The scoop on squash: Easy cooking tips
Pumpkins might be the symbolic squash of fall, but there are plenty of other flavorful varieties to choose from. Squashes are Free Food on Slimming World’s eating plan, called Food Optimizing. This means you can eat them to satisfy your appetite, without any weighing, counting or measuring.
Whether you add them to stews, top them with your favorite sauce, or roast them, here’s an intro to some of autumn’s most popular squashes:
- Spaghetti: The name says it all. Scrape the flesh of this long, yellow squash with a fork and you’ll get versatile, mild-flavored “noodles”. Cook spaghetti squash easily in the microwave—just cut in half lengthwise, remove the seeds, and place, cut side down, in an inch of water. Microwave for 12 minutes, then, when cool enough to handle, scoop out the cooked strands and discard the skin. Serve with your favorite Slimming World-friendly pasta sauce.
- Acorn: Cut one of these round squashes in half and scoop out the seeds. Now you’ve got an edible bowl (skin included!) for rice and veggie mixes or lean ground meat. This variety is also great skinned, cubed, and added to hearty stews. (Buyer’s note: The more orange the skin, the tougher the flesh, so look for ones with all-green skin.
- Butternut: Add this bright favorite to stews, or cube and roast for a simple side dish. Or mash and use for topping off fall-inspired nachos or a hearty cottage pie.
- Delicata: As its name suggests, this entire squash, skin and all, is delicate in flavor and texture. Roast in the oven and add to your favorite pasta dishes, like this easy veggie-packed recipe.
- Honeynut: Standing at about six inches tall, this little newcomer—and its naturally sweet flavor—created a big stir when it debuted a few years ago. Roast honeynuts at high heat to bring out their intense signature flavor, then mash for a hearty fall side.