How Do You Cook Your Squash?

Stab the butternut... Stuff it in the oven at about 180*C... Or hotter, or colder... Depending on what else is in the oven. Wait for the skin to go a little brown and the squash gives under the pressure when you push the skin. Enjoy!

I skin and chop my squash and then roast in the oven w/some olive oil and sea salt . . . . . . .yummy. I actually prepare most of my veggies this way. I know of recipe's that call for spaghetti squash to be used instead of spaghetti noodles, but I haven't tried it yet,although i do plan on it.

After I roast my squash and other veggies, I usually eat them on a bed of spinach. Squash, zucchini, brussel sprouts, snow peas, tomoatoes, and onions make for a really low cal but robust salad which never leaves me feeling hungry. Happy creating

I slice my squash and cut up other veggies and put it in a bowl with a little bit of water, cover and steam them in the microwave. Super fast and easy. And season with lemon yummm

Spaghetti squash baked with olive oil Salt and pepper. Then scrape off the flesh and put homemade spaghetti sauce on top. Very good stuff.

This way! Yummers!

For butternut I cut in half and bake until it can be forked easily then I flip it over and fill the cavity with some Smart Balance, a sprinkle of salt and Sugar Free Brown Sugar and Cinnamon syrup. Also do this for acorn squash and it's so good!

First peel the butternut squash with a potatoe peeler cut inti fairly large chunks and boil in some water until you can easily pearce with a fork It is ready eat: you can mash it and add salt to taste with some butter or you can saute cubes in some olive oil with any spices I think cinnamon is usually the spice that goes with butternut squash. enjoy.

PS. 1/2 of recipe = 189 calories,1.5g fat, 45g carb, 6g fiber, 13g sugar 3.5g protein.

Easy method: Cut in half, remove seeds, and place face down in shallow pan of water, and bake for 45 minutes or until soft.

Tastier but workier method: Skin and deseed, chop squash. Put in a pot and add about a half inch of chicken stock. Cook and stir over high heat until soft, about 10 minutes. You can add more stock if you need to (or water + bouillion).

I use long neck plain old squash, cut it in slices place in pan with a little butter, onions, and bell pepper with salt, pepper, and garlic seasoning. I cook stovetop till right before it gets mushy. Everyone in family loves it this way.

For the spaghetti squash, I cut it in half lengthwise, take the seeds out, cover with a paper plate and cook in the microwave approx. 5 minutes and spoon in my favorite spaghetti sauce, maybe cook another minute or two to warm up the sauce and then use my fork tines to pull the flesh toward the center and mix with the sauce. Scrumptous! Currently I am using Prego's Heart Healthy Roasted tomato and garlic flavor, it is good and the calories are "less expensive on my calorie budget"

Thanks hungry girl. I'm always hungry too and this sounds like a good recipe.

Cut in half, drizzle a little olive oil on it with salt and pepper, place it face down on a baking sheet and roast it......yummy!

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