Fall/Winter squash...

To keep some veggies on hand that won't go bad. If you have a fruit cellar or cool place to store them butternut, acorn and spaghetti squash will keep. These are good to have on hand for a side dish or something different to have.

Butternut Squash

Many people make soup with the sweet and tasty squash. Lately I have been cutting it in half, coating the inside with butter spray and then baking at about 375 degrees for 30-45 minutes. Until the inside is soft when pierced with a fork.


Spaghetti Squash

This large yellow melon is a great veggie alternative to having spaghetti but has the benefits of vitamins A and K along with others.

Pierce with a fork a few times. Put in microwave for about 15 minutes and steam it. Cut in half and scrape out the spaghetti like meat. Top with spaghetti sauce or butter or whatever you like.


Acorn Squash

This squash is often stuffed with various rice mixtures. However it is also good roasted with olive oil and rosemary. I am going to try that next time I have one.


So stock up on these economical veggies this fall to have all winter.