Posted by: jjiral | February 8, 2014


I know it sounds ridiculous, but I tried Butternut and Spaghetti squash for the first time this year – and I loved them both. Admittedly, I loved Spaghetti squash the most. Will have to pick up a few more to enjoy before spring.


20140116_091303I’ve just GOT to post one more squash publication before spring returns.  Spaghetti Squash and Butternut Squash are still easy to find in stores, have a great shelf life, and are so delicious, and easy to prepare!  This is a great food to prepare with kids, because there’s a lot of “prep” work they can easily assist with, and volumetrics (low calories, large quantity) on these foods are outstanding!




Rinse both squash types, and cut them in half with a sturdy knife.  Scoop out the seeds and fibrous interior of the spaghetti squash, and give this to the kids to “sort out” the seeds.  I chose to prep simply, so I didn’t remove the butternut seeds until after it was cooked (cut oblong if you want to salvage seeds early).  Place both squashes cut side down in 1-2 in. of water, and bake at 400 for 45-60 minutes (outer skin…

View original post 179 more words


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: