Unlike most vegetables, squash never goes out of season. There are more than 150 varieties of this versatile vegetable, but most are intimidated by the texture, size, and shape of each squash. In reality, most types of squash are very easy to cook and can be a healthy substitute to other starchy foods. Here is a guide to some common types of squash and how you can turn this generally mild vegetable into a hearty meal.
Given this name for its acorn-like shape, these squashes are best when the skin is dark green. For a filling, guilt-free meal, stuff the squash with your favorite grains or vegetables. (I recommend sautéed spinach with garlic, topped with a little cheddar cheese and baked until the cheese is brown on top).
If you cook a spaghetti squash, you will understand how this squash got its name. The flesh forms strands when scraped, almost resembling spaghetti. You can recreate your favorite pasta dishes, without the added carbohydrates. Add your favorite sauces and spices to this squash to get your pasta fix. (Great with pesto and Parmesan cheese).
This popular squash has a long neck-like shape supported by a bulb bottom. Butternut squash is known for being sweeter than most squashes, making it a perfect side dish to complement any meal. Cut the squash into cubes and mix with some brown sugar and cinnamon. When cooked, the brown sugar caramelizes on the squash, almost like candy. So easy and so delicious.