Tuesday, November 23, 2010

Fall Cooking

Just in time for Thanksgiving I am trying some new things in the kitchen!

Squash is an easy, healthy and delicious side dish to make. There are several types of squash and many ways to cook them. I have recently cooked both Butternut and Spaghetti squash.

Butternut variation #1: Woody cut in half lengthwise, I de-seeded, peeled and cubed, then placed on a cookie sheet I covered with foil and sprayed with Pam. Then I baked at 400' until tender and a little browned.

Butternut variation #2: Again, cut in half lengthwise and de-seeded. This time I placed the halves in a 9x13in baking pan, added a 1/2inch of water and baked at 400' for approximately 40 minutes. After 25 minutes I checked it every 5 minutes using a fork to test the tenderness. After it cooled for just a minute, I scooped out the flesh using a large spoon. It made quite a bit more than just this bowl, but you can see the texture here.

Spaghetti variation #1: I remember my Mom making spaghetti squash when I was younger and I loved the taste and texture of it. I thought it was so interesting how squash could be so similar to spaghetti! For this, Woody cut in half lengthwise, we de-seeded again and once more, placed the halves in a baking dish with water. I found out later than I should have placed the cut sides down, but I think it turned out well like this anyway! I baked at 450' for about 45 minutes. Instead of using a spoon to scoop out the flesh, I used a fork to scrape it out as spaghetti squash is stringy.

Both types of squash are delicious and while all three methods may take a little bit of time, they are very easy to do, as well! Woody and I are celebrating Thanksgiving with April and S and one of the dishes we are going to contribute to the meal is Butternut variation #2.

A few notes about squash: while common thought may be that squash is a vegetable, it is actually, scientifically speaking, a fruit. This is because it has seeds and grows on a vine! Culinarily speaking however, it is a vegetable. Both Butternut and Spaghetti are naturally fat free and low in calories and sodium. They are both good sources of Vitamin B6 and C as well as potassium. Butternut is also good for Vitamin A and E, calcium and folate while spaghetti squash is great for fiber and iron.

Woody was in charge of dinner Sunday night. What we had was really simple but also a delicious and healthy Fall meal. Sweet potato, green and purple (what? yes, purple!) broccoli and rice and beans.

Last night I stopped by Jack Rabbit Sports to pick up our race numbers for Thursday. Instead of the usual race shirt, they gave us arm warmers! There were only three sizes though, and they ran small so Woody's are quite tight, but they're still pretty cool and a nice change from a t-shirt! So far I'm liking this race!

What is your favorite type of squash?
today's workout -
4mile run


Debbie said...

That squash looks incredible. I don't cook it as often as I should.
Came over from SITS to say hi.

Jogging with Fiction said...

My favorite squash is green squash: i.e. zucchini!

J said...

What a great idea to give out arm warmers instead of shirts! That is pretty cool!

Robyn @ Wannabe Writer Runner said...

You know how I feel about spaghetti squash, yum. I still haven't conquered butternut, but I made acorn last week!

Christina said...

I have never had spaghetti squash, I really need to try it! It seems like everytime I try to make something with butternut squash it doesn't turn out quite right. The squash is always too hard and not flavorful. I don't know if it is just because I don't know how to pick out a good one or what!

Barbara said...

I just cook the spaghetti squash whole with a few holes pierced thru . Then I cut it in half and "fork" it. Use a 9x13 pan , h2o, 275 or so , until easily piercing tells you it's done.

Kirstie said...

Never had squash before and do need to try it one of these days. Hmmmmm. Maybe this weekend with one of your three methods.

Arm warmers instead of shirt is great!!!

Kate said...

Thanks for the squash recipe ideas...I always mean to make it but don't really know how. No excuses now! :)

LOVE the arm warmer vs. t-shirt idea! I'd be all about that!

Lauren @girlwiththepinkhat.blogspot.com said...

Yummy! I have been craving butternut squash lately. So, I made some tonight too!

Natalia said...

This has little to Do with the squash I like but I just found your blog and can't stop reading it! I started running about five or six years ago and have mostly dealt with stress fractures but I'm in awe of your story. To run, have to have surgery, run again, get injured, and not give up is extremely encouraging because I feel like I'm constantly discouraged with my lack of progress! Not to mention you have food ideas on your blog and I love cooking! Also, I want to live in New York one day! It's practically love at first sight!

Gina; The Candid RD said...

I love love love squash. In fact, it's one of the reasons I love fall and winter so much! I use squash in my cooking at least once a week. Spaghetti squash is my favorite right now, but butternut squash makes the BEST soups!!! I could eat them all day every day :)

Have a great Thanksgiving. And enjoy the Turkey Trot!