
  • handful fresh cilantro leaves (optional)
  1. Place squash that has been pierced with a knife on a microwave-safe dish.
  2. Cook on high for 5 minutes. Flip squash and cook 5 more minutes or until soft.
  3. Scoop out seeds first and then scoop out squash from skins. Put spaghetti squash “noodles” into a bowl and set aside. 
  4. Heat oil in a medium sized pan over medium heat. Add onions and cook for 5 minutes. Add garlic and jalapeno and cook for an additional 1-2 minutes.
  5. Add the tomato paste, curry powder, ginger and greens and cook for 5 minutes.
  6. Add the coconut milk, canned tomatoes, broth, lime juice, sugar and salt. Let simmer for about 5 minutes.
  7. Pour the coconut curry broth mixture over the spaghetti squash noodles.
  8. Serve with a squeeze of lime juice and fresh cilantro.

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